Identification of food components which change inflammatory responses in the lymphatic system

2015 Fiscal Year Final Research Report

• Project/Area Number: 25870507
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science; General physiology
• Research Institution: Kyushu University
• Principal Investigator: Shirouchi Bungo 九州大学, (連合)農学研究科(研究院), 助教 (00548018)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: リンパ管 / リンパ液 / 炎症 / 脂質輸送 / 半永久胸管リンパカニュレーション

Outline of Final Research Achievements

We tried to explore food components affecting lymphatic levels of lipids and inflammatory cytokines in thoracic lymph duct-cannulated rats. As the results, we found that dietary oxycholesterols increase lymphatic inflammatory cytokine levels, and that dietary pterostillbene or phosphatidylcholine reduces lymphatic inflammatory cytokine levels in rats. In addition, our results suggest that the reduction of lymphatic inflammatory cytokine levels by dietary phosphatidylcholine contribute to the change of lymphatic lipid transport and the reduction of CD3-CD4+ cells in the lymph.

Free Research Field

栄養化学