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  1. 070 農学部, 大学院農学研究科
  2. 0702 紀要 ・刊行物
  3. 07021 信州大学農学部紀要
  4. Vol. 47

食品未利用資源の有効利用を目的とした,大豆煮汁からの醸造酢の製造とその抗腫療活性調査

http://hdl.handle.net/10091/13148
a51d8cbd-dfc0-4507-a568-454b22f6cf58
名前 / ファイル ライセンス アクション
Agriculture47-03.pdf Agriculture47-03.pdf (911.1 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2011-05-12
タイトル
タイトル 食品未利用資源の有効利用を目的とした,大豆煮汁からの醸造酢の製造とその抗腫療活性調査
言語
言語 jpn
キーワード
主題Scheme Other
主題 大豆煮汁
キーワード
主題Scheme Other
主題 extract of boiled soybean
キーワード
主題Scheme Other
主題 醸造酢
キーワード
主題Scheme Other
主題 vinegar
キーワード
主題Scheme Other
主題 抗腫瘍活性
キーワード
主題Scheme Other
主題 anti-tumor activity
キーワード
主題Scheme Other
主題 アポトーシス
キーワード
主題Scheme Other
主題 apoptosis
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
その他(別言語等)のタイトル
その他のタイトル Production of vinegar from soybean-boiled extract and research for its anti -tumor activity
著者 稲垣, 秀一郎

× 稲垣, 秀一郎

WEKO 33143

稲垣, 秀一郎

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森村, 茂

× 森村, 茂

WEKO 33144

森村, 茂

Search repository
出版者
出版者 信州大学農学部
引用
内容記述タイプ Other
内容記述 信州大学農学部紀要 47(1-2): 17-23(2011)
書誌情報 信州大学農学部紀要

巻 47, 号 1-2, p. 17-23, 発行日 2011-03-25
抄録
内容記述タイプ Abstract
内容記述 納豆や味噌の製造過程には大量の大豆煮汁が副生しており,その高い有機物濃度から環境に負荷を与えている。しかし,大豆煮汁中にはタンパク質やポリフェノール類などの栄養成分が豊富に含まれており,機能性食品素材としての利用が望まれていた。そこで本研究では,大豆煮汁の有効利用を目的として,大豆煮汁を原料に用いて醸造酢を製造し,機能性食品としての可能性を探るため,本醸造酢の生体調節機能を調査した。本総説では,大豆煮汁醸造酢の抗腫瘍活性について述べる。まず,in vivo 抗腫瘍試験において,腫瘍を背部に移植したマウスに本醸造酢の凍結乾燥物を含む飼料を与え,腫瘍の肥大率を通常食摂取群と比ロ゚したところ,醸造酢含飼料摂取群で優位に腫瘍の肥大が抑制された。また,ヒト単球性白血病細胞株(U937)を用いたin vitro 試験において,本醸造酢には,アポトーシス誘導物質であるトリプトフォールが含まれること,また,トリプトフォールは,デスレセプター(DR)5を経由し,カスパーゼ8およびカスパーゼ9を活性化することによりアポトーシスを誘導することが明らかにされた。さらに,発酵試験により,トリプトフォールは本醸造酢製造のエタノール発酵過程に酵母(協会77号)によってトリプトファンから生成されることが確認された。これらの結果から,大豆煮汁醸造酢の抗腫瘍活性には,本醸造酢に含まれるトリプトフォールのアポトーシス誘導活性が一つの根拠となる可能性が示された。 In this study, we produced vinegar using extract of boiled soybean excreted from manufacture of soybean food such as natto or miso, and examined its anti-tumor activity. We showed that the vinegar has tumor-suppressing effect in vivo (mice)and apoptosis-inducing activity in vitro (U937 cells)analysis. We also isolated tryptophol as an apoptosis-inducing component from the vinegar and examined its apoptosis-inducing mechanisms in U937 cells. Caspase activity determination and western blot analysis revealed that tryptophol activated caspase-8 and -3. Immunoprecipitation analysis also revealed that tryptophol induced binding of caspase-8 and death receptor (DR)5. From these analyses, tryptophol was supposed to induce apoptosis via DR5, caspase-8 and caspase-3. Furthermore we comfirmed that tryptophol was produced from tryptophan in raw material by Saccharomyces cerevisiae kyokai no. 77 in the process of ethanol fermentation. These results showed that anti-tumor activity of the vinegar in mice could be caused by apoptosis-inducing activity of tryptophol.
資源タイプ(コンテンツの種類)
内容記述タイプ Other
内容記述 Article
ISSN
収録物識別子タイプ ISSN
収録物識別子 0583-0621
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00121352
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