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
  Masanori Itakura (Assist. Prof.) a-itakura[at]g.ecc.u-tokyo.ac.jp
  Yuki Hondoh (Academic Assistant) a-hondoh[at]g.ecc.u-tokyo.ac.jp
PhD Candidates Yusuke Anan D3
  Miki Fuwa D2
  Kousuke Yamaguchi D2
Graduate Students Kaisei itoi M2
  Ayumi ito M2
  Naoto Chiyoda M2
  Kouki Nakamura M2
  Mao Okamoto M1
  Tatsuya Shimoda M1
  Mona Tsukamoto M1
  Chiharu Hatakeyama M1
Undergraduate Students Kaito Kawajiri B4
  Yuto Nakagawa B4
  Kahoko Fujita 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.