Selective Inhibition of Mammalian DNA Polymerase α by Vitamin D_2 and D_3
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概要
- 論文の詳細を見る
As described previously (H. Togashi et al. Biochem Pharmacol. 1998;56:583–590), the irradiated products of provitamin D2 (ergosterol) inhibit the activities of eukaryotic DNA polymerases. In this report, therefore, we investigated whether vitamin D and its related compounds inhibited the activities of DNA polymerases. As expected, vitamin D2 and vitamin D3 were found to be selective inhibitors of mammalian DNA polymerase α (pol α) with IC50 values of 123 and 96 μM, respectively. On the other hand, provitamin D2, provitamin D3, and the active form of vitamin D3 such as 1α,25-dihydroxyvitamin D3 could not influence any of the DNA polymerase activities. Interestingly, vitamin D3-3β-sulfate was a much stronger pol α inhibitor with an IC50 value of 7.1 μM. Vitamin D2, vitamin D3, and vitamin D3-3β-sulfate could prevent the growth of NUGC-3 human gastric cancer cells with LD50 values of 133, 77, and 44 μM, respectively, but provitamin D2 and provitamin D3 could not. The cells were halted at the G1 phase in the cell cycle by these compounds.
- 社団法人 日本薬理学会の論文
- 2003-07-01
著者
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SAKAGUCHI Kengo
Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Sci
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YOSHIDA Hiromi
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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MIZUSHINA Yoshiyuki
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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Okano Toshio
Department Of Hygienic Sciences Kobe Women's College Of Pharmacy
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Okano Toshio
Department Of Hygienic Science Kobe Pharmaceutical University
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TAKEMURA Masaharu
Laboratory of Cancer Cell Biology, Research Institute for Disease Mechanism and Control, Nagoya Univ
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TAKEMURA Masaharu
Life Science Research Center, Mie University
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MURAKAMI Chikako
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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XU Xianai
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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Takemura Masaharu
Life Science Research Center Mie University
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Sakagichi Ken-ichi
Institute For Protein Research Osaka University
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Yoshimura Hidetoshi
Faculty Of Pharmaceutical Sciences Kyushu University(present):department Of Food And Nutrition Nakam
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Xu Xianai
Laboratory Of Food & Nutritional Sciences Department Of Nutritional Science Kobe Gakuin Universi
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Takemura M
Life Science Research Center Mie University
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Yoshida H
Lab. Of Food & Nutritional Sciences Dep. Of Nutritional Sci. Kobe-gakuin Univ.
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MIZUSHIMA Yoshiyuki
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe Gakuin University
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Yoshimura H
Faculty Of Pharmaceutical Sciences Kyushu University(present):department Of Food And Nutrition Nakam
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Mizushima Y
Laboratory Of Food And Nutritional Sciences Department Of Nutritional Science Kobe-gakuin University
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Mizushina Y
Kobe‐gakuin Univ. Kobe Jpn
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Sakaguchi Kengo
Department Of Applied Biological Science Tokyo University Of Science
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Sakaguchi Kengo
Department Of Applied Biological Science Faculty Of Science And Technology Tokyo University Of Scien
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Sakaguchi Kengo
Department Of Applied Biological Science Faculty Of Science And Technology Science University Of Tok
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Mizushina Yoshiyuki
Department Of Nutritional Science Kobe Gakuin University
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Murakami Cchikako
Laboratory Of Food & Nutritional Sciences Department Of Nutritional Science Kobe Gakuin Universi
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Takemura Masaharu
Laboratory Of Biology Education Graduate School Of Mathematics And Science Education Tokyo Universit
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吉村 英敏
Department of Nutritional Science, Kobe Gakuin University
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Mizushina Yoshiyuki
Laboratofy of Food & Nutritional Sciences, Department al Nutritional Science, and High Technology Research Center, Kobe-Colmar University
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