Suppression of IgE production by hydrolyzable tannins and elucidation of the mechanisms and structure-activity relationship

Research Project

Project/Area Number	25450191
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Food science
Research Institution	Kyushu Sangyo University
Principal Investigator	TAKASUGI MIKAKO 九州産業大学, 工学部, 准教授 (60305802)
Co-Investigator(Kenkyū-buntansha)	山田耕路崇城大学, 生物生命学部, 教授 (60158186)
Project Period (FY)	2013-04-01 – 2017-03-31
Project Status	Completed (Fiscal Year 2016)
Budget Amount *help	¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000) Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000) Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000) Fiscal Year 2013: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Keywords	アレルギー / 加水分解性タンニン / IgE / タンニン
Outline of Final Research Achievements	Effects of hydrolyzable tannins on IgE production were examined. Tellimagrandin I, Tellimagrandin II, Casarictin, and Pentagalloylglucose suppressed IgE production in a dose-dependent manner. In contrast, Strictinin had little effect on IgE production. These results suggest that four golloyl groups or equivalent are needed to exert IgE suppressive effect and hydrolyzable tannins may mitigate allergic symptoms by suppression of IgE production.

Report

(5 results)