| Project/Area Number |
25871084
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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
Food science
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| Research Institution | Toyo Institute of Food Technology |
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Principal Investigator |
IZUCHI Ryoichi 公益財団法人東洋食品研究所, その他部局等, 研究員 (20442585)
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| Research Collaborator |
NAKAI Yuji
OKADA Shinji
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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 |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 柿果皮 / トリテルペノイド / ポモル酸 / 脂肪蓄積抑制 / GPDH活性 / トリグリセリド / 五環性トリテルペン / 水酸化ナトリウム / 含水エタノール抽出 / 干し柿 / 脂肪蓄積 / 脂肪細胞 / 3T3-L1 |
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| Outline of Final Research Achievements |
Persimmon, which is a familiar fruit, has abundantly healthy ingredients. Its peel is expected as a functional food material, because ingredients in the peel is higher concentration than that in the pulp. But, the peel is discarded during dry persimmon processing. To utilize the peel effectively, we found a preventive compound for fat accumulation, and identified as pomolic acid, a kind of triterpenoids. We suggested that pomolic acid controls factors associated with lipids metabolism and adipocyte differentiation. Moreover, we developed a simple way to extract high-purity triterpenoids available for foods from persimmon peel, only with water and ethanol.
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