2023 Fiscal Year Final Research Report
Do food ingredients that reduce "fatigue-feeling" reduce "fatigue itself"?
Project/Area Number |
21K11602
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Review Section |
Basic Section 59040:Nutrition science and health science-related
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Research Institution | Showa Women's University |
Principal Investigator |
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Project Period (FY) |
2021-04-01 – 2024-03-31
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Keywords | 疲労 / 疲労感 / ストレス / クエン酸 / テアニン / GABA |
Outline of Final Research Achievements |
In this study, the effects of citric acid, theanine, and GABA intake on “fatigue,” “fatigue-feeling,” and “stress,” respectively, were evaluated, but no clear effects were observed for any of the food components. On the other hand, citric acid intake prolonged the swimming time of mice, although it did not affect the "molecular mechanism of fatigue". Therefore, citric acid intake may have prolonged the swimming time of mice through a pathway other than the "molecular mechanism of fatigue". It is necessary to clarify the mechanism of the prolongation of swimming time by citric acid and to examine the validity of the "molecular mechanism of fatigue" itself, which was the premise of this study.
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Free Research Field |
食品機能学
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Academic Significance and Societal Importance of the Research Achievements |
疲労感を軽減する機能性食品成分として市場に出回っている「クエン酸」「テアニン」「GABA」が、疲労そのものを軽減することなく疲労感のみを軽減しているのか(疲労そのものを軽減するのではなく疲労感を覆い隠しているだけではないか)?を疲労の分子メカニズムに着目して検証した。その結果、全ての食品成分において、疲労および疲労感のいずれも軽減している確証は得られなかった。一方で、クエン酸は疲労の分子メカニズムには影響を与えなかったものの、マウスの遊泳時間を延長する効果がみられた。
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