WATANABE Jun Professor
ThemeFunctionalities of probiotic lactic acid bacteria and gut microbiota.
|Field||Food functionalities, Food science, Applied microbiology|
|Keyword||Probiotic, Prebiotic, Intestinal microbiota, Lactic acid bacteria, Functional food|
Food functionalities have been forcused, and many kinds of functionaliry labeled food items are available. In addition, it has been well recognized that gut microbes play important roles in our health. Lactic acid bacteria (LAB) are recognized as beneficail microbes in the gut, and they are also indispensable for production of fermented food. Probiotics are viable bacteria which contribute our healthy state, and prebiotics contribute our health by improving gut atmosphere. We are interested in functionalities of LAB from fermented food, and in the possibilities of enhancemnet of food functionalities by prebiotics via improving gut envilonment.
List of current research topics
Anti-metabolic syndrome effects of probiotic lactic acid bacteria via modulation of circadian rhism.
Bio-conversion of food functional factors by intestinal microbiota.
Effect of culture conditions on immunomodulation activities of lactic acid bacteria.
I am a newcommer to this university. I have carrior as a scientist in a food company, national institutes and academia in Japan before coming here. I am lookig forward to challengening new research field in Obihiro.
|Room address||General Research Building 3|
|Mail address||nabej obihiro.ac.jp|
BelongsResearch Department/Department of Life and Food Sciences/Division of Food Science/Section of Biomolecular Structure and Function
|Academic background||1991-1995 Faculty of Agriculture, Hokkaido University
1996-1998, 1999-2001 Graduate School of Agriculture, Hokkaido University
1998-1999 Researcher, R&D Division, Kikkoman Co
2004-2008 Specially Appointed Associate Professor, Creative Reaearch Initiative Sousei, Hokkaido University
2008-2020 Senior Researcher, Food Research Institute, National Agriculture and Food Research Organization
2020- Professor, Division of Food Science, Ubihiro University of Agriculture and Veterinary Medicine