2B1am06

2026/03/10 10:00

一般講演

B1

ハッショウ豆（ムクナ豆）由来成分の焙煎温度依存的変化とαシヌクレイン凝集体形成阻害作用との関連解析
Analysis of Roasting Temperature-Dependent Changes in Mucuna pruriens (Hassho-mame) Components and Their Relationship to Inhibitory Activity Against α-Synuclein Aggregation

○河野 良平¹奥野 祥治²宇都宮 洋才¹
○Ryohei KONO¹ Yoshiharu OKUNO² Hirotoshi UTSUNOMIYA¹

¹和泉大学、²和歌山工業高等専門学校
¹Izumi Univ., ²Kosen, Wakayama college

Mucuna pruriens, Japanese Hassho-mame / Amyloid / αSynuclein