2009 Fiscal Year Final Research Report
Study on effect of cooking on anti-allergenicity of black soybean hull extract
| Project/Area Number |
20700583
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Okayama Prefectural University |
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Principal Investigator |
HIEMORI Miki Okayama Prefectural University, 保健福祉学部, 助教 (80326412)
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| Project Period (FY) |
2008 – 2009
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| Keywords | 黒大豆 / 抗アレルギー作用 / シアニジン-3-O-β-D-グルコシド / プロシアニジン / 調理 |
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| Research Abstract |
Black soybean hull extract has anti-allergenicity. In the present study, we identified procyanidin as one of the active compounds in addition to cyanidin-3-O-β-D-glucoside (C3G) by measuring the inhibition of the degranulation in RBL-2H3 cells as an index of anti-allergenicity. Furthermore, we investigated the effects of cooking on the fate of active compounds in black soybean and its anti-allergenicity. As a result, we showed that the degraded product derived from C3G had anti-allergenicity and the function in black soybean was retained after thermal cooking, while C3G was degraded by thermal cooking.
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