Development of multifunctional foods

Foods contain various biologically active substances with extent physiological effects. Among them, some substances, such as dietary fibers, polyunsaturated fatty acids, and antioxidants, exert multiple activities. In addition, combinational uses of some components, such as sesamin and α-tocopherol, enhance their biological effects each other. The expression of multiple effect leads to the production of multifunctional foods which prevent the occurrence of various diseases. Furthermore, synergic effects between biologically active substances allow us to decrease the dose of each component, which lead to the improvement of safety and reduction of production cost of multifunctional foods. To use these active components for human health, studies on their adsorption and transportation are important, since distribution of some components, such as tocotrienols, is limited to some tissues. In addition, extent safety studies are essential to use artificially synthesized substances such as 10t, 12c derivative of conjugated linoleic acid for human health.

Evaluation of the anti-oxidative effect (in vitro) of tea polyphenols

Forty-three polyphenols from tea leaves were evaluated for their anti-oxidative effect against lipid peroxidation by the ferric thiocyanate method in vitro. Among these, 1,4,6-tri-O-galloyl-beta-D-glucose (hydrolyzable tannin) showed the highest anti-oxidative activity against lipid peroxidation, even stronger than that of 3-tert.-butyl-4-hydroxyanisole (BHA). The assay demonstrates that tea polyphenols, except for desgalloylated dimeric proanthocyanidins that possess a catechin structure in the upper unit and desgalloylated flavan-3-ols, and excepting theaflavin 3,3'-di-O-gallate, had more anti-oxidative activity than that of alpha-tocopherol. The chemical structure-activity relationship shows that the anti-oxidative action advanced with the condensation of two molecules of flavan-3-ols as well as with 3-O-acylation in the flavan skeleton such as that by galloyl, (3'-O-methyl)-galloyl, and p-coumaroyl groups.

Effects of estrogenic compounds on immunoglobulin production by mouse splenocytes

The effects of culture medium and serum components on immunoglobulin (Ig) production by mouse splenocytes were examined. In this study, we showed that culture medium containing charcoal-dextran-treated fetal bovine serum (CDFBS) supported Ig production more efficiently than culture medium containing FBS. In addition, RPMI 1640 medium supported Ig production more efficiently than Dulbecco modified Eagle medium. In addition, an increase in medium IgA production was observed with the increase in both CDFBS and FBS concentrations, whereas an increase in IgM level was observed in the presence of 5% and 10% FBS and 10% CDFBS. Dose-dependent effects of estrogenic compounds on Ig production were also examined. We found that 17beta-estradiol induced increases in IgM and IgE levels, but diethylstilbestrol enhanced only the IgE level. On the other hand, tamoxifen and bisphenol A enhanced medium IgM level at physiological concentrations. Among flavonoids, daidzein enhanced IgM and IgE levels at concentrations above 10 microM, and genistein induced a decrease in IgM level and an increase in IgE level at concentrations above 10 microm. In addition, quercetin and luteolin enhanced medium IgE level at all concentrations tested, whereas IgA, IgG, and IgM levels were not affected. These results suggest that environmental estrogens affect Ig production of mouse Splenocytes in a complex and class-specific manner.

Recent topics in anti-oxidative factors

Lipids and anti-oxidative factors regulate immune functions such as immunoglobulin production and chemical mediator release. For example, polyunsaturated fatty acids (PUFA) enhance IgE production of isolated rat lymphocytes, but not in the presence of alpha-tocopherol. In addition, anti-oxidative factors such as tea polyphenols and flavonoids exert inhibitory effect on chemical mediator release from rat peritoneal exudate cells (PEC). Some of these immunoregulatory activities of food components could be expressed in vivo. Oral administrations of perilla and fish oils or tea polyphenols led to a significant decrease of LTB4 releasing activity of rat PEC, but IgE production enhancing activity of PUFA was not expressed in vivo. On the other hand, alpha-tocopherol feeding enhanced serum IgA level as well as IgA productivity of mesenteric lymph node lymphocytes. These results suggest that dietary fats and antioxidants are effective for the alleviation of allergic symptom and activation of immune functions.