Biological activities of water-soluble free oligosaccharides obtained from edible beans and their applications.

2015 Fiscal Year Final Research Report

• Project/Area Number: 23500944
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kobe Women's University (2013-2015); Kurashiki Sakuyo University (2011-2012)
• Principal Investigator: KIMURA Mariko 神戸女子大学, 家政学部, 准教授 (00351932)
• Research Collaborator: NAGASAWA Haruko 神戸女子大学, 家政学部, 教授 (50164413) ; MAEDA Megumi 岡山大学, 自然科学研究科, 助教 (20434988)
• Project Period (FY): 2011-04-28 – 2016-03-31
• Keywords: 雑豆 / オリゴ糖 / ペプチド / 機能性 / プレバイオティクス / 低利用資源

Outline of Final Research Achievements

In this study, we analyzed functional and structural features of free oligo- saccharides prepared from Zatsu mame (defined as edible beans other than soybean and peanut in Japanese) to find out good sources of latent bioactive oligosaccharides.
At first, we prepared several kinds of glycopeptides and oligosaccharide fractions from Adzuki and Tebo by a combination of cation exchange chromatography and gel filtration. Using bean glycopeptides and γ-polyglutamic acid, we developed a novel glyco-polymer bearing several hundreds of oligosaccharides and assayed stimulating activity to antigen presentation cells, T-cell proliferation, and production of cytokines. Prebiotic activities of the bean-oligosaccharides on growth of bifidobacteria and lactobacilii were determined by measuring the number of these bacteria, suggesting that Adzuki and Tebo contain prebio-active oligosaccharides or glycopeptides.

Free Research Field

食品化学