1. Human TRPA1 activation by terpenes derived from the essential oil of daidai, Citrus aurantium L. var. daidai Makino
- Author
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Satoshi Sakuragawa, Haruka Masuda, Toyomi Yamazaki-Ito, Nozomi Ihara, Tatsuo Watanabe, Yuma Takahashi, Yuko Terada, Rie Yamashita, Sohei Ito, and Keisuke Ito
- Subjects
0301 basic medicine ,Energy metabolism ,Orange (colour) ,Applied Microbiology and Biotechnology ,Biochemistry ,Analytical Chemistry ,law.invention ,Terpene ,03 medical and health sciences ,Ingredient ,0302 clinical medicine ,law ,Molecular Biology ,Essential oil ,biology ,Organic Chemistry ,food and beverages ,General Medicine ,biology.organism_classification ,Terpenoid ,Horticulture ,030104 developmental biology ,Food products ,030217 neurology & neurosurgery ,Daidai ,Biotechnology - Abstract
Daidai (bitter orange, Citrus aurantium) is characterized by its fresh citrus scent. In Japanese cuisine, its juice is an important ingredient. As tons of industrial waste is obtained while processing the daidai juice, additional utilization of this waste has great social value. In our study, we prepared the essential oil from the waste obtained during daidai juice processing and demonstrated that the oil activates human TRPA1 (hTRPA1). This oil contains 10 types of terpenes, all of which activated hTRPA1 with an EC50 value of 6–167 µM. To our knowledge, this study is the first to show a hTRPA1 activation by five terpenes: linalyl acetate, geranyl acetate, osthole, geranyl propionate, and neryl acetate. Because physiological benefits of TRPA1 agonists, such as enhancement of energy metabolism and promotion of skin barrier recovery, have been reported, the oil could be a promising ingredient for anti-obesity food products and cosmetics. Graphical Abstract Human TRPA1 activation by terpenes contained in the peel of daidai.
- Published
- 2019