| Project/Area Number |
12556019
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | KYOTO UNIVERSITY |
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Principal Investigator |
FUSIKI Tohru Agriculture, KYOTO UNIVERSITY, Professor, 農学研究科, 教授 (20135544)
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| Co-Investigator(Kenkyū-buntansha) |
HASHIZUME Shu-ichi Morinaga Co.Ltd., Chief Investigator, 研究所, 研究室長
WATANABE Tatsuo Shizuoka Prof. Univ., food & Nutr, Assoc. Prof., 食品栄養学部, 助教授 (10210915)
YAZAWA Susumu Agriculture, KYOTO UNIVERSITY, Professor, 農学研究科, 教授 (90026550)
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| Project Period (FY) |
2000 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥12,800,000 (Direct Cost: ¥12,800,000)
Fiscal Year 2001: ¥5,500,000 (Direct Cost: ¥5,500,000)
Fiscal Year 2000: ¥7,300,000 (Direct Cost: ¥7,300,000)
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| Keywords | hotpepper / capsiate / capsaicin / CH19Sweet / physinlogical function / CH19sweet / 体脂肪蓄積抑制 / 体温上昇 / 抗肥満 |
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| Research Abstract |
The physiological effects of CH-19Sweet and capsiate were investigated. We showed that CH19Sweet increased thermogenesis and energy expenditure in human. CH19Sweet was given to 11 healthy volunteers and their core body temperature, forehead and neck temperature were significantly higher than control group. Respiratory gas analysis indicated that subjects given the CH19 Sweet and capsiate increased in the oxygen consumption and fat metabplism. Power spactral analysis of heart rate variability shoewd that autonomic nerve activity was higher in the experimental group. Body fat accumulation in mice was significant decreased when we gave CH19Sweet or capsiate for 2 weeks suggested that stimulation of synpathetic nerve activity and increment of body temperature enhanced body fat metabolism and body fat consumption. These findings indicated that CH19Sweet and capsiate would be a functional materials for suppression of body fat accumulation.
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