Cellular Effects Of Tamari Soy Sauce-derived 1-[5-(Hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic Acid (Flazin)

被引：5
|
作者：
Nishio, Masahiro [1 ]
Yuasa, Kanako [1 ]
Okimura, Koji [1 ]
Ogamo, Mika [1 ]
Imai, Kunio [2 ]
Katsuzaki, Hirotaka [2 ]
Matsunaga, Masayoshi [3 ]
Umekawa, Hayato [1 ]
机构：
[1] Mie Univ, Grad Sch Bioresources, Dept Sustainable Resource Sci, Tsu, Mie 5148507, Japan
[2] Mie Univ, Grad Sch Bioresources, Dept Life Sci, Tsu, Mie 5148507, Japan
[3] Sanjirushi Corp, Kuwana, Mie 5110823, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2012年 / 18卷 / 06期
关键词：
Flazin; soy sauce; HL-60; DNA fragmentation; TUNEL; ANTIALLERGIC ACTIVITY; IN-VITRO; YS;
D O I：
10.3136/fstr.18.919
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The cellular effects of 1-15-(HydroxymethyDfuran-2-yl)-9H-pyrido[3,4-b]indole-3-carboxylic acid (Flazin) were examined. The Flazin content of Koikuchi and Tamari soy sauce was 65.1 mu g/mL and 232.0 mu g/mL, respectively. Flazin strongly inhibited the proliferation of HL-60 cells (IC50 = 20.0 mu g/mL; 64.9 mu M), although it only weakly inhibited HeLa and VSMC cells. DNA fragmentation results from a TUNEL assay suggest that apoptotic activity induced by Flazin is involved in the inhibition of HL-60 cell proliferation.
引用
收藏
页码：919 / 922
页数：4
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