- 著者
- Shinya Yoshida Yasuko Obata Yoshinori Onuki Shunichi Utsumi Noboru Ohta Hiroshi Takahashi Kozo Takayama
- 出版者
- 公益社団法人日本薬学会
- 雑誌
- Chemical and Pharmaceutical Bulletin (ISSN:00092363)
- 巻号頁・発行日
- vol.65, no.2, pp.134-142, 2017-02-01 (Released:2017-02-01)
- 参考文献数
- 33
- 被引用文献数
- 4
l-Menthol increases drug partitioning on the surface of skin, diffusion of drugs in the skin, and lipid fluidity in the stratum corneum and alters the rigidly arranged lipid structure of intercellular lipids. However, l-menthol is a solid at room temperature, and it is difficult to determine the effects of l-menthol alone. In this study, we vaporized l-menthol in order to avoid the effects of solvents. The vaporized l-menthol was applied to the stratum corneum or lipid models comprising composed of ceramides (CER) [EOS], the longest lipid acyl chain of the ceramides in the stratum corneum lipids that is associated with the barrier function of the skin; CER [NS], the shorter lipid acyl chain of the ceramides, and the most components in the stratum corneum of the intercellular lipids that is associated with water retention in the intercellular lipid structure of the stratum corneum; cholesterol; and palmitic acid. Synchrotron X-ray diffraction, differential scanning calorimetry, and attenuated total reflection Fourier transform infrared spectroscopy analyses revealed that the lipid models were composed of hexagonal packing and orthorhombic packing structures of different lamellar periods. Taken together, our results revealed that l-menthol strongly affected the lipid model composed of CER [EOS]. Therefore, l-menthol facilitated the permeation of drugs through the skin by liquid crystallization of the longer lamellar structure. Importantly, these simple lipid models are useful for investigating microstructure of the intercellular lipids in the stratum corneum.
- 著者
- Tomoko Hirota Shinya Yoshida Takayuki Sawada Yasunori Nakamura
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.OKD-121, (Released:2017-12-19)
- 被引用文献数
- 1
The black soybean landrace ‘Tanbaguro’, consumed as vegetable seeds (edamame), is characterized by its uniquely high maltose production after heat processing, which is an important trait contributing to its enhanced sweetness. We investigated starch properties related to the maltose production in edamame together with several other affecting biochemical factors. As a result, it was estimated that the low gelatinization temperature of starch predominantly contributed to the increased maltose production and was associated with the increased proportion of short-chain amylopectin, although β-amylase activity did not show any significant correlation with maltose productivity. Additionally, amylose content may promote maltose production by the progression of starch gelatinization together with its effectiveness as a substrate of β-amylase. These starch properties were sensitive to ambient temperature, especially during the latter half of the maturation period. Therefore, it is suggested that maltose productivity in edamame seeds was strongly correlated with the maturing properties of soybean lines. On the other hand, starch content that was insensitive to ambient temperature during the maturing period was also estimated to contribute to the increase in maltose productivity complementarily by multiple regression analysis for varietal difference. These results suggested that starch content showed the additional importance in the varietal difference of maltose productivity among earlier maturing soybean lines than ‘Tanbaguro’.