Food Science Through the Lens of Membrane Protein Science
Cells are constantly exposed to changes in their surrounding environment. However, the cell membrane, which separates the inside of the cell from the external world, restricts the movement of substances and thereby helps maintain a relatively stable internal environment. While some molecules can passively diffuse through the membrane, the majority of uptake and efflux processes are mediated by membrane proteins known as transporters and channels.
These membrane proteins play crucial roles in the body—facilitating nutrient absorption and waste elimination—and some transporters are known to be closely associated with lifestyle-related diseases such as diabetes and dyslipidemia. Moreover, transporters are also involved in the secretion of bacterial toxins that cause food poisoning, as well as in the export of biofilm components produced by bacteria responsible for tooth decay and periodontal disease.
Our research aims to elucidate the functions and structures of such food-related membrane proteins across various organisms, uncover their molecular mechanisms, and propose strategies to regulate their activity—ultimately contributing to the promotion of human health. In addition, we are actively exploring food-derived compounds that can modulate the functions of these membrane proteins.
Educational approach
Learning Through Research
I encourage my students to think for themselves and take initiative in their research. While seeking advice from senior students and faculty members is important, simply following instructions does not foster true problem-solving or adaptability. It is essential that students fully understand the purpose of their research and develop the ability to design experiments independently based on what is needed at each stage.
Research often involves trial and error, progressing step by step through repeated failures and small successes. This process not only strengthens perseverance but also cultivates logical thinking skills, which are valuable not just in science but in any field of society.
Beyond experiments, our laboratory holds journal seminars and research progress meetings, where students learn how to read scientific papers in English, organize research data, and communicate their findings effectively. These skills are indispensable for writing academic papers, and the ability to prepare clear and engaging presentation materials is a critical competency that benefits students far beyond research settings.
Because our lab brings together people with diverse perspectives, not everyone will always think or act the same way. I therefore place great emphasis on creating a supportive and comfortable environment where all members—including students and staff—can conduct research harmoniously. Through this, I aim to foster individuals who can work collaboratively while pursuing their own intellectual growth.
Vision for industry-academia collaboration
Exploring the Molecular Links Between Food and Health
Our research focuses on food-related social issues, aiming to uncover the molecular mechanisms that connect diet and health. Specifically, we work to identify food components that contribute to healthy life expectancy and to analyze their mechanisms of action at the molecular level.
By combining approaches from biochemistry, protein science, and structural biology, we extract and isolate bioactive compounds from foods and investigate their interactions with biomolecules, seeking to elucidate how these food-derived substances promote health. Drawing on our prior work analyzing outer membrane formation in Gram-negative bacteria and the molecular basis of cancer cell proliferation, our lab specializes in studying the molecular mechanisms of compounds with antibacterial and anticancer activities. In particular, we focus on molecular transport and membrane permeation, both inside living systems and in broader biochemical contexts.
Recently, we have also turned our attention to reducing food loss by developing new food products, fertilizers, and feeds derived from underutilized resources. With the global population and economy continuing to grow, food shortages remain a pressing concern. By harnessing unutilized biological resources that contain beneficial components for human health, our goal is to develop innovative food products that simultaneously reduce food waste and extend healthy life expectancy.
