Studies on the food functions focused on exosome and microRNA

2018 Fiscal Year Final Research Report

• Project/Area Number: 16H04927
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Food science
• Research Institution: Nihon University
• Principal Investigator: SEKI Taiichiro 日本大学, 生物資源科学部, 教授 (20187834)
• Co-Investigator(Kenkyū-buntansha): 細野 崇 日本大学, 生物資源科学部, 講師 (80445741) ; 増澤・尾崎 依 日本大学, 生物資源科学部, 助手 (70614717)
• Research Collaborator: MIURA atsushi ; OKUE sachiko ; IKEDA ayana ; SEO kiki ; NAKAGUCHI natsumi ; WATANABE takahiro ; ISHIKURA nana
• Project Period (FY): 2016-04-01 – 2019-03-31
• Keywords: miRNA / garlic / obesity

Outline of Final Research Achievements

To clarify the novel mechanisms governing food function, we focused on miRNA in this research project. As a model compound, we selected diallyl trisulfide derived from garlic, which we have demonstrated the anti-obesity effect. We performed both mRNA and miRNA microarray analyses to explore the changes in the levels of miRNAs in the adipose tissue after administration of DATS to rats. We found several miRNAs had been changed with the anti-obesity effects by DATS. Analyses of transcriptome data by weighted Parametric Gene Set Analysis (wPGSA) predicted the transcription regulators responsible for observed gene expression. We also clarified by Gene Set Enrichment Analysis (GSEA) that regulation by DATS of some metabolic systems, and the novel gene expression system by the miRNAs.

Free Research Field

栄養生理化学

Academic Significance and Societal Importance of the Research Achievements

マイクロRNA（miRNA）と呼ばれる21-25塩基の1本鎖のRNAが関与する遺伝子発現調節機構と食品成分の機能性の関係に着目した。miRNAはがんをはじめとした様々な疾患との関連が注目されてきたが、食品の機能性との関連については研究途上であった。これまでの研究では、食品由来の機能性成分とその標的分子の直接的な相互作用による作用メカニズムが多く報告されていたが、本研究ではmiRNAを介した食品の新しい機能性発現機構を解明し、さらにはmiRNAによる新しい転写調節機構解明の糸口を提供できた。