2022 Volume 7 Issue 2 Pages 27-35
Post-translational modification by tyrosine sulfation is considered to be a signal for protein secretion and a regulatory mechanism for physiological activity of proteins. We have long studied the enzyme tyrosylprotein sulfotransferase, which is involved in protein tyrosine sulfation, and have elucidated its three-dimensional structure and obtained new knowledge on the substrate protein recognition mechanism. We were involved in the “Creation of Cancer Prevention Basic Technology Focusing on Food Function” and established an innovative technology for evaluating food functionality by combining biomarker search and quantification using proteomics and functionality estimation using informatics such as neural network analysis as a new food function evaluation technology. Furthermore, focusing on the relationship between protein modification and food function, and inspired by the idea of evaluating the antioxidant effect of food using the oxidative stress level of proteins as an indicator, we developed a method for analyzing protein modifications related to oxidative stress, such as protein carbonylation and S-nitrosylation. We also contributed to the proteome analysis and component analysis of local foodstuffs such as pork, sturgeon, and jidori chicken.
