Sake, a brewed alcoholic beverage, is rich in components other than alcohol, and its by-product, sake lees, contains many nutrients and microbial metabolites. In this theme, we search for biologically active compounds that are useful for maintaining and promoting health from the components contained in sake and sake lees, and elucidate the underlying mechanisms. We will contribute to the study of bioactive compounds that are useful for improving the health and QOL of the elderly as well as discovering new appeal and values of sake Japan’s national alcohol drink.
|Sakeology Center / Assistant Professor, Faculty of Dentistry||KAKIHARA Yoshito|
|Specially Appointed Assistant Professor, Sakeology Center||SATO Mami|