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At Bio-S research fields, several new functional food ingredients have already attracted attention, raising expectations in regard to their effects. We at Bio-S have significantly advanced our food ingredients research over the past three years, including studies on food ingredients that work effectively in the human body and plant-derived components that produce substances expected to act as biomarkers for specified diseases.

Epilactose
Investigating the physiological effects of epilactose (e.g., controlling intestinal function)
with an eye toward its low-cost production using whey produced in Hokkaido

Verification of the functionality of epilactose

Our research on epilactose began in 2005, when we achieved the world's first-ever extraction of epimerase (an enzyme contained in anaerobic bacteria in the stomach of cattle) and analyzed its gene structure. Epimerase converts lactose to a different oligosaccharide called epilactose, which brings merits such as anticipated physiological effects, including intestinal function control through increased levels of enteric bacteria. Other promising basic data have also already been obtained through various animal experiments. Epilactose is expected to be effective in preventing osteoporosis in the elderly because it promotes calcium absorption, and will also improve immunity by strengthening the barrier functions of the intestinal tract, which weakens with age.

Production using biomass in Hokkaido

We are also working to produce a high-value-added epilactose using whey – a by-product of cheese making that is produced in large quantities in Hokkaido, where dairy farming thrives. Whey is mostly discarded, but its use as a raw material will allow low-cost epilactose production. Since low cost is also a major value-adding factor in the development of health food, the successful production of economical epilactose will be advantageous to producers, businesses and consumers alike, and will ultimately advance the social contribution role that science plays.

Research is under way on the production of epilactose using whey as a raw material and epimerase – an enzyme extracted from the rumen of cattle.

Research theme
Development of functional food ingredients to improve carbohydrate metabolism

This research program aims to analyze the physiological functions of epilactose
(a functional oligosaccharide) and develop functional foods using new epilactose synthase.

Professor
Research Faculty of Agriculture, Hokkaido University

Hirokazu MATSUI

Ph.D.

Plasmalogens,
a phospholipid subclass seems to be closely related to arteriosclerosis and Alzheimer's disease.
Establishing extraction and purification technologies in collaboration with Japan's leading oil and fat manufacture

Plasmalogens – lipids related to arteriosclerosis

As a nutritional science specialist, I have conducted research on the functionality of food components. At Bio-S, I have focused on plasmalogens (a kind of phospholipid), and have been examining their relationship with the human body. Plasmalogens are lipids commonly found in the brain, heart and blood in living beings, and have also attracted attention as they are considered to be closely related to arteriosclerosis and Alzheimer's disease. At Bio-S, we aim to establish plasmalogens as a biomarker for arteriosclerosis and other diseases and to develop food components that can compensate for plasmalogen deficiencies in the body.

Research on plasmalogen extraction from Hokkaido seafood

he driving force behind research at Bio-S has been the establishment of technologies for extracting plasmalogens and purifying them to a high level – goals pursued through joint research with ADEKA Corporation, which is Japan's largest oil and fat manufacture. These technologies have also helped to advance technology for measuring amounts of plasmalogens and to clarify their relation to arteriosclerosis. Currently, we are engaged in identifying a number of food ingredients that can increase plasmalogen levels in the human body and conducting joint research on test kits for use in clinical settings with a private company. In this sense, our research programs give me the strong impression that plasmalogens will have the desired health promotion effects in the near future as a result of our partnerships with businesses and regions.

Research theme
Development of functional food ingredients to improve lipid metabolism

This research program aims to develop analytical procedures and measurement kits for plasmalogen(a phospholipid subclass), which can prevent arteriosclerosis with suppression of cholesterol oxidation, and also aimes to explore new food ingredients focused on bioactivities of plasmalogen with relevant evaluation methods.