Molecular mechanisms of astringent reception in gastrointestinal tract by poorly absorbable polyphenols

2014 Fiscal Year Final Research Report

• Project/Area Number: 24650493
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: University of Shizuoka
• Principal Investigator: ISHII TAKESHI 静岡県立大学, 食品栄養科学部, 助教 (50448700)
• Co-Investigator(Kenkyū-buntansha): NAKAYAMA Tsutomu 日本獣医生命科学大学, 食品科学科, 教授 (50150199) ; MOCHIZUKI Kazuki 山梨大学, 医学工学総合研究部, 准教授 (80423838)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ポリフェノール / 渋味 / 吸収性 / 分子会合性 / 相互作用 / テアフラビン

Outline of Final Research Achievements

Based on QCM- and 96-well plate-based method with phospholipid polymer as models of phospholipid membranes, it was indicated that gallate-type theaflavins interact and accumulate with the surface of lipid membranes. In addition, the gallate-type theaflavins was indicated to be more astringent than the nongallate-type theaflavin, both of their tastes and absorption could be ascribed to the interaction. We propose that when the poorly absorbable polyphenols such as theaflavins exert their biological activities, they interact with the phospholipid membranes, accumulation on their surface and consequently bind to membrane-associated proteins, such as receptors.

Free Research Field

食品科学