Health benefits and food safety risk in seafood industry

Bioengineering for high-utilization of functional ingredients in seafood

Identification of food allergens and their gastrointestinal behavior

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1. 1. Lee et al., Grey mullet roe contains yolk protein having IgE cross-reactivity to chum salmon roe major allergen (Onc k 5). Fisheries Science, Published online, 2016.

1. 1. Nishizawa et., al. Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity. Fisheries Science, 82(2), 357-367, 2016.

1. 1. Saigusa, et al., In vitro and in vivo anti-inflammatory activity of digested peptides derived from salmon myofibrillar protein conjugated with a small quantity of alginate oligosaccharide. Bioscience, Biotechnology, and Biochemistry, 79, 1518-1527, 2015.

1. 1. Shimizu et al., Development of an enzyme-linked immunosorbent assay system for detecting β’-component (Onk k 5), a major IgE-binding protein in salmon roe. Food Chemistry, 181, 310-317 (2015)

1. 1. Shimizu et al., Molecular and Immunological Characterization of β’-component (Onc k 5), a major IgE-binding protein in chum salmon roe. International Immunology, 26, 139-147 (2013).

1. 1. S .Fujita et al., In vitro digestion of major allergen in salmon roe and its peptide portion with proteolytic resistance. Food Chemistry, 130, 644-650 (2012).

1. 1. Katayama et al., Immunomodulatory Properties of Highly Viscous polysaccharides extract from the Gagome Alga (Kjellmaniella crassifolia). Plant Foods for Human Nutrition, 67:76–81, 2012.

1. 1. Saeki, Protein-Saccharide Interaction in Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization, Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan eds., CRC Press, pp. 229-261, 2012.

1. 1. Shimizu et al., Major allergen and its IgE cross-reactivity among the salmonid fish roe allergy. J Agric Food Chem., 57, 2314-2319, 2009.

												
Laboratory introduction 



Marine bioresources, such as fish, shellfish, and seaweed, are indispensable food resources for human beings. Therefore, it is important to understand nutritional benefits and food safety risk of fishery products. We are studying on application of underutilized marine bioresources with focusing on nutritional changes during food processing and preservation.

• • We are investigating the biochemical changes in seafood proteins due to various chemical reactions occurring during storage, cooking and processing, such as denaturation, proteolysis, and the Maillard reaction. We are also developing procedures for highly utilizing health beneficial components in marine resources, using such chemical changes.

• • Japan, where more than 500 types of marine products are consumed, is a country with a higher prevalence of seafood allergy than other countries, and various kinds of seafood are recognized as allergy causative foods, as the same as other natural food materials. Therefore, for the purpose of sending academic information that can contribute to reduction of seafood allergy risk, we are investigating biochemical properties and digestion/absorption kinetics of seafood allergens. Additionally, we are interested in the effect of cooking and processing on the allergenic reactivity of seafood allergens.