Anthocyans Fail to Suppress Transformation of Aryl Hydrocarbon Receptor Induced by Dioxin
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概要
- 論文の詳細を見る
Dioxins induce adverse effects through transformation of the cytosolic aryl hydrocarbon receptor (AhR). Our previous study found that flavones and flavonols at dietary levels suppress AhR transformation. In the present study, we investigated whether 20 anthocyans dissolved in trifluoroacetic acid (TFA)–MeOH suppressed AhR transformation in a cell-free system and in Hepa-1c1c7 cells. Although four compounds at 50 μM suppressed 0.1 nM 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)-induced AhR transformation and their effects were dose-dependent in the cell-free system, they were ineffective at 0.5 μM, which is close to physiological concentration. Moreover, no anthocyan at 50 μM tested here suppressed 0.1 nM TCDD-induced AhR transformation in Hepa-1c1c7 cells. We also confirmed that protocatechuic acid and related compounds, which are possible metabolites of anthocyans, did not affect the transformation in the cell-free system. It is concluded that anthocyans are not suitable candidates for protection from dioxin toxicity.
- 社団法人 日本農芸化学会の論文
- 2005-05-23
著者
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Mukai Rie
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
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ASHIDA Hitoshi
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
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Mukai Rie
Dep. Of Agrobioscience Graduate School Of Agricultural Sci. Kobe Univ.
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Ashida H
Department Of Biofunctional Chemistry Faculty Of Agriculture Kobe University
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Ashida Hitoshi
Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University
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Ashida Hitoshi
Department Of Agricultural Chemistry Kobe University
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Ashida Hitoshi
Graduate School Of Science & Technology Division Of Life Science Kobe University
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Nishiumi Shin
Division Of Applied Chemistry In Bioscience Department Of Agrobioscience Graduate School Of Agricult
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KANEKO Atsushi
Department of Electronics, Kyoto Institute of Technology
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Fukuda Itsuko
Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University
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Kaneko Atsushi
Division Of Applied Chemistry In Bioscience Department Of Agrobioscience Graduate School Of Agricult
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Ashida Hitoshi
Department Of Life Science Graduate School Of Science And Technology Kobe University
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HOSOKAWA Keizo
Department of Health-Science, Hyogo University
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Ashida Hitoshi
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University:research Center
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Ashida Hitoshi
Res. Center For Food Safety And Security Graduate School Of Agricultural Sci. Kobe Univ.
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Kaneko Atsushi
Department Of Electronics Kyoto Institute Of Technology
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Fukuda Itsuko
Res. Center For Food Safety And Security Graduate School Of Agricultural Sci. Kobe Univ. 1-1 Rokkoda
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Fukuda Ituko
Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University
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FUKUDA Itsuko
Division of Life Science, Graduate School of Science and Technology, Kobe University
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NISHIUMI Shin
Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University
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Hosokawa Keizo
Department Of Nutrition Management Faculty Of Health Science Hyogo University
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Hosokawa Keizo
Department Of Health-science Hyogo University
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Mukai Rie
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University
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Nishiumi Shin
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University
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KANEKO Atsushi
Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University
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