Joint Research with Universities

Joint Research with Kagoshima University and Kyushu University

We have conducted various joint research projects and experiments with Kagoshima University and Kyushu University in an effort to discover the cancer-inhibiting effects and other benefits of fucoidan. We have also shared our research findings and information.

鹿児島大学
九州大学

[Our Research Focus]
・Investigating the cancer-suppressing effects of fucoidan-enriched foods through animal experiments and clinical applications
・Exploring the cancer-inhibitory properties of fucoidan-enriched foods
・Examining the effects of fucoidan-enriched foods on obesity reduction, blood glucose control, anti-tumor activity, and the enhancement of natural killer (NK) cell activity

Establishment of the "Functional Polysaccharide Analysis Studies" Donation Course at Kyushu University Graduate School of Agricultural Research Institute

The NPO Research Institute of Fucoidan, certified by the Cabinet Office, has continued its mission to promote healthy and comfortable living through diet by widely sharing the benefits of fucoidan—a high molecular weight polysaccharide extracted from brown seaweed. Fucoidan is believed to contain components that enhance the body’s natural healing power and immunity.
In collaboration with one of our corporate members, VENTUNO Co., Ltd., we have decided to establish a donation-funded course titled "Functional Polysaccharide Analytics" at the Kyushu University Graduate School of Bioresource and Bioenvironmental Sciences in April 2016.
Through this initiative, we aim to actively promote research on functional polysaccharides, including fucoidan, raise public awareness, and foster the development of young researchers in this field.

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

We are conducting research on fucoidan, whose various physiological functions have been elucidated, including 'anti-tumor,' 'cholesterol-lowering,' 'blood pressure-lowering,' and 'anti-virus' effects.