Study on effect of cooking on anti-allergenicity of black soybean hull extract
| Project/Area Number |
20700583
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Single-year Grants |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Okayama Prefectural University |
|---|
Principal Investigator |
HIEMORI Miki Okayama Prefectural University, 保健福祉学部, 助教 (80326412)
|
|---|
| Project Period (FY) |
2008 – 2009
|
| Project Status |
Completed (Fiscal Year 2009)
|
| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2009: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2008: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
|
|---|
| Keywords | 黒大豆 / 抗アレルギー作用 / シアニジン-3-O-β-D-グルコシド / プロシアニジン / 調理 / シアニジ-3-グルコシド |
|---|
| Research Abstract |
Black soybean hull extract has anti-allergenicity. In the present study, we identified procyanidin as one of the active compounds in addition to cyanidin-3-O-β-D-glucoside (C3G) by measuring the inhibition of the degranulation in RBL-2H3 cells as an index of anti-allergenicity. Furthermore, we investigated the effects of cooking on the fate of active compounds in black soybean and its anti-allergenicity. As a result, we showed that the degraded product derived from C3G had anti-allergenicity and the function in black soybean was retained after thermal cooking, while C3G was degraded by thermal cooking.
|
Report
(3 results)
Research Products
(8 results)
