Japanese rice wine-derived peptides have anti-inflammation effects

2015 Fiscal Year Final Research Report

• Project/Area Number: 25450175
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Kyoto Prefectural University
• Principal Investigator: Wada Sayori 京都府立大学, 生命環境科学研究科(系), 講師 (60420709)
• Co-Investigator(Kenkyū-buntansha): Sato Kenji 京都大学, 農学研究科, 教授 (00202094)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 発酵食品 / 抗炎症 / 腸内細菌 / ペプチド / 腸炎

Outline of Final Research Achievements

Japanese rice wine (Sake)-derived pyroglutamyl peptides have anti-inflammatory effect on dextran sulfate sodium (DSS)-induced acute colitis in mice. We found out the optimal fermented condition according as amazake, a traditional sweet, low- or non-alcohol Japanese drink made from fermented rice. Amazake like sample showed greater anti-inflammatory effect than individual pyroglutamyl peptides. Pyroglutamyl peptides also improved microbiota in this model. In human trial, oral administration of amazake like sample did not show any adverse reaction, and improved fecal microbiota in irritable bowel syndrome. This result indicates that pyroglutamyl peptides might be one of health-promoting component in Japanese traditional fermented foods.

Free Research Field

食品因子の健康増進作用