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Specific hydroxy fatty acids in royal jelly activate TRPA1
Yuko Terada1, Masataka Narukawa, Tatsuo Watanabe
1Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
Journal of Agricultural and Food Chemistry
|February 26, 2011
Summary
Royal jelly activates the TRPA1 channel, a key player in thermogenesis, through its fatty acids trans-10-hydroxy-2-decenoic acid (HDEA) and 10-hydroxydecanoic acid (HDAA). This discovery offers new insights into royal jelly
Area of Science:
- Pharmacology
- Biochemistry
- Nutritional Science
Background:
- TRPA1 and TRPV1 channel activation enhances thermogenesis and energy expenditure.
- Royal jelly (RJ) is a nutrient-rich secretion with potential bioactive compounds.
Purpose of the Study:
- To identify novel agonists for TRPA1 and TRPV1 channels within royal jelly.
- To investigate the role of RJ's lipid components in channel activation.
Main Methods:
- Extraction of bioactive compounds from royal jelly.
- Measurement of human TRPA1 and TRPV1 channel activation by RJ extracts and specific fatty acids.
- Determination of EC50 values and maximal responses for channel activation.
Main Results:
- The hexane extract of RJ contains potent TRPA1 agonists.
- Trans-10-hydroxy-2-decenoic acid (HDEA) and 10-hydroxydecanoic acid (HDAA) were identified as the primary functional compounds.
- HDEA and HDAA preferentially activated TRPA1 over TRPV1, with significantly lower potency but comparable maximal response for TRPA1.
Conclusions:
- Royal jelly's primary function in TRPA1 activation is attributed to HDEA and HDAA.
- These characteristic RJ fatty acids are key activators of the TRPA1 channel, influencing thermogenesis.
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