Investigation of food constituents with unique functions effective on lifestyle diseases

2013 Fiscal Year Final Research Report

• Project/Area Number: 23500941
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Senri Kinran University
• Principal Investigator: HINUMA Shuji 千里金蘭大学, 生活科学部, 教授 (60550522)
• Co-Investigator(Kenkyū-buntansha): NAGATA Kumiko 千里金蘭大学, 生活科学部・食物栄養学科, 教授 (90068502)
• Project Period (FY): 2011 – 2013
• Keywords: 食品機能成分 / マクロファージ / クルクミン / リポソーム

Outline of Final Research Achievements

We screened food constituents suppressing macrophages. Curcumin was one of the strongest compounds exhibiting suppressive effects on macrophages. We eventually succeeded in preparing liposomes with sufficient amounts of curcumin to suppress macrophages by incorporating a complex of curcumin and bovine serum albumin.After intraperitoneal administration of the liposomes containing curcumin into mice, these were incorporated mainly by macrophages, and as a result macropahge function was suppressed. Our study indicates that the liposomes containing curcumin are safe and useful for the selective suppression of macrophages.

Free Research Field

総合領域