EFFECTOF PYRAZINE INBAKED FOODS ON OXIDATIVE STRESS, PLATELETAGGREGABILITY, AND BLOOD FLUIDITY

2001 Fiscal Year Final Research Report Summary

• Project/Area Number: 12680154
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 食生活
• Research Institution: SCHOOL OF LIFE SCIENCE, TOKAIGAKUEN UNIVERSTY
• Principal Investigator: NISHIBORI Sukie TOKAIGAKUEN UNIVERSTY, SCHOOL OF LIFE SCIENCE, PROFFESER, 教授 (60082369)
• Co-Investigator(Kenkyū-buntansha): NAMIKI Kazuo SUGIYAMA HUMAN NUTRITION RESEARCH CENTER, prfessor, 生活科学部 椙山女学院大学・人間栄養学センター, 名誉教授 所員 (90065011)
• Project Period (FY): 2000 – 2001
• Keywords: BAKED FOOD / GROOPOF PYRADIN / ANTIOXYDATIVE ACTIVITY / ANTIOXYDATIVE TEST OF BIOMEMBRANE / SUPEROXYD ANION RADICAL SCAVENGING ACTIVITY / PLATELETAGGLUTION / FLUIDITYOF WHOLE BLOOD

Research Abstract

Pyrazine was separate from baked foods, for example, various roast coffee beans and sesame seeds by SIMULTANEOUS DISTLLATION EXTRACTION method of LICKENS-NICKERSON improved model. The in vitro effect of pyrazine in baked foods on blood fluidity was investigated by measuring the passage time of whole blood using the MC-FAN (Micro Channel Array Flow Analyzer) system. Platelet agglutination was measured using the HEMATOLYZER 601. Antioxidative activity was measured using LUMINESENCE READER 301. Blood samples were obtained from healthy female and male volunteers.
In the present study, pyrazine distilled by ether showed strong activity for oxidative stress. Also the pyrazine by ether improved the platelet agglutination. Pyrazine in coffee of Italian roast beans showed more short passage time of whole blood than that in coffee of normal roast beans. Pyrazine in coffee of Italian roast beans also improved the platelet agglutination more than that in coffee of normal roast beans.
These results suggest that pyrazine in baked foods may be a useful food for the improvement of whole blood rheology and the inhibition of oxidative stress.