Nutritional Metabolic Regulation of HDL Focusing on Functional Foods

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K11591
• 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: Chubu University
• Principal Investigator: LU RUI 中部大学, 応用生物学部, 准教授 (80381862)
• Co-Investigator(Kenkyū-buntansha): 田中 守 中部大学, 応用生物学部, 講師 (00612350) ; 横山 信治 中部大学, 生物機能開発研究所, 客員教授 (10142192) ; 堂前 純子 中部大学, 応用生物学部, 教授 (70227700)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: ABCA1 / HDL / functional ingredient

Outline of Final Research Achievements

The purpose of this study is to elucidate the mechanisms by which functional ingredient in foods are involved in the regulation of ABCA1/ABCG1 expression/activity and in the nutritional regulation of HDL metabolism. Regulation of ABCA1/G1 and cell cholesterol release by these factors were investigated. (1) Tangeretin(, a citrus polymethoxylated flavon, promotes AMPK phosphorylation, and upregulates the expression of its downstream LXRα, which in turn promotes ABCA1/ABCG1 transcription, leading to the promotion of HDL production. (2) Sichuan dark tea (ST), is a traditional fermented Chinese tea found in Sichuan and Tibet and claimed for beneficial effects against lifestyle-related metabolic disorders. We examined the effects of ST on lipid metabolism and atherosclerosis. ST increases plasma HDL and reduces plasma triglyceride to decrease atherosclerosis through AMPK activation. Further study is required to identify specific components for the effects of this tea preparation.

Free Research Field

生化学、分子生物学

Academic Significance and Societal Importance of the Research Achievements

我々は、HDL必須産生因子ABCA1の発現制御の詳細な分子機構を解明し、世界のHDL研究拠点として研究成果を挙げてきた。本研究は、こうした独創的研究成果を生かし、食品中の既知の有機・無機栄養因子や未知の栄養因子の血漿HDL代謝などの脂質代謝の栄養学的調節機構と動脈硬化発症や抑制への関与を解明し、生活習慣病の予防治療に役立つ食品の開発に繋いでゆきたい。