Neurophysical approach in beneficial physiological changes induced by the specific taste through the axes of digestive tract, brain and peripheral tissues

2022 Fiscal Year Final Research Report

• Project/Area Number: 19H04036
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Shibaura Institute of Technology
• Principal Investigator: Naomi Osakabe 芝浦工業大学, システム理工学部, 教授 (30554852)
• Co-Investigator(Kenkyū-buntansha): 平 修 福島大学, 食農学類, 教授 (30416672) ; 安達 貴弘 東京医科歯科大学, 難治疾患研究所, ジョイントリサーチ部門准教授 (50222625)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 渋味 / ポリフェノール / 中枢神経 / 自律神経 / 脳腸相関

Outline of Final Research Achievements

This study aimed to elucidate how astringent polyphenols in foods express their functionality through the neural network, especially the gastrointestinal tract, brain, and peripheral organ axes. We used flavan 3-ols as a model compound to examine the behavior of neurotransmitters detected by MS imaging in mice brains. In addition, in situ hybridization examined the expression of the enzymes and transporter genes that produce the neurotransmitters. The results showed that the expression of flavan 3 The results showed that flavan 3-ols activates the locus coleus-noradrenergic network and projects to the hypothalamus to induce arousal and to the brainstem to enhance sympathetic activity. It was suggested that increased sympathetic nerve activity induces increased urinary catecholamine excretion, the beige coloration of white fat cells, increased skeletal muscle blood flow, and skeletal muscle.

Free Research Field

機能性食品学

Academic Significance and Societal Importance of the Research Achievements

本研究では、ポリフェノールに特異的な渋味刺激が摂取後すぐに脳内神経伝達物質を大きく変化させ、これらの変化が脳や自律神経を調整して生体に様々な有益な変動をもたらすことを世界に先駆けて見出した。これらの知見は、食品の機能性に対する新たな認識をもたらすとともに、機能性食品の開発における発想を転換させ、食品機能研究のパラダイムシフトを先導する。