Inhibitory Effect of a Hot Water Extract of Coffee "Silverskin" on Hyaluronidase

被引：24
|
作者：
Furusawa, Mina [1 ]
Narita, Yusaku [1 ]
Iwai, Kazuya [1 ]
Fukunaga, Taiji [1 ]
Nakagiri, Osamu [1 ]
机构：
[1] UCC Ueshima Coffee Co Ltd, R&D Ctr, Osaka 5690036, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2011年 / 75卷 / 06期
关键词：
coffee silverskin; hyaluronidase inhibitor; acidic polysaccharide; by-product; antiallergic activity; QUALITY-OF-LIFE; SOY-SAUCE; ANTIALLERGIC ACTIVITY; MAST-CELLS; SHOYU POLYSACCHARIDES; ALLERGIC RHINITIS; HISTAMINE-RELEASE; IN-VITRO; ACTIVATION; ACIDS;
D O I：
10.1271/bbb.110106
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Coffee "silverskin" (CS) is a by-product of the roasting procedure for coffee beans. A CS extract (CS-ext) was found to have a high inhibitory effect against hyaluronidase. It seems that the higher-molecular-weight substances in CS-ext contributed most to the hyaluronidase inhibition, while acidic polysaccharides mainly composed of uronic acid played a major role in this hyaluronidase inhibition by CS-ext.
引用
收藏
页码：1205 / 1207
页数：3
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