Kagawa Nutrition University
Masataka Saito, Ph.D.
Food Science and Technology
Outline of Research Activities

Functional food including collagen and collagen hydrolysates has recently and extensively appeared on the food market. Commercial collagen hydrolysates, which are called collagen peptide and contain large amounts of type I collagen derived from porcine, chicken, and fish skins, are hydrolyzed with acid and then hydrolyzed with food grade enzymes to further break down the molecular weight and are widely used as a protein additive in nutraceutical food and cosmetic applications. Our research is focused on the links between the chemical and physical property of protein materials such as collagen and our health.
Current projects include the following:

  • Structure and characterization of collagen and its peptide from marine products
  • Role of protein and peptide in human health and vitality
  • Effects of functional foods to treat obesity-related diseases

Recent Publications

Saito, M., Kiyose, C., Higuchi, T., Uchida, N., Suzuki, H.: Effect of Collagen Hydrolysates from Salmon and Trout Skins on the Lipid Profile in Rats, Oncorhynchus mykiss. J Agric Food Chem, 57, 10477-10482 (2009)

Higuchi, T., Shirai, N., Saito, M., Suzuki, H., Kagawa, Y.: Levels of plasma insulin, leptin and adiponectin, and activities of key enzymes in carbohydrate metabolism in skeletal muscle and liver in fasted ICR mice fed dietary n-3 polyunsaturated fatty acids. J Nutr Biochem, 19, 577-586 (2008)

Nagata, Y., Kamimura, Y., Saka, T., Yoshida, M., Saito, M., Kudo, H., Kunisaki, N., Gomyo, T.: Lactobacillus plantarum strain No. 14 suppresses human allergic reaction. J Jpn Soc Food Sci Technol, 55, 625-631 (2008) in Japanese

Saito, M., Li, H., Thompson, V., Kunisaki, N., Goll, D.: Purification and characterization of calpain and calpastatin from rainbow trout, Oncorhynchus mykiss. Comp Biochem Physiol B, 146, 445-455 (2007)

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