2012 Fiscal Year Final Research Report
Antioxidative activity and biotransformation of thiohyantoins derived from isothiocyanates and amino acids
| Project/Area Number |
23700893
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nagano Prefectural College |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
MATSUOKA Hiroki 高崎健康福祉大学, 教授 (20299837)
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| Project Period (FY) |
2011 – 2012
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| Keywords | チオヒダントイン / 抗酸化活性 / 安定性 |
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| Research Abstract |
To clarify the food functions of 3,5-disubstituted 2-thiohydantoins, which were prepared by the reaction of allyl isothiocyanate(AITC), 3-butenyl isothiocyante(3BITC), and4-methylthio-3-butenyl isothiocyanate(MTBITC) with various amino acids, their antioxidative activity was examined. The antioxidative activities of thiohydantoins were evaluated on the basis of several lipid peroxidation model systems and ABTS scavenging property. It appears that the antioxidative activity of the thiohydantoins examined depends on the substituents at position 5 rather than at position3. Further, thiohydantoins were more stabled in the acidic and weakly alkaline pH, it is relativelystable at the high temperature or the coexistence of metal ions.
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