Cooperation in Innovative Technology and Advanced Research

Central Shizuoka Cooperation of Innovative Technology and Advanced Research in Evolutional Area(CITY AREA)

Research assignment

Establishing an evaluation system that uses supersensitive biomarkers and developing food and medical chemical products.

Building psychosomatic stress biomarkers and developing an anti-stress evaluation system

Anti-stress Evaluation System Research Group

This group analyzes the influence of various stresses on the brain, the nervous system, and blood circulation, and builds biomarkers that respond to those stresses. The results of this analysis are used in epidemiology research and in the development of an anti-stress evaluation system that uses biomarkers.
The group also ascertains the functions of physiologically active substances and their efficiency in absorbing various psychosomatic stresses on the brains and nervous systems of animals and human beings, as well as analyzing its internal dynamics. Moreover, it evaluates safety with mutagenicity tests.

	Searching biomarkers
	Analyzes the brain, the nervous system, internal dynamics, and behaviors in terms of psychosomatic stress.
	Establishing anti-stress evaluation systems
	Creates new biomarkers and builds evaluation systems.
	Researching the influence on animals and humans
	Performs safety evaluations on animals and epidemiologic research and interposition testing on humans

Participating organizations

School of Food & Nutritional Sciences, Faculty of Pharmaceutical Sciences, Institute for Environmental Sciences (all of University of Shizuoka), and local enterprises

Searching for physiologically active substances using anti-stress evaluation system and applying them to food and medical chemical products

Anti-stress activity ingredient research group

This group clarifies aroma generation mechanisms of flavors such as oranges and roses with gene analysis and proteome analysis, trying to develop a large aroma generation enzyme manifestation system or to change enzymes.
The group also searches for physiologically active substances from those flavors, endemic agricultural/marine products, and food processing secondary products by using anti-stress evaluation system, analyzing mechanisms and identifying active substances as well as developing applied technologies.

	Flavor
	Ascertains mechanisms of production and anti-stress functions of flavor (aroma).
	Agricultural/marine products, food processing secondary products
	Searches, extracts, and identifies anti-stress elements from locally produced items or unused materials.
	The deep waters of Suruga Bay
	Searches, extracts, and identifies anti-stress elements from the deep waters of Suruga Bay, then evaluates composite effects.

Participating organizations

School of pharmaceutical sciences and School of Food & Nutritional Sciences University of Shizuoka, Faculty of Agriculture and Faculty of Science Shizuoka University, School of Marine Science & Technology Tokai University, Shizuoka Industrial Technology Center, Shizuoka Fisheries Experiment Station, and local enterprises