Improvement of autonomic function by ingestion of food components through activation of thermoregulatory mechanisms

2023 Fiscal Year Final Research Report

• Project/Area Number: 20K02374
• 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: Doshisha Women's College of Liberal Arts
• Principal Investigator: Mori Noriyuki 同志社女子大学, 生活科学部, 准教授 (90585184)
• Project Period (FY): 2020-04-01 – 2024-03-31
• Keywords: TRP channel / thermo regulation / menthol

Outline of Final Research Achievements

In this study, we investigated the effects of ingesting food ingredients that activate thermoreceptor TRP channels on thermoregulation and resistance to environmental stress. Four weeks of menthol intake, which activates the cold receptor TRPM8, increased UCP1 gene expression in brown adipose tissue (BAT), suggesting the possibility of improving body heat production. It was also shown that it inhibited the drop in body temperature in a cold environment, and TRPM8 gene expression in BAT was also increased. In terms of memory function, novel object recognition ability was improved. These results suggest that long-term menthol intake may contribute to improving thermoregulation and memory function.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

食品成分の摂取による温度受容TRPチャネルの活性化の生理的意義の理解につながる基礎的な研究としての側面がある。また応用的側面として、温度変化に対する適応力が低下した現代人にとって、体温調節機能の改善は健康維持に不可欠であるが、メントールなどの食品成分の摂取が体温調節機能を改善することで、季節性の体調不良の緩和が期待され、生活の質（QOL）の向上につながる。また、安全で手軽に摂取できる食品成分を利用することで、薬品に頼らない日常的な健康管理が可能となり、健康増進のための新しいアプローチとして広く普及する可能性がある。