乳および乳製品の機能性評価とニュートリゲノミクス

抄録

 Functional attributes of dairy products are being discovered as functional protein, peptides, probiotics, and oligosaccharides. These functional components are investigated to determine their nutritional and functional aspects for our health. Nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. By understanding how nutrients interact with the genome, better dietary regimens may be designed or novel treatment of important diseases may be addressed. Nutrigenomics utilizes such tools and approaches as microarrays and genomics, proteomics, metabolomics and bioinformatics to improve diet and health. In this article, we describe the current studies of nutrigenomics and molecular analysis of functional components from dairy products. This research will reveal the effects of nutrients on the molecular-level processes in the body and document variable effects of nutrients under different conditions.