2011 Fiscal Year Final Research Report
Study on ameliorating effect of the enzyme-processed hen egg white ovalbumin on lipid metabolism and its molecular mechanism
| Project/Area Number |
21650181
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Single-year Grants |
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| Research Field |
Applied health science
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| Research Institution | Kagoshima University |
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Principal Investigator |
OHTSUKA Akira 鹿児島大学, 農学部, 准教授 (10233173)
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| Co-Investigator(Renkei-kenkyūsha) |
IJIRI Daichi 鹿児島大学, 農学部, 助教 (50551090)
ENOMOTO Hirofumi 帝京大学, 理工学部, 助教 (30609392)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 卵白ペプチド / 生活習慣病 / 脂肪酸合成酵素 / 脂質 / 食品 |
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| Research Abstract |
In this study a new method for large scale preparation of the fraction of pepsin-processed hen egg white ovalbumin (PHOVA) was developed. PHOVA showed ameliorating effects on lipid metabolism in normal or hyperlipidemic rats. Reductions in abdominal fat accumulation and blood triglyceride concentration were observed. One of the identified peptide in PHOVA directly inhibited the enzyme function of fatty acid synthase and suppressed the fatty acid synthesis in HepG2 hepatocytes. As a result, a new function of ovalbumin on the improvement of lipid metabolism was shown.
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