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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Roasted Barley Extract Affects Blood Flow in the Rat Tail and Increases Cutaneous Blood Flow and Skin Temperature in Humans
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Roasted Barley Extract Affects Blood Flow in the Rat Tail and Increases Cutaneous Blood Flow and Skin Temperature in Humans

机译：烤大麦提取物会影响大鼠尾部的血流，并增加人类的皮肤血流和皮肤温度

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摘要

Roasted barley extract (RBE, "Mugicha") is a traditional Japanese beverage reported to improve blood viscosity and affect food functionality. RBE is suggested to contain 2,5-diketopiperazines, which are the functional component with neuroprotective and immunostimulatory effects that are produced in food through roasting. In this study, we investigated the effects of RBE on blood circulation, both clinically and in rats. At first, we confirmed five 2,5-diketopiperazine derivatives in RBE by LC-MS analysis. Secondarily, we revealed that RBE affects blood flow in the rat tail and compared the efficacy on rat tail blood flow among five 2,5-diketopiperazines in RBE. Especially, cyclo(D-Phe-L-Pro) was the most effective in increasing blood flow in the rat tail. We also researched the mechanism of cyclo(D-Phe-L-Pro) with rat aorta study. As a result, we confirmed that cydo(D-Phe-L-Pro) has an effect on vasodilatation through the release of nitric oxide in the vascular endothelium. Finally, we also confirmed that RBE affects cutaneous blood flow and increases skin temperature in humans.
机译：烤大麦提取物（Rbe，“Mugicha”）是一家传统的日本饮料，以提高血液粘度并影响食物功能。建议rbe含有2,5-二酮哌嗪，其是具有神经保护和免疫刺激作用的功能组分，通过焙烧在食物中产生。在这项研究中，我们研究了RBE对临床和大鼠血液循环的影响。首先，我们通过LC-MS分析确认了RBE中的五个2,5-二酮哌嗪衍生物。其次，我们透露RBE影响大鼠尾部的血液流动，并比较RBE中的五种2,5-二酮哌嗪的大鼠尾流量的功效。特别是，Cyclo（D-Phe-L-Pro）是增加大鼠尾部血流最有效的。我们还研究了与大鼠主动脉研究的Cyclo（D-Phe-L-Pro）的机制。结果，我们证实了Cydo（D-Phe-L-Pro）通过在血管内皮中释放一氧化氮来血管扩张。最后，我们还证实RBE影响皮肤血流并增加人类的皮肤温度。

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