Absorption of Dietary Licorice Isoflavan Glabridin to Blood Circulation in Rats

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概要

• 論文の詳細を見る

• Bioavailability of glabridin was elucidated to show that this compound is one of the active components in the traditional medicine licorice. Using a model of intestinal absorption, Caco-2 cell monolayer, incorporation of glabridin was examined. Glabridin was easily incorporated into the cells and released to the basolateral side at a permeability coefficient of 1.70±0.16 cm/s×10^5. The released glabridin was the aglycone form and not a conjugated form. Then, 10 mg (30μmol)/kg body weight of standard chemical glabridin and licorice flavonoid oil (LFO) containing 10 mg/kg body weight of glabridin were administered orally to rats, and the blood concentrations of glabridin was determined. Glabridin showed a maximum concentration 1 h after the dose, of 87 nmol/L for standard glabridin and 145 nmol/L for LFO glabridin, and decreased gradually over 24 h after the dose. The level of incorporation into the liver was about 0.43% of the dosed amount 2 h after the dose. These detected glabridins were in the aglycone form and not conjugated forms. The bioavailability was calculated to be AUC_<inf> of 0.825 and 1.30 μM・h and elimination T_<1/2> of 8.2 and 8.5 h for standard glabridin and LFO, respectively. Adipocytokine levels were determined in the rats. The secreted amount of monocyte chemoattractant protein-1 was significantly lower in the glabridin group compared to control vehicle group. Thus, dietary glabridin was at least partly incorporated into the body in an unchanged form, though most dietary flavonoids are converted to non-active conjugate forms during intestinal absorption.

• 日本ビタミン学会の論文

著者

• Kanazawa K

  Laboratory Of Food And Nutritional Chemistry Graduate School Of Agriculture Kobe University

• Kanazawa Kazuki

  Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.

• Kanazawa Kazuki

  Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University

• ITO Chinatsu

  Laboratory of Food and Nutritional Chemistry, Graduate School of Agriculture, Kobe University

• OI Naomi

  Laboratory of Food and Nutritional Chemistry, Graduate School of Agriculture, Kobe University

• HASHIMOTO Takashi

  Laboratory of Food and Nutritional Chemistry, Graduate School of Agriculture, Kobe University

• NAKABAYASHI Hideo

  Laboratory of Food and Nutritional Chemistry, Graduate School of Agriculture, Kobe University

• AOKI Fumiki

  Functional Food Ingredients Division, Kaneka Corporation

• TOMINAGA Yuji

  Functional Food Ingredients Division, Life Science RD Center Kaneka Corporation

• YOKOTA Shinichi

  Functional Food Ingredients Division, Life Science RD Center Kaneka Corporation

• HOSOE Kazunori

  Life Science Research Laboratories, Life Science RD Center Kaneka Corporation

• KANAZAWA Kazuki

  Laboratory of Food and Nutritional Chemistry, Graduate School of Agriculture, Kobe University

• Kanazawa K

  Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.

• Oi Naomi

  Laboratory Of Food And Nutritional Chemistry Graduate School Of Agriculture Kobe University

• Hashimoto T

  Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.

• Hosoe Kazunori

  Life Science Research Laboratories Life Science Rd Center Kaneka Corporation

• Aoki Fumiki

  Functional Food Ingredients Division Kaneka Corporation

• Ito Chinatsu

  Laboratory Of Food And Nutritional Chemistry Graduate School Of Agriculture Kobe University

• Tominaga Yuji

  Functional Food Ingredients Division Life Science Rd Center Kaneka Corporation

• Tominaga Yuji

  Functional Food Ingredients Division Kaneka Corporation

• Hashimoto T

  Graduate School Of Agricultural Sci. Kobe Univ.

• Yokota Shinichi

  Functional Food Ingredients Division Life Science Rd Center Kaneka Corporation

• Nakabayashi Hideo

  Laboratory Of Food And Nutritional Chemistry Graduate School Of Agriculture Kobe University

• Yokota Shinichi

  Functional Food Ingredients Div. Kaneka Corp.

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