Elucidation of The Functional Constituents of Plants Traditionally Used for Food Preservation

阐明传统上用于食品保存的植物的功能成分

• 批准号: 08458008
• 负责人: NAKATANI Nobuji
• 金额: $ 4.54万
• 依托单位: Osaka City University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08458008/
• 关键词: Antioxidant; Antibacterial; radical scavenger; preservation; Artemisia princeps; Diospyros kaki; Alpinia flavellata; イリオモテクマタケラン; 包装植物; イリオモテクラタケラン; 沖縄の植物; 食品保存; 熱帯食用植物; 八重山の植物; ESR

This study has aimed to find and use natural products which possess the properties to prevent food deterioration. In this research we have focused on the plant leaves which have been traditionally used to wrap foods. These plants might contain some useful properties for food preservation such as antioxidant and antimicrobial activity.We selected promising eleven plants collected mainly in Okinawa islands based on our survey. The extracts of those leaves were examined for antioxidant activity and radical scavenging ability. Four of them showed remarkable antioxidant activity.From YOMOGI (Artemisia princeps ), 7 polyphenols were isolated as antioxidants including dicaffeoylquinic acids. Kaempherol was isolated from KAKI (Diospyros kaki) leaves, which are used to wrap SUSHI in Yoshino, was revealed to show high antimicrobial activity against Streptocuccus mutans, a tooth-decaying bacteria. Five antimicrobial compounds were found from IRIOMOTEKUMATAKERAN (Alpinia flavellata) and determined their structures including two new distyrylcyclobutenoids. All compounds strongly inhibited the growth of Streptococcus aureus.Our present study suggests that the constituents of the above plants could be useful for food preservation.

本研究旨在寻找和使用具有防止食品变质特性的天然产品。在这项研究中，我们重点关注了传统上用于包裹食物的植物叶子。这些植物可能含有一些对食品保存有用的特性，例如抗氧化剂和抗微生物活性。根据我们的调查，我们选择了11种主要收集在冲绳群岛的有前途的植物。研究了这些叶片提取物的抗氧化活性和自由基清除能力。其中4种具有较强的抗氧化活性，其中包括二咖啡酰奎宁酸等7种多酚类化合物。山奈酚是从用于吉野寿司包装的柿叶中分离出来的，被发现对变形链球菌（一种蛀牙细菌）具有很高的抗菌活性。从黄高良姜（Alpinia flavellata）中分离得到5个抗菌化合物，并确定了它们的结构，其中包括两个新的二苯乙烯基环丁烯类化合物。所有化合物均对金黄色链球菌有较强的抑制作用。本研究结果表明，上述植物的成分可用于食品防腐。

项目成果

山田恭正: "Identification of Antimicrobial Kaempherol from the Leaves of Diospyros kaki against Streptococcus mutans" Biocontrol Science. 4・2(掲載可). (1999)

Yasumasa Yamada：“从柿子叶中鉴定抗变形链球菌的抗菌山奈酚”《生物防治科学》4·2（可出版）。

山田恭正: "Identification of Antimicrobial Kaempherol from the Leaves of Diospyroskaki against Strepto-coccusmutans" Biocontrol Science. 4・2印刷中. 印刷中 (1999)

Yasumasa Yamada：“从柿树叶中鉴定抗变形链球菌的抗菌山奈酚”，《生物防治科学》4·2，出版中（1999 年）。

Yasumasa Yamada, Aya Yamamoto, Noriko Yoneda, and Nobuji Nakatani: "Identification of Antimicrobial Kaempherol from the Leaves of Diospyros kaki against Streptocuccus mutans" Biocontrol Science. Vol.4, No.2 (in press). (1999)

Yasumasa Yamada、Aya Yamamoto、Noriko Yoneda 和 Nobuji Nakatani：“从柿叶中鉴定抗变形链球菌的抗菌山奈酚”生物防治科学。