OIDAIRA Koyuki, a 2nd-year student in the master’s course at the Laboratory of Food Biochemistry (Professor TAKENAKA Asako), Agricultural Chemistry Program, Graduate School of Agriculture, received the Student Excellent Presentation Award at the 17th annual academic conference of the Japan Society for Amino Acid Sciences held at Nishijin Plaza of Kyushu University between September 30 and October 1, 2023.
Under the title of "Effects of Branched-Chain Amino Acid Addition to a Low-Protein Diet on Liver Fat," she revealed that the addition of leucine, which is a branched-chain amino acid, to a low-protein diet caused an increase in hepatic fat accumulation in rats, and that this change was related to insulin-like growth factor binding protein (IGFBP-1). The research results clarified a part of the molecular mechanism of the nutritional state called amino acid imbalance.
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