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.