| Budget Amount *help |
¥19,890,000 (Direct Cost: ¥15,300,000、Indirect Cost: ¥4,590,000)
Fiscal Year 2011: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2010: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2009: ¥13,260,000 (Direct Cost: ¥10,200,000、Indirect Cost: ¥3,060,000)
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| Research Abstract |
Collagen of animal by-products(e. g., chicken skin) was utilized for developing a novel food ingredient. Heat-denatured collagen was hydrolyzed by protease treatment. Hydrolyzed collagen was heat-treated after the addition of carbohydorate(e. g., Xylose). By these procedures, a Maillard reaction product from collagen was obtained. This product showed a strong antioxidative activity in vitro. Also, in vivo assay showed the decrease of oxidative stress marker value(serum hydoroxiperoxide value) and the antihypertensive effect. Palatability of this products was also preferable.
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