Research led by Monami Akita of the Graduate School of Agricultural Sciences at Ehime University has been featured on the cover of the British journal *Journal of Food Biochemistry*

Release Date:December 26, 2019

　A paper with Monami Akita, a third-year student in the Joint Graduate School of Agricultural Sciences at Ehime University, as the lead author"Biochemical study of type I collagen purified from skin of warm sea teleost Mahi mahi (Coryphaena hippurus), with a focus on thermal and physical stability" (Co-authors: Associate Professor Kyosuke Adachi and Professor Katsuji Morioka, Faculty of Agriculture, Forestry and Marine Sciences) has been selected as the featured cover for the November issue of the British scientific journal "Journal of Food Biochemistry."
　This research was conducted in collaboration with the Faculty of Science and Engineering at Aoyama Gakuin University (Professor Toshiyuki Mitsui) and the Kochi Prefectural Industrial Technology Center. It revealed that collagen, the main component of mahi-mahi skin—a specialty product of Kochi Prefecture—possesses the highest stability among reported fish-derived collagen molecules.These results suggest that blue marlin skin, which is currently discarded, could be utilized as a raw material for collagen products in fields such as food, cosmetics, and regenerative medicine. This achievement is also part of the university’s research hub project, “Establishment of an Innovative Water and Biomass Recycling System.”
Click here to view the November issue of the British scientific journal.