MABUCHI Laboratory

Affiliation：Faculty of Bioresource Sciences / Department of Development of Local Resources
Position：Associate Professor
Degree：Ph.D.（Food and Nutrition Science）

▶︎ Laboratory Web Site

• Development of a New Quality Assessment Method for Fresh Foods Using Metabolome Analysis
• Analysis of ingredient profile changes due to cooking and processing
• Evaluation of flavor and palatability of processed foods using the metabolic profiling
• Molecular epidemiological studies using metabolomic analysis of human samples （feces and plasma）
• Comprehensive search for food components that exhibit aldehyde scavenging activity

We conduct research on the evaluation of food quality （freshness, taste, etc.）. Food quality varies depending on various factors. It also varies depending on the type of food. Therefore, suitable quality evaluation methods are devised for each food.
In our laboratory, we aim to develop a unified quality evaluation method for food products. Currently, we are using a method called metabolome analysis, which comprehensively analyzes the chemical components in a target sample, for a variety of foods to conduct evaluations that are appropriate for that food.
We are also applying this metabolome analysis to research such as evaluation of food safety and nutritional research.

Major research topics include

1. Evaluation of the taste of fermented foods using metabolome analysis （currently being conducted for soy sauce, bread, etc.）
2. Development of new quality evaluation methods for fish meat using metabolome analysis （freshness evaluation, taste evaluation, etc.）
3. Understanding of changes in component profiles due to cooking and processing （being conducted on various foods）
4. Construction of a new nutritional evaluation index based on metabolic component profiles in human blood and dietary history
5. Search for components in foods that exhibit acetaldehyde scavenging activity

Currently, GC-MS-based metabolome analysis methods are the central experimental technique in our laboratory.
However, this technique alone has limitations in assessing food quality, safety, and nutritional research. As a methodology, we would like to introduce metabolome analysis using other analytical instruments （e.g. LC-MS）, omics methods other than metabolome analysis, and other cutting-edge experimental techniques.

A variety of food resources exist in the region. Among them, there are many unutilized and underutilized resources that are not being used effectively. We would like to scientifically clarify the goodness of local food resources through taste evaluation, which is one of the strengths of our laboratory, and link this to branding and new product development.

We have collaborated with the following regions and companies （including ongoing projects）

1. Evaluation of ingredients of okonomiyaki cabbage and sauce （joint research with Otafuku Sauce Co., Ltd.）
2. Quality evaluation of Etajima black sea bream （joint research with City of Etajima and Fisheries and Ocean Technologies Center, Hiroshima Prefectural Technology Research Institute）
3. Research on low-salt stocked red sea bream （joint research with Fisheries and Ocean Technologies Center, Hiroshima Prefectural Technology Research Institute）
4. Research on rice cooking （joint research with Shokkyo Co., Ltd.）
5. Research on the differences in varieties and cooking and processing characteristics of hiro-kanran （joint research with City of Kure and hiro-kanran production cooperative）
6. Evaluation of the effects of plant fermentation products on crops （joint research with Manda Fermentation Co., Ltd.）
7. Molecular epidemiological studies on human serum （joint research with Osaka Metropolitan University）
8. Research on the flavor of soy sauce （joint research with Hiroshima Prefectural Technology Research Institute Food Technology Research Center）