2022 Fiscal Year Final Research Report
Analysis of the biological effects of nitrated tryptophan formation in food
| Project/Area Number |
19K11676
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Review Section |
Basic Section 59040:Nutrition science and health science-related
|
|---|
| Research Institution | Showa Women's University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2019-04-01 – 2023-03-31
|
| Keywords | 6－ニトロトリプトファン |
|---|
| Outline of Final Research Achievements |
In this study, we showed that the 6-nitrotryptophan, which was generated under the oxidative stress and caused some disease conditions by protein disfunction, was also generated in some food such as pork, beef and fish meat. These facts suggested that the 6-nitrotryptophan from food might be affected human health by confusing the tryptophan metabolisms such as serotonin generation.
|
| Free Research Field |
生化学
|
| Academic Significance and Societal Importance of the Research Achievements |
食品に含まれる化学物質は、体内に取り込まれて様々な影響を身体に及ぼす可能性がある。従い、本研究で食品中に存在する新たな化学修飾アミノ酸として6－ニトロトリプトファンを見出されたことにより、医学分野や生物学分野の研究者に対して、当該物質に着目することの重要性を提起することとなった。今後、当該物質の生体への影響を広く調べることで、ヒトの健康増進や疾患の治療などの分野の発展にも寄与する可能性がある。
|
