2000 Fiscal Year Final Research Report Summary
A novel compounds of capsaicinoid-like substances in the capsicum fruit and their physical activities in human body.
| Project/Area Number |
10460015
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| Research Category |
Grant-in-Aid for Scientific Research (B).
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
園芸・造園学
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| Research Institution | KYOTO UNIVERSITY |
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Principal Investigator |
YAZAWA Susumu Kyoto University, Grd.School of Agriculture Professor, 農学研究科, 教授 (90026550)
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| Co-Investigator(Kenkyū-buntansha) |
WATANABE Tatsuo University of Shizuoka School of Food and Science Associate Professor, 食品栄養科学部, 助教授 (10210915)
FUSHIKI Tohru Kyoto University, Grd.School of Agriculture Professor, 農学研究科, 教授 (20135544)
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| Project Period (FY) |
1998 – 2000
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| Keywords | Capsicum / Capsaicinoid-like Substance / Capsinoid / Fatty Metabolism / Calorification / Oxygen Consumption / Suppress of body Fat |
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| Research Abstract |
The layer chromatograhy (TLC) of extracts 'CH-19Sweet' (Capsicum annuum) fruit, which had been selected and fixed from the hot cultivar 'CH-19Hot', gave two capsaicinoid-like substances. These substances are different from capsainoids in their Rf values on TLC, they show the same coloring reactiom as capsaicinoids. Also it is observed that they were formed and accumulated on the placenta of 'CH-19Sweet'. These substaces were identified by ^1H-NMR method, and they consisted of newly found compouds, as brached non-saturated fatty acid ester combined with vanilly alcohol, and other is that having a saturated fatty acid moiety. We gave a name of capsinoid to the novel compoud. The dry fruit of CH-19Sweet, which is crushed and in wrapped in amedical wafer, were eaten by a subject. The temmperature of skin rose 1.4C about 30 minutes after feeding, and the same effect of capsinoid was showed on rat. Moreover, capsinoid had an effect on mice and rat, decrease of fat, increase of adolenaline in the blood, anodyne etc. And also in the human body capsinoid influenced on increase of body temmperature and oxygen consumption. The fruit harvest of 'CH-19Sweet' is best 20〜30 days after anthesis and the fruit storage should be conducted under 5C.
It is suggested in our experiments that the fruit of 'CH-19Sweet' is available for functional food materials.
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