Zhou Lanxi, Ohata Motoko, Owashi Chisato, Nagai Katsuya, Yokoyama Issei, Arihara Keizo
Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan.
Laboratory of Molecular Nutritional Science of Food, Department of Food Bioscience & Biotechnology, Nihon University, Fujisawa, Kanagawa, Japan.
J Sci Food Agric. 2018 Feb;98(3):923-927. doi: 10.1002/jsfa.8538. Epub 2017 Aug 16.
Systolic blood pressure (SBP) of rats decreases significantly following exposure to the odor generated from the Maillard reaction of protein digests with xylose. This study identified active odorants that affect blood pressure and demonstrated the mechanism of action.
Among the four potent odorants that contribute most to the odor of the Maillard reaction sample, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-methyl-2-pyrazinemethanol (MPM) decreased SBP significantly. The earliest decrease in blood pressure was observed 5 min after exposure to DMHF. Application of zinc sulfate to the nasal cavity eliminated the effect. Furthermore, gastric vagal (parasympathetic) nerve activity was elevated and renal sympathetic nerve activity was lowered after exposure to DMHF.
It is indicated that DMHF affects blood pressure through the olfactory system, and the mechanism for the effect of DMHF on blood pressure involves the autonomic nervous system. © 2017 Society of Chemical Industry.
大鼠暴露于蛋白质消化产物与木糖美拉德反应产生的气味后，收缩压（SBP）显著降低。本研究鉴定了影响血压的活性气味物质，并阐明了其作用机制。
在对美拉德反应样品气味贡献最大的四种强效气味物质中，2,5-二甲基-4-羟基-3(2H)-呋喃酮（DMHF）和5-甲基-2-吡嗪甲醇（MPM）显著降低了收缩压。暴露于DMHF后5分钟观察到最早的血压下降。鼻腔应用硫酸锌消除了这种作用。此外，暴露于DMHF后，胃迷走神经（副交感神经）活动增强，肾交感神经活动降低。
表明DMHF通过嗅觉系统影响血压，且DMHF对血压的影响机制涉及自主神经系统。©2017化学工业协会。
