Effect of .ALPHA.-Glucosylhesperidin on Poor Circulation in Women

Yoshitani, Kayo; Minami, Toshiko; Takumi, Hiroko; Kagami, Yoshiaki; Shiraishi, Koso; Kometani, Takashi

doi:10.4327/jsnfs.61.233

Cited by 6 publications

(4 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results of a previous experiment show that G-Hsp promoted recovery of the peripheral body temperature after cooling stress by dilating the blood vessels and increasing the blood circulation. 14) In the first experiment of the present study, G-Hsp was proven to prevent a decrease in the peripheral body temperature compared with a placebo under an ambient temperature of 24 C (an air-conditioned room) (Fig. 3).…”

Section: Discussionmentioning

confidence: 99%

“…A previous study showed that G-Hsp promoted the recovery of peripheral body temperature after a cooling stress by dilating blood vessels and increasing blood circulation. 14) On the basis of our previous study, we aimed to elucidate whether G-Hsp could effectively prevent a fall in peripheral surface temperature during cold exposure and, if so, what its mechanism was. It has been reported that hesperidin acted as a direct vasodilator in endothelial cells.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Effects of α-Glucosylhesperidin on the Peripheral Body Temperature and Autonomic Nervous System

Takumi¹,

Fujishima²,

Shiraishi³

et al. 2010

Bioscience, Biotechnology, and Biochemistry

Self Cite

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Effects of α-Glucosylhesperidin on the Peripheral Body Temperature and Autonomic Nervous System

Takumi¹,

Fujishima²,

Shiraishi³

et al. 2010

Bioscience, Biotechnology, and Biochemistry

Self Cite

View full text Add to dashboard Cite

“…そこで, 糖質ではないものに酵素により糖質を結合させ, 配糖体を合成し利用することを試みた 29) . 45) である. Hsp-G を経口摂取すると, 自律神経に作用し血管を相対的に拡張すること 46) で (Fig.…”

Section: 酵素による新規機能性糖質の開発およびその応用unclassified

Qolの向上に資する機能性食品素材の開発と実用化に関する研究

Kometani

2022

J. Food Sci. Technol. Res.

Self Cite

View full text Add to dashboard Cite

Research and development of functional food materials and functional foods with the goal of "contributing to the maintenance and improvement of people's health through food" were conducted. Phosphoryl oligosaccharides of calcium (POsCa), highly branched cyclic dextrin (HBCD), and α -glucosylhesperidin (Hsp-G) were synthesized using enzymes, and POsCa was utilized for caries prevention, HBCD increased endurance performance, and Hsp-G improved poor blood circulation, which could be put into practical use. Subsequently, based on the knowledge and experience gained from these studies, the research was expanded. In oral hygiene, we have developed biscuits for the elderly that are easy to chew and swallow, and tablets that suppress halitosis by removing tongue coating using protease. Research on glycemic control derived from endurance performance studies has led to the development of rice crackers for diabetics and the research on persimmon polyphenols found they suppress postprandial blood glucose. The knowledge of autonomic nerves gained in research on blood circulation led to the development of stress-reducing chocolate using GABA and the search for ornithine that promotes sleep. In addition, a study on the post-growth health of offspring born from undernourished mother based on the DOHaD theory found that cross-generational nutrition was very important.

show abstract

“…So, G-Hsp (250 mg) or placebo (250 mg sucrose) was administered to 11 women (29.6 ± 3.9 year-old) with coldness of the extremities, using a double-blind, placebo-controlled, cross-over methodology [44]. After ingestion of G-Hsp or placebo, the skin surface temperature after cold-loading at 15 °C for 1 min was recorded, with time, using thermography (Fig.…”

Section: Improvement In Blood Circulation By G-hspmentioning

confidence: 99%

Production of novel bioactive compounds by enzymes, and their application to food

Kometani

2010

Pure and Applied Chemistry

Self Cite

View full text Add to dashboard Cite

Recently, people have been paying greater attention to their health and, as a result, the need to use physiologically functional foods was found on the market. For these reasons, the market size of "foods for specified health use" (FOSHU) in Japan has grown and was approximately ¥700 billion in 2008.Many enzymes such as amylases and proteases have been used in food manufacturing because of their diversity, specificity, and mild condition in reaction.The aim of this investigation was the production of novel bioactive compounds by three kinds of transglycosylation reaction of the amylolytic enzymes, and the research and development of physiologically functional foods using these compounds.Phosphoryl oligosaccharides of calcium (POs-Ca) are a complex with Ca and phosphoryl oligosaccharides prepared from potato starch by a hydrolysis (transglycosylation to H 2 O) of amylolytic enzymes. The chewing gum included POs-Ca prevented dental caries in humans.Highly branched cyclic dextrin (HBCD) was produced from amylopectin by branching enzyme (intramolecular transglycosylation), which had a relatively narrow molecular-weight distribution compared with commercially available dextrins. The sports drink containing HBCD enhanced swimming endurance in mice and humans.α-Glycosylhesperidin (G-Hsp) was produced from starch and hesperidin, a flavonoid found abundantly in citrus fruits, by the intermolecular transglycosylation using cyclodextrin glucanotransferase. Oral administration of G-Hsp improved rheumatoid arthritis in mice and humans, and poor blood circulation in women.In this study, we looked to prove that this enzymatic modification technique was useful in creating unique and effective physiologically functional foods. These functional foods are expected to improve the health and quality of life of many people.

show abstract

Effect of .ALPHA.-Glucosylhesperidin on Poor Circulation in Women

Cited by 6 publications

References 13 publications

Effects of α-Glucosylhesperidin on the Peripheral Body Temperature and Autonomic Nervous System

Effects of α-Glucosylhesperidin on the Peripheral Body Temperature and Autonomic Nervous System

Qolの向上に資する機能性食品素材の開発と実用化に関する研究

Production of novel bioactive compounds by enzymes, and their application to food

Contact Info

Product

Resources

About