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Food Chemistry

Comprehensive analysis of functionality in food components

Systematic screening of functional peptides

Peptides are food components, which are known to have a wide range of properties as nutrients, tastants, and biologically active molecules. Our laboratory focuses on analyzing the functionality of food peptides by employing omics approaches based on high-throughput screening techniques using a combinatorial library of peptides.


1. Peptide array-based screening of functional peptides
A peptide array is a powerful screening tool to determine binding peptides of a target molecule. We are screening functional peptides from food protein-derived peptides using modified peptide array technology.
2. High-throughput analysis system to examine peptide absorption
Proton-coupled oligopeptide transporters (POTs) are characterized by their substrate multispecificity wherein one transporter recognizes as many as 8,400 types of di/tripeptides as substrates. We are analyzing the entire spectrum of preferred substrates using POTs.
3. Design and development of taste-modifying peptides
Bitterness-masking agents can be daily consumed to minimize the bitter taste of functional food ingredients, including various types of polyphenols. Using a peptide array-based technique, we are designing and developing bitterness-masking peptides.

Professor

Keisuke ItoPhD, Assoc. Prof.
sukeito@u-shizuoka-ken.ac.jp
TEL.+81-54-264-5543

Details are here

http://dfns.u-shizuoka-ken.ac.jp/labs/foodchem/

 

Figure.1

Illustration of peptide array-based screening of functional peptides.

Figure.2

Functional food ingredient derived from green tea-leaves waste developed by our group.

References

  1. Food Chem., 15(175), 66-73 (2015)
  2. Peptides, 54, 166-170 (2014)
  3. Nat. Commun., 4, 2502 (2013)
  4. Proc. Natl. Acad. Sci. USA, 108(40), 16819-16824 (2011)
  5. J. Mol. Biol., 408(2), 177-186 (2011)
  6. Biochim. Biophys. Acta, 1800(9), 986-992 (2010)
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