Identification of food components which change inflammatory responses in the lymphatic system
| Project/Area Number |
25870507
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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
General physiology
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| Research Institution | Kyushu University |
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Principal Investigator |
Shirouchi Bungo 九州大学, (連合)農学研究科(研究院), 助教 (00548018)
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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 |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | リンパ管 / リンパ液 / 炎症 / 脂質輸送 / 半永久胸管リンパカニュレーション / 半永久胸管リンパカニュレーション法 |
|---|
| Outline of Final Research Achievements |
We tried to explore food components affecting lymphatic levels of lipids and inflammatory cytokines in thoracic lymph duct-cannulated rats. As the results, we found that dietary oxycholesterols increase lymphatic inflammatory cytokine levels, and that dietary pterostillbene or phosphatidylcholine reduces lymphatic inflammatory cytokine levels in rats. In addition, our results suggest that the reduction of lymphatic inflammatory cytokine levels by dietary phosphatidylcholine contribute to the change of lymphatic lipid transport and the reduction of CD3-CD4+ cells in the lymph.
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Report
(4 results)
Research Products
(16 results)
