| Course title | |||||
| 国際応用生命化学Ｉ [International Life and Biological ChemistryⅠ] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 1～ | Semester | 1st | |
| Course type | 1st | Course code | 05ic0005 | ||
| Instructor(s) | |||||
| 三浦 豊 [MIURA Yutaka] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| The basic knowledge and latest topics in biochemistry, physiology, biomaterial chemistry, plant biology, oraganic chemistry and food science fields are lectured |
| Expected Learning |
|
The students are requested to understand the above-mentioned topics. They are also requested to prepare reports in English. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
The following lecturers will give each lecture. 1. Matsushita Fundamentals and application will be outlined concerning analysis techniques of nucleic acids and proteins related to the expression of genetic information. 2. Miyamoto The homeostatic roles of food factors and intestinal microflora 3. Yoshida The primary, secondary and tertiary functions of food are summarized. 4. Miura The experimental methods to study food functions are introduced. 5. Hasumi Drug discovery from natural compounds 6. Suzuki In this lecture, fundamental techniques for cancer diagnosis and latest therapeutic approach for cancer treatment, including pharmacological approach, will be reviewed. Information on ADME (absorption, distribution, metabolism and excretion) of anti-cancer drug and a brief history of the discovery of natural compounds for cancer treatment will be provided. At the end of the lecture, our recent research work on cancer stem cells will be introduced. 7. Yamagata Koji-mold is a Japanese "national fungus" that has been used for a long time in Japanese brewing and fermentation industry. Koji-mold has played a major role in the formation of Japanese traditional food culture through seasonings such as miso, soy sauce, and vinegar and alcoholic beverages such as sake. In the class, it will be lectured the historical background of utilization of koji-mold, and why koji-mold has been used for the fermentation and brewing in Japan on the basis on the latest molecular biological research results. 8. Kawai Many genetically modified crops are commercially cultivated. We will learn backgrounds and principles of GMOs and genome edited plants. 9. Sasaki This lecture will provide the review of the molecular mechanisms of infection processes of plant viruses (pathogens), mainly the intercellular movement process via plasmodesmata (cytoplasmic channels connecting adjacent cells), including the recent information on this research field. 10. Nomura Collagen is a main protein in the body. In this lecture, the structure and funtion of collagen is explained. 11. Miyata The effects of food factors on nerve functions are explained. 12. Hattori The interaction among food componets will be explained. 13. Tonozuka Introduction to protein structure 14. Okada People have used various compounds produced by animals, plants and microorganisms.The relationship between human activities and natural chemical compounds will be discussed. 15. Tanaka The regulation system for gene expression in eucaryotic microorganisms and its application will be discussed. |
| Prerequisites |
|
This lecture is an elective subject, and is one of the specialized subjects. Students need to preview and review for an amount of time as indicated in the student guidelines of TUAT, in addition to the attendance of lecture (30 hours). |
| Required Text(s) and Materials |
| Handouts (paper and/or electronic) will be provided if needed. |
| References |
| Assessment/Grading |
| Report assignment given by each instructor. |
| Message from instructor(s) |
| Course keywords |
| Biochemistry, Molecular Biology, Food Science, Microbiology, Organic Chemistry |
| Office hours |
| Questions can be asked after class, or please request an appointment by email. |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| English |
| Language Subject |
| Last update |
| 2/19/2022 3:58:17 PM |