Antiangiogenic substances in functional food components -A new assay system for screening

2016 Fiscal Year Final Research Report

• Project/Area Number: 25560034
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Jobu University (2016); Ochanomizu University (2013-2015)
• Principal Investigator: YAMANO Haruko 上武大学, 医学生理学研究所, 客員研究員 (90242338)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 食品機能性成分 / 血管新生 / in vitro / 血管内皮細胞 / 線維芽細胞 / 共培養 / VEGF

Outline of Final Research Achievements

In this research, the search for the substances with antiangiogenic effect in functional food components, and the development of the assay system for the effect were carried out.
Human Umbilical Vein Endothelial Cells (HUVEC) and test substances were added in Matrigel and cultured, and then the formed networks were observed by a microscope. Subsequently HUVEC and Normal Human Dermal Fibroblasts (NHDF) were co-cultured with the network-forming tested substances, and the formed tubules were dyed by the monoclonal antibody. The dyed tubules were quantitatively analyzed by a software.
The analysis showed that a certain substance, which provides the obese prevention and improvement, does not suppress angiogenesis and promotes it. These results have not been reported home and abroad yet. Therefore I expect that these results are helpful in the field of revascularization therapy in the future.

Free Research Field

食品機能学