Nutrigenomics and nutrigenetics approach to food functionality - a Japanese perspective.

Washoku, traditional Japanese cuisine, was registered as a UNESCO s intangible cultural heritage in 2013. As such, the "exceptionally well-balanced and healthy" feature of washoku has been globally renowned. The research on the foods with healthpromoting effects (functional foods) gained momentum in early 1980 s in Japan. In this country, the world s first policy of legally permitting the commercialization of some specific functional foods was established. Such products are called food for specified health use (FOSHU). In2015, the Consumer Affairs Agency launched a less strict system that allows producers to make function claims on food labels, Foods with Functional Claims. In either case, scientific evidence for the functionality is essential. Japanese consume large amount of soy and soy products. We found that genistein, a soy isoflavone, suppressed the expression of muscle atrophy-related genes in diabetic mice. We then examined whether genistein intake prevents muscle atrophy in a denervationinduced muscle atrophy model. Genistein intake partially suppressed atrophy of soleus muscle and gene expression of Atrogin1 and Murf 1, two ubiquitin ligases involved in muscle atrophy, induced by denervation. DNA microarray analysis identified FOXO1 and the estrogen receptor (ER) as candidates of upstream factors involved in the effect of genistein. Experiments using an antagonist and agonists have revealed that genistein acts through ERalpha. In today s talk, some negative aspects relating to current Japanese dietary intake will also be discussed, which include an increase of lean young women as well as increase of low birth weight children. These could be a huge burden to the society in near future. © 2017 S. Karger AG, Basel. [This paper was presented at "International Symposium on Immunonutrition 2017, Madrid, 17th-19th July, 2017, 10th Anniversary"].