2017 Fiscal Year Final Research Report
Glycosylation using plant enzymes to produce anti-histamine agent
| Project/Area Number |
15K05576
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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 |
Bio-related chemistry
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| Research Institution | Okayama University of Science |
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Principal Investigator |
Hamada Hiroki 岡山理科大学, 理学部, 教授 (10164914)
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| Co-Investigator(Kenkyū-buntansha) |
下田 恵 大分大学, 医学部, 准教授 (40284153)
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| Research Collaborator |
UESUGI Daisuke
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 酵素変換 |
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| Outline of Final Research Achievements |
Cultured plant cells and their enzymes are useful for studying the biosynthesis of secondary metabolites, such as flavors, pigments, and agrochemicals from view of green chemistry. To date the biotransformation of various organic compounds has been investigated for the biotechnological application of plant cultured cells and enzymes. The reactions involved in the biotransformation of organic compounds by cultured plant cells and enzymes include methylation and glycosylation. Particularly, glycosylation attracts pharmaceutical attention because many glycosides show anti-inflammatory and anti-histamine activities. In this study, capsaicin and stilbenoids were glycosylated and methylated by cultured plant cells and plant enzymes.
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| Free Research Field |
酵素化学
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