Establishment and application of a rapid screening and evaluation method for functional food components with splicing inhibitory activity.

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K19078
• Research Category: Grant-in-Aid for Challenging Research (Exploratory)
• Allocation Type: Multi-year Fund
• Review Section: Medium-sized Section 38:Agricultural chemistry and related fields
• Research Institution: Kindai University
• Principal Investigator: Masuda Seiji 近畿大学, 農学部, 教授 (20260614)
• Co-Investigator(Kenkyū-buntansha): 後藤 剛 京都大学, 農学研究科, 准教授 (10550311)
• Project Period (FY): 2021-07-09 – 2024-03-31
• Keywords: 迅速探索 / 構造活性相関 / mRNA

Outline of Final Research Achievements

In the research on the functional food components, there is a demand for the development of rapid analysis methods. This study represents an attempt to rapidly explore active compounds using previously found compounds in food as lead compounds. In this study, we conducted an evaluation of a rapid screening system using inhibition activity of mRNA processing as an indicator.
Analysis of analogs of the active compound identified so far confirmed their activity. From these results, the method of searching for active compounds derived from known food components as lead compounds can acquire active compounds much more quickly compared to compound isolation by purification, demonstrating the effectiveness of this approach.

Free Research Field

食品分子生物学

Academic Significance and Societal Importance of the Research Achievements

食品の機能性に関する研究は年々盛んになっており、特定保健用食品（トクホ）や機能性表示食品が登場している。超高齢社会を迎えた日本では食品成分に高い機能性を求める社会状況が定着しており、今後これまでにない機能性を持つ食品が期待されている。本研究の成果は、食品分野において、構造活性相関を用いて効果的な活性化合物を系統的に類縁体から探索する試みが有効であることを示し、食品分野における機能性化合物の探索に新たな概念を導入することが期待できる。