Effects of Peanut-Skin Procyanidin A1 on Degranulation of RBL-2H3 Cells
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概要
- 論文の詳細を見る
Peanut skin contains large amounts of polyphenols having antiallergic effects. We found that a peanut-skin extract (PSE) inhibits the degranulation induced by antigen stimulation of rat basophilic leukemia (RBL-2H3) cells. A low-molecular-weight fraction from PSE, PSEL, also had inhibitory activity against allergic degranulation. A main polyphenol in PSEL was purified by gel chromatography and fractionated by YMC-gel ODS-AQ 120S50 column. Electrospray ionization mass spectrometry (ESI-MS) analysis of the purified polyphenol gave m⁄z 599 [M+Na]+. Based on the results of 1H-NMR, 13C-NMR spectra, and optical rotation analysis, the polyphenol was identified as procyanidin A1. It inhibited the degranulation caused by antigen stimulation at the IC50 of 20.3 μM. Phorbol-12-myristate-13-acetate (PMA) and 2,5,-di(tert-butyl)-1,4-hydroquinone (DTBHQ)-induced processes of degranulation were also inhibited by procyanidin A1. These results indicate that peanut-skin procyanidin A1 inhibits degranulation downstream of protein kinase C activation or Ca2+ influx from an internal store in RBL-2H3 cells.
- 2011-09-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Shimizu Ibuka
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Arai Soichi
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Arai Souichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Mura K
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Mura Kiyoshi
Department Of Nutritional Science Tokyo University Of Agriculture
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Onose Jun-ichi
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Tamura Tomoko
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences Univers
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SHIMIZU-IBUKA Akiko
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U
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TOMOCHIKA Keisuke
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Abe Naoki
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Arai Soichi
Food Safety And Reliability Project Kanagawa Academy Of Science And Technology
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Shimizu Ibuka
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Abe Naoki
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Onose Jun-ichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Tomochika Keisuke
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Mura Kiyoshi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Tamura Tomoko
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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