2022年度TAMAGO採択課題

Elucidation of the physiological significance and functional evaluation of novel functional lipids

Creation of novel livestock production technology using ex-utero culture system

Creation of novel cultured meat based on silk proteins

Elucidation of the physiological significance and functional evaluation of novel functional lipids

 
Principal Investigator: Associate Professor Junki Miyamoto

(Institute of Agriculture, Division of Applied Biological Chemistry)

 "NoveLipid Research Team"

　 In recent years, newly identified lipids in the body have been suggested to be involved in various aspects of maintaining homeostasis, such as improving metabolism and regulating the immune system, and have attracted attention as novel functional lipids. In addition, novel functional lipids have a variety of binding patterns and a wide variety of fatty acids. It has been revealed that they exhibit different combinations, and it has been suggested that the effects on homeostasis vary depending on the structure of each component, but the details have not been clarified.
In this study, we focus on the effects of novel functional lipids on homeostasis and aim to clarify the physiological significance of novel functional lipids under various nutritional environments. The results of this research will be applied to industrial and social applications, and will lead to the development of unprecedented new functional foods. It is expected that this will contribute to the development of new technologies and to the achievement of SDGs targets such as "Zero Hunger," "Good Health and Well-Being," and "Life Below Water."

"NoveLipid Research Team" Members

Creation of novel livestock production technology using ex-utero culture system

 
Principal Investigator: Associate Professor Satoshi Sugimura

(Institute of Agriculture, Division of Science of Biological Production)

 "Artificial womb"

In dairy and beef cattle production, assisted reproductive technology (ART) is the driving force behind livestock innovation, such as genomic evaluation, reducing environmental impact, and high added value. The basis of ART is in vitro production and embryo transfer (IVP-ET), which involves producing embryos outside the body and implanting them in a surrogate cow to obtain a live birth.
However, the success rate of IVP-ET is low at around 30-50%, and in particular, about 60% of IVP embryos transferred to surrogate cows die within 28 days after fertilization. This is called early embryo death, but the full details of this phenomenon have not yet been elucidated.
In this study, we aim to develop a new technology for long-term in vitro culture of embryos in an artificial uterus that mimics the in vivo uterine environment, thereby elucidating the cause of early embryo death and, by applying the knowledge gained from this, creating novel livestock production technologies.

"Artificial Womb" Members

Creation of novel cultured meat based on silk proteins

 
Principal Investigator: Professor Yasumoto Nakazawa

(Institute of Engineering / Division of Biotechnology and Life Science)

 "Next-generation Silk Cultured Meat Comprehensive Research Team"

The world's population is on the rise and is expected to exceed 9.7 billion by 2050. This rapid population growth has raised concerns about a shortage of meat and other proteins. In this study, we aim to address a problem that humanity needs to solve by developing a new meat material using silk-related proteins produced by silkworms and establishing a production method for it.
We will tackle urgent social issues.
To achieve this goal, we will combine silk, which is the roots of our university, with cutting-edge technology to develop materials based on precise molecular design from an engineering perspective, while also strongly promoting "agricultural-industrial fusion research" that organically combines research from an agricultural perspective, such as isolating and constructing related cells from bovine tissue, histological analysis of food, and safety evaluation. In this way, we hope to develop unprecedented, pioneering cultured meat and put it into practice in society.
Our goal is to contribute to resolving the world's food problems, protein crises, and environmental issues surrounding livestock production by achieving full-scale social implementation of new cultured meat that is cheap, safe, and mass-produced.

Members of the "Next-generation Silk Cultured Meat Comprehensive Research Team"