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機能性を持つ食品由来成分の探索と農産物の付加価値向上
https://nodai.repo.nii.ac.jp/records/2000479
https://nodai.repo.nii.ac.jp/records/2000479bb2bd8e0-53e5-40d0-8193-5adbbcd07e12
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
10287831_出版者版_20250709115442.pdf (651 KB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||
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| 公開日 | 2025-08-04 | |||||||||
| タイトル | ||||||||||
| タイトル | 機能性を持つ食品由来成分の探索と農産物の付加価値向上 | |||||||||
| 言語 | ja | |||||||||
| タイトル | ||||||||||
| タイトル | Identification of Food-derived Bioactive Components with Physiological Effects | |||||||||
| 言語 | en | |||||||||
| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | journal article | |||||||||
| アクセス権 | ||||||||||
| アクセス権 | open access | |||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||
| 著者 |
井上, 順
× 井上, 順
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| 内容記述 | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | Food-derived components with physiological effects have been attracting attention in recent years, and studies have comprehensively analyzed these components. In this study, we sought to identify food components with functional properties for the prevention and improvement of metabolic syndrome. We performed a luciferase reporter assay using fatty acid synthase (FAS) and low-density lipoprotein receptor (LDL) receptor gene promoters. Naturally occurring isothiocyanate sulforaphane impaired FAS promoter activity and reduced sterol regulatory element-binding protein (SREBP) target gene expression in human hepatoma Huh-7 cells. Sulforaphane reduced SREBP proteins by promoting the degradation of the SREBP precursor. Furthermore, we screened LDL receptor promoter effectors and observed that extract from sweet cherry peduncles induces LDL receptor gene promoter activity. Several analytical and chemical methods revealed that chrysin 7<i>O</i>-β-D-glucopyranoside in cherry peduncle extract stimulated LDL receptor gene promoter activity. Thus, this comprehensive search for components that alter the expression of genes associated with lipid metabolism led to the discovery of new functions of food components. | |||||||||
| 言語 | en | |||||||||
| 書誌情報 |
ja : 薬学雑誌 en : YAKUGAKU ZASSHI 巻 145, 号 1, p. 23-28, 発行日 2025-01-01 |
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| 出版者 | ||||||||||
| 出版者 | 公益社団法人 日本薬学会 | |||||||||
| 言語 | ja | |||||||||
| 出版者 | ||||||||||
| 出版者 | The Pharmaceutical Society of Japan | |||||||||
| 言語 | en | |||||||||
| ISSN | ||||||||||
| 収録物識別子タイプ | EISSN | |||||||||
| 収録物識別子 | 13475231 | |||||||||
| DOI | ||||||||||
| 識別子タイプ | DOI | |||||||||
| 関連識別子 | 10.1248/yakushi.24-00173-2 | |||||||||
| 著者版フラグ | ||||||||||
| 出版タイプ | VoR | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||
