Development of in vitro absorption evaluation method for practical application of included functional food and practical study on new complex

2017 Fiscal Year Final Research Report

• Project/Area Number: 26350156
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Osaka City University
• Principal Investigator: Doe Matsumi 大阪市立大学, 大学運営本部, 技術職員 (90433317)
• Co-Investigator(Renkei-kenkyūsha): MORIMOTO Yoshiki 大阪市立大学, 大学院理学研究科, 教授 (90244631)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 機能食品 / 分子包接

Outline of Final Research Achievements

Toward the establishment of the in vitro absorption rating system for inclusion functional food in order to use practically, I found that a comparison of the diffusion coefficients of each proton of the α-lipoic acid /γ-CD complex, as the model compound, by the NMR was effective for the first time.
By a competing experiment using the equilibrium of the meeting in the water solution and the non-meeting (an inclusion state and controlled release state), I found a strong controlled release effect to the glycocholate which there was to a digestive system as well as some organic solvents, such as DMSO and pyridine.These results led to construction of model in the digestion and absorption system line.

Free Research Field

生理機能分子合成化学