脂質栄養学
Online ISSN : 1883-2237
Print ISSN : 1343-4594
ISSN-L : 1343-4594
総説
ニュートリゲノミクスによる食品の機能性解析
高橋 陽子
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ジャーナル フリー

2012 年 21 巻 1 号 p. 51-57

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Nutrigenomics is a coined word created from nutrition and genomics. This new research area has been developed to investigate how nutritional components affect all metabolic pathways and homeostasis in organisms, and which genomic types are susceptible to specific nutrients. DNA microarray is a typical nutrigenomics tool for analyzing comprehensive metabolic condition of organism in the level of gene expression. We can obtain huge amount of information suggesting wide functionality of food components from microarray analysis. However, appropriate statistic analyses are required to understand the true meaning of the data. The versatility of DNA microarray analysis may be applicable to measurement of functionality of whole foods as well as food components, although it is difficult to speculate the functionality of the food from the functionalities of the individual food components. Here, we tried to elucidate the functionality of dietary freeze-dried tofu by comparing the functionality of soy protein and isoflavone in rats by DNA microarray analysis. The findings from the experiment suggested that the protein, and not isoflavone, fraction of freeze-dried tofu reduced lipogenesis in liver through gene expression, and that this may result in lower serum lipid levels.

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© 2012 日本脂質栄養学会
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