Analysis of aroma profiles, stress amelioration potential, and anti-inflammatory effects of volatile aroma compounds extracted from subtropical citrus resources

• Project/Area Number: 17K00819
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of the Ryukyus
• Principal Investigator: WADA KOJI 琉球大学, 農学部, 教授 (50201257)
• Project Period (FY): 2017-04-01 – 2021-03-31
• Project Status: Completed (Fiscal Year 2020)
• Budget Amount: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000); Fiscal Year 2019: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2018: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000); Fiscal Year 2017: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
• Keywords: 柑橘 / シークヮーサー / 精油 / 香気成分 / におい嗅ぎ / 抗ストレス / 抗炎症 / 香り / ストレス / limonene / γ-terpinene / 心理的評価 / 生理的評価 / GC / FDファクター / 亜熱帯

Outline of Final Research Achievements

In this study, aroma profiles, stress amelioration potential, and anti-inflammatory effects of volatile aroma compounds in essential oil extracted from the subtropical citrus resource shiikuwasha (Citrus depressa Hayata) were investigated. The aroma compounds in shiikuwasha essential oil (SEO) were evaluated using gas chromatography (GC), followed by assessment of its aroma profile using GC-olfactometry with an extended aroma extract dilution analysis technique. Next, the potential SEO, along with the major volatile active-aroma compounds present, were evaluated for neurological stress amelioration effects via inhalation in healthy female adults engaged in visual display terminal work. The anti-inflammatory effects of SEO and its prominent active-aroma components were evaluated in terms of their ability to inhibit the production of inflammatory mediators. The findings of this study may lead to practical applications of utilization of aroma compounds for consumers and food industries.

Academic Significance and Societal Importance of the Research Achievements

本研究の最も大きな学術的な特色は、亜熱帯柑橘の香りの成分を食品の嗜好性（二次機能）としてのみ捉えるのではなく、ストレス低減や抗炎症効果という食品機能性（三次機能）と関連付ける点である。また、香りは食生活の中で容易に取り入れることができることから、高齢化社会でのメンタルヘルスケアにも貢献できる点で研究に大きな意義があると考える。さらに、本研究は沖縄特産の農産物や食品の多面的な機能性の研究を推進するものであり、地場産業としての果樹等の生産拡大だけでなく、国際的な経済環境に対応した農産物の利用や高付加価値化にも貢献できると考える。

Research Products

• [Journal Article] Effects of <i>p</i>-Hydroxybenzaldehyde and <i>p</i>-Hydroxyacetophenone from Non-centrifuged Cane Sugar, Kokuto, on Serum Corticosterone, and Liver Conditions in Chronically Stressed Mice Fed with a High-fat Diet (2020)
  • Author(s): Kinjo Yukiko、Wada Koji、Oe Moena、Hou De-Xing、Takahashi Makoto
  • Journal Title: Food Science and Technology Research Volume: 26 Issue: 4 Pages: 501-507
  • DOI: 10.3136/fstr.26.501
  • NAID: 130007904086
  • ISSN: 1344-6606, 1881-3984
  • Peer Reviewed
• [Journal Article] Vinegar Extract of Fruit Waste from Juice Production Using Tankan (<i>Citrus tankan</i> Hayata) Native to Okinawa, Japan (2019)
  • Author(s): Hanagasaki, T., Hirose, N., Maeda, G., Onda, S., Wada, K.
  • Journal Title: Food Science and Technology Research Volume: 25 Issue: 5 Pages: 667-676
  • DOI: 10.3136/fstr.25.667
  • NAID: 130007732135
  • ISSN: 1344-6606, 1881-3984
  • Peer Reviewed
• [Journal Article] 無核シークワシャー‘仲本シードレス’の摘果を利用した抽出酢の特性 (2019)
  • Author(s): 広瀬直人、前田剛希、太田英明、宮城一菜、和田浩二
  • Journal Title: 日本食品保蔵科学会誌 Volume: 45 Pages: 215-219
  • NAID: 40022119770
  • Peer Reviewed
• [Journal Article] Anti-stress and Antioxidant Effects of Non Centrifuged Cane Sugar, Kokuto, in Restraint-Stressed Mice (2019)
  • Author(s): Kinjo, Y., Takahashi, M., Hirose, N., Mizu, M., Hou,D-X., Wada, K.
  • Journal Title: Journal of Oleo Science Volume: 68 Issue: 2 Pages: 183-191
  • DOI: 10.5650/jos.ess18198
  • NAID: 130007589152
  • ISSN: 1345-8957, 1347-3352
  • Peer Reviewed
• [Journal Article] Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening (2018)
  • Author(s): Asikin, Y., Kusumiyati, Taira, E.,, Wada, K.
  • Journal Title: Food Research International Volume: 106 Pages: 647-653
  • DOI: 10.1016/j.foodres.2018.01.044
  • Peer Reviewed / Int'l Joint Research
• [Journal Article] Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil (2018)
  • Author(s): Asikin, Y., Kawahira, S., Maeda G., Hirose, N., Kyoda, S., Wada, K.
  • Journal Title: Journal of Food and Drug Analysis Volume: 26 Issue: 1 Pages: 268-276
  • DOI: 10.1016/j.jfda.2017.04.002
  • Peer Reviewed
• [Journal Article] Volatile aroma components and MS-based electronic nose profiles of dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa) (2018)
  • Author(s): Asikin, Y., Kusumiyati, Shikanai, T., Wada, K.
  • Journal Title: Journal of Advanced Research Volume: 9 Pages: 79-85
  • DOI: 10.1016/j.jare.2017.11.003
  • NAID: 120006696995
  • Peer Reviewed / Open Access
• [Journal Article] シークヮーサー（Citrus depressa Hayata）～機能性と香り (2017)
  • Author(s): 和田浩二
  • Journal Title: 生物試料分析 Volume: 40 Pages: 271-278
• [Presentation] ヒハツモドキ（Piper retrofractum Vahl）抽出物が前駆脂肪細胞(3T3-L1)の脂肪蓄積および糖代謝に与える影響 (2019)
  • Author(s): 大江萌那、高橋誠、高良健作、和田浩二
  • Organizer: 2019年度日本栄養・食料学会九州・沖縄支部および日本食品科学工学会西日本支部合同大会
• [Presentation] 無核シークヮーサー未熟果を原料とした抽出酢の特性 (2018)
  • Author(s): 広瀬直人、前田剛希、恩田聡、光部史将、和田浩二、太田英明
  • Organizer: 日本食品保蔵科学会第67 回大会
• [Presentation] MS-based flavor profiling of okinawan subtropical plant resources (2017)
  • Author(s): Asikin, Y., Wang, N., Kusano, M., Hirose, N., Takeuchi, M., Wada, K.
  • Organizer: 13th Annual Conference of the Metabolomics Society, METABOLOMICS 2017
  • Int'l Joint Research