| Project/Area Number |
25504018
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Integrated Nutrition Science
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| Research Institution | Osaka University of Pharmaceutical Sciences |
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Principal Investigator |
TOZUKA YUICHI 大阪薬科大学, 薬学部, 教授 (50312963)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | ナノコンポジット / 糖転移へスぺリジン / 糖転移ルチン / 糖転移ステビア / 糖転移ナリンジン / 溶解性改善 / 吸収性改善 / 光安定性向上 / 溶解度改善 / 難水溶性化合物 / 糖転移ヘスペリジン |
|---|
| Outline of Final Research Achievements |
Poor water solubility of food constituent may lead to a crucial absorption problem. To overcome this problem, the feasibility of recently developed transglycosylated additives, e.g., α-glucosyl hesperidin, α-glucosyl stevia, and α-glucosyl rutin, to improve the dissolution and bioavailability of food ingredient was investigated. We found that trans-glycosylated materials formed self-associated aggregated-nanostructures in aqueous media, and their structure was different among three. The poorly water soluble food compounds could intercorporate the nanostructure, creating nanocomposite structure of hydrophobic food compounds/transglycosylated additives. Moreover, we found that the nanocomposite formation may also protect hydrophobic food compounds from hydrolytic degradation.
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