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Investigation of Functional Ingredients in Vegetables that Increase Body Temperature, and Analysis of Its Function via Neuronal System.

蔬菜中提高体温的功能成分的研究及其通过神经系统的功能分析。

基本信息

批准号：
16580105
负责人：
MORITA Akihito
金额：
$ 2.43万
依托单位：
University of Shizuoka
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16580105/
关键词：
capsaicin TRPV1 intracellular Ca^<2+> concentration gingerol shogaol olvanilate TRP familly Sanshool capsaicinol

项目摘要

Based on the concept of the traditional oriental medicine, body temperature is warmed by eating several vegetables. However, there are no evidences about the mechanism(s) how food ingredients increase body temperature. We hypothesis that the target of those ingredients is the ion channel in the sensory nerve edge and investigate what kinds of vegetables contain such ingredients.Capsaicn, a major pungent principle of red peppers, has a body temperature-increasing effect. Capsaicin opens a specific ion channel, TRPV1 (transient receptor potential vanilloid type 1). Therefore, the functional ingredients that activate TRPV1 will increase body temperature. The TRPV1-activating potential of functional ingredients was determined by measuring the change of the intracellular calcium concentration in TRPV1-expressing HEK293 cells.1. Highly lipophilic capsaicinoid and capsinoid cause only a slight calcium influx via TRPV1. Capsaicin-related compounds may increase cellular calcium concentration th … More rough different mechanism(s), depending on their lipophilicity.2. Sanshools are weak agonist for TRPV1. Because γ-sanshool is the most potent among them, we believe that the burning sensation from γ-sanshool is to some extent related to the activation of TRPV1.3. All gingerols and shogaols activate TRPV1 and increase the adrenalin secretion. Therefore, they will enhance energy metabolism and thermogenesis.4. Because [10]-shogaol is the only nonpungent compound among gingerols and shogaols, it can be eaten like a horse. Therefore [10]-shogaol is useful as a function ingredient in food.5. Oleylgingerol is a stronger TRPV1 agonist than natural gingerols, but oleylshogaol is a weaker agonist than natural shogaols. The difference of structure between oleylgingerol and oleylshogaol is only hydroxy group at carbon-5. This hydroxy group may have an important role to activate TRPV1 channel.6. Capsaicinol is an antioxidant in the fruits of the pepper. We synthesized it by allylic oxidation. The lesser pungency of casnicinol to capsaicin is coincident with the lesser potential with regard to activate TRPV1.7. We extracted the hexane, ethyl acetic acid, methanol fractions from various vegetables, and measured their potential of TRPV1-activation. We isolated the one fraction that activates TRPV1 potential. Less

根据传统东方医学的概念，吃几种蔬菜就能使体温升高。然而，没有证据表明食物成分如何提高体温的机制。我们假设这些成分的目标是感觉神经边缘的离子通道，并调查哪些蔬菜含有这些成分。辣椒素，红辣椒的主要辛辣成分，具有提高体温的作用。辣椒素打开一个特定的离子通道，TRPV 1（瞬时受体电位香草酸1型）。因此，激活TRPV 1的功能成分会增加体温。通过测量表达TRPV 1的HEK 293细胞中细胞内钙浓度的变化来确定功能性成分的TRPV 1活化潜力。高亲脂性辣椒素和辣椒酯类物质仅通过TRPV 1引起轻微的钙内流。辣椒素相关化合物可能增加细胞内钙浓度， ...更多信息粗糙不同的机制（s），这取决于它们的亲脂性. Sanshools是TRPV 1的弱激动剂。由于γ-山椒醇是其中最有效的，我们认为γ-山椒醇的烧灼感在某种程度上与TRPV1.3的激活有关。所有姜辣素和姜烯酚都能激活TRPV 1并增加肾上腺素分泌。因此，它们会增强能量代谢和产热.因为[10]-姜烯酚是姜辣素和姜烯酚中唯一没有刺激性的化合物，它可以像马一样吃。因此，[10]-姜烯酚可用作食品中的功能成分。5.油基姜辣素是比天然姜辣素更强的TRPV 1激动剂，但油基姜烯酚是比天然姜烯酚更弱的激动剂。油基姜辣素和油基姜烯酚的结构差异仅在于碳-5上的羟基。这个羟基可能对激活TRPV 1通道有重要作用。辣椒素是辣椒果实中的一种抗氧化剂。我们通过烯丙位氧化法合成了它。卡司尼可醇对辣椒素的刺激性较低，这与其激活TRPV1.7的潜力较低相一致。我们从各种蔬菜中提取了正己烷、乙酸乙酯、甲醇馏分，并测定了它们对TRPV 1的活化潜力。我们分离出了一个激活TRPV 1潜力的部分。少