Structure and function of thiohydantoins derived from isothiocyanates and amino acids, and application to food processing

异硫氰酸酯和氨基酸衍生的乙内酰硫脲的结构和功能及其在食品加工中的应用

• 批准号: 21700745
• 负责人: TAKAHASHI Asaka
• 金额: $ 1.75万
• 依托单位: Nagano Prefectural College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2009
• 资助国家: 日本
• 起止时间: 2009 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21700745/
• 关键词: チオヒダントイン; 生理活性; 食品加工; 加工食品

3,5-Disubstituted 2-thiohydantoins, which were prepared by the reaction of allyl isothiocyanate(AITC), 3-butenyl isothiocyante(3BITC), and 4-methylthio-3-butenyl isothiocyanate(MTBITC) with various amino acids, were assayed for their inhibitory effect on the cytochrome P450 1A (CYP1A) activity, pancreatic lipase activity, and angiotensin I converting enzyme activity. Among the forty-three 3,5-disubstituted 2-thiohydantoins, those derived from the aromatic amino acids (Phe, Tyr and Trp) and relatively hydrophobic aliphatic amino acids (Val, Leu, Ile, and Met) showed a dose-dependent inhibition of CYP1A activity. Some thiohydantons inhibited the pancreatic lipase activity. It was found that the inhibitory effect on the CYP1A activity and the pancreatic lipase activity of the 3,5-disubstituted 2-thiohydantoins depend on their substituents at the 3 and/or 5 positions. Only ATH-His prepared from AITC and L-histidine inhibited the angiotensin I converting enzyme activity among the forty-three 3,5-disubstituted 2-thiohydantoins. A study of the effect of pH on the stability showed that 3-allyl-5-substituted 2-thiohydantoins were more stabled in the acidic pH when compared with a basic pH.

用异硫氰酸烯丙酯（AITC）、3-丁烯基异硫氰酸酯（3BITC）和4-甲硫基-3-丁烯基异硫氰酸酯（MTBITC）分别与不同氨基酸反应制得3，5-二取代2-硫代乙内酰脲，测定其对细胞色素P450 1A（CYP 1A）、胰脂肪酶和血管紧张素I转化酶活性的抑制作用。在43种3，5-二取代2-硫代乙内酰脲中，来自芳香族氨基酸（Phe、Tyr和Trp）和相对疏水的脂肪族氨基酸（瓦尔、Leu、Ile和Met）的化合物显示出对CYP 1A活性的剂量依赖性抑制。某些硫代乙内酰脲抑制胰脂肪酶活性。发现3，5-二取代2-硫代乙内酰脲对CYP 1A活性和胰脂肪酶活性的抑制作用取决于其3位和/或5位上的取代基。在43种3，5-二取代2-硫代乙内酰脲中，只有由AITC和L-组氨酸制备的ATH-His抑制血管紧张素I转换酶活性。pH对稳定性影响的研究表明，与碱性pH相比，3-烯丙基-5-取代2-硫代乙内酰脲在酸性pH下更稳定。

项目成果

Quantitative analysis of yellow pigment in Takuan-zuke and their ABTS radical cation scavenging activity.

Takuan-zuke 中黄色素的定量分析及其 ABTS 自由基阳离子清除活性。

• 期刊: Food Sci.Tech.Res. 15(3)
• 作者: Takahashi;A.;Matsuoka;H.;Watanabe;E.;Shinagawa;A.;Ozawa;Y.;Yamada;Y.;Uda;Y.
• 通讯作者: Y.

塩蔵ダイコンの黄色色素発現と光退色技術に関する研究

咸萝卜黄色素表达及光漂白技术研究

• 发表时间: 2010
• 作者: 山田剛史;斎藤美香;堀江卓矢;木村紀之;高橋仁恵;高橋朝歌;松岡寛樹
• 通讯作者: 松岡寛樹

乾燥ストレス下におけるダイコン品質成分の消長

干旱胁迫下萝卜品质成分的变化

• 发表时间: 2010
• 作者: 内山洋平;塩野絵美;松本久美子;小宮千香子;関口昭博;木村紀久;高橋仁恵;高橋朝歌;松岡寛樹
• 通讯作者: 松岡寛樹

Quantitative analysis of yellow pigment in Takuan-zuke and their ABTS radical cation scavenging activity

泽庵渍中黄色素的定量分析及其ABTS自由基阳离子清除活性

• 发表时间: 2009
• 期刊: Food Science and Technology Research 15
• 作者: TAKAHASHI;Asaka;MATSUOKA;Hiroki;WATANABE;Emi;SHINAGAWA;Atsuko;OZAWA;Yoshio;YAMADA;Yoichi;UDA;Yasushi
• 通讯作者: Yasushi