The exploration of food to prevent thrombotic disease in evacuation life during disaster and development to new functional food

2022 Fiscal Year Final Research Report

• Project/Area Number: 19K02339
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Teikyo University
• Principal Investigator: Ohkura Naoki 帝京大学, 薬学部, 准教授 (60349256)
• Co-Investigator(Kenkyū-buntansha): 谷口 雅彦 大阪医科薬科大学, 薬学部, 教授 (00278590) ; 大石 勝隆 国立研究開発法人産業技術総合研究所, 生命工学領域, 研究グループ長 (50338688)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: 食品機能 / 血栓症 / ストレス

Outline of Final Research Achievements

The purpose of this study is to obtain basic data that will lead to the development of functional foods that prevent thrombotic diseases induced by stress during disasters using food ingredients.In a restraint stress model using normal mice, no significant inhibitory effect on the thrombotic tendency was observed. It will be necessary to examine stress model mice assuming diabetic patients and the elderly, who are considered to be at higher risk of thrombotic diseases in the event of a disaster.In a fractionation study of black vinegar concentrate and black vinegar moromi powder extract, antithrombotic activity was found in some fractions.

Free Research Field

血栓止血学

Academic Significance and Societal Importance of the Research Achievements

本研究は、機能性食品やその成分を災害時の避難所の食生活に取り入れることにより、災害時の避難生活で多発する血栓性疾患を食生活から予防できる可能性を示すものである。
実際に応用するためには引き続き検討が必要であるが、災害時に食生活から血栓性疾患を予防し国民の命を守るという、機能性食品の新たな利用法を提案できた。