Food Science and Biotechnology IV
| Numbering Code | G-AGR07 6GA17 LJ79 | Year/Term | 2022 ・ Intensive, First semester | |
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| Number of Credits | 1 | Course Type | Lecture | |
| Target Year | Target Student | |||
| Language | Japanese | Day/Period | Intensive | |
| Instructor name | Part-time Lecturer (Part-time Lecturer) | |||
| Outline and Purpose of the Course | Structural biology has brought many findings to biology by targeting macromolecules responsible for biological phenomena, such as ATP synthase and ribosomes. On the other hand, functional molecules in foods may be difficult to isolate and identify, and their structures and functions have not been sufficiently analyzed. In this lecture, we will introduce research using structural biology techniques targeting receptors on cell membranes and functional components in foods. | |||
| Course Goals |
To understand how receptors and hormones bind to each other. To understand how functional ingredients in foods work. |
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| Schedule and Contents |
First day Kazuki Saito (1) Action mechanism of receptor tyrosine kinases (RTKs) (2) 3D-Structure-based design of drugs against RTKs (3) Future prospects of RTK studies Second day Koji Nagata (4) Relationship between three-dimensional structure and function of peptide hormones (5) Structural and functional analysis of peptide hormone receptors and problems to be solved (6) Food functions and metabolomics (7) Analysis and visualization of the mechanism of action of functional ingredients in foods |
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| Evaluation Methods and Policy | Attendance to all classes in the course will be required in general. Graded by reports and tests. We explain details in the class. | |||
| Course Requirements | Basic knowledge in biochemistry, molecular biology, bioanalytical chemistry is preferable. | |||
| Study outside of Class (preparation and review) | The issues lectured in the course are to be summarized in the term paper, while spontaneous research on the interested topics will be encouraged. | |||
| Textbooks | Textbooks/References | Handouts and LC projector will be used. | ||
| References, etc. | How Proteins Work , Mike Williamson, (Garland Science, 2011) | |||
