Activation of the Aryl Hydrocarbon Receptor by Some Vegetable Constituents Determined Using in Vitro Reporter Gene Assay

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概要

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• The aryl hydrocarbon receptor (AhR) is a ligand-activated transcription factor that mediates the biological action of many aromatic environmental pollutants. In this study, we investigated the activation of the AhR by some vegetable constituents using the AhR-based bioassay for dioxins, I.e,, the chemical activated luciferase gene expression (CALUX) assay. Ninety-five vegetable constituents, including flavonoids, tannins, saponins, and terpenes, were tested in vitro. Among them, isoflavones such as daidzcin, resveratrol having a stilbcne structure, and some flavonoids such as naringenin, hesperetin, and baicalein showed AhR activation.

• 社団法人日本薬学会の論文
• 2003-04-01

著者

• 吉田 隆志

  Department Of Pharmacognosy College Of Pharmaceutical Sciences Matsuyama University

• SASAKI Kumiko

  National Institute of Health Sciences

• YOSHIDA Takashi

  Faculty of Pharmaceutical Sciences, Matsuyama University

• Amakura Yoshiaki

  Division of Foods, National Institute of Health Sciences

• Tsutsumi Tomoaki

  Division of Foods, National Institute of Health Sciences

• Sasaki Kumiko

  Division of Foods, National Institute of Health Sciences

• Nakamura Masafumi

  Hiyoshi Corporation

• Maitani Tamio

  Division of Foods, National Institute of Health Sciences

• Tsuchiya T

  Department Of Molecular Microbiology Graduate School Of Medicine Dentistry And Pharmaceutical Scienc

• Tsuchiya Tomofusa

  岡山大学 分子微生物学

• Sasaki K

  Division Of Foods National Institute Of Health Sciences

• Nakamura M

  Hiyoshi Corporation

• TSUTSUMI Tmoaki

  Division of Foods, National Institute of Health Sciences

• NAKAMURA Msafumi

  Hiyoshi Corporation

• KITAGAWA Hiroko

  Hiyoshi Corporation

• FUJINO Junko

  Hiyoshi Corporation

• TOYODA Masatake

  Faculty of Human Life Sciences, Jissen Women's University

• Toyoda M

  Jissen Women's Univ.

• Toyoda Masatake

  Faculty Of Human Life Sciences Jissen Women's University

• Yoshida T

  Hokuriku Seiyaku Co. Ltd. Fukui Jpn

• Yoshida T

  Department Of Microbiology Hiroshima University School Of Medicine

• Amakura Yoshiaki

  Department Of Pharmacognosy College Of Pharmaceutical Sciences Matsuyama University

• Takagi Miyuki

  Faculty Of Pharmacy Chiba Institute Of Science

• Machiguchi Takahisa

  Faculty Of Science Saitama University

• Maitani Tamio

  Division Of Foods National Institute Of Health Sciences

• 吉田 隆志

  College Of Pharmaceutical Sciences Matsuyama University

• Yoshida Takuji

  Showa Pharmaceutical University

• Toyoda M

  National Institute Of Health Sciences

• 米谷 民雄

  Division Of Foods National Institute Of Health Sciences

• Takeda Mitsuharu

  College Of Bioresource Sciences Nihon University

• Yoshida Takashi

  Faculty Of Agriculture Kyusyu University

• Toyoda M

  Department Of Pharmacognosy Graduate School Of Pharmaceutical Sciences Kyoto University

• Tanabe Tomotaka

  College Of Pharmaceutical Sciences Matsuyama University

• Yoshida Takashi

  Faculty Of Agriculture And Life Science Hirosaki University

• Nakamura M

  Faculty Of Pharmaceutical Sciences Fukuoka University

• Amakura Yosiaki

  Division of Foods, National Institute of Health Sciences

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