| Item type |
学術雑誌論文 / Journal Article.(1) |
| 公開日 |
2020-08-04 |
| 書誌情報 |
en : Foods
巻 9,
号 6,
発行日 2020
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| タイトル |
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|
タイトル |
Evaluation of amyloid β42 aggregation inhibitory activity of commercial dressings by a microliter-scale high-throughput screening system using quantum-dot nanoprobes |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| キーワード |
|
|
言語 |
ja |
|
主題Scheme |
Other |
|
主題 |
Alzheimer’s disease |
| キーワード |
|
|
言語 |
ja |
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主題Scheme |
Other |
|
主題 |
Amyloid β |
| キーワード |
|
|
言語 |
ja |
|
主題Scheme |
Other |
|
主題 |
amyloid β aggregation inhibitor |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
quantum dot |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
soy sauce |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 著者 |
倉賀野, 正弘
YOSHINARI, Wataru
リン, シュウグアン
島森, 圭弥
上井, 幸司
徳樂, 清孝
|
| 室蘭工業大学研究者データベースへのリンク |
|
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表示名 |
上井 幸司（UWAI Koji） |
|
URL |
http://rdsoran.muroran-it.ac.jp/html/100000240_ja.html |
| 室蘭工業大学研究者データベースへのリンク |
|
|
表示名 |
徳樂 清孝（TOKURAKU Kiyotaka） |
|
URL |
http://rdsoran.muroran-it.ac.jp/html/100000137_ja.html |
| 抄録 |
|
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内容記述タイプ |
Abstract |
|
内容記述 |
The aggregation and accumulation of amyloid β (Aβ) in the brain is a trigger of pathogenesis for Alzheimer’s disease. Previously, we developed a microliter-scale high-throughput screening (MSHTS) system for Aβ42 aggregation inhibitors using quantum-dot nanoprobes. The MSHTS system is seldom influenced by contaminants in samples and is able to directly evaluate Aβ42 aggregation inhibitory activity of samples containing various compounds. In this study, to elucidate whether the MSHTS system could be applied to the evaluation of processed foods, we examined Aβ42 aggregation inhibitory activity of salad dressings, including soy sauces. We estimated the 50% effective concentration (EC50) from serial diluted dressings. Interestingly, all 19 commercial dressings tested showed Aβ42 aggregation inhibitory activity. It was suggested that EC50 differed by as much as 100 times between the dressings with the most (0.065 ± 0.020 v/v%) and least (6.737 ± 5.054 v/v%) inhibitory activity. The highest activity sample is traditional Japanese dressing, soy sauce. It is known that soy sauce is roughly classified into a heat-treated variety and a non-heat-treated variety. We demonstrated that non-heat-treated raw soy sauce exhibited higher Aβ42 aggregation inhibitory activity than heat-treated soy sauce. Herein, we propose that MSHTS system can be applied to processed foods. |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
MDPI |
|
言語 |
en |
| 出版者版へのリンク |
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|
表示名 |
10.3390/foods9060825 |
|
URL |
https://doi.org/10.3390/foods9060825 |
| DOI |
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|
関連タイプ |
isIdenticalTo |
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|
識別子タイプ |
DOI |
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関連識別子 |
10.3390/foods9060825 |
| 日本十進分類法 |
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|
主題Scheme |
NDC |
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主題 |
499 |
| 権利 |
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|
言語 |
en |
|
権利情報 |
©2020 by the authors; licensee MDPI AG, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution License(http://creativecommons.org/licenses/by/4.0/) |
| 著者版フラグ |
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|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
FOODS-09-00825 (2.8 MB)
