以营养基因体策略探讨食品中活性成分之保健效应

Inquiry of Hygienical Effects of Active Ingredient in Food by Tactic of Nutritional Genosome

以营养基因体策略来探讨食物活性成分对人体硫化代谢作用之影响。系统性地组合2种或3种具有促进转硫酶活性酚酸化合物在复合作用下对转硫酶活性之影响。结果显示,酚酸化合物能显著性诱发大鼠肝脏及肠道组织中SULT1A1及SULT1A3等转硫基因的RNA之表现。

Effects of sulfuration metaboly of active ingredient in food were inquiried by tactic of nutritional genosome. The recombination action assembled systematically in 2-3 compounds with active phenolic acid of transsulfurase influenced transsulfurase activity. The results showed that compounds with active phenolic acid could induced the expression of RNA on SULT1Aland SULT1A3 in rat＇s liver and intestinal canal significantly.