Michiyo Motoyama

Michiyo Motoyama
country
country

AgreenSkills session, year: 2nd session, 2014

Receiving laboratory: QuaPA Quality of Animal Products Research Unit Clermont-Ferrand-Theix, France

Country of origin : Japan

E-Mail: mmichiyo@affrc.go.jp

 

 

Mobility project

How food structure affects digestibility?―Visualization of hydrolytic enzyme’s action and bioaccessibility to meat during gastric digestion by using multimodal imaging and in situ microspectroscopy

The objective of this project is to understand how meat structural changes subsequent to processing/cooking affect on bioaccessibility of digestive enzymes to nutrient and consequently on meat digestibility. Histological sections of the samples taken before and after treatment (processing/cooking and digestion) will be analyzed by histological/immunological staining, IR and Raman microspectroscopies and mass imaging. The obtained images will be overlapped with the hope to elucidate the role of food structure (meat connective tissue matrix) on bioaccessibility and bioavailability from various perspectives. It will help to establish our better understanding on functions of the food structure in relation to digestion.

Biography & research interests

My research interest is on visualization of food chemical characteristics by means of microspectroscopies. I am working at National Agriculture and Food Research Organization (NARO), Japan, as a researcher for 10 years. Imaging of fat physical state in situ of food, especially meat, is one of my latest works.

Visualization of food chemical characteristics facilitates to understand the influence of food structure on bioavailability of nutrition. It will contribute to a new processing-technology development and a breeding-goal setting to modify the nutritional function of agricultural products and food. Easy-to-understand images will promote consumers’ understanding of food functions. Food structure is related to the dietary fat blood disease and perception of satiety; I also believe that the modification technology of agricultural products and food from a structural aspect will contribute to improving our quality of health and life.

Selected publications

Motoyama M, Chikuni K., Narita T, Aikawa K, Sasaki K. (2013) In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue. Journal of Agricultural and Food Chemistry 61(1): 69-75.

Motoyama M. (2012). Structure and phase characterization of triacylglycerols by Raman spectroscopy. Bulletin NARO Institute of Livestock and Grassland Science 12: 19-68.

Motoyama M, Ando M, Sasaki K, Hamaguchi H. (2010). Differentiation of animal fats from different origins: Use of polymorphic features detected by Raman spectroscopy. Applied Spectroscopy 64(11): 1244-1250.

Motoyama M, Kobayashi M, Sasaki K, Nomura M, Mitsumoto M. (2010). Pseudomonas spp. convert metmyoglobin into deoxymyoglobin. Meat Science 84(1): 202-207.

Contact:

E-Mail: mmichiyo@affrc.go.jp

Website(s): http://www.clermont.inra.fr/

CV: