機能性食品成分の現状と課題

DOI Web Site 参考文献12件 オープンアクセス
  • 井上 順
    東京農業大学応用生物科学部農芸化学科

書誌事項

タイトル別名
  • Current status and issues of functional food ingredients
  • –Food research in universities–
  • ―大学における食品研究―

説明

<p>　Food functions are categorized into primary functions as nutrients, secondary functions to enjoy food through taste and flavor, and tertiary functions to maintain health. Food functionality is widely recognized by general consumers. In recent years, the metabolism-improving effects of many food-derived ingredients have become clear, and their mechanisms have been vigorously analyzed.</p><p>　The author has been conducting exploratory research using an evaluation system to identify food ingredients with anti-metabolic syndrome effects. The evaluation system is an experimental system constructed for easy screening of active ingredients. In this article, we will describe the evaluation system using a reporter assay with luciferase genes for FAS-Luc and LDLR-Luc. Using these evaluation systems, we found that xanthohumol and isoxanthohumol in hops and isothiocyanates, pungent components of cruciferous plants, inhibit SREBP activity, and that piperine, a pungent component of black pepper, and kaempferol, widely found in tea and many vegetables, increase LDLR expression and activity through enhancement of LDLR gene expression.</p>

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