Search of foods inhibiting 12/15-lipoxygenase for prevention of atherosclerosis.
| Project/Area Number |
23700916
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Okayama Prefectural University |
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Principal Investigator |
KAWAKAMI Yuki 岡山県立大学, 保健福祉学部, 助教 (30453202)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2011: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | リポキシゲナーゼ / 食品 / 動脈硬化 |
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| Research Abstract |
Oxidative modification of LDL is one of the critical steps for the development of atherosclerosis. Previous study demonstrated that 12/15-lipoxygenase highly expressed in macrophages is essentially in the process of extracellular LDL oxidation. We evaluated the inhibitory effect of 12 Chinese teas on 12/15-lipoxygenase activity. Tea catechins such as epigallocatechin gallate have been known to exhibit 12/15-lipoxygenase inhibition. Qing Shan Lu Shui, which contains lower catechin levels than the other tested teas, suppressed 12/15-lipoxygenase activity. To identify component(s) that inhibited 12/15-lipoxygenase, we fractionated the extract by reverse-phase HPLC and found fractions containing a potent inhibitory activity. The components in the fractions were isolated and analyzed by electro spray-ionization mass spectrometry, 1H-NMR and 13C-NMR. The results suggested that these compounds were novel monoterpenoid glycosides.
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Report
(4 results)
Research Products
(22 results)
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[Presentation] Inhibitory effect of tea extracts on leukocyte-type 12-lipoxygenase activity2014
Author(s)
Yuki Kawakami, Akemi Otsuki, Mai Kinoshita, Yoshiko Mori, Makiko Suzuki, Toshiko Suzuki-Yamamoto, Masumi Kimoto, Hideaki Tsuji, Hiromi Yamashita, Hideyuki Ito, Ding Zhi Fang, Yoshitaka Takahashi
Organizer
The First Okayama Prefectural University International Workshop with Nanchang University on Foods and Nutritional Sciences
Place of Presentation
Soja, Japan
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