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Development of novel anti-infmallatory fish peptides by introducing glycosyl units

Research Project

Project/Area Number 17K07932
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Aquatic life science
Research InstitutionHokkaido University

Principal Investigator

SAEKI HIROKI  北海道大学, 水産科学研究院, 教授 (90250505)

Co-Investigator(Kenkyū-buntansha) 都木 靖彰  北海道大学, 水産科学研究院, 教授 (10212002)
Project Period (FY) 2017-04-01 – 2021-03-31
Project Status Completed (Fiscal Year 2020)
Budget Amount *help
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2019: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2018: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2017: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Keywords魚肉タンパク質 / 分子修飾 / 糖鎖導入 / アルギン酸オリゴ糖 / 抗炎症 / メイラード反応 / 糖修飾 / 等電点電気泳動 / 抗酸化 / コラーゲン / 抗炎症機能 / 魚肉ペプチド / 糖鎖 / 機能性食品
Outline of Final Research Achievements

Modification of fish meat-derived digestive peptides conjugated with alginate oligosaccharide (AO) using the Maillard reaction significantly enhanced anti-inflammatory function. Isoelectric focusing without amphoteric electrolytes (Autofocusing) was an effective means for concentrating and separating only AO-bound anti-inflammatory peptides from the digested fish meat. The negative charge of carboxyl groups of uronic acids in AO was involved in the concentration of anti-inflammatory peptides. It was also clarified that this uronic acid would be an important factor for the enhancement of anti-inflammatory function. Furthermore, collagen peptide also enhanced anti-inflammatory function by AO-modification. These finding suggest the practical versatility of the AO-modification using the Maillard reaction as a manner for production of anti-inflammatory edible peptides.

Academic Significance and Societal Importance of the Research Achievements

各種非感染性疾患の増悪に炎症体質が関わっていることから,食を介した慢性的炎症の緩和は食品科学における重要な命題である。この分野の研究は,主に食品成分中の抗炎症物質の探索とその利用であるが,本研究は,魚肉タンパク質をメイラード反応を介したオリゴ糖修飾によって新規抗炎症物質が獲得でき,またその機能の獲得と簡便な濃縮・回収に,オリゴ糖中のカルボキシル基が関与していることを明らかにした。さらに,本技術が筋肉タンパク質に留まらず,コラーゲンにも適用できる事を示した。以上の成果は,抗炎症ペプチドを産生する方法としてのアルギン酸オリゴ修飾の実用的汎用性を示すもので,今後の実用化研究に有用な知見である。

Report

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

    (8 results)

All 2021 2020 2019 2017

All Journal Article (2 results) (of which Peer Reviewed: 1 results) Presentation (6 results) (of which Int'l Joint Research: 2 results,  Invited: 1 results)

  • [Journal Article] Improvement of anti-inflammatory activity of salmon muscle peptides by conjugation with alginate oligosaccharide and recovery of the active fraction using ampholyte-free isoelectric focusing2021

    • Author(s)
      Sugihara Kunichika、Nishizawa-Higashi Mizuho、Joe Ga-Hyun、Onishi Yutaka、Shimizu Yutaka、Saeki Hiroki
    • Journal Title

      Fisheries Science

      Volume: - Issue: 4 Pages: 569-577

    • DOI

      10.1007/s12562-021-01523-8

    • NAID

      40022627688

    • Related Report
      2020 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein withexcellent anti-inflammatory activity2017

    • Author(s)
      佐伯宏樹
    • Journal Title

      NIPPON SUISAN GAKKAISHI

      Volume: 83 Issue: 4 Pages: 550-550

    • DOI

      10.2331/suisan.h28-95

    • NAID

      130005925316

    • ISSN
      0021-5392, 1349-998X
    • Related Report
      2017 Research-status Report
  • [Presentation] Conjugation with uronic acid through the Maillard reaction improves anti- inflammatory activity of chum salmon myofibrillar protein2020

    • Author(s)
      Li Wenzhao, Shimizu Yutaka, Joe Ga-Hyun, Saeki Hiroki
    • Organizer
      2020年度日本栄養・食糧学会北海道支部大会および日本農芸化学会北海道支部講演会合同大会
    • Related Report
      2020 Annual Research Report
  • [Presentation] メイラード反応を介した糖鎖導入によるチョウザメ脊索コラーゲンの機能改変2020

    • Author(s)
      石井亜寸加,趙佳賢,佐伯宏樹
    • Organizer
      2020年度日本栄養・食糧学会北海道支部大会および日本農芸化学会北海道支部講演会合同大会
    • Related Report
      2020 Annual Research Report
  • [Presentation] 魚肉タンパク質の機能改変の試み2020

    • Author(s)
      佐伯宏樹
    • Organizer
      令和2年度日本水産学会春季大会 ミニシンポジウム「魚介類タンパク質・酵素の産業利用とさらなる理解に向けて」
    • Related Report
      2019 Research-status Report
  • [Presentation] Development of Functional Fish Proteins using Conjugation with Glycosyl Units through the Maillard Reaction2019

    • Author(s)
      Hiroki Saeki
    • Organizer
      5th International Conference on Tropical and Coastal Region Eco Development
    • Related Report
      2019 Research-status Report
    • Int'l Joint Research / Invited
  • [Presentation] アルギン酸オリゴ糖修飾した シロザケ筋肉ペプチド間における抗炎症作用の比較2019

    • Author(s)
      大西 豊,李 ブン釗,趙 佳賢,佐伯 宏樹
    • Organizer
      平成31年度日本水産学会春季大会
    • Related Report
      2018 Research-status Report
  • [Presentation] Production of anti-inflammatory fish myofibrillar protein by conjugation with alginate oligosaccharide through the Maillard reaction2017

    • Author(s)
      Hiroki Saeki
    • Organizer
      The 85th Anniversary-Commemorative International Symposium Fisheries Science for the Future Generations
    • Related Report
      2017 Research-status Report
    • Int'l Joint Research

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Published: 2017-04-28   Modified: 2022-01-27  

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