Adsorption and removal of O157 Shiga toxin by indigestible food ingredients

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K02092
• 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: The University of Tokushima
• Principal Investigator: KANEMARU Kaori 徳島大学, 大学院社会産業理工学研究部(生物資源産業学域), 教授 (00243676)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 志賀毒素 / 吸着 / 難消化性成分 / O157

Outline of Final Research Achievements

The adsorption capacities of non-digestible foods and non-digestible ingredients for Shiga toxin (Stx) produced by Shiga toxin-producing Escherichia coli O157 were investigated. As a result, we found that rhamnan sulfate from sujiaonori (Ulva prolifera), fucoidan from arame (Eisenia bicyclis), and chitosan (from crab) had remarkable Stx adsorption capacity. The adsorption of active ingredients and Stx prevented Stx binding to intestinal cell CACO-2, thus avoiding apoptosis-induced cell death. The adsorption capacities of rhamnan sulfate and fucoidan were attributed to the ratio of constituent sugars and the degree of high molecular weight, while the adsorption capacity of chitosan with amino groups was attributed to the degree of high molecular weight, and the number of amino groups may also play a significant role in their adsorption capacity.

Free Research Field

食品衛生学

Academic Significance and Societal Importance of the Research Achievements

本研究において吸着能を見出した難消化性食品は，常食摂取に対応する濃度範囲で吸着能を示しているため，安全かつ安価な吸着除去が期待できる。吸着能を有する食品の常食摂取による感染予防，有用な吸着能を有する加工食品の開発，吸着除去剤への応用開発などに繋がると考える。その結果，感染予防や病態改善が期待できると考える。