Elucidation of the anti-thrombotic property of food component and its application for the development of functional food.

2015 Fiscal Year Final Research Report

• Project/Area Number: 25292077
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Nihon University
• Principal Investigator: SEKI Taiichiro 日本大学, 生物資源科学部, 教授 (20187834)
• Co-Investigator(Kenkyū-buntansha): HOSONO Takashi 日本大学, 生物資源科学部, 講師 (80445741) ; SHEN Yan 日本大学, 生物資源科学部, 研究員 (80614007)
• Research Collaborator: YAGUCHI Manami ; OKUE Sachiko ; OKAMOTO Atsushi ; SATO Asuka ; MIURA Atsushi ; NISHIMURA Satoshi
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 食品機能

Outline of Final Research Achievements

Thrombotic diseases including myocardial infarction and cerebrovascular diseases are the major causes of death. Blood coagulation factor III (tissue factor) is highly expressed on the arteriosclerotic region and triggering thrombotic diseases. In this study, we characterized the tissue factor as molecular target of food factors as well as elucidating novel regulatory mechanism(s) of hemostasis to develop the food function. We demonstrated the anti-thrombotic property of garlic derived component diallyl trisulfide (DATS) at molecular basis. DATS inhibits thrombus formation through the inhibition of tissue factor gene expression in endothelial cells and of its activity by inhibiting allosteric disulfide bond (ADB) formation. ADB in the tissue factor molecule would be a promising molecular target in the development of functional food preventing thrombotic diseases.

Free Research Field

栄養生理化学