rapid screening of anti-allergic substances in vegetables and fruits and evaluation of it during cooking process
| Project/Area Number |
25350096
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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 |
Eating habits
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| Research Institution | Kagawa University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
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| Keywords | 抗アレルギー活性 / QuEChERS / サツマイモ / 玉ねぎ / 調理効果 / 抗アレルギー成分 / QuEChERS法 / フラボノイド類 / ミント / ケルセチン-4'-グルコシド / 活性相関 / RBL-2H3 細胞 / QuEChERS簡易抽出法 / アレルギー抑制成分 |
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| Outline of Final Research Achievements |
For rapid screening of anti-allergic substances from edible plants, QuEChERS method for extraction and Peason's correlation coefficient for selection of important target compounds were newly developed. Using these kinds of new techniques, sweet potatoes, Naruto kintoki, and onions were found to have great activities. Quercetin 4’-glucoside was responsible for anti-allergy of onions. During cooking of onions and sweet potatoes, Anti-allergy activity did not decrease. Moreover, in some cases, activity was increased during the processing and boiling. These results indicate the importance of cooking process in our daily life and also useful evidence for reduction of chemical drugs and keeping of our healthy life.
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Report
(4 results)
Research Products
(10 results)
