Effects of Cooking Methods of Cabbage on the Production of TNF-α and Induction of Quinone Reductase in Hepa 1c1c7 Cells

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概要

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• This study focused our attention on the changes in physiological activities of cabbage after treatment under various cooking conditions. Fresh, boiled, broiled and acid-treated cabbage juices and solutions after cooking were examined for their priming effects of the endogenous production of tumor necrosis factor (TNF-α) in mice, the induction of quinone reductase [NAD(P)H: (quinone-acceptor) oxidoreductase, EC1.6.99.2: QR] in Hepa 1c1c7 cells, and the anti-proliferative activities on Hepa 1c1c7 cells. Boiled and broiled cabbage juices as well as fresh juice significantly increased the production of TNF-α and raised the potency of QR induction activities. Acid-treated cabbage juice was little effective in enhancing the productivity of TNF-α or the induction of QR. The growth of Hepa 1c1c7 cells was inhibited by fresh and broiled cabbage juices.

• 社団法人　日本食品科学工学会の論文
• 2001-11-01

著者

• UEDA Hiroshi

  Department of Pathology, School of Medicine Gifu University

• WATANABE Yoko

  Department of Public Health, Tohoku University Graduate School of Medicine

• Furukawa Toshiko

  Department of Chemistry, Tokyo Metropotitan College

• Furukawa T

  Tokyo Metropolitan Coll. Tokyo Jpn

• Furukawa Toshiko

  Department Of Urban Life Tokyo Metropolitan College

• Ueda Hiroshi

  Department Of Dermatology Fujita Health University School Of Medicine

• FUKE Yoko

  Department of Food Science & Human Nutrition, Tokyo Metropolitan College

• NAGATA Ikuko

  Department of Food Science & Human Nutrition, Tokyo Metropolitan College

• TAKASAKI Sadako

  Department of Food Science & Human Nutrition, Tokyo Metropolitan College

• NANAYAMA Masako

  Department of Food Science & Human Nutrition, Tokyo Metropolitan College

• MATSUOKA Hiroatsu

  Department of Food Science & Human Nutrition, Tokyo Metropolitan College

• Fuke Y

  Tokyo Metropolitan Coll. Tokyo Jpn

• Nagata Ikuko

  Department Of Food Science & Human Nutrition Tokyo Metropolitan College

• Takasaki S

  Department Of Food Science & Human Nutrition Tokyo Metropolitan College

• Nanayama Masako

  Department Of Food Science & Human Nutrition Tokyo Metropolitan College

• Matsuoka Hiroatsu

  Department Of Food Science & Human Nutrition Tokyo Metropolitan College

• Watanabe Yoko

  Department Of Microbiology School Of Pharmaceutical Sciences University Of Shizuoka

• Ueda Hiroshi

  Department Of Anatomy University Of Occupational And Environmental Health School Of Medicine

• Watanabe Yoko

  Department Of Biochemistry Kawasaki Medical School

• Watanabe Yoko

  Department Of Food Science & Human Nutrition Tokyo Metropolitan College

• Ueda Hiroshi

  Department Of Medicinal Chemistry Faculty Of Pharmaceutical Sciences Teikyo University

• Ueda Hiroshi

  Department Of Anatomy School Of Medicine University Of Occupational And Environmental Health

• Watanabe Yoko

  Department Of Anesthesiology Okayama Red Cross Hospital

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