Studies of biological functions of sulfated metabolites from foods

2014 Fiscal Year Final Research Report

• Project/Area Number: 23780143
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: Tokai University
• Principal Investigator: YASUDA SHIN 東海大学, 農学部, 准教授 (10512923)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Keywords: 代謝物 / 抱合体 / 硫酸体 / 生理機能性 / フェノール性化合物 / ポリフェノール / 抗酸化 / 活性酸素

Outline of Final Research Achievements

A part of phenolic constituents of foods have been considered to play an important role on preventing lifestyle-related diseases or lowering disease risks. However, the phenolic compounds such as polyphenols are known to undergo circulation and excretion as their conjugated form after the hepatic and intestinal metabolic transformation in our body. Whether the conjugation of these compounds by sulfation may enhance their physiological functions, remains unclear. The current study aimed to investigate whether a sulfated form of certain phenolic compound could demonstrate any biological functions as a model. Antioxidant analyses revealed that the sulfated metabolite was capable of showing suppressive effect rather than its unconjugated form upon a reactive oxygen generation system in vitro.

Free Research Field

食品機能科学、食品生化学、薬物代謝科学