Laboratory of Food Chemistry, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Research Topics

We are studying food science and biodynamics to

  • characterize physiological and pathophysiological roles of covalently-modified proteins generated during non-enzymatic chemical reaction, such as lipid peroxidation and glycation.
  • establish an authentic role of dietary antioxidants.
  • explore dietary factors regulating immune and inflammatory responses.
  • establish intestinal epithelial cell culture system to investigate food factors modifying intestinal functions.

Publications

Refer to Publications.

 

Members

                               
Faculties Koji Uchida (Prof.) a-uchida[at]g.ecc.u-tokyo.ac.jp
  Keiko Taguchi (Assoc. Prof.) keikotaguchi[at]g.ecc.u-tokyo.ac.jp
  Yuki Hondoh (Academic Assistant)
PhD Candidates Miki Fuwa D3
  Kosuke Yamaguchi D3
Graduate Students Mao Okamoto M2
  Tatsuya Shimoda M2
  Mona Tsukamoto M2
  Chiharu Hatakeyama M2
  Kaito Kawajiri M1
  Yuto Nakagawa M1
  Kahoko Fujita M1
  Qixue Cao M1
Undergraduate Student Yukinobu Oda B4

Contact

Koji Uchida (Prof.)

E-mail: a-uchida[at]g.ecc.u-tokyo.ac.jp
Department of Applied Biological Chemistry,
Graduate School of Agricultural and Life Sciences,
The University of Tokyo
1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan
Refer to the website of our department.

Access

See the website of Univ. Tokyo.