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

页码：1205 / 1207

页数：3

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