Japanese rice wine-derived peptides have anti-inflammation effects

• Project/Area Number: 25450175
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Kyoto Prefectural University
• Principal Investigator: Wada Sayori 京都府立大学, 生命環境科学研究科(系), 講師 (60420709)
• Co-Investigator(Kenkyū-buntansha): Sato Kenji 京都大学, 農学研究科, 教授 (00202094)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Project Status: Completed (Fiscal Year 2015)
• Budget Amount: ¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000); Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000); Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000); Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
• Keywords: 発酵食品 / 抗炎症 / 腸内細菌 / ペプチド / 腸炎 / 日本酒 / 腸内細菌叢 / 食品機能

Outline of Final Research Achievements

Japanese rice wine (Sake)-derived pyroglutamyl peptides have anti-inflammatory effect on dextran sulfate sodium (DSS)-induced acute colitis in mice. We found out the optimal fermented condition according as amazake, a traditional sweet, low- or non-alcohol Japanese drink made from fermented rice. Amazake like sample showed greater anti-inflammatory effect than individual pyroglutamyl peptides. Pyroglutamyl peptides also improved microbiota in this model. In human trial, oral administration of amazake like sample did not show any adverse reaction, and improved fecal microbiota in irritable bowel syndrome. This result indicates that pyroglutamyl peptides might be one of health-promoting component in Japanese traditional fermented foods.

Research Products

• [Journal Article] 脳腸相関と食品：発酵食品 (2016)
  • Author(s): 和田 小依里、佐藤 健司
  • Journal Title: 臨床栄養 Volume: 128
• [Journal Article] Loss of p53 in stromal fibroblasts enhances tumor cell proliferation through nitric-oxide-mediated cyclooxygenase 2 activation (2015)
  • Author(s): Wada S, Matsushita Y, Tazawa H, Aoi, W Naito Y, HIgashi H, Ohshima H, Yoshikawa T
  • Journal Title: Free Radic Res Volume: 49 Issue: 3 Pages: 269-278
  • DOI: 10.3109/10715762.2014.997230
  • Peer Reviewed
• [Journal Article] Ingestion of low dose pyroglutamyl leucine improves dextran sulfate sodium-induced colitis and intestinal microbiota in mice. (2013)
  • Author(s): Wada S, Sato K, Ohta R, Wada E, Bou Y, Fujiwara M, Kiyono T, Park EY, Aoi W, Takagi T, Naito Y, Yoshikawa T.
  • Journal Title: J Agric Food Chem. Volume: 61 (37) Issue: 37 Pages: 8807-8813
  • DOI: 10.1021/jf402515a
  • Peer Reviewed
• [Presentation] シンポジウム5. 健康長寿を実現する食育の科学，発酵食品含有ピログルタミルロイシンと腸内細菌改善作用 (2014)
  • Author(s): 和田小依里
  • Organizer: 第12回日本機能性食品医用学会総会
  • Place of Presentation: 京都
  • Year and Date: 2014-12-13 – 2014-12-14
  • Invited