Study for functionality of sulfo-conjugated phenolic metabolites
Project/Area Number |
15K18700
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Food science
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Research Institution | Tokai University |
Principal Investigator |
YASUDA SHIN 東海大学, 農学部, 准教授 (10512923)
|
Project Period (FY) |
2015-04-01 – 2018-03-31
|
Project Status |
Completed (Fiscal Year 2017)
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Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
|
Keywords | 代謝物 / 抱合体 / 硫酸体 / 生理機能性 / フェノール性化合物 / ポリフェノール / 抗酸化 / フリーラジカル / 活性酸素 |
Outline of Final Research Achievements |
Phase-II conjugation of phenolic compounds is generally thought to result in their inactivation. The current study aimed to investigate whether sulfated form of certain phenolic compound(s) could demonstrate any biological functions as the model. Antioxidative effects of 1-naphthyl sulfate (1-NapS) and 1-naphthyl sulfate (2-NapS), in comparison with their unsulfated counterparts 1-Nap and 2-Nap, using established free radical scavenging assays. The results obtained indicated that sulfate conjugation of the Nap isomers did not always result in the decrease of their antioxidant activity, and the antioxidant activity that remained appeared to depend on the position of sulfation.
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Report
(4 results)
Research Products
(13 results)
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[Journal Article] Radical scavenging effects of 1-naphthol, 2-naphthol, and their sulfate-conjugates2018
Author(s)
Sugahara S, Fukuhara K, Tokunaga Y, Tsutsumi S, Ueda Y, Ono M, Kurogi K, Sakakibara Y, Suiko M, Liu M-C, Yasuda S.
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Journal Title
The Journal of Toxicological Sciences
Volume: 43
Issue: 3
Pages: 213-221
DOI
NAID
ISSN
0388-1350, 1880-3989
Related Report
Peer Reviewed / Open Access / Int'l Joint Research
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[Journal Article] Antioxidant effects of herbal tea leaves from yacon (Smallanthus sonchifolius) on multiple free radical and reducing power assays, especially on different superoxide anion radical generation systems.2015
Author(s)
Sugahara S, Ueda Y, Fukuhara K, Kamamuta Y, Matsuda Y, Murata T, Kuroda Y, Kabata K, Ono M, Igoshi K, Yasuda S.
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Journal Title
J Food Sci
Volume: 80
Issue: 11
DOI
Related Report
Peer Reviewed / Acknowledgement Compliant
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