- 著者
- Tomoe Yamada-Kato Isao Okunishi Yosuke Fukamatsu Hidenori Tsuboi Yusuke Yoshida
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.24, no.3, pp.567-572, 2018 (Released:2018-07-25)
- 参考文献数
- 30
- 被引用文献数
- 3 4
Wasabi is a member of the Brassicaceae family and produces various isothiocyanates (ITCs). Because 6-methylsulfinylhexyl ITC (6-MSITC) is stable among wasabi ITCs, it has potential as a functional compound. Hair loss can have psychological and social effects on an individual because of its impact on appearance. In this study, we investigated the stimulatory effects of 6-MSITC by culturing on human follicle dermal papilla cells (DPCs). Results showed that 6-MSITC significantly promoted DPC proliferation and upregulated vascular endothelial growth factor (VEGF) mRNA levels compared to control. Furthermore, 6-MSITC significantly upregulated adenosine A2b receptor (ADORA2b) mRNA levels. Previous studies have reported that VEGF was induced through ADORA1 and ADORA2 pathways. We suggest that 6-MSITC stimulates hair growth on DPCs related to the upregulation of ADORA2b mRNA level. Thus, 6-MSITC may be used as a functional compound.
- 著者
- Tomoe Yamada-Kato Saori Momoi Isao Okunishi Motoyasu Minami Yuichi Oishi Toshihiko Osawa Michitaka Naito
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.22, no.5, pp.665-671, 2016 (Released:2016-10-31)
- 参考文献数
- 39
- 被引用文献数
- 5 7
Wasabi is a plant of Japanese origin belonging to the Brassicaceae family. Although the wasabi rhizome is a popular condiment in Japan, the leaf is typically discarded. For utilization of the wasabi leaf, we investigated its anti-obesity effect on Wistar rats fed a high-fat diet containing wasabi leaf extract (WLE) prepared with 50% ethanol. At the experimental endpoint, WLE had significantly decreased the body weight of rats and upregulated the mRNA expression of the β3-adrenergic receptor (Adrb3) in the interscapular brown adipose tissue (BAT). WLE may have promoted lipid absorption from the dietary fat, as the fecal lipid content was considerably lower in the WLE group. These results suggest that WLE suppressed obesity in rats fed a high-fat diet, which was related to the upregulation of Adrb3 mRNA expression in the interscapular BAT without increased fecal lipid excretion. Thus, wasabi leaves may be used as a functional food material for the suppression of obesity.
- 著者
- Kyoko Yamane Tomoe Yamada-Kato Natsuko Haga Kaori Ishida Seiji Murayama Keiko Kobayashi Isao Okunishi
- 出版者
- Japanese Society of Breeding
- 雑誌
- Breeding Science (ISSN:13447610)
- 巻号頁・発行日
- vol.73, no.3, pp.237-245, 2023 (Released:2023-07-27)
- 参考文献数
- 46
Wasabi (Japanese horseradish, Eutrema japonicum) is the only cultivated species in the genus Eutrema with functional components that provide a strong pungent flavor. To evaluate genetic resources for wasabi breeding, we surveyed variations in the two most abundant isothiocyanate (ITC) components in wasabi, allyl isothiocyanate (AITC) and 6-methylsulfinyl (hexyl) isothiocyanate (6-MSITC, hexaraphane). We also examined the phylogenetic relationships among 36 accessions of wild and cultivated wasabi in Japan using chloroplast DNA analysis. Our results showed that (i) the 6-MSITC content in currently cultivated wasabi accessions was significantly higher than in escaped cultivars, whereas the AITC content was not significantly different. (ii) Additionally, the 6-MSITC content in cultivated wasabi was significantly lower in the spring than during other seasons. This result suggested that the 6-MSITC content responds to environmental conditions. (iii) The phylogenetic position and the 6-MSITC content of accessions from Rebun, Hokkaido Prefecture had different profiles compared with those from southern Honshu, Japan, indicating heterogeneity of the Rebun populations from other Japanese wasabi accessions. (iv) The total content of AITC and 6-MSITC in cultivated wasabi was significantly higher than that of wild wasabi. In conclusion, old cultivars or landraces of wasabi, “zairai”, are the most suitable candidates for immediate use as genetic resources.