Focusing on "brewed vinegar," which has been valued as a health-promoting food since ancient times, this study aims to scientifically clarify the correlation between its palatability and health maintenance based on rigorous evidence. Beyond merely touting its benefits, we utilize state-of-the-art analytical techniques to multifacetedlly verify the basis of its "emotional value"--the deliciousness and ease of consumption that allow consumers to maintain a daily intake habit without effort. To this end, we will perform detailed profiling of organic acids, amino acids, and aromatic compounds contained in vinegar.
Furthermore, we investigate how vinegar consumption contributes to systemic homeostasis through its impact on gut microbiota and metabolic pathways. Specifically, we will evaluate the preventive effects of vinegar against the decline of higher brain functions, such as cognitive performance, by examining its influence on improving skin barrier function and its effect on protein aggregate changes within neurons.
Through these research endeavors, we aim to establish a new theory of sustainable health management integrated into daily diet, thereby contributing to the enhancement of individual Quality of Life (QOL).
研究課題 Research Objectives
醸造酢中の機能性成分分析 Analysis of functional components in brewed vinegar
醸造酢製造にかかわる菌類の特長分析 Analysis of the characteristics of fungi involved in brewed vinegar production
皮膚バリア機能低下に対する醸造酢の予防効果の検討 Investigation of the preventive effects of brewed vinegar against the decline of skin barrier function
高次脳機能低に関わる神経細胞内凝集に対する醸造酢の予防効果の検討 Investigation of the preventive effects of brewed vinegar against intracellular neuronal aggregation associated with the decline of higher brain function
