aiwell, a Biotech Venture from Tokyo University of Science, Scientifically Elucidates the Deliciousness of Wagyu, Previously Assessed Only Qualitatively

aiwell Inc. (Headquarters: Minato-ku, Tokyo, hereinafter "aiwell") and Kitahachi Meat Shop (Location: Ehime Prefecture, hereinafter "Kitahachi Meat Shop"), a butcher shop, in cooperation with Sumitomo Corporation Hokkaido Co., Ltd. (Headquarters: Sapporo City, Hokkaido, President and CEO: Hideki Kanaoka) and others, have conducted a comparative study of meat quality across multiple Wagyu brands using proteomics analysis (comprehensive protein analysis aiwell IPA).

In this study, we compared four types of Wagyu selected by President Kitashuga of Kitahachi Foods: 'Ehime Akane Wagyu', 'Kano Wagyu', 'Kumamoto Kuroge Wagyu "Wao"', and 'Miyazaki Beef'. We are pleased to announce that scientific evidence (biomarkers) related to the generation of umami components and digestibility was suggested, particularly for 'Ehime Akane Wagyu' and 'Kano Wagyu', which are renowned for their deliciousness in lean meat and their refreshing taste.

Background and Objectives of the Analysis

In Japan's Wagyu market, in addition to the traditional emphasis on marbling (sashi), there has been a growing demand for the umami and healthiness of lean meat due to increasing health consciousness in recent years. This project aims to scientifically explain the characteristics of carefully selected beef products provided by Kitahachi Meat Shop by visualizing and quantifying their appeal at the protein level, utilizing aiwell's advanced proteomics analysis technology.

Main Analysis Results

Our analysis suggested the following possibilities for 'Ehime Akane Wagyu' and 'Kano Wagyu', which are characterized by their refreshing taste:

1. Active Generation of Umami Component "Aspartic Acid"

As a result of the analysis, the protein "Aspartoacylase (ASPA)" was detected in high amounts in 'Ehime Akane Wagyu' and 'Kano Wagyu'. ASPA is an enzyme that produces aspartic acid, one of the umami components, suggesting that these meats may be responsible for the rich umami taste experienced when eaten.

2. Correlation between Aging Process Progression and "Ease of Digestion"

In 'Ehime Akane Wagyu' and 'Kano Wagyu', the behavior of proteins related to cell decomposition (apoptosis) and aging (Annexin A5, Troponin I, etc.) confirmed that the aging process is proceeding normally and actively. This suggests that due to the proper decomposition of proteins, the meat is easily digestible and has a body-friendly quality that is less likely to cause indigestion.

3. Confirmation by Tenderness Indicator (WBSF)

Based on the analysis results of "Creatine kinase M-type (CKM)", which is involved in muscle energy metabolism, and "Vinculin", which is related to cell structure, it was found that these meats likely have low shear force values (WBSF) and are physically tender.

4. Discovery of New Taste-Related Proteins

We identified that the chemical modification changes of proteins thought to be abundant in lean parts affect the taste. Furthermore, we identified new candidate proteins that may influence taste, such as those involved in meat oxidation.

Future Prospects

We aim to further improve the accuracy of these analysis results and build an index that allows consumers to choose the "best meat for them."

Optimization of Aging Process: Conduct comparative analysis before and after aging to identify the timing for maximum umami.

Clarification of Brand Individuality: By comparing the same cuts, we will highlight the unique characteristics of each brand, excluding differences due to cuts.

Expansion of Analysis Targets: By analyzing a wide variety of meats, we will elucidate common patterns between "refreshing texture" and protein composition, contributing to the establishment of new evaluation standards for the meat market.

We will scientifically evaluate the characteristics of various meats in the future and support the branding of all meats in a way that is easy for consumers to understand.

About aiwell Inc.

aiwell is a deep-tech biotech venture originating from Tokyo University of Science. Based on its proprietary proteomics (protein analysis) technology, the company develops and provides the "aiwell IPA" protein biomarker rapid discovery platform, which visualizes signs of health status and disease risk from slight protein fluctuations in the blood.

"aiwell IPA" significantly improves the efficiency of biomarker discovery, which has traditionally required time and cost, by integrating AI image analysis and mass spectrometry. Its applications are expanding not only in the medical and healthcare fields but also in the livestock, agriculture, and food sectors.

The company has established the "Proteomics Innovation Center (PIC)" in Shinkawasaki and is promoting the social implementation of health prediction and disease prevention through protein analysis in collaboration with research institutions and companies both domestically and internationally.

aiwell holds the following three patents:

- Non-washing protein gel staining agent (Patent No. 7113446)

- Information processing system and program (Patent No. 7215682)

- Information processing system, specific system, and program (Patent No. 7670286)

【Company Overview】

Company Name: aiwell Inc.

Representative: Hiroyuki Mabuchi, Representative Director

Established: January 23, 2018

Location: 1-2-14 Shiba-Daimon, Minato-ku, Tokyo

Company HP: https://www.aiwelljapan.com

【Contact Information】

aiwell Inc.

E-mail: [email protected]

Kitahachi Meat Shop

Contact Person: Tomohiro Kitashuga

Email: [email protected]