Quantitative analysis for beta-glucans for immunological activity for food science

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05436
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Gunma University
• Principal Investigator: Yoshiba Kazuto 群馬大学, 大学院理工学府, 助教 (40375564)
• Co-Investigator(Kenkyū-buntansha): 田中 進 高崎健康福祉大学, 健康福祉学部, 教授 (70348142)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: β-1,3-グルカン / 三重らせん / 選択的溶媒和 / 分子認識 / 自然免疫 / 細胞実験 / 熱分析

Outline of Final Research Achievements

β-1,3-D-glucans are the natural polysaccharides produced by fungi, yeasts and so on. These polysaccharides are found in nature as the solid, solution, and gel states. The triple helical structure is characteristic of β-1,3-D-glucans, which shows unique physicochemical and/or biological properties, differing from the other polysaccharides. In this study, we investigated the selective association of schizophyllan, a triple helical β-1,3-D-glucan, and the biological activities of this polysaccharide to the immune cells, respectively. The cooperative order-disorder transition of schizophyllan in aqueous imidazole mixtures and carboxylic acids mixtures, such as acetic acid and citric acid was focused to evaluate the association enthalpies from the solvent effects on the transition, quantitatively. These thermodynamic data may be suitable to discuss the molecular interactions between the triple helix and biological molecules.

Free Research Field

食品科学分野

Academic Significance and Societal Importance of the Research Achievements

本研究ではβ-1,3-D-グルカンであるシゾフィランの三重らせんの選択吸着性を定量的に評価した。アミノ酸のペンダント基となるイミダゾール、及びカルボン酸化合物（酢酸、クエン酸）に対するシゾフィランの選択吸着が初めて観測された。従来は三重らせんとジメチルスルホキシドと選択吸着性を除いて行われていなかったため、生体分子との相互作用に関する知見は仮説に過ぎなかった。本研究の成果は受容体とβ-1,3-D-グルカンとの分子認識メカニズム解明等の学術領域に重要な知見をもたらすと考えられる。