Oshida Mayu, Matsuura Yasunori, Hotta Shinnosuke, Watanabe Jun, Mogi Yoshinobu, Watanabe Tatsuo
a Manufacturing Division , Yamasa Corporation , Choshi , Japan.
b School of Food and Nutritional Sciences , University of Shizuoka , Shizuoka , Japan.
Biosci Biotechnol Biochem. 2017 May;81(5):987-994. doi: 10.1080/09168451.2017.1279849. Epub 2017 Jan 18.
Transient receptor potential vanilloid 1 (TRPV1) was identified as a receptor of capsaicin, which is a pungent ingredient in hot red peppers. Due to its relevance for nociception, a physiological and pharmacological study of TRPV1 has also been developed. Therefore, it is important to enrich scientific knowledge regarding the TRPV1 activating or inhibiting compounds. In this study, we fractionated soy sauce based on the human TRPV1 (hTRPV1) activity using column chromatography and purified 5-(9H-pyrido[3,4-b]indol-1-yl)-2-furanmethanol (perlolyrine) as an hTRPV1-activating compound. Additionally, perlolyrine activates the human transient receptor potential ankyrin 1 (hTRPA1). The EC of hTRPV1 and hTRPA1 were 2.87 and 1.67 μmol L, respectively. HPLC quantification of soy sauces showed that they contain 2.22-12.13 μmol L of perlolyrine. The sensory evaluation revealed that perlolyrine has taste modification effect. The results of this study, for the first time, suggest that perlolyrine induces the activation of hTRPV1 and hTRPA1.
瞬时受体电位香草酸亚型1（TRPV1）被确定为辣椒素的受体，辣椒素是红辣椒中的一种辛辣成分。由于其与痛觉感受相关，针对TRPV1的生理和药理学研究也得以开展。因此，丰富有关TRPV1激活或抑制化合物的科学知识很重要。在本研究中，我们利用柱色谱法根据人TRPV1（hTRPV1）活性对酱油进行分级分离，并纯化出5-（9H-吡啶并[3,4-b]吲哚-1-基）-2-呋喃甲醇（紫苏吡啶）作为一种hTRPV1激活化合物。此外，紫苏吡啶可激活人瞬时受体电位锚蛋白1（hTRPA1）。hTRPV1和hTRPA1的半数有效浓度分别为2.87和1.67μmol/L。对酱油进行的高效液相色谱定量分析表明，它们含有2.22 - 12.13μmol/L的紫苏吡啶。感官评价显示，紫苏吡啶具有味觉修饰作用。本研究结果首次表明，紫苏吡啶可诱导hTRPV1和hTRPA1的激活。
