Isolation and identification of a humanTRPV1 activating compound from soy sauce. Issue 5 (4th May 2017)

• Record Type: Journal Article
• Authors: Oshida, Mayu; Matsuura, Yasunori; Hotta, Shinnosuke; Watanabe, Jun; Mogi, Yoshinobu; Watanabe, Tatsuo
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 81:Issue 5(2017)
• Page Start: 987
• Page End: 994
• Publication Date: 2017-05-04
• Subjects: 5-(9H-pyrido[3, 4-b]indol-1-yl)-2-furanmethanol -- perlolyrine -- hTRPV1 -- hTRPA1 -- soy sauce; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2017.1279849
• Languages: English
• ISSNs: 0916-8451

Abstract

Abstract: 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-(9 H -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 EC50 of hTRPV1 and hTRPA1 were 2.87 and 1.67 μmol L −1, respectively. HPLC quantification of soy sauces showed that they contain 2.22–12.13 μmol L −1 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. Abstract : :