Isolation of ingredients activating mucosal immunity from food

2014 Fiscal Year Final Research Report

• Project/Area Number: 24501017
• 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: Mukogawa Women's University
• Principal Investigator: ISEGAWA Yuji 武庫川女子大学, 生活環境学部, 教授 (20184583)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: はと麦茶 / はと麦 / 大豆 / 大麦 / 抗インフルエンザ

Outline of Final Research Achievements

A commercial adlay tea preperation made by the extracts of seeds of adlay, naked barley and cassia, soybean inhibited the multiplication of influenza viruses, when they were added to the culture medium of the virus-infected cells at a dose of the concentration suitable for drinking. The commercial adlay tea preperation inhibited the multiplication of various kinds, H1N1, H3N2, and B types, of influenza viruses included tamiflu-resistant viruses. The antiviral activity for influenza virus depended on the components of the seed grinds of adlay and naked barley, and soy bean grinds, except cassia seed. The adlay tea inhibited influenza virus infection during both the period of the adsorption to the cell of the virus and the period of the virus replication. It was shown that adlay tea might contain some kinds of inhibitory substance components against the viral infection some of which were isoflavones, daidzein and glycitein.

Free Research Field

病原微生物学