Development of gastroprotective food based on phospholipid-induced mucin production

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K07430
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: The University of Tokushima
• Principal Investigator: TANAKA Tamotsu 徳島大学, 大学院医歯薬学研究部(薬学系), 准教授 (90258301)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: リン脂質 / 胃潰瘍 / 胃粘膜増強 / リゾホスファチジン酸 / 食品 / 生薬

Outline of Final Research Achievements

Mucosal injury in gastrointestinal (GI) tract is frequently observed in chronic user of non-steroidal anti-inflammatory drugs (NSAIDs). Here, we developed a functional food for prevention of NSAIDs-induced stomach ulcer based on a biological action of lysophosphatidic acid (LPA). We found that concentration of LPA in stomach fluid is 2-3 microM, and that LPA around the physiological concentration enhances production of PGE2 and proliferation of stomach cells. Among examined, brans of rice and buckwheat, roots of Syakuyaku herb were found to contain abundant LPA and PA, a precursor of LPA. The lipid extracts from these plant materials prevented aspirin- or indomethacin-induced stomach ulcer in mice. It will be possible to develop functional foods for prevention of side effect of NSAIDs using these LPA- or PA-rich plant materials.

Free Research Field

脂質生化学