Research on leptin secretion-stimulating action from gastric mucosal cells and its anti-obesity effects by food factor

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K11720
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Osaka Prefecture University
• Principal Investigator: Mitsugu Akagawa 大阪府立大学, 生命環境科学研究科, 准教授 (70405356)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: leptin / obesity / catechin / polyphenol / green tea

Outline of Final Research Achievements

Leptin is a weight-reducing hormone produced by adipose tissue and gastric mucosa, which decreases food intake via its hypothalamic receptor. Onset of food intake triggers a rapid release of leptin into the gastric lumen from gastric mucosa, and increases plasma leptin level. Gastric leptin participates in the short term regulation of food intake. However, little is known about food factors that stimulate leptin secretion from gastric mucosa. In this study, we searched for anti-obesity food ingredients that stimulate leptin secretion from cultured gastric mucosal cells. We exposed about 50 food ingredients to rat gastric mucosal cells (RGM1) and evaluated leptin secretion. Consequently, we found that epigallocatechin-3-O-gallate (EGCG), a major green tea catechin, greatly stimulates leptin secretion from RGM1 cells. Moreover, we demonstrated that oral administration of EGCG increased the level of leptin in gastric juice.

Free Research Field

食品機能化学

Academic Significance and Societal Importance of the Research Achievements

本研究によって食品因子による胃粘膜細胞のレプチン分泌刺激作用とその機構が初めて解明された。また、食によるレプチンの分泌制御という新規の食品機能性を確立することができた。本研究の達成により、肥満を発症基盤とする多くの生活習慣病の予防・改善にも貢献しうることから、国民生活への反映、および波及効果は、極めて大きいものである。