|Project Title||Japanese Researcher||Position and Institution||Abstract of Research Project|
|1||Blackcurrant Foods for Managing Human Carbohydrate Metabolism and Cognitive Wellness||Toshihiko OSAWA||Professor,
Faculty of Psychological & Physical Science,
Aichi Gakuin University
The goal of this research is to develop a new functional food based on the intake of functional ingredients contained in blackcurrants, which combined with exercise may improve the regulation of carbohydrate metabolism and cognitive wellness.
In particular, the Japanese side will focus on the improvement of regulation of carbohydrate metabolism and cognitive wellness due to long-term intake of blackcurrants, and the New Zealand side will focus on the combined effect of exercise, and work collaboratively with the Japanese side on the development of the new functional food.
By combining the expertise of the Japanese side in food functionality research with that of the New Zealand side in research on blackcurrants and exercise, and through mutually complementary work by both groups, the formation of a new functional food market based on the development of a novel functional food for the improvement of carbohydrate metabolism regulation and cognitive wellness is expected.
|Roger HURST||Science Group Leader,
Food & Wellness Group,
Food Innovation Portfolio,
The New Zealand Institute for Plant & Food Research Limited
|2||Functional Food Solutions for Optimal Immune Development and Allergic Avoidance||Noriko M TSUJI||Senior Researcher,
Biomedical Research Institute,
National Institute of Advanced Industrial Science and Technology
The purpose of our research is the mitigation or prevention of food-induced allergic responses via control of intestinal microbiota. The goal is to develop optimal immunity in early life and to maintain immune homeostasis throughout the lifetime by intervention and solutions with functional foods such as pre and pro-biotics and fermented foods.
The investigation and propagation of the nutraceutical effects of functional foods on the mucosal and systemic immune systems is an important yet under-exploited research area. Using unique animal models for anaphylaxis (in Japan) and food allergy by dysbiosis (in New Zealand), the anti-inflammatory effects of pre and pro-biotics or fermented foods will be evaluated in adult, pregnant and neonatal mice. Their gut microbiome will also be analyzed to understand their causal relationships.
In this way, specialists on intestinal and food immunology from both countries will colligate their research networks and collaborate to promote industrial application and public health, fostering the necessary relationship for the next phase of clinical research required for food-health claims, and eventually contribution to global welfare.
|Elizabeth FORBES-BLOM||Team Leader,
|3||Extraction, analytical characterization and functionality evaluation of marine lipids and carotenoids sourced from molluscs and marine algae||Masashi HOSOKAWA||Associate Professor,
Graduate School of Fisheries Sciences,
The aim of this project is to characterize marine lipids in New Zealand and aquaculture
products. By evaluation of beneficial health effects based on bioassay and chemical analyses, new values of the seafood products as functional foods will be demonstrated, thereby enhancing the income of those aquaculture and seafood industries.
The New Zealand team will provide extracts and lipids separated from aquaculture products to the Japanese team. Both teams will characterize the lipids including carotenoids and fatty acid derivatives in collaboration. The Japanese team will evaluate the health functions such as anti-obesity, anti-diabetic and anti-ulcerative colitis effects of the extracted lipids by cell culture and animal experiments. The New Zealand team will investigate enriching functional lipids in molluscs and algae by aquaculture technology.
The results obtained in this project will promote the development of functional food, aquaculture and fisheries industries.
|Paul Simon McNABB||Technical Manager,