| Project/Area Number |
18K13023
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| Research Category |
Grant-in-Aid for Early-Career Scientists
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| Allocation Type | Multi-year Fund |
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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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| Research Institution | Nihon University |
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Principal Investigator |
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| Project Period (FY) |
2018-04-01 – 2022-03-31
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| Project Status |
Completed (Fiscal Year 2021)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2021: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2020: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2019: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2018: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | ポリフェノール / 電解酸化 / 食品化学 / 酸化 / 電解反応 / 成分間反応 / 電気化学 / 電極酸化 |
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| Outline of Final Research Achievements |
Compounds produced from food ingredients through cooking, storage, and in vivo digestion and absorption have been found to have functions that are useful for improving human health. In this study, I aimed to develop an efficient and safe supply system of useful components produced by oxidation. Using the oxidative coupling reaction of polyphenols as a model, I attempted to synthesize a compound with anti-gout effect by electrolytic oxidation. As a result, the target compound was safely obtained with higher purity and yield than conventional oxidation reactions using harsh chemical reagents or enzymes. This method was also found to be applicable to the synthesis of compounds with similar structures.
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| Academic Significance and Societal Importance of the Research Achievements |
天然に存在するポリフェノールおよびその酸化カップリング物は多様な活性をもち、機能性食品成分としてだけではなく、医薬等としての利用も期待される。本研究では高純度かつ高収率で安全に、様々な酸化カップリング物を得ることができるため、機能性食品成分や医薬品の供給および探索に貢献できる。また、機能性食品に含まれる活性成分の同定にも有用である。
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