Study for functionality of sulfo-conjugated phenolic metabolites

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K18700
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: Tokai University
• Principal Investigator: YASUDA SHIN 東海大学, 農学部, 准教授 (10512923)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 代謝物 / 抱合体 / 硫酸体 / 生理機能性 / フェノール性化合物 / ポリフェノール / 抗酸化 / フリーラジカル

Outline of Final Research Achievements

Phase-II conjugation of phenolic compounds is generally thought to result in their inactivation. The current study aimed to investigate whether sulfated form of certain phenolic compound(s) could demonstrate any biological functions as the model. Antioxidative effects of 1-naphthyl sulfate (1-NapS) and 1-naphthyl sulfate (2-NapS), in comparison with their unsulfated counterparts 1-Nap and 2-Nap, using established free radical scavenging assays. The results obtained indicated that sulfate conjugation of the Nap isomers did not always result in the decrease of their antioxidant activity, and the antioxidant activity that remained appeared to depend on the position of sulfation.

Free Research Field

食品機能科学、食品生化学、薬物代謝化学、健康食品学