Anti-Allergic Phlorotannins from the Edible Brown Alga, Eisenia Arborea

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概要

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• Eisenia arborea, an edible brown alga, is occasionally used as a folk medicine due to its anti-allergic effect. In the present study to identify the anti-allergic constituents in the alga, the extract of the alga was purified by partition between solvents and by reversed phase chromatography. Separation of the extract was guided by the inhibitory activity upon β-hexosaminidase release from the rat basophilic leukemia-2H3 cells. HPLC purification afforded six active compounds. Spectral analyses clarified their structures as eckol, 6,6′-bieckol, 6,8′-bieckol, 8,8′-bieckol, phlorofucofuroeckol-A, and phlorofucofuroeckol-B. Most of the phlorotannins exhibited activities similar to or greater than the typical inhibitor, epigallocatechin gallate. Phlorofucofuroeckol-B showed the greatest activity among the tested phlorotannins at 2.8 times greater than epigallocatechin gallate.

• 社団法人　日本食品科学工学会の論文
• 2007-02-01

著者

• Yamada Yasuhiro

  Department Of Biotechnology Osaka University

• Yamada Yasuhiro

  Product Development Department Kanehatsu Food Co. Ltd.

• SUGIURA Yoshimasa

  Product Development Department, Kanehatsu Food Co., Ltd.

• MATSUDA Kohji

  Product Development Department, Kanehatsu Food Co., Ltd.

• Matsuda Kohji

  Product Development Department Kanehatsu Food Co. Ltd.

• AMANO HIDEOMI

  Laboratory of Marine Biochemistry, Faculty of Bioresources, Mie University

• IMAI Kunio

  Laboratory of Bioorganic Chemistry, Graduate School of Bioresources, Mie University

• Sugiura Yoshimasa

  Product Development Department Kanehatsu Food Co. Ltd.

• Sugiura Yoshimasa

  Department Of Food Science Faculty Of Applied Biological Science Gifu University

• Nishikawa Masashi

  Laboratory Of Bioorganic Chemistry Graduate School Of Bioresources Mie University

• Imai Kunio

  Laboratory Of Bioorganic Chemistry Graduate School Of Bioresources Mie University

• Amano Hideomi

  Laboratory Of Marine Biochemistry Graduate School Of Bioresources Mie University

• Amano Hideomi

  Laboratory Of Marine Biochemistry Faculty Of Bioresources Mie University

• MATSUDA Kohji

  Department of Technology, Kanehatsu Food Co., Ltd.

• SHIOYA Kazufumi

  Laboratory of Bioorganic Chemistry, Graduate School of Bioresources, Mie University

• KATSUZAKI Hirotaka

  Laboratory of Bioorganic Chemistry, Graduate School of Bioresources, Mie University

• Shioya Kazufumi

  Laboratory Of Bioorganic Chemistry Graduate School Of Bioresources Mie University

• Yamada Yasuhiro

  Department Of Agricultural Chemistry Faculty Of Agriculture University Of Tokyo

• Katsuzaki Hirotaka

  Laboratory Of Bioorganic Chemistry Graduate School Of Bioresources Mie University

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