Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
スポンサーリンク
概要
- 論文の詳細を見る
Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in cells treated with potato anthocyanins.Feeding with steamed red potato alone and purple potato alone suppressed by 46.2% and 38.5%, respectively, the growth of mouse stomach cancer as compared with the feeding with Irish Cobbler. Feeding with a 1% solution of red or purple potato anthocyanin with standard food suppressed by 47.6% and 38.1%, respectively, growth of mouse stomach cancer. So, eating of potatoes containing large amounts of anthocyanin to maintain the presence of potato anthocyanin in the stomach is recommended as a possible method for protecting humans from stomach cancer.
- 社団法人 日本食品科学工学会の論文
- 2006-02-01
著者
-
MORI Motoyuki
National Agricultural Research Center for Hokkaido Region
-
HAYASHI Kazuya
Tokyo Kasei Gakuin Junior College
-
TERAHARA Norihiko
Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University
-
Mori Motoyuki
National Agricultural Research Center For Hokkaido Region Research Team For Potato Production And Pr
-
Murakami Tomoko
Tokyo Kasei Gakuin Junior College
-
Tsukui Akio
Tokyo Kasei Gakuin Juior College
-
HIBASAMI Hiroshige
Faculty of Medicine, Mie University
-
MORI Motoyuki
Hokkaido National Agrcultural Experiment Station
-
Hibasami Hiroshige
Faculty Of Medicine Mie University
-
Mori Motoyuki
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
-
Hayashi Kazuya
Wada Sugar Refining Co. Ltd. Department Of Development
-
Tsukui A
Tokyo Kasei Gakuin Junior College
-
Terahara Norihiko
Department Of Food Science For Health Faculty Of Health And Nutrition Minami-kyushu University
-
Terahara Norihiko
Department Of Food Science And Technology College Of Horticulture
-
Hibasami Hiroshige
Faculties of Medicine, Mie University
-
MORI Motoyuki
National Agricultural and Bio-oriented Research Organization, National Agricultural Research Center for Hokkaido Region
関連論文
- Anthocyanins from Skins and Fleshes of Potato Varieties
- Malonylated Anthocyanins from Bulbs of Red Onion, Allium cepa L.
- A new potato variety, "Haruka", improved for culinary quality and disease resistance
- Breeding of potato variety "Inca-no-hitomi" with a very high carotenoid content
- Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
- Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
- Precise, simple screening for resistance in potato varieties to common scab using paper pots
- Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars (Solanum tuberosum L.) Distributed in Japan by LC/MS
- Breeding of Yukirasha : Common Scab-Resistant Potato Variety for Table Stock
- Determination of Acylated Anthocyanin in Human Urine after Ingesting a Purple-Fleshed Sweet Potato Beverage with Various Contents of Anthocyanin by LC-ESI-MS/MS
- Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of Starch Distribution within One Tuber and Tissue Structure
- Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars
- Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
- Durable Antihyperglycemic Effect of 6-O-Caffeoylsophorose with α-Glucosidase Inhibitory Activity in Rats
- Caffeoylsophorose, a New Natural α-Glucosidase Inhibitor, from Red Vinegar by Fermented Purple-Fleshed Sweet Potato
- Anthocyanin Pigments of "Nama-shibazuke" Japanese Pickles in Package on Market
- Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
- Anti Influenza Virus Activity of a Red-Fleshed Potato Anthocyanin
- Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
- Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas
- Hot-Water Extracts from Adzuki Beans (Vigna angularis) Suppress Not Only the Proliferation of KATO III Cells in Culture but Also Benzo(a)pyrene-Induced Tumorigenesis in Mouse Forestomatch
- Anthocyanin Compositions in Sweetpotato (Ipomoea batatas L.) Leaves(Food & Nutrition Science)
- Anthocyanins in Lobelia chinensis Hairy Roots
- Chromosomal locations of genes related to flavonoid and anthocyanin production in leaf sheath of shallot (Allium cepa L. Aggregatum group)
- Sesamol Induces Apoptosis in Human Lymphoid Leukemia Molt 4B Cells
- Hydrolysis of the Potato Glycoalkaloid ★-Chaconine by Filamentous Fungi
- Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
- Enin Isolated from Skin of Red Grape (Vitris vinifera) Induces Apoptosis in Human Lymphoid Leukemia Molt 4B Cells
- Effect of Eucommiol Isolated from Aucuba (Aucuba japonica Thunb) on the Growth of Human Lymphoid Leukemia Cells
- Anthocyanins from Skins and Fleshes of Potato Varieties
- Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots
- Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins
- New Anthocyanins from Purple Pods of Pea (Pisum spp.)
- New Acylated Anthocyanins from Brassica campestris var. chinensis
- Stability of Anthocyanins in Various Vegetables and Fruits.