Together with Thai visiting professor and Botswana studentStudent Award in international conference, ISNFF in USA10Food Science and Biotechnology DivisionFood Science and Biotechnology DivisionLaboratory of Food ChemistryLaboratory of Food BioscienceShigeruKATAYAMAProfessorPh.D.TakeshiKAWAHARAAssociateProfessor,Ph.D.Researchkeywords:anti-aging, anti-allergy, anti-amyloid, brainfunction, dietary bioactive compounds Keywords:?Anti-allergic?Anti-inflammatory?Immunomodulatory?Anti-bacterial?Anti-rotavirusFoodcomponentshavevarietiesofphysiologicalfunctionsbeneficialtohumansandanimals.Wechallengetofindphysiologicaleffectsoffoods,suchasfoodmicroorganismsandanimalproducts,andclarifythemechanismoftheeffectusinghuman/animalcelltechnologiesandmolecularbiologicaltechniques.NowIconducttoevaluatetheeffectsofthefoodcomponentsonskinkeratinocytestofindthenovelfunctionthatenhancesskinbarrierfunctionsandsuppresseskeratinocyte-involvedinflammatoryreactions.TheresearchinterestsoftheLaboratoryofFoodSciencefocusonthediscoveryanddevelopmentofpharmaceuticalandnovelcompoundsthatcanbeusedfordrugsorfunctionalfoods.Ourlaboratoryaspirestofostertheharmoniousdevelopmentofhumannatureandscience,producingworldclassresearchoutputs,andcultivatingnewscientistswithcreativityandinternationalitywhowillcontributetosocietythroughresearchandeducation.Effects of food components that enhance skin barrier function and suppress keratinocyte-involved inflammatory reactionsEffects of food components that suppress immediate hypersensitivity reactionsEffects of food components that prevent food poisoning caused by bacteria and virusesPrevention of age-related cognitive function and skin agingDevelopment of a therapeutic agent for allergiesImprovement of protein function by molecular modificationKeratinocyteRoutine techniques: cell culture, animal experiment, HPLC, genetic modificationFood Chem lab welcome foreign students and students attend an international conference.We challenge to find novel functions of foods that suppress keratinocyte-involved inflammation. We have evaluated anti-allergic effects of foods using cell culture and animal models. CD
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