Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
スポンサーリンク
概要
- 論文の詳細を見る
Some spices showed high inhibitory activity against ovalbumin permeation through Caco-2 cell monolayers. Pimentol from allspice, rosmarinic acid and luteolin 7-O-β-glucuronide from thyme, quercetin-3-O-β-glucuronide from coriander and rutin from tarragon were identified as the active principles. A structure-activity relationship study among the active isolates and their related compounds indicated that the presence of a catechol structure played an important role in the inhibitory activity of each compound.
- 社団法人日本農芸化学会の論文
- 2003-06-23
著者
-
WATANABE Jun
Food Function Division, National Food Research Institute
-
NAKAJIMA Mitsutoshi
Food Engineering Division, National Food Research Institute, NARO
-
FUKUSHI Eri
Graduate School of Agriculture, Hokkaido University
-
KAWABATA Jun
Graduate School of Agriculture, Hokkaido University
-
WATANABE Michiko
Department of Neurovirology, Research Institute for Microbial Diseases, Osaka University
-
Kawabata J
Hokkaido Univ. Sapporo Jpn
-
Kawabata Jun
Lab. Of Food Biochemistry Div. Of Applied Bioscience Graduate School Of Agriculture Hokkaido Univ.
-
Kawabata Jun
Graduate School Of Agriculture Hokkaido University
-
KOBAYASHI Shoko
Department of Food and Life-science, Takasaki University of Health and Welfare
-
Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
-
Kawabata Jun
Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
-
Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute
-
Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
-
Kobayashi S
Department Of Food And Life-science Takasaki University Of Health And Welfare
-
Fukushi E
Graduate School Of Agriculture Hokkaido University
-
Fukushi Eri
Graduate School Of Agriculture Hokkaido University
-
Watanabe J
Food Function Division National Food Research Institute
-
Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
-
Kobayashi Shoko
Department Of Food And Life Science Takasaki University Of Health And Welfare
-
Kawabata Jun
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
-
Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
-
Watanabe Jun
Food Function Division National Food Research Institute
-
Kobayashi Shoko
Department of Allergy and Immunological Diseases, Tokyo Metropolitan Komagome Hospital
関連論文
- Antioxidant Capacities and Total Quercetin Content of Several Species of Polygonaceae in Mongolia
- Isolation and Identification of (-)-Jasmonic Acid from Wild Rice, Oryza officinalis, as an Antifungal Substance(Organic Chemistry)
- Apoptosis-Inducing Effect of Fucoxanthin on Human Leukemia Cell Line HL-60
- Inhibitory Potencies of Bromophenols from Rhodomelaceae Algae against α-Glucosidase Activity
- Structures of Oryzalides A and B, and Oryzalic Acid A, a Group of Novel Antimicrobial Diterpenes, Isolated from Healthy Leaves of a Bacterial Leaf Blight-resistant Cultivar of Rice Plant(Organic Chemistry)
- Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin
- Activity of Host-derived Attractants and Their Related Compounds toward the Zoospores of Phytopathogenic Aphanomyces cochlioides
- Expression of Rice (Oryza sativa L. var. Nipponbare) α-Galactosidase Genes in Escherichia coli and Characterization
- Isolation of tryptophan as an inhibitor of ovalbumin permeation and analysis of its suppressive effect on oral sensitization.
- A Wild-type Japanese Measles Virus Strain Inducing Predominant Early Down-regulation of CD46
- Sequential Changes in CGRP-like Immunoreactivity in NIDDM Model Otsuka Long-Evans Tokushima Fatty (OLETF) Rat Pancreatic Islets
- PA55 ANTIMICROBIAL STILBENE OLIGOMERS FROM CAREX SPP. (CYPERACEAE)
- New 3,5,4'-Trihydroxystilbene (Resveratrol) Oligomers from Carex fedia Nees var. miyabei (Franchet) T. Koyama (Cyperaceae)(Organic Chemistry)
- Oral administration of freeze-dried kefir reduces intestinal permeation of and oral sensitization to ovalbumin in mice
- Effect of enzymatic modification of dietary wheat flour for reducing its allergenicity on oral sensitization to and intestinal absorption of ovalbumin
- A Novel Method for Producing a Foodstuff from Defatted Black Sesame Seed That Inhibits Allergen Absorption
- Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Inhibitory Effects of Ellagi- and Gallotannins on Rat Intestinal α-Glucosidase Complexes
- α-Glucosidase Inhibitors from Clove (Syzgium aromaticum)
- Isolation and Identification of Acetyl-CoA Carboxylase Inhibitors from Green Tea (Camellia sinensis)
- Isolation and Activity of N-p-Coumaroyltyramine, an α-Glucosidase Inhibitor in Welsh Onion (Allium fistulosum)
- Structure-activity Relationships for α-Glucosidase Inhibition of Baicalein, 5,6,7-Trihydroxyflavone : the Effect of A-Ring Substitution
- 6-Hydroxyflavonoids as α-Glucosidase Inhibitors from Marjoram (Origanum majorana) Leaves(Food & Nutrition Science)
- Inhibitory Effect on the α-Glucosidase Reaction by the Aggregated State of Sulfoquinovosyldiacylglycerol
- Inhibition of Sulfoquinovosylmonoacylglycerol against α-Glucosidase Reaction
- Geraniin, a Hydrolyzable Tannin from Nymphaea tetragona Georgi (Nymphaeaceae)
- Shizukanolides D, E and F, Novel Lindenanolides from Chlomnthus spp. (Chloranthaceae)
- Structures of Novel Sesquiterpene Alcohols from Chloranthus japonicus (Chloranthaceae)
- Lindenanolides in the Root of Chloranthus japonicus (Chloranthaceae)
- Isolation and Structural Elucidation of Four Sesquiterpenes from Chloranthus japonicus (Chloranthaceae)
- Novel Oxidative Dimer from Caffeic Acid(Organic Chemistry)
- Subulatin, an Antioxidic Caffeic Acid Derivative Isolated from the In Vitro Cultured Liverworts, Jungermannia subulata, Lophocolea heterophylla, and Scapania parvitexta(Organic Chemistry)
- Effects of Alcoholic Solvent on Antiradical Abilities of Protocatechuic Acid and Its Alkyl Esters
- Quinone Hemiacetal Formation from Protocatechuic Acid during the DPPH Radical Scavenging Reaction(Organic Chemistry)
- Studies on a Quantitative Analysis of Oryzalides and Oryzalic Acids in Rice Plants by GC-SIM
- Structures of Oryzalic Acid B and Three Related Compounds, a Group of Novel Antibacterial Diterpenes, Isolated from Leaves of a Bacterial Leaf Blight-Resistent Cultivar of Rice
- Novel C_-Kaurane Type of Diterpene (Oryzalide A), a New Antimicrobial Compound Isolated from Healthy Leaves of a Bacterial Leaf Blight-resistant Cultivar of Rice Plant(Organic Chemistry)
- Large-scale Production and Purification of an Erwinia ananas Ice Nucleation Protein and Evaluation of Its Ice Nucleation Activity
- Simple and Sensitive Method for the Detection of Escherichia coli in Natural Environments Using the Ice Nucleation Active Gene
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
- IS-6 Investigation on prognosis in pregnancies of unknown location(Group1 Reproduction1,International Session)
- IL-5 production by CD4^+ T cells of asthmatic patients is suppressed by glucocorticoids and the immunosuppressants FK506 and cyclosporin A
- IgE-reactive 60 kDa glycoprotein occurring in wheat flour
- Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
- Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Freeze Concentration of Some Foodstuffs Using Ice Nucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel(Food & Nutrition)
- Effect of thrombopoietin (c-Mpl ligand) alone and in combination with other hematopoietic growth factors on human megakaryocytopoiesis in serum-free cultures
- Breakup of Oil-in-Water Emulsion Droplets in Microchannel Array Devices at Low Applied Pressures
- CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
- (-)-ε-Viniferin and Related Oligostilbenes from Carex pumila Thunb. (Cyperaceae)(Organic Chemistry)
- 8-Methylsulfinyloctyl Isothiocyanate as an Allelochemical Candidate from Rorippa sylvestris Besser(Organic Chemistry)
- Three Antigenic Regions in p17 of Human Immunodeficiency Virus Type 1 ( HIV-1 ) Revealed by Mouse Monoclonal Antibodies and Human Antibodies in HIV-1 Carriar Sera
- Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Physicochemical Properties of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria(Food & Nutrition)
- Total Solution Synthesis of Human Epidermal Growth Factor (h-EGF) by the Assembly of Nine Building Blocks
- Synthesis of the Five Peptide Derivatives Needed to Build the Sequence Corresponding to 1-30 of Human Epidermal Growth Factor (h-EGF)
- Synthesis of Four Peptide Derivatives to Build the Sequence Corresponding to 31-53 of Human Epidermal Growth Factor (h-EGF)
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
- High-pressure Sterilization of Ice Nucleation-active Xanthomonas campestris and Its Application to Egg Processing
- Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk
- Nutritional Effects of an Oligopeptide Mixture with a Very High Fischer Ratio on the Amino Acid Absorption and Cerebral Amine Metabolism in Rats Suffering from Galactosamine-induced Liver Injurry(Food & Nutrition)
- Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)
- High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells(Food & Nutrition)
- Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
- n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas(Food & Nutrition)
- Bioavailability of L-Methionine Oligomers in Rats(Food & Nutrition)
- Interaction of an Antinucleating Chemical and an Ice Nucleation Active Bacterium : a Case Study with an n-Octylbenzyldimethylammonium Salt and Erwinia ananas(Pesticide Chemistry)
- Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas(Pesticide Chemistry)
- Transepithelial Transport of Rosmarinic Acid in Intestinal Caco-2 Cell Monolayers
- Transepithelial Transport of p-Coumaric Acid and Gallic Acid in Caco-2 Cell Monolayers(Food & Nutrition Sience)
- Inhibitory Activities of Aromatic Amino Acid Esters and Peptides against Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Sience)
- Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
- A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
- Hibiscus Acid as an Inhibitor of Starch Digestion in the Caco-2 Cell Model System(Food & Nutrition Science)
- α-Amylase Inhibitors from Roselle (Hibiscus sabdariffa Linn.) Tea
- Expression of Rice (Oryza sativa L. var. Nipponbare) α-Galactosidase Genes in Escherichia coli and Characterization
- Methyl Caffeate as an α-Glucosidase Inhibitor from Solanum torvum Fruits and the Activity of Related Compounds
- Macrophage Stimulating Activity of Foods(Food & Nutrition)
- Antioxidant Combination Inhibits Reactive Oxygen Species Mediated Damage
- メンブレン・ストレスバイオテクノロジー集
- Successful salvage treatment of blastic natural killer cell lymphoma with methotrexate
- Antioxidant Capacities and Total Quercetin Content of Several Species of Polygonaceae in Mongolia
- DPPH Radical Scavenging Reaction of Hydroxy- and Methoxychalcones
- Effect of Temperature on Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification Using Different Emulsifiers
- Freezing of Water in the Presence of the Ice Nucleation Active Bacterium, Erwinia ananas, and Its Application for Efficient Freeze-drying of Foods(Food & Nutrition)
- Advanced NMR approaches for a detailed structure analysis of natural products.
- Substrate-like water soluble lipase inhibitors from Filipendula kamtschatica
- Synthesis and the Intestinal Glucosidase Inhibitory Activity of 2-Aminoresorcinol Derivatives toward an Investigation of Its Binding Site
- Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of L-Ascorbic Acid
- Preparation, Characterization, and in Vitro Gastrointestinal Digestibility of Oil-in-Water Emulsion-Agar Gels