Evaluation of the significance of prenylation on the physiological function of flavonoids

2015 Fiscal Year Final Research Report

• Project/Area Number: 25292075
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: The University of Tokushima
• Principal Investigator: TERAO Junji 徳島大学, 大学院医歯薬学研究部, 教授 (60093275)
• Co-Investigator(Kenkyū-buntansha): MUKAI Rie 徳島大学, 大学院医歯薬学研究部, 助教 (90547978)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 食品機能 / フラボノイド / プレニル化 / 抗酸化酵素 / 血管内皮

Outline of Final Research Achievements

This study was aimed to evaluate the effect of prenylation on the functionality of flavonoids from the viewpoint of structure-activity relationship. The compounds used were 6-prenylquercetin (6-PQ), 5-PQ and 8-PQ. We found that hydrophobicity is changed depending on the positon of prenyl group in the flavonoid structure. 6-PQ with the highest hydrophobicity showed the highest induction of heme oxygenase-1 in accordance with the highest efficiency of cellular uptake in human blood endothelial cells. The result that quercetin modulated the vascular function of caveolin-1 in the cells may indicate that caveolin-1 and caveolae are potential targets for the action of prenylated flavonoids

Free Research Field

農学