Function of the fatty acid synthase inhibiting peptides derived from the enzyme-processed egg white and its applications

2017 Fiscal Year Final Research Report

• Project/Area Number: 26292144
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Animal production science
• Research Institution: Kagoshima University
• Principal Investigator: OHTSUKA Akira 鹿児島大学, 農水産獣医学域農学系, 教授 (10233173)
• Co-Investigator(Kenkyū-buntansha): 榎元 廣文 帝京大学, 理工学部, 講師 (30609392) ; 井尻 大地 鹿児島大学, 農水産獣医学域農学系, 准教授 (50551090)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 卵白 / 脂肪酸合成酵素 / ペプチド / 脂質代謝改善 / 畜産物利用 / 多価不飽和脂肪酸 / マウス / ニワトリ

Outline of Final Research Achievements

In this study, we aimed to verify the ameliorating effects of the pepsin and heat-processed ovalbumin fraction (PHOVA) and the fatty acid synthase (FAS) inhibiting peptide (WTSSN) contained in PHOVA on sugar and lipid metabolism. The feeding of PHOVA to the obese and type II diabetes model mice remarkably suppressed the blood glucose concentration, showing an ameliorating effect of carbohydrate metabolism. The feeding of PHOVA to chickens reduced the blood and hepatic triacylglycerol concentration, showing an ameliorating effect of lipid metabolism. WTSSN and polyunsaturated fatty acid (PUFA) suppressed triacylglycerol accumulation in HepG2 hepatocytes. Moreover, ω6 PUFAs showed the strongest inhibitory effect on FAS activity.

Free Research Field

動物栄養学，飼料化学