1999 Fiscal Year Final Research Report Summary
EFFECT OF FOOD COMPONENTS ON NEURONAL ACTIVITY
| Project/Area Number |
10480022
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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 |
食生活
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| Research Institution | University of Shizuoka |
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Principal Investigator |
YOKOGOSHI Hidehiko SCHOOL OF FOOD AND NUTRITIONAL SCIENCES NUTRITIONAL BIOCHEMISTRY PROFESSOR, 食品栄養科学部, 教授 (70109320)
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| Co-Investigator(Kenkyū-buntansha) |
HASHIGAYA Mari IIDA WOMAN JUNIOR COLLEGE SCHOOL OF HOME ECONOMICS DEPARTEMENT OF NUTRITION AND FOOD SCIENCE, 家政学部, 助手 (20300139)
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| Project Period (FY) |
1998 – 1999
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| Keywords | BRAIN FUNCTION / NEUROTRANSMITTER / FOOD COMPONENT / BRAIN WAVES / MENTATION / ALPHA-WAVE / CATECHOLAMINE / SEROTONIN |
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| Research Abstract |
We examined the relationship between some food components, neurotransmitter (animal study) and mentation (human study). Before determining the brain waves, the subjects exposed to determined body temperature, pulses and brain waves by using a soft computer.
(1) When various kinds of sugars and sweeteners were offered to rats, the concentrations of brain monoamines such as serotonin and catecholamines were determined by HPLC with electrochemical detector. Also, we determined the brain waves for human subject after the administration of various sugars. Then the working activity of brain was recovered by sugars.
(2) The administration of sour milk whey to rats increased the brain serotonin. Also, the relaxation for human subject was observed by the sour milk whey.
(3) Various kinds of mushrooms caused some differences of brain monoamine levels. Also the release of striatal dopamine was enhanced by the administration of mushrooms determined by microdialysis and superfusion techniques.
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Research Products
(8 results)
