2016 Fiscal Year Final Research Report
Suppression of IgE production by hydrolyzable tannins and elucidation of the mechanisms and structure-activity relationship
| Project/Area Number |
25450191
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Kyushu Sangyo University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Keywords | アレルギー / 加水分解性タンニン / IgE |
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| Outline of Final Research Achievements |
Effects of hydrolyzable tannins on IgE production were examined. Tellimagrandin I, Tellimagrandin II, Casarictin, and Pentagalloylglucose suppressed IgE production in a dose-dependent manner. In contrast, Strictinin had little effect on IgE production. These results suggest that four golloyl groups or equivalent are needed to exert IgE suppressive effect and hydrolyzable tannins may mitigate allergic symptoms by suppression of IgE production.
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| Free Research Field |
食品機能学
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