Biotransformation of naturally occurring polymethoxyflavones and the effect of cooking processing on their anti-oxidative activity.

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350115
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Nakamura Gakuen College
• Principal Investigator: OHTA CHIHO 中村学園大学, 栄養科学部, 講師 (80271435)
• Co-Investigator(Kenkyū-buntansha): KOGA Nobuyuki 中村学園大学, 栄養科学部, 教授 (80136514)
• Co-Investigator(Renkei-kenkyūsha): YAMAMOTO Kenta 中村学園大学, 栄養科学部, 助手 (50709582)
• Research Collaborator: OGATA Hitomi
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: ポリメトキシフラボン類 / カラマンダリン果皮 / 熱安定性 / 抗酸化活性 / 生体内動態

Outline of Final Research Achievements

Naturally occurring polymethoxyflavones found in Kara mandarin (Citrus reticulate Blanco), NBL and HeptaMF, showed high stability for heat treatment at 100 degrees Celsius. More than 99.8% of both NBL and HeptaMF dosed was absorbed from the gastrointestinal tract in rats. The demethylation was a main pathway in the metabolism of both compounds by CYP3A and CYP1A enzymes. There was a species difference in metabolic pattern of both compounds. Anti-oxidative activity of extracts from the peel of Kara mandarin was increased by heat treatment at 100 degrees Celsius. Metabolites of HeptaMF had higher anti-oxidative activity than HeptaMF itself. NBL was a weak inhibitor of transporters such as P-glycoprotein and MRP2 in Caco-2 cells.

Free Research Field

複合領域