Study on the synergistic enhancement of food compounds on vasorelaxation effect
| Project/Area Number |
24780130
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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 |
Food science
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| Research Institution | Kyushu University |
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Principal Investigator |
TANAKA Mitsuru 九州大学, (連合)農学研究科(研究院), 助教 (70584209)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | 食相乗性 / ペプチド / ポリフェノール / 血管機能 / フェルラ酸 / アルギノコハク酸合成酵素 / 一酸化窒素 / 相乗効果 / 血管弛緩作用 |
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| Outline of Final Research Achievements |
The aim of the present study was to elucidate the mechanism of synergistic enhancement of vasorelaxation by food compounds. It was demonstrated that vasorelaxation of anti-atherosclerotic di-peptide, Trp-His, was synergistically enhanced by the epigallocatechingallate through their enhancement of NO production signals. The present study also showed that the synergistic vasorelaxation by Trp-His/EGCg was attenuated by a pro-inflammatory cytokine TNF-α treatment, and the attenuated vasorelaxation was restored by a widely present natural phenolic acid, ferulic acid.
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Report
(4 results)
Research Products
(11 results)
