Presenter IntroductionName: Taiichiro Seki, Ph.D.　 Affiliation: Professor, Department of Biosciences, College of Bioresource Sciences, Nihon University, Japan.　 Biography: Dr. Seki received his M.Sc. in Agricultural Chemistry from the Graduate School of Agriculture, Nihon University in 1986. He obtained his Ph.D. in Agriculture from the University of Tokyo in 1992. From 1994 to 1996, he conducted postdoctoral research in the Department of Human Genetics at the University of Michigan Medical School, USA. He was appointed as a Lecturer at the College of Bioresource Sciences, Nihon University in 1996, promoted to Associate Professor in 2007, and became a full Professor in 2011. In 2017, he received the Japan Society of Nutrition and Food Science Award from the Japan Society of Nutrition and Food Science (JSNFS).

Since the concept of the tertiary function of foods (bioregulatory function) was proposed, foods have come to be regarded not only as sources of nutrition, but also as contributors to health promotion and disease prevention. Until the 1980s, food research was primarily focused on nutritional properties (primary function) and compositional changes during processing and storage. However, discoveries such as opioid peptides in enzymatic hydrolysates of casein, and the energy metabolism-enhancing effect of capsaicin, a pungent component of spices, suggested that foods might have the potential to regulate biological functions either latently or actively. The introduction of the concept of “lifestyle-related diseases” by the Ministry of Health and Welfare in 1997 further increased interest in tertiary functions, accompanied by growing public health awareness and changes in disease structure due to extended life expectancy. Alongside these changes, the desired functions of foods have expanded from prevention of cancer, metabolic syndrome, and cardiovascular diseases to include maintenance of cognitive function, musculoskeletal health, and prevention of frailty. In terms of methodology, advances in analytical technologies such as mass spectrometry, omics analyses, and imaging techniques have significantly facilitated the visualization of trace components and the elucidation of mechanisms of action for functional food components. Meanwhile, the importance of human intervention studies has increased, especially with regard to individual differences stemming from genetic background, gut microbiota, and lifestyle. These factors have led to growing attention on integrated research that connects gut environment and epigenetics, and on the emerging concept of precision nutrition. At the same time, how scientific evidence is communicated to consumers has become a critical issue.

In this lecture, we will introduce our research on the functionality of spice-derived compounds, particularly focusing on: the anti-cancer mechanisms of sulfur-containing compounds from garlic through cytoskeletal modifications^1-3); cancer chemopreventive potential via regulation of xenobiotic-metabolizing enzymes^4,5); anti-obesity effects via regulation of lipid metabolism mediated by microRNA expression⁶⁾; and basic studies on the coagulation/fibrinolytic systems^7-9), as well as the effects of food components on endothelial function and anti-atherosclerotic actions¹⁰⁾. Furthermore, we will reflect on how these basic studies have developed from the cellular to organismal level and, eventually, to clinical significance, while also considering the evolution of food-function research, its social context, and changing attitudes among students and young researchers.

1) Seki T, Ariga T et al., Cancer Lett. 2000; 160: 29-35.

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Dr. Yasuyuki Kishi

Vice Director of the Sakeology Center and Professor at the Faculty of Economic Sciences, Niigata University. He holds a Ph.D. from Waseda University and specializes in sake brewery organization, global expansion of traditional industries, and the intersection of tradition and innovation.

Sake, a traditional brewed beverage deeply intertwined with Japanese food culture and history, is produced through the interaction of rice, water, and microorganisms. The unique fermentation process known as “parallel multiple fermentation,” its intrinsic link to the natural environment, and its cultural integration with rituals and seasonal events together render sake a multifaceted subject of academic inquiry beyond its role as a mere beverage.

Recognizing the complexity and richness of sake, Niigata University signed a three-party collaboration agreement in 2017 with Niigata Prefecture and the Niigata Sake Brewers Association. This led to the establishment of the Sakeology Center in 2018 as a university-wide research and education organization. Focusing exclusively on sake as a subject, the Center aims to develop a new academic field—Sakeology—by integrating diverse disciplinary perspectives, including agriculture, engineering, medicine, economics, history, law, and sociology.

The defining characteristic of Sakeology lies in its “target-specific yet interdisciplinary” framework. From the cultivation of rice, fermentation control, production techniques, and distribution to marketing strategies, consumer behavior, health implications, and cultural meaning-making, sake serves as a nexus for a wide range of academic approaches. For example, agronomic expertise is essential for rice cultivation and breeding, fermentation science and microbiology are central to production, and economics, business studies, and sociology are key to understanding distribution and consumer reception.

The Center is structured around three research units—Brewing, Social & Cultural, and Health Sciences—which facilitate collaboration across scientific and humanistic domains. On the educational front, the university offers undergraduate lecture courses (Sakeology A, B, C, and D), as well as graduate-level master’s and doctoral programs. These programs are designed to integrate research and education, and they have garnered significant interest among students.

International collaboration has also been a major focus. Niigata University signed agreements with the University of Bordeaux in 2019 and the University of California, Davis in 2020. Drawing on these institutions’ experience in Oenology (wine studies), the Center has initiated international comparative research and co-hosted summer schools, contributing to the redefinition of Sakeology within a global academic framework and supporting the international development of sake and its scholarly value.

This presentation introduces the formation of Sakeology at Niigata University, including its organizational background, research and educational structures, and international partnerships. By comparing it with other fermented beverage studies, the presentation explores how a localized cultural product like sake can generate academic and societal impact. Sakeology represents a compelling academic approach to this broader question.

Masatoshi Tsukahara

Biojet Co., Ltd / University of the Ryukyus, Organization for Research Promotion

Awamori, Okinawa's representative distilled alcoholic beverage with a 600-year history, faces challenges in diversifying its quality due to limited microbial strains, partly from World War II's effects. This study focused on basic and applied research into microorganisms involved in awamori brewing to address this, leading to the commercialization of awamori with new flavors.

We improved flavor by breeding existing 101 awamori yeast strains. Detailed phylogenetic analysis and whole genome analysis of the widely used 101 strain, known for high ethanol productivity, led to the 18-T55 strain. This strain, with a mutated IPMS enzyme, significantly increased isoamyl acetate, a popular flavor component. Practical brewing confirmed improved flavor, resulting in Shinzato Shuzo Co., Ltd.'s "Kariyushi 30 degrees."

To diversify quality, we isolated two new Saccharomyces cerevisiae strains from Okinawa's natural environment: HC02-5-2 (from hibiscus) and 35a14 (from island banana). Phylogenetic analysis showed HC02-5-2 belongs to the wine yeast group, while 35a14 is distinct. Both are highly productive of 4-vinylguaiacol (4-VG), a vanillin precursor. Although their isoamyl acetate productivity was initially low, we bred them to obtain high-producing strains (T25 and BNNL80), clarifying the IPMS enzyme mutations responsible. Kamimura Shuzo Co., Ltd. commercialized "Sho KAMIMURA 40%" using one, and Higa Shuzo Co., Ltd. commercialized "ZANPA Shima-Banana Yeast 25%" using the other.

Functional analysis and practical application of black koji mold and lactic acid bacteria also played a role. Whole genome information revealed detailed intraspecific phylogenetic relationships of the black koji fungus Aspergillus luchuensis, classifying it into two main groups (A and SK). Selecting the phylogenetically distant "Ryukyu strain" led to "University of the Ryukyus' Awamori II," commercialized by Kamimura Shuzo Co., Ltd. Finally, isolating lactic acid bacteria from awamori mash revealed Lactococcus lactis, which converts ferulic acid to 4-VG, and Lactiplantibacillus plantarum, which converts ferulic acid to dihydroferulic acid (DFA). These findings scientifically demonstrate the important effect of lactic acid bacteria in the mash on awamori's flavor development.

Jun-ichi Maruyama, PhD

Professor, Graduate School of Agricultural and Life Sciences, The University of Tokyo

He acquired Ph.D. from Graduate School of Agricultural and Life Sciences, The University of Tokyo (2001) and then continued postdoctoral research. He was appointed as Assistant Professor (2006) at The University of Tokyo, and during it he also studied as a guest researcher at Georg August University Göttingen, Germany (2010). He became Project Associate Professor (2016), Project Professor (2021), and then Professor (2025) at The University of Tokyo.

Koji mold is a microorganism used in Japanese traditional brewing industry, and its importance was recognized again in the registration of "Traditional Sake Brewing" on the UNESCO Intangible Cultural Heritage list in 2024. Koji mold is also used to produce enzymes and proteins/natural products derived from different organisms, and recently the fungus itself has attracted attention as an edible protein source.

Research on koji mold has made great progress since the first whole genome sequence was deciphered in 2005. With the development of technology that enables highly efficient genetic manipulation, functional analysis and functional development of many genes have been actively carried out. For an example, the authors have been conducting functional analysis of genes in the intracellular organelles of koji mold, and in the process discovered for the first time that peroxisomes are involved in the biosynthesis of biotin, one of vitamins. This discovery led to the idea of developing an amazake, in which vitamins produced by koji mold play an important role, and it was released as "Doctor's Old Koji Amazake" using koji mold strains that Dr. Kinichiro Sakaguchi, Professor Emeritus of The University of Tokyo, known as the “God of Sake”, had collected before or during Pacific War.

On the other hand, the genetic manipulation of koji mold as described above has been carried out mainly on the RIB40 strain, the first whose whole genome sequence was deciphered. In fact, there are a wide variety of industrial strains of koji mold suitable for various purposes, such as sake, soy sauce, miso, and genetic manipulation of these industrial strains has been extremely difficult and inefficient. With the genome editing technology CRISPR/Cas9 system, the efficiency of gene manipulation in industrial koji mold strains was dramatically improved, also enabling multiple gene modifications. By modifying the metabolism of koji mold on a large scale, metabolic production capability was significantly improved, demonstrating that these approaches are effective in developing functions to greatly explore the potential of koji mold.

In recent years, with the development of next-generation sequencing technology, the deciphering of the genome sequences of many industrial strains of koji mold has been reported. Analysis using genome editing technology based on the results of comparative genome analysis has allowed us to link the diverse characteristics and gene functions of industrial koji mold strains that have been specialized for various uses. Furthermore, it is expected that the breeding and development of koji mold aimed at true industrial use will become possible by performing efficient and flexible genetic modifications of strains with industrially excellent properties.

In addition to the background of koji mold having been used for many years in the brewing industry in Japan, there is growing interest in its use in new industrial fields and even overseas. It is expected that the potentials of koji mold will be maximized by combining traditional knowledge and advanced technology, which will lead to the creation of diverse new food industries and cultures.

Tea is a beverage produced from Camellia sinensis, and is classified into green tea, oolong tea, black tea, depending on the production process. Over 740 aroma compounds have been identified in tea, and it is the complex combination of this wide variety of components that gives each type of tea their distinctive aroma. In particular black tea is a widely enjoyed beverage all over the world, and the composition of the aroma components differs according to the origin of production. It is this region-specific composition that is a key factor in the characteristic aroma profile of each tea production area. As well as providing hydration and nutrition, black tea also serves as a luxury item in that its diverse aromatic characteristics provide a feeling of mental satisfaction. However, the physiological properties of black tea aroma remain largely unexplored. In this presentation, we will introduce our research on the physiological functions of hotrienol, an aroma component of black tea.

　Darjeeling tea (DT), known as the “champagne of teas,” is a high-quality black tea popular for its characteristic muscatel flavor. The authors conducted a non-RCT clinical study to examine the psychological and physiological effects of DT aroma inhaled intranasally. Inhalation of DT aroma reduced depression and anxiety, decreased cerebral blood flow, and increased miosis rate and peripheral skin temperature. These results suggest that DT aroma has a sedative effect on central nervous activity and activates the parasympathetic nervous system. In another study, the aroma compounds of DT were analyzed by GC-MS (SPME), revealing that DT contained higher levels of hotrienol compared to tea from other regions.

　To mimic the physiological effects of hotrienol intake by drinking black tea, we examined the effects of olfactory stimulation via the retronasal pathway through oral intake of hotrienol in a randomized, double-blind, crossover study involving 44 healthy men and women dissatisfied with their sleep. Tablets containing 0.03 mg of hotrienol, equivalent to the amount in a cup of DT, were prepared for the study. Participants consumed four tablets per day (total 0.12 mg) for two weeks, and the effects on sleep were assessed by Primary Outcomes: OSA Sleep inventory, PSQI; and Key Secondary Outcomes: sleep variables, concentrations of salivary components (CgA, oxytocin, S-IgA, cortisol). Data analysis of 33 participants who met eligibility criteria showed an increase in the score for OSA factor II (initiation and maintenance of sleep) and a reduction in overall PSQI scores, in the test group compared to the placebo group. Analysis of the data for sleep variables showed that onset latency, bed out latency, awaking time during sleep decreased, and sleep efficiency improved. However, no changes were observed in OSA factors: I (sleepiness on rising), III (frequent dreaming), IV (refreshing), V (sleep length), and in the sleep variables: number of awakenings during sleep, total sleep time, and number of postural changes. These findings suggest that two weeks of oral hotrienol intake may contribute to improvement of sleep quality. The effects of hotrienol on stress biomarkers were also examined in an exploratory study. Single intake increased salivary s-IgA and oxytocin concentrations, and long-term intake (2 weeks) decreased cortisol concentrations in participants with high stress levels (SCL 11-20 points). Study results suggest that the effects of hotrienol on sleep quality are related to its physiological functions on the central-autonomic and endocrine systems via olfactory stimulation. However, the clinical studies presented here are limited by the small number of cases and statistical multiplicity. Further clarification of the functional properties of hotrienol is expected as more reports of clinical studies are accumulated.

【Speakers】Biography of Kaoru Sato: Graduated from the Graduate School of Agriculture, Tohoku University in 1985 (Master's Course), joined Snow Brand Dairy Industry Co., Ltd. in the same year, received a Ph.D. in Agriculture from the Graduate School of Agriculture, Tohoku University in 1996, became a professor at Hokkaido Bunkyo University in 2013, associate professor at the Faculty of Applied Life Sciences, Nippon Veterinary and Life Science University in 2016, and has been a professor since 2020

Koji mold (Aspergillus spp.) is essential for the production of miso, soy sauce, Japanese sake, made from cereal crops, including rice, wheat, and soybeans. Koji mold is also the unique and inherent microorganism originated from Japan. It is well-known that Koji mold produces various enzymes such as proteases, lipases, and amylases, and so on. We focused on the Japanese brewing technology, and tried to apply koji mold to cheese ripening. However, the various enzymes from Koji mold may lead to a decrease in palatability due to excessive degradation of proteins and lipids. Therefore, we selected koji mold suitable for ripened cheese, established the manufacturing process, and optimized the aging conditions. We introduce an example of the development and practical application of koji mold-ripened cheese (Koji cheese) as a unique cheese through industry-academia collaboration.1) Selection of koji mold for cheese and establishment of the manufacturing process for Koji cheeseIn order to select koji mold suitable for cheese, we obtained koji mold strains from a specialist koji starter manufacturer. The manufacturer was supplied several koji mold strains that have already been applied to food, have a fast growth rate, and have different enzyme activities. In the first evaluation, the colors of the Koji cheeses were obtained the various colors, such as white, yellow-green, green, and shown the different textures. From the comparison of enzyme activity, we decided to use a koji mold strain (Aspergillus oryzae KC43) for cheese.In order to achieve the social implementation of Koji cheese, the manufacturing process was used a soft type cheese as a reference. The ripening conditions need to be set to a temperature suitable for the growth of koji mold. The temperature of around 30°C is not common for cheese production, but it is possible to obtain a soft type cheese with a strong umami taste in a short period. We thought that it would have advantages in terms of production efficiency.2) Characteristics of Koji cheese and its social implementationThe surface-ripened cheese with koji mold contains about 5 times more glutamic acid than commercially available Camembert cheese. The amount of glutamic acid is similar to that of hard type cheeses such as raclette. Furthermore, from the analysis of the aging components and aroma components in Koji cheese, it was clarified that the characteristics are different from Camembert cheese and blue cheese. Several cheese producers have already supplied the Koji cheese．Through the fusion of Western European cheese culture and Japanese brewing technology, we hope that Koji cheese, a cheese originating in Japan, will spread widely and contribute to the dairy industry in Japan.

【Introduction of speakers】

　Dr. Jane C.-J. Chao obtained her Ph.D. degree from the Department of Human Nutrition and Food Management at the Ohio State University in 1993. Subsequently, she had the post-doctoral training in the Division of Foods and Nutrition at the University of Illinois at Urbana-Champaign from 1993 to 1994, and returned to her alma mater Taipei Medical University (TMU) since 1995. She is currently in the position of Dean in the Office of Global Engagement, Professor in the School of Nutrition and Health Sciences at TMU, and in the position of President in the Nutrition Society of Taiwan since 2021.

The Nutrition Society of Taiwan was established in 1974 (the 63rd year of the Republic of China), and is now for 51 years. The Society was founded by a group of professionals from various fields including nutrition, food science, agriculture, public health, and medicine, and all founders shared a noble vision. The passion and dedication of our pioneers focus on promoting public nutrition and health not only for establishing the foundation of the society but also for inspiring younger generations to carry on their missions. Over the past five decades, the society has grown steadily, and experienced twelve presidents. Membership continues to increase each year with a current total of 6,662 members including 1,580 lifetime members, 3,978 professional members, 1,080 student members, and 24 corporate group members. With the belief that “the nutritional health of the national people is an indicator of national strength, and a reflection of cultural standards”, the society is committed to cultivating the professionals in preventive healthcare and nutritional care with humanistic concern as well as global and interdisciplinary visions via the work tasks of 9 committees. Additionally, the important mission of the society is to strengthen international academic collaborations in the fields of nutrition and food science. In this spirit, we propose to enhance our engagement with the Japanese Society for Food Science and Technology through a range of academic exchange activities which include co-hosted symposium/conference on emerging topics in food science and nutrition, scholar exchanges between both societies, and joint student exchange programs to foster mutual learning and development.

By promoting such interactions, we aim to create an environment that supports the exchange of knowledge, research innovation, and educational opportunities between Japan and Taiwan. Furthermore, we believe that the initiation through these collaborations can further contribute to the development and promotion of public health nutrition policies in both countries. We are looking forward to future opportunities for the partnership that will benefit academic communities and promote better health outcomes across borders.

Education:

PhD. Institute of Biotechnology, National Taiwan University, Taiwan, May 2017

Professional Experience:

Researcher, Material and Chemical research laboratories, Industrial Technology Research Institute, Taiwan

Senior researcher fellow, Research and Development, Phalanx Biotech Group, Taiwan.

　Bacterial cellulose (BC) is a nano-scale biomaterial produced from microorganism. Among of BC producing microorganisms, Komagataeibacter xylinus is the most commonly used microorganism due to its high BC production. Compared to plant cellulose, BC presents higher purity without lignin, pectin, or hemicellulose. Owing to its excellent mechanical property, high water content, and biocompatibility, BC has been applied to biomedical dressing, food packaging and cosmetic mask applications. However, its lack of specific biological activities, including antimicrobial and antioxidant properties, limits its broader utility. To address this challenge, we developed an in situ modification strategy using a foaming culture system to produce foaming BC (FBC). Various additives were incorporated into FBC during cultivation to obtain the specific functional FBC. First, chitosan was added to produce chitosan/FBC composites with antimicrobial ability. The chitosan/FBC was found that can significantly inhibit Staphylococcus aureus and Escherichia coli growth by approximately 2 log CFU/mL. Second, agar was used to regulate pore size of FBC, and facilitate the adsorption and controlled release of carvacrol, a bioactive compound with known antimicrobial activity. The release rate of carvacrol was positively correlated with pore size of agar/FBC, enabling sustained microbial inhibition. In food packaging applications, the carvacrol-loaded agar/FBC effectively suppressed the growth of Shewanella putrefaciens and reduced lipid oxidation in fish during storage, demonstrating strong potential as an active packaging material. Last but not least, FBC also served as a superior scaffold for microbial co-culture. Co-cultivation with recombinant E. coli enabled the in situ biosynthesis of violacein-loaded FBC. The violacein/FBC composite exhibited strong metal ion adsorption capacity, particularly for Cu(II), highlighting its potential for use in functional packaging and wastewater treatment. Overall, the FBC production system serves as a modification strategy that enables the in situ incorporation of additives or microorganisms into the cellulose fiber during cultivation. The approach allows for the fabrication of BC materials with specific functionalities. Future work will focus on incorporating a broader range of modifiers to explore the applicability of FBC across different fields.

Education

Ph. D. Rutgers University, 1997

MS. & BS. Seoul National University, 1992, 1990

Professional Experience

Professor, Ewha Womans University, 2000-present

Principal Scientist, Griffith Laboratories Company, 1999-2000,

　The Korean Society of Food Science and Technology (KoSFoST), founded in 1968, is a leading academic society dedicated to advancing food science and technology in Korea. Through its academic conferences, peer-reviewed journals, industry collaborations, and educational initiatives, KoSFoST plays a central role in bridging academia, government, and industry in the field of food science and technology. As global food systems face increasing challenges - from sustainability and functional foods to novel processing technologies - the importance of international collaboration continues to grow. In particular, since Japan and Korea share similar food cultures, scientific interests, and regional challenges, bilateral collaboration between JSFST and KoSFoST can be highly synergistic. The cooperation can be further strengthened through joint research initiatives, collaborative workshops, and student/researcher exchange programs. KoSFoST aims to strengthen bilateral cooperation by fostering deeper academic ties and innovation-driven partnerships.

Education:

Ph.D. Biotechnology, Yonsei University, Seoul, Korea December 2006

M.Sc. Food and Biotechnology, Yonsei University, Seoul, Korea December 2000

Professional Experience:

CEO and Founder, 2019-Present, SuFAB Inc., Seoul, Korea

Professor in Department of Food Science and Biotechnology, 2015-Present

Amidst escalating concerns over marine ecosystem degradation, climate change, and the unsustainable exploitation of wild fisheries, the global food sector is urgently seeking alternative protein sources that can ensure both nutritional security and environmental resilience. In response, the Republic of Korea has launched a large-scale national R&D initiative under the auspices of the Ministry of Oceans and Fisheries (MOF), aimed at pioneering the development of aquatic cultured meat. This effort forms a critical pillar of Korea’s emerging blue bioeconomy strategy and is designed to future-proof the seafood supply chain.

This presentation introduces the MOF’s flagship research consortium for aquatic cultured meat, which brings together a multidisciplinary team of leading academic institutions, biotechnology firms, and marine science experts. The consortium’s mission is to establish a next-generation platform for the production of high-quality, sustainable fish- and shellfish-based cultivated foods. The initial target species include yellow grouper (Epinephelus awoara), oyster (Crassostrea gigas), scallop (Patinopecten yessoensis), and kuruma prawn (Marsupenaeus japonicus)—all of which are economically and culturally significant in the seafood market.

The consortium integrates advances in marine cell culture, biomimetic scaffold engineering, and AI-assisted food design to recreate the complex structure and sensory properties of real seafood. The following major technical achievements are expected: (1) successful immortalization of muscle and fat cell lines from the selected species; (2) development of serum-free, marine-derived culture media that reduce both cost and environmental burden; (3) fabrication of edible scaffolds from marine collagen and seaweed hydrogels that mimic native extracellular matrices; and (4) development of a digital modeling platform to simulate the structural and textural transitions of cultivated seafood during processing and consumption.

This approach supports the creation of high-fidelity cultivated seafood products that closely resemble the texture and eating experience of conventional seafood, thereby improving consumer acceptance. The presentation will outline Korea’s strategic vision and technical roadmap for scaling aquatic cultured meat technologies and emphasize the growing importance of international collaboration to drive a sustainable “blue revolution” in future food systems.

【Introduction of speakers】

　Education:

　Ph.D. in Agriculture, Ehime University, Japan, Mar 2017

　Professional experience:

　Assistant Professor, Graduate School of Agriculture, Ehime University, Apr 2020–Present

　Researcher, Graduate School of Agriculture, Ehime University, Mar 2017–Mar 2020

Phytochemicals such as polyphenols, carotenoids, glucosinolates, and alkaloids are bioactive compounds found in fruits, vegetables, grains, and other plant-based foods. In plants, these compounds are primarily produced as part of defense mechanisms against pests, pathogens, and environmental stress. Although phytochemicals are not classified as essential nutrients like vitamins and minerals, they contribute to human health and may help to prevent various diseases. They exhibit a wide range of beneficial health functions, including antioxidant, anti-inflammatory, and anti-allergic effects. This presentation will introduce research on the functional properties of phytochemicals in citrus fruits and spices.

p-Synephrine is an alkaloid found in Citrus species and is widely used as a dietary supplement for weight loss, weight management, and enhancement of athletic performance. Several studies have demonstrated its anti-inflammatory effects. However, the specific cellular targets and detailed mechanisms underlying its anti-inflammatory effects remain unclear. This study aimed to investigate the anti-inflammatory effect of p-synephrine on macrophages, which play a key role in the innate immune response, and to elucidate the underlying mechanisms in vitro using mouse macrophage cell line, RAW264.7 cells. p-Synephrine significantly inhibited the production of proinflammatory cytokines in lipopolysaccharide-stimulated RAW264.7 cells. It is supposed that this anti-inflammatory effect is mediated by β-adrenergic receptors and attributed to the downregulation of the p38 MAPK and NF-κB signaling pathways.

The anti-allergic effects of the compounds from spices such as coriander and cumin have been demonstrated in several studies. While many studies have focused on the lipid-soluble components in spices, our research has been directed toward the water-soluble components. For example, a hot water extract from the aerial parts of coriander was found to inhibit the degranulation of rat basophilic leukemia cell line, RBL-2H3 cells, and the active compound in the extract was identified. This compound is considered to be the primary contributor to the anti-allergic effect of the hot water extract.

The development of functional foods based on phytochemicals holds significant promise for improving health conditions. However, several challenges must be overcome to fully realize their potential. These include demonstrating scientific efficacy through human trials, enhancing bioavailability, ensuring stability and safety, and addressing economic and consumer-related concerns. Collaborative efforts among researchers, food technologists, regulatory agencies, and industry stakeholders are essential to promote the development of functional foods that are safe, effective, and widely accessible. Accordingly, this presentation will introduce the industry-academia collaboration based on research into food functionality conducted at the Food and Health Function Research Center, Ehime University.