| Project/Area Number |
23658119
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Fukui Prefectural University |
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Principal Investigator |
OHIGASHI Hajime 福井県立大学, 生物資源学部, 特任教授 (80026583)
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| Co-Investigator(Kenkyū-buntansha) |
TAKAHASHI Masakazu 福井県立大学, 生物資源学部, 准教授 (80315837)
KAWABATA Kyuichi 福井県立大学, 生物資源学部, 助教 (60452645)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 食細胞 / マクロファージ / 抗炎症化合物 / 相乗作用 / NO産生抑制効果 / 抗炎症作用 / 分子作用機序 |
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| Research Abstract |
From isobolograms of various food-derived NO production-suppressive compounds, Curcumin (CUR) and Resveratrol (RES) showed synergistic effects. While CUR and Luteolin (LUT) also showed synergistic effect, Chrysin (CHR) and Apigenin (API), other flavones with NO production-suppressive activity, did not show synergism with CUR. From Western blot analysis, combination of not only CUR and LUT but also CUR and RES showed enhancement effects in inhibitory rate of LPS-induced iNOS protein production. Because LUT has characteristic catechol moiety in the B-ring, which is not resided in CHR and API, the moiety may be associated in the synergism between LUT and CUR.
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