Symposium on Food, Intestinal Bacteria and Health Research Areas: "Food, gut microbiota, and health" 

  • Date & venue; Kyoto University on October 2, 2016

Foods have vast influence on the human health. Scientific and multi-faceted verification of Japanese food contributing to world health are ongoing. Furthermore, interest in the relationship of food function and gut microbiota has increased dramatically over the past decade as its significance with respect to a myriad of host health has been discovered. One example of interest is the relationship between metabolic syndrome and microbial metabolites that result from consumption of high fat Western diets, which have been reported to modify the gut microbiota. There is also significant interest in food component metabolism by the gut microbiota, the generation of bioactive metabolites, and the effects of these compounds on host physiology. This research group focuses on the impact of foods and gut microbiota, and their influence on human health.

The presentations in the first symposium (Oct. 2nd, 2016 in Kyoto) are summarized below: 

Part I: Food

  • 1) Impacts of Aspergillus oryzae (Koji-kin) post genome researches on food
    Masashi Kato and Motoyuki Shimizu (Meijo Univ.)
     
  • 2) Utilizing comprehensive analysis in functional research on Japanese ingredients
    Hisanori Kato (Tokyo Univ.)
     
  • Invited lecture
    Relationship between diet and stroke and dementia: Hisayama-cho study
    Toshiharu Ninomiya (Kyushu Univ.)

Part II: Gut microbiota

  • 1) Asian people's gut microbiota
    Jiro Nakayama (Kyushu Univ.)
     
  • 2) Gut microbiota of healthy Japanese: relationship between food and aging
    Toshitaka Odamaki et al., (Morinaga Milk Industry Co., Ltd.)
     
  • 3) Mechanism of collapse of gut microbiota by western food: examination of bile acid hypothesis
    Satoshi Fukiya et al., (Hokkaido Univ.)
     
  • 4) Gut microbial metabolism of food component and health
    Jun Ogawa and Shigenobu Kishino (Kyoto Univ.)

Part III: Health:
Scientific and multi-faceted verification of Japanese food contributing to world health

  • Invited lecture
    Scientific and multi-faceted verification of Japanese food contributing to world health
    Nobuya Inagaki (Kyoto Univ.)
     
  • 1) Health promoting effects of Japanese foods
    Tsuyoshi Tsuduki (Tohoku Univ.)
     
  • 2) Functionality of Japanese type diet patterns from the viewpoint of food factor sensing
    Hirofumi Tachibana (Kyushu Univ.)