The science of healthy foods
using edible molecular capsules
Our research uses cyclodextrins, cyclic oligosaccharides with a hydrophobic cavity that can selectively capture various molecules and ions — a phenomenon known as "inclusion." Because cyclodextrins are themselves edible, we use this "edible molecular capsule" as a platform for applied food chemistry research.
At the core of our work is cyclodextrin, the "edible molecular capsule." By encapsulating health-promoting components such as perilla (egoma) oil, we can turn them into food materials that are absorbed more efficiently, resist oxidation, and are easier to handle. Our goal is to solve, at the molecular level, the common problem that "things known to be healthy are hard to keep up with."
Turning oil into a powder
We succeeded in converting liquid perilla oil into a free-flowing powder, making it more resistant to oxidation and easier to add to food.
Improved handlingImproved omega-3 absorption
Co-ingestion with cyclodextrin was shown in rat studies to significantly increase blood omega-3 concentrations.
Better delivery to the bodyEffects on organ fatty acid balance
We found that omega-3 fatty acid composition changes not only in blood but also in organs such as the liver and brain.
Evidence for health benefitsSafe and practical, because it's edible
Cyclodextrin is an approved food additive. We pursue this work as "food science," not as pharmaceutical development.
Food chemistry / applied researchWe have studied inclusion complex formation between α-, β-, and γ-cyclodextrins and a variety of guest molecules, using NMR spectroscopy and thermodynamic analysis to understand the mechanisms and selectivity of molecular recognition.
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We prepared inclusion complexes of γ-cyclodextrin with perilla oil, successfully producing a powdered form with improved resistance to oxidation and greater thermal stability — making it much easier to handle as a food ingredient.
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Rat and mouse studies show that ingestion as a γ-CD inclusion complex significantly raises plasma α-linolenic acid levels. We are working to elucidate the underlying mechanism.
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Ingesting perilla oil encapsulated in γ-cyclodextrin (γ-CD) was found to affect fatty acid composition not only in the blood but in various organs as well.
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