Research on the development and practical application of functional food materials that contribute to the improvement of QOL

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  • Kometani Takashi
    Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University Pharma Foods International Co., Ltd.

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  • QOLの向上に資する機能性食品素材の開発と実用化に関する研究

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<p>Research and development of functional food materials and functional foods with the goal of "contributing to the maintenance and improvement of people’s health through food" were conducted. Phosphoryl oligosaccharides of calcium (POsCa), highly branched cyclic dextrin (HBCD), and α-glucosylhesperidin (Hsp-G) were synthesized using enzymes, and POsCa was utilized for caries prevention, HBCD increased endurance performance, and Hsp-G improved poor blood circulation, which could be put into practical use. Subsequently, based on the knowledge and experience gained from these studies, the research was expanded. In oral hygiene, we have developed biscuits for the elderly that are easy to chew and swallow, and tablets that suppress halitosis by removing tongue coating using protease. Research on glycemic control derived from endurance performance studies has led to the development of rice crackers for diabetics and the research on persimmon polyphenols found they suppress postprandial blood glucose. The knowledge of autonomic nerves gained in research on blood circulation led to the development of stress-reducing chocolate using GABA and the search for ornithine that promotes sleep. In addition, a study on the post-growth health of offspring born from undernourished mother based on the DOHaD theory found that cross-generational nutrition was very important.</p>

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