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language
jpn
Title Transcription
ゲンアツ マイクロ ハ カンソウホウ デ エラレタ エゴマ ハ フンマツ ノ キノウセイ ノ タンサク
Title Alternative (English)
Beneficial functions of perilla leaf powder dried by microwave under reduced pressure
Author
Hashimoto, Michio
Katakura, Masanori
Ogawa, Teturou Shimane Institute for Industrial Technology
Chikashige, Katsuyuki Shimane Institute for Industrial Technology
Katube, Takuya Shimane Institute for Industrial Technology
Yamasaki, Yukikazu Shimane Institute for Industrial Technology
Tsuchikura, Satoru Disease Model Cooperative Research Association
Description
The leaf of Perilla frutescens var. frutescens (perilla leaf) contains rosmarinic acid and α-linoleinic acid; these compounds have antioxidative properties and reduce the risk of cardiovascular diseases. However, the beneficial effects of perilla leaf on metabolic syndrome have not been explored. In this study, we investigated whether perilla leaf powder, dried by microwave under reduced pressure, can reduce the risk of metabolic syndrome using SHR.Cg-Leprcp/NDmer (SHR-cp), a rat model of metabolic syndrome. The SHR-cp rats were divided into 3 groups: (1) the control group, which was given only sterile distilled water only, (2) the MH group, which was given 5 g/kg body weight/day of perilla leaf powder, (3) the ML group, which was given 1 g/kg body weight/day of perilla leaf powder. Perilla leaf powder was dissolved in sterile distilled water for administration. Body weight and food intake were measured every week and blood pressure was determined every 2 weeks. After 14 weeks of perilla leaf powder administration, rat plasma was collected and subjected to biochemical analysis, and fatty acid compositions and lipid peroxide levels were measured. Body weight and food intake were not significantly different among the groups. The changes in blood pressure from baseline to week 14 decreased significantly in the MH group compared with the other groups. Plasma triglyceride and total cholesterol levels also decreased significantly in the MH group compared with the levels in the other groups. Plasma levels of α-linoleinic acid, docosapentaenoic acid, and total n-3 fatty acids increased significantly in the MH group compared with the levels in the other groups. Lipid peroxide (LPO) levels in plasma were also decreased significantly in the MH group. Regression analysis revealed a significant positive correlation between plasma LPO levels and changes in the mean blood pressure and diastolic blood pressure from baseline to week 14 and a significant negative correlation between plasma LPO and α-linolenic acid levels and between plasma α-linolenic acid and plasma triglyceride levels. These results suggest that the administration of the perilla leaf powder, dried by microwave under reduced pressure, can potentiate anti-oxidative, anti-hypertensive, and antihyperlipidemic effects, leading to preventive effects on cardiovascular diseases.
Subject
エゴマ葉粉末
ロスマリン酸
α-リノレン酸
血漿脂質
血圧
Journal Title
日本食品化学学会誌
Volume
21
Issue
1
Start Page
57
End Page
64
ISSN
1341-2094
ISSN(Online)
2189-6445
Published Date
2017-1-27
DOI
Publisher
日本食品化学学会
Publisher Transcription
ニホン ショクヒン カガク ガッカイ
Publisher Aalternative
Japanese Society of Food Chemistry
NII Type
Journal Article
Gyoseki ID
e21607
OAI-PMH Set
Faculty of Medicine