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Japanese rice wine-derived peptides have anti-inflammation effects

Research Project

Project/Area Number 25450175
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Food science
Research InstitutionKyoto Prefectural University

Principal Investigator

Wada Sayori  京都府立大学, 生命環境科学研究科(系), 講師 (60420709)

Co-Investigator(Kenkyū-buntansha) Sato Kenji  京都大学, 農学研究科, 教授 (00202094)
Project Period (FY) 2013-04-01 – 2016-03-31
Project Status Completed (Fiscal Year 2015)
Budget Amount *help
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Keywords発酵食品 / 抗炎症 / 腸内細菌 / ペプチド / 腸炎 / 日本酒 / 腸内細菌叢 / 食品機能
Outline of Final Research Achievements

Japanese rice wine (Sake)-derived pyroglutamyl peptides have anti-inflammatory effect on dextran sulfate sodium (DSS)-induced acute colitis in mice. We found out the optimal fermented condition according as amazake, a traditional sweet, low- or non-alcohol Japanese drink made from fermented rice. Amazake like sample showed greater anti-inflammatory effect than individual pyroglutamyl peptides. Pyroglutamyl peptides also improved microbiota in this model. In human trial, oral administration of amazake like sample did not show any adverse reaction, and improved fecal microbiota in irritable bowel syndrome. This result indicates that pyroglutamyl peptides might be one of health-promoting component in Japanese traditional fermented foods.

Report

(4 results)
  • 2015 Annual Research Report   Final Research Report ( PDF )
  • 2014 Research-status Report
  • 2013 Research-status Report
  • Research Products

    (4 results)

All 2016 2015 2014 2013

All Journal Article (3 results) (of which Peer Reviewed: 2 results) Presentation (1 results) (of which Invited: 1 results)

  • [Journal Article] 脳腸相関と食品:発酵食品2016

    • Author(s)
      和田 小依里、佐藤 健司
    • Journal Title

      臨床栄養

      Volume: 128

    • Related Report
      2015 Annual Research Report
  • [Journal Article] Loss of p53 in stromal fibroblasts enhances tumor cell proliferation through nitric-oxide-mediated cyclooxygenase 2 activation2015

    • Author(s)
      Wada S, Matsushita Y, Tazawa H, Aoi, W Naito Y, HIgashi H, Ohshima H, Yoshikawa T
    • Journal Title

      Free Radic Res

      Volume: 49 Issue: 3 Pages: 269-278

    • DOI

      10.3109/10715762.2014.997230

    • Related Report
      2014 Research-status Report
    • Peer Reviewed
  • [Journal Article] Ingestion of low dose pyroglutamyl leucine improves dextran sulfate sodium-induced colitis and intestinal microbiota in mice.2013

    • Author(s)
      Wada S, Sato K, Ohta R, Wada E, Bou Y, Fujiwara M, Kiyono T, Park EY, Aoi W, Takagi T, Naito Y, Yoshikawa T.
    • Journal Title

      J Agric Food Chem.

      Volume: 61 (37) Issue: 37 Pages: 8807-8813

    • DOI

      10.1021/jf402515a

    • Related Report
      2013 Research-status Report
    • Peer Reviewed
  • [Presentation] シンポジウム5. 健康長寿を実現する食育の科学,発酵食品含有ピログルタミルロイシンと腸内細菌改善作用2014

    • Author(s)
      和田小依里
    • Organizer
      第12回日本機能性食品医用学会総会
    • Place of Presentation
      京都
    • Year and Date
      2014-12-13 – 2014-12-14
    • Related Report
      2014 Research-status Report
    • Invited

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Published: 2014-07-25   Modified: 2019-07-29  

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