2014 Fiscal Year Final Research Report
Study on the synergistic enhancement of food compounds on vasorelaxation effect
| Project/Area Number |
24780130
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Food science
|
|---|
| Research Institution | Kyushu University |
|---|
Principal Investigator |
TANAKA Mitsuru 九州大学, (連合)農学研究科(研究院), 助教 (70584209)
|
|---|
| Project Period (FY) |
2012-04-01 – 2015-03-31
|
| Keywords | 食相乗性 / ペプチド / ポリフェノール / 血管機能 |
|---|
| Outline of Final Research Achievements |
The aim of the present study was to elucidate the mechanism of synergistic enhancement of vasorelaxation by food compounds. It was demonstrated that vasorelaxation of anti-atherosclerotic di-peptide, Trp-His, was synergistically enhanced by the epigallocatechingallate through their enhancement of NO production signals. The present study also showed that the synergistic vasorelaxation by Trp-His/EGCg was attenuated by a pro-inflammatory cytokine TNF-α treatment, and the attenuated vasorelaxation was restored by a widely present natural phenolic acid, ferulic acid.
|
| Free Research Field |
食品分析学
|
