Biomolecular Chemistry Laboratory (Niichiro Koga Laboratory)
In our laboratory, it has a stool improving effect, and a large amount of cacao protein (protein derived from cacao beans) contained in high cacao chocolate, an animal cancer suppressing effect, a skin moisturizing effect, and a plant disease resistance effect. We are studying the role of sphingolipids (such as glucosylceramide and ceramide), which have various actions, in vivo. Lectures and experiments are in charge of basic microbiology for 1st graders, applied microbiology for 2nd graders, food science experiments for 2nd and 3rd graders, and microbiology utilization for Graduate School. By explaining mainly the applications in the industrial world, we give lectures that make it easy to imagine how what you are learning will be utilized in the industrial world.
Basic Information
Faculty name/Affiliation
Niichiro Koga / Department of Biosciences Faculty of Faculty of Science and Engineering and Engineering
Cacao protein that has a bowel movement improving effect Research on sphingolipids that suppress cancer in animals and induce disease resistance in plants
Joint research with a company on the “health effects of consuming high-cocoa chocolate”
High-cocoa chocolate is labeled as CACAO72, CACAO86, or Cacao70, and chocolate that contains a large amount of cacao beans, the raw material for chocolate, is called high-cocoa chocolate. Through joint research with Meiji Co., Ltd., our laboratory was the first in the world to discover that the cacao protein (protein contained in cacao beans) contained in high cacao chocolate regulates the intestinal environment and improves bowel movements. Did. Additionally, consuming high-cocoa chocolate increases the number of intestinal bacteria that produce butyrate (a short-chain fatty acid), which is expected to suppress colon cancer, prevent inflammatory bowel disease (IBD), and prevent diabetes. Found in the human intestine. This discovery was featured in numerous media outlets, including NHK General TV's "Asaichi," Mainichi Shimbun, and Asahi Shimbun. As a result, high-cocoa chocolate became a big hit, and even today, candy stores are filled with high-cocoa chocolate products.
“Elucidation of the physiological effects of plant ceramides and their effective use as sustainable materials”
?
Plant ceramides consist of two types, glucosylceramides and ceramides, and are known to have skin moisturizing effects and colon cancer prevention effects when ingested. In our laboratory, we have established a new method for analyzing and quantifying plant ceramides using liquid chromatography electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS), which has been considered difficult until now. For the first time in the world, researchers discovered that the enzyme glucocerebrosidase, which converts glucosylceramide to ceramide, is widely present in seed plants and is involved in drought tolerance in plants. In joint research with Meiji Co., Ltd., by using this latest LC-ESI-MS/MS analysis technology, we are using the unused part of cacao beans, the raw material of chocolate, to extract the cocoa husk (seed coat) from other plants. found that it contains far more plant ceramides. Therefore, cacao ceramide can be expected to significantly reduce the cost of extraction and manufacturing, and is expected to be used in a variety of foods and cosmetics as a sustainable material.
Papers and Conferences Presentation
Paper presentation
Title
Journal title
Laboratory
Contents
A new drought tolerance mechanism in plants mediated by glucocerebrosidase
Dietary ｆungal glucosylceramide and ceramide reduce the formation of aberrant crypt foci in 1,2-dimethylhydrazine-treated mice: Differences in the role of glucosylceramide and ceramide.
Purification and characterization of a new family 45 endoglucanase STCE1 from Staphylotrichum coccosporum, and its overproduction in Humicola insolens.
Functions of glucosylceramide in plants and fungi ~ A new drought tolerance mechanism in plants mediated by glucocerebrosidase ~
Joint symposium of the Japanese Society of Agricultural Chemistry and the Hokkaido Branch of the Japanese Society of Nutrition and Food Science (Tokachi Plaza, August 5, 2023)
2016 laboratory student tour of Meiji Sakado factory
2017 graduate thesis team wins the softball tournament for the first time
2018 Graduation Research Presentation
Photographing coverage of 2019 laboratory students by NHK Machikado Information Room
Cacao planting by 2019 laboratory students
Introducing the FacultyThis section introduces details about the research and the passionate thoughts around the research.
Discover the fascinating and untold stories behind the cutting-edge research being conducted by our esteemed professors. Get an in-depth look at the motivations and passions driving their work, and learn how their findings are making a real impact on society. Don't miss the opportunity to gain a deeper understanding of the amazing work being done right here at our laboratory!
