Elucidation of new physiological functions such as anti-obesity and anti-inflammation of food Maillard reaction products

2017 Fiscal Year Final Research Report

• Project/Area Number: 25252025
• Research Category: Grant-in-Aid for Scientific Research (A)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Food science
• Research Institution: Tohoku University
• Principal Investigator: Miyazawa Teruo 東北大学, 農学研究科, 教授 (20157639)
• Co-Investigator(Kenkyū-buntansha): 仲川 清隆 東北大学, 農学研究科, 教授 (80361145) ; 井上 奈穂 山形大学, 農学部, 准教授 (90510529) ; 永塚 貴弘 東北大学, 農学研究科, 准教授 (30445895) ; 木村 ふみ子 尚絅学院大学, 公私立大学の部局等, 准教授 (50321980) ; 都築 毅 東北大学, (連合)農学研究科(研究院), 准教授 (00404848)
• Project Period (FY): 2013-04-01 – 2018-03-31
• Keywords: 食品科学 / 糖化脂質 / Amadori-PE / メイラード産物 / ナノ粒子 / 質量分析

Outline of Final Research Achievements

In this study, the in vivo physiological effects (i.e. alleviation of hypertension and oxidative stress) of soy sauce, a Japanese food containing food Maillard reaction products, was examined in an animal study. Additionally, the absorption mechanism of food Maillard reaction products were evaluated, since understanding such mechanisms are important to identify how such physiological functions are expressed in vivo. Using Amadori-PE as a marker of food Maillard reaction products, it was revealed that Amadori-PE surely move into the body via intestinal absorption. Moreover, as a new perspective, we developed a novel liposome that utilizes food Maillard reaction products as a base material for nanoparticles (liposomes); such liposomes demonstrated high stability and excellent uptake ability into cells.

Free Research Field

食品科学