Research on the synergistic enhancement of physiological functions by food components
| Project/Area Number |
22880024
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| Research Category |
Grant-in-Aid for Research Activity Start-up
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| Allocation Type | Single-year Grants |
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| Research Field |
Food science
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| Research Institution | Kyushu University |
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Principal Investigator |
TANAKA Mitsuru 九州大学, 農学研究院, 特任助教 (70584209)
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| Project Period (FY) |
2010 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥2,795,000 (Direct Cost: ¥2,150,000、Indirect Cost: ¥645,000)
Fiscal Year 2011: ¥1,209,000 (Direct Cost: ¥930,000、Indirect Cost: ¥279,000)
Fiscal Year 2010: ¥1,586,000 (Direct Cost: ¥1,220,000、Indirect Cost: ¥366,000)
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| Keywords | 食相乗性 / ペプチド / 血管機能 / エピガロカテキンガレート |
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| Research Abstract |
The aim of this study is to demonstrate the enhancement of the small peptide Trp-His-induced vasorelaxation by food components. We found that epigallocatechin gallate(EGCg) dramatically enhanced the Trp-His-induced vasorelaxation. The present study also suggests that the Trp-His-induced vasorelaxation is significantly potentiated by the activation of the NO/cGMP pathway by EGCg.
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Report
(3 results)
Research Products
(25 results)
