| Budget Amount *help |
¥3,800,000 (Direct Cost: ¥3,800,000)
Fiscal Year 2005: ¥1,500,000 (Direct Cost: ¥1,500,000)
Fiscal Year 2004: ¥2,300,000 (Direct Cost: ¥2,300,000)
|
|---|
| Research Abstract |
Based on the concept of the traditional oriental medicine, body temperature is warmed by eating several vegetables. However, there are no evidences about the mechanism(s) how food ingredients increase body temperature. We hypothesis that the target of those ingredients is the ion channel in the sensory nerve edge and investigate what kinds of vegetables contain such ingredients.
Capsaicn, a major pungent principle of red peppers, has a body temperature-increasing effect. Capsaicin opens a specific ion channel, TRPV1 (transient receptor potential vanilloid type 1). Therefore, the functional ingredients that activate TRPV1 will increase body temperature. The TRPV1-activating potential of functional ingredients was determined by measuring the change of the intracellular calcium concentration in TRPV1-expressing HEK293 cells.
1. Highly lipophilic capsaicinoid and capsinoid cause only a slight calcium influx via TRPV1. Capsaicin-related compounds may increase cellular calcium concentration th
… More
rough different mechanism(s), depending on their lipophilicity.
2. Sanshools are weak agonist for TRPV1. Because γ-sanshool is the most potent among them, we believe that the burning sensation from γ-sanshool is to some extent related to the activation of TRPV1.
3. All gingerols and shogaols activate TRPV1 and increase the adrenalin secretion. Therefore, they will enhance energy metabolism and thermogenesis.
4. Because [10]-shogaol is the only nonpungent compound among gingerols and shogaols, it can be eaten like a horse. Therefore [10]-shogaol is useful as a function ingredient in food.
5. Oleylgingerol is a stronger TRPV1 agonist than natural gingerols, but oleylshogaol is a weaker agonist than natural shogaols. The difference of structure between oleylgingerol and oleylshogaol is only hydroxy group at carbon-5. This hydroxy group may have an important role to activate TRPV1 channel.
6. Capsaicinol is an antioxidant in the fruits of the pepper. We synthesized it by allylic oxidation. The lesser pungency of casnicinol to capsaicin is coincident with the lesser potential with regard to activate TRPV1.
7. We extracted the hexane, ethyl acetic acid, methanol fractions from various vegetables, and measured their potential of TRPV1-activation. We isolated the one fraction that activates TRPV1 potential. Less
|
