Our laboratory has been conducting research on “lipids”, in particular phospholipids, which are energy-producing nutrients. Instead of treating fatty acids as one type of lipid, we have classified them as parts of triglycerides, phospholipids, free fatty acids, and other molecular classes, and have conducted experiments at the cellular, animal, and human levels. We have verified nutritionally that there are differences in the functionality of the same fatty acid as different molecular classes.
Furthermore, during our research on phosphatidylcholines, which are a class of phospholipids, we came to focus on the coexistence of fatty acids and choline, which is known as a base when it exists as a single molecule, and what physiological functions each of these parts exhibits. Recently, we have been investigating choline compounds according to their molecular properties (water-soluble and fat-soluble), focusing especially on phosphatidylcholine (fat-soluble), glycerophosphocholine (water-soluble), and docosahexaenoic acid-linked phosphatidylcholine, known as lecithin. However, the detailed absorption mechanism, bioavailability, and functionality of choline compounds and phospholipids are still not fully understood.
To begin with, choline compounds are abundantly contained in foods that are commonly used in our diet, such as soybeans, eggs, milk, and meat. Choline compounds are also a component of human cell membranes and a precursor of the neurotransmitter acetylcholine. Moreover, it is found in abundance in human breast milk and has been identified as an essential ingredient for infant growth, especially in the formation and development of the brain.
In 2001, the Food and Drug Administration in the U.S. designated “choline” as a vitamin-like substance and established its intake standards based on life stages (see https://www.fda.gov/food/food-labeling-nutrition/nutrient-content-claims-notification-choline-containing-foods). Nevertheless, in Japan, there has been limited research on choline as a functional food ingredient.
We are conducting research in our laboratory with the goal of having “choline” included in the dietary intake standards for Japanese people in 2040(?). If you are interested in the research themes we are working on, please take a look at our Research Description.
●2023/11/02 ; English website has been released.
