Joint research with Universities

Joint research with Kagoshima University and Kyushu University

We have conducted a variety of joint research and experiments with Kagoshima University and Kyushu University in our attempt to discover the cancer stopping effects and other efficacy of fucoidan, and have shared the research results and information.

Kagoshima University Kyushu University

[Our focus in our research]
・Discovering cancer suppression effects of fucoidan mixed foods : By animal experiments and clinical application
・Discovering cancer inhibitory effects of fucoidan mixed foods
・Discovering effects of fucoidan mixed foods in terms of obesity suppression, high blood glucose suppression, anti-tumor effect and natural killer (NK) activity enhancing capacity

A donation course "Functional Polysaccharide Analysis Studies" will be set up at Kyushu University Graduate School of Agricultural Research Institute

NPO Research Institute of Fucoidan, which is certified by the Cabinet Office, has continued its activities aiming to help people live healthy and comfortable lives through diet, by widely disseminating the benefit of "fucoidan" which is a high molecular polysaccharide, extracted from seaweed (brown algae). Fucoidan is said to have a natural healing power (immunity) activation component.
We, together with one of our corporate member, VENTUNO Co., Ltd., have decided to set up a donated-fund course under the theme of "Functional Polysaccharide Analytics" at the Kyushu University Graduate School of Bioresource and Bioenvironmental Sciences in April 2016.
Taking this opportunity, we will strive to actively conduct research on functionality polysaccharides which include fucoidan and to enlighten people, at the same time fostering young researchers.

1.Overview of the donated fund course
(1) Location: Kyushu University Graduate School of Bioresource and Bioenvironmental Sciences, Food Chemical Engineering Department
(6-10-1 Hakozaki, Higashi-ku, Fukuoka-city, Fukuoka, Japan 812-8581)
(2) Course name: "Functional Polysaccharide Analytics"
(3) Lecturer: Yoshiyuki Miyazaki, Associate Professor, Kyushu University Graduate School of Agriculture Department of Bioscience and Biotechnology 
Biography: Mr. Miyazaki had been engaged in functional food studies at Kyushu University Graduate School, Agricultural Research Institute (currently Graduate School of Bioresource and Bioenvironmental Sciences) and earned a doctorate in 2003. Then, he served as a postdoctoral researcher at Kyushu University School of Medicine and an assistant professor at Saga University School of Medicine while being engaged in immunological basic research. Since January 2010, he had worked for NPO Fucoidan Research Institute as a senior researcher, and served as the director of the Institute between August 2010 and September 2014. Since October 2014, he has served as an academic researcher at Kyushu University Graduate School of Agricultural Research Institute. In April, 2016, he will become an Associate Professor in "Functional Polysaccharide Analytics".
(4) Set-up period: It is scheduled to be set up for five years from April 1, 2016 until the end of March, 2021.
(5) Expected research results:
・Development of new analytical techniques that can be applied to quantitative and structural analysis, bio-distribution measurement of polysaccharides
・Evaluation of effectiveness of functional polysaccharides on the prevention and improvement of treatment of lifestyle-related diseases, allergic diseases, infectious diseases, cancer and the like, as well as academic research to discover the mechanisms of action.
・Promotion of analysis as well as basic research and clinical research of food materials which contain functional polysaccharides, and dissemination of the outcomes.
・Development of competent personnel who is capable of playing a leading role in research in the relevant academic area as well as product development in the food industry.
・With a focus on the activities stated above, we will conduct research of polysaccharides that are found in foods items, aiming for the advancement of the food analytics and functional food science research as well as contributing to the health of people and the improvement of qualify of lives.

2. The role of our organization in this Course
(1) Conducting research and studies jointly in this Course.
(2) Enlightening the people on obtained research results

Today, active research is conducted on fucoidan and various bioactive functions of fucoidan, such as “anti-cancer action,” “cholesterol-lowering action,” “blood-pressure lowering action” and “anti-virus action,” have been revealed.

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