Food & Life
Food is essential to our lives and is deeply connected to culture, health, and the environment. We introduce cutting-edge research on food from various perspectives, including the role of nutrition in supporting health, wisdom about food rooted in local communities, and the use of sustainable food resources.
Exploring the Potential of Vitamin D
― Aiming to Increase Healthy Life Expectancy
Ichiro Kaneko
Associate Professor, School of Human Science and Environment
Vitamin D is more than just a nutrient. When activated in the body, it plays a vital role in various physiological functions through the regulation of gene expression. Vitamin D deficiency, especially in children, can cause rickets (bone mineralization disorder). Vitamin D is classically known to increase calcium or phosphate absorption in intestine. Further, it has also been reported to be related to various biological and cell functions, such as muscular and immune functions.
My research aims to determine which genes are affected by vitamin D and how they relate to health and aging.
For example, we are able to clarify the vitamin D action using genetical vitamin D receptor knock-out mice (loss of function of vitamin D). In our laboratory, we are using cell experiments to study how vitamin D functions within cells and how it regulates gene expression.
In recent years, vitamin D intake among Japanese people has been declining. This is due to a decrease in the intake of vitamin D-rich fish due to the change of the Japanese diet. There is a concern that modern Japanese people may be suffering from a latent vitamin D insufficiency, which could be affecting our health.
Therefore, this research aims to scientifically elucidate how vitamin D increases healthy life expectancy and what kind of diet leads to health and longevity. I also hope to use this information for specific health guidance and nutrition policy.
Although my research is mainly basic, the accumulated results may be applied to medicine and nutrition in the future. New approaches for extending healthy life span and preventing lifestyle-related diseases may emerge.
From the viewpoint that "diet creates future health," I will continue researching to propose scientifically based methods for maintaining good health.
Expanding Research
Nutrition education fosters health and community connections
Stephanie Assmann
Professor, School of Economics and Management
My research focuses on food culture and nutrition education. I am particularly interested in how to implement nutrition education through school lunches and community formation through food in local communities. From 2017 to 2019, I conducted field research in Taketa City, Oita Prefecture. The study included observations of school lunches, cooking classes for men over 60, and long table events for multi-generational exchange. The research focused on the fact that nutrition education is not just nutrition education but is also linked to moral education and community revitalization. It is also important to view nutrition education in Japan from an international perspective. With the increase in the number of foreigners living in Japan, it is necessary to explore how nutrition education should be provided from the perspective of Japanese food and multicultural coexistence. In the future, I will also focus on the relationship between "food and immigration" to explore new possibilities for nutrition education.
Turning waste into resources - The potential of microalgae
Kazuhiro Itoh
Professor, Graduate School of Engineering
I am currently researching mass cultivation techniques for microalgae. Microalgae, also called phytoplankton, are expected to be used as not only biofuel but also health food, edible dye and feed for clams. Food production requires a large amount microalgae. However, their mass cultivation is difficult due to the influence of bacteria and predators, and the difficulty of temperature and nutrient management. I discovered that woody biomass ash discarded at power plants can be used as a nutrient source for microalgae by neutralizing it with acid, filtering, and diluting it. I have succeeded in significantly reducing costs for mass cultivation of marine microalgae. This research will contribute to the development of aquaculture in Hyogo Prefecture, for example in the areas of oysters and clams. It also shows the possibility of sustainable resource utilization by recycling woody biomass ash through photosynthesis. I would like to continue researching new technologies to protect food and resources.
Focus on Person
Preserving local foods and securing them for the future
Interested in Japan's fisheries industry and Japanese food culture, I participated in "The Blue Camp," which focused on issues related to the sea and food. After that, I continued to be inspired by my international student friends from different backgrounds and actively participated in food activities that transcended national borders, such as becoming a member of the Japanese delegation to a global food festival in Italy. I am researching regional reconstruction utilizing Japanese sake, sake tourism, and food certification systems. In the future, after studying rural rebuilding in Italy, my goal is to engage in activities to connect regional flavors to the future in Nagano, my hometown, and throughout Japan.
Preserving local foods and securing them for the future
Haruto Gomi
3rd year student, School of Economics and Management
Preventing the decline of intestinal function through the power of food to prevent aging in the next generation
Aiming to contribute to extending healthy life expectancy, we face the challenge of elucidating the mechanism of age-related decline in intestinal function. It is believed that the decrease in gastrointestinal tract function increases the risk of age-related diseases, and this is a significant problem in Japan's super-aged society. Using model animals, I am analyzing age-related changes in the intestine at the molecular level. I am exploring ways to improve intestinal function through diet. In the future, I would like to develop anti-aging foods that maintain intestinal health and create a society where people can live long and healthy lives.
Preventing the decline of intestinal function through the power of food to prevent aging in the next generation
Suzuka Amino
4th year student, School of Human Science and Environment