• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Elucidation of the mechanism of coloration induced by cooking of the ancient pea "Tutankhamun pea" and evaluation of its antioxidant properties

Research Project

Project/Area Number 17K00838
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionTokushima Bunri University

Principal Investigator

Kondo Miki  徳島文理大学, 人間生活学部, 准教授 (80326412)

Project Period (FY) 2017-04-01 – 2023-03-31
Project Status Completed (Fiscal Year 2022)
Budget Amount *help
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2020: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2019: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2018: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2017: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Keywordsツタンカーメンエンドウ / 着色反応 / 抗酸化活性 / エピガロカテキンの二量体 / 調理 / 莢 / 抗酸化性 / 着色 / アントシアニン / TBRAS / SOD活性 / 加熱 / ツタンカーメン豆 / 加熱調理
Outline of Final Research Achievements

The immature Tutankhamun pea (Pisum sativum L.) have the unique characteristic of changing from green to reddish brown upon heating and are known to have higher antioxidant activity than normal varieties. In this study, the coloring mechanism was elucidated and antioxidant components in the pea were identified. It was suggested that the precursor of the coloring component produced by heating is a dimer of (-)-epigallocatechin, and the coloring component is a dehydrogenated product of this dimer. Furthermore, the dimer of (-) epigallocatechin, the precursor of the colored component, was identified as the major antioxidant compound. These results demonstrated that (-)-epigallocatechin dimers are responsible for the unique characteristics of Tutankhamun peas. In addition, four anthocyanins were identified as antioxidant components of the capsules, and their antioxidant properties of the capsules were demonstrated in a mouse model of oxidative stress.

Academic Significance and Societal Importance of the Research Achievements

これまで現象のみが捉えられていたツタンカーメンエンドウの加熱中に生じる着色反応のメカニズムを提示した。着色や抗酸化活性には共通して(-)-エピガロカテキンの二量体が関与しており、当該成分が当該エンドウのユニークな特徴を与えていることが明らかになった。また、食生活において抗酸化活性を効果的に活用するためには水溶性の抗酸化成分の損失を避ける調理方法が重要であり、加工食品の製造にも応用可能な情報を提供した。さらに、約5割の廃棄部に相当する莢に含まれる抗酸化成分の同定とその生体抗酸化性の立証は、未利用資源である莢を機能性食品素材等として活用する上で科学的基盤として役立つものと考えられる。

Report

(7 results)
  • 2022 Annual Research Report   Final Research Report ( PDF )
  • 2021 Research-status Report
  • 2020 Research-status Report
  • 2019 Research-status Report
  • 2018 Research-status Report
  • 2017 Research-status Report
  • Research Products

    (23 results)

All 2023 2022 2021 2020 2019 2018 2017 Other

All Journal Article (7 results) (of which Peer Reviewed: 6 results,  Open Access: 3 results) Presentation (15 results) (of which Int'l Joint Research: 6 results) Remarks (1 results)

  • [Journal Article] Effect of diet containing yuzu peel powder on lipid oxidation of <i>Epinephelus akaara</i>2022

    • Author(s)
      前川 優樹,新家 大輔,岡崎 孝博,矢野 靖和,近藤(比江森) 美樹
    • Journal Title

      NIPPON SUISAN GAKKAISHI

      Volume: 88 Issue: 6 Pages: 494-502

    • DOI

      10.2331/suisan.22-00030

    • ISSN
      0021-5392, 1349-998X
    • Year and Date
      2022-11-15
    • Related Report
      2022 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Development of a quantitative method for analyzing three imidazole dipeptides using high-performance liquid chromatography and its application for meat and fish2022

    • Author(s)
      Miki Hiemori-Kondo, Daisuke Shinya, Rena Ueta
    • Journal Title

      Journal of Food Composition and Analysis

      Volume: 106 Pages: 1-8

    • DOI

      10.1016/j.jfca.2021.104323

    • Related Report
      2022 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Identification of the antioxidant compounds in Pisum sativum L. with purple pods and the effect of various cooking methods on their activities.2021

    • Author(s)
      Miki Hiemori-Kondo, Yuuki Maekawa, and Honoka Uehara
    • Journal Title

      ACS Food Science & Technology

      Volume: 1 Issue: 11 Pages: 2041-2052

    • DOI

      10.1021/acsfoodscitech.1c00221

    • Related Report
      2021 Research-status Report
    • Peer Reviewed / Open Access
  • [Journal Article] Inhibitory effects of cyanidin-3-O-glucoside in black soybean hull extract on RBL-2H3 cells degranulation and passive cutaneous anaphylaxis reaction in mice2021

    • Author(s)
      Hiemori-Kondo Miki、Morikawa Etsuko、Fujikura Michiko、Nagayasu Ayuko、Maekawa Yuuki
    • Journal Title

      International Immunopharmacology

      Volume: 94 Pages: 107394-107394

    • DOI

      10.1016/j.intimp.2021.107394

    • Related Report
      2020 Research-status Report
    • Peer Reviewed
  • [Journal Article] Antioxidant compounds of <i>Petasites japonicus</i> and their preventive effects in chronic diseases: a review2020

    • Author(s)
      Hiemori-Kondo Miki
    • Journal Title

      Journal of Clinical Biochemistry and Nutrition

      Volume: 67 Issue: 1 Pages: 10-18

    • DOI

      10.3164/jcbn.20-58

    • NAID

      130007867929

    • ISSN
      0912-0009, 1880-5086
    • Related Report
      2020 Research-status Report
    • Peer Reviewed / Open Access
  • [Journal Article] In vitro and in vivo evaluation of antioxidant activity of Petasites japonicus Maxim. flower buds extracts.2020

    • Author(s)
      Miki Hiemori-Kondo and Mika Nii
    • Journal Title

      Bioscience Biotechnology and Biochemistry

      Volume: 84 Issue: 3 Pages: 621-632

    • DOI

      10.1080/09168451.2019.1691913

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Journal Article] 古代えんどう豆の調理による抗酸化性の変化と加工食品への応用2018

    • Author(s)
      近藤 美樹
    • Journal Title

      豆類時報

      Volume: 91 Pages: 11-17

    • Related Report
      2018 Research-status Report
    • Open Access
  • [Presentation] ツタンカーメンエンドウの莢抽出物における生体抗酸化性2023

    • Author(s)
      前川 優樹、稲井 千紘、稲木 舞、近藤(比江森)美樹
    • Organizer
      第77回日本栄養・食糧学会大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] Color reaction of Tutankhamen’s pea upon heating. 22nd IUNS-International Congress of Nutrition2022

    • Author(s)
      Yuuki Maekawa, Miki Hiemori-Kondo
    • Organizer
      22nd IUNS-International Congress of Nutrition
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Identification of antioxidant components in purple cauliflower (Brassicaceae oleracea var. botrytis)2022

    • Author(s)
      Yuu Saruta, Yuuki Maekawa, Miki Hiemori-Kondo
    • Organizer
      22nd IUNS-International Congress of Nutrition
    • Related Report
      2022 Annual Research Report
    • Int'l Joint Research
  • [Presentation] 藤野菜 紫カリフラワーに含まれる抗酸化成分の同定2022

    • Author(s)
      猿田 優、前川 優樹、近藤(比江森)美樹
    • Organizer
      第55回 日本栄養・食糧学会 中国・四国支部大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] ツタンカーメンエンドウの紫色の莢に含まれるアントシアニンの抗酸化性2022

    • Author(s)
      前川優樹,稲井千紘,稲木舞,近藤(比江森)美樹
    • Organizer
      第76回日本栄養・食糧学会大会
    • Related Report
      2021 Research-status Report
  • [Presentation] ツタンカーメンエンドウに含まれる抗酸化成分の探索および同定2021

    • Author(s)
      前川優樹,近藤(比江森)美樹
    • Organizer
      日本農芸化学会2021年度大会
    • Related Report
      2020 Research-status Report
  • [Presentation] ツタンカーメンエンドウの加熱による着色反応機構の解析:着色源の単離および同定2020

    • Author(s)
      前川優樹,近藤(比江森)美樹
    • Organizer
      日本農芸化学会2020年度中四国支部大会(第57回講演会)
    • Related Report
      2020 Research-status Report
  • [Presentation] ツタンカーメンエンドウの加熱中に生じる着色反応に関与する成分の同定2020

    • Author(s)
      前川優樹,近藤(比江森)美樹
    • Organizer
      日本農芸化学会2020年度大会
    • Related Report
      2019 Research-status Report
  • [Presentation] ツタンカーメンエンドウの加熱による着色反応に関与する成分の探索2019

    • Author(s)
      近藤(比江森)美樹,上原穂野香
    • Organizer
      第73回日本栄養・食糧学会大会
    • Related Report
      2019 Research-status Report
  • [Presentation] Investigation of a component involved in color reaction by heating Tutankhamen's pea2019

    • Author(s)
      Miki Hiemori-Kondo, Hohoka Uehara, Yuuki Maekawa
    • Organizer
      The 9th International Conference on Polyphenols and Health (ICPH2019)
    • Related Report
      2019 Research-status Report
    • Int'l Joint Research
  • [Presentation] Evaluation of the antioxidant activity of Petasites japonicus Maxim. flower bud extracts2019

    • Author(s)
      Miki Hiemori-Kondo, Mika Nii, Daisuke Shinya
    • Organizer
      The 7th International Conference on Food Factors (ICoFF2019)
    • Related Report
      2019 Research-status Report
    • Int'l Joint Research
  • [Presentation] ツタンカーメンエンドウの抗酸化成分の同定および調理による抗酸化性の変化2019

    • Author(s)
      近藤(比江森)美樹,上原穂香,新家大輔
    • Organizer
      日本農芸化学会2019年度大会
    • Related Report
      2018 Research-status Report
  • [Presentation] Effect of cooking on antioxidant activity of the pea (Pisum sativum L.) cultivar with purple pods2018

    • Author(s)
      Miki Hiemori-Kondo
    • Organizer
      256th American Chemical Society National Meeting
    • Related Report
      2018 Research-status Report
    • Int'l Joint Research
  • [Presentation] ツタンカーメンエンドウの抗酸化性に及ぼす調理の影響2018

    • Author(s)
      近藤(比江森)美樹,上原穂野香
    • Organizer
      日本調理科学会平成30年度大会
    • Related Report
      2018 Research-status Report
  • [Presentation] Antioxidant activity of the pea (Pisum sativum L.) cultivar with purple pods and effect of cooking on its antioxidant activity2017

    • Author(s)
      M. Hiemori-Kondo and H. Uehara
    • Organizer
      The 8th International Conference on Polyphenols and Health 2017
    • Related Report
      2017 Research-status Report
    • Int'l Joint Research
  • [Remarks] 豆類時報のWebページ:古代えんどう豆の調理による抗酸化性の変化と加工食品への応用

    • URL

      https://www.mame.or.jp/Portals/0/resources/pdf_z/091/MJ091-03A-TK.pdf

    • Related Report
      2018 Research-status Report

URL: 

Published: 2017-04-28   Modified: 2024-01-30  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi