β-Sitosteryl (6’-O-linoleoyl)-glucoside of Soybean (Glycine max L.) Crude Extract Inhibits Y-Family DNA Polymerases
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概要
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In the screening of selective DNA polymerase (pol) inhibitors, we isolated an acylated steryl glycoside, β-sitosteryl (6’-O-linoleoyl)-glucoside (compound 1), from the waste extract of soybean (Glycine max L.) oil. This compound exhibited a marked ability to inhibit the activities of eukaryotic Y-family pols (pols η, ι and κ), which are repair-related pols. Among mammalian Y-family pols, the activity of mouse pol κ was most strongly inhibited by compound 1, with an IC50 value of 10.2 μM. On the other hand, compound 1 had no effect on the activities of other eukaryotic pols such as A-family (pol γ), B-family (pols α, δ, and ε), or X-family (pols β, λ and terminal deoxynucleotidyl transferase) pols. In addition, compound 1 had no effect on prokaryotic pols or other DNA metabolic enzymes such as calf primase of pol α, T7 RNA polymerase, T4 polynucleotide kinase, or bovine deoxyribonuclease I. Compound 1 consists of 3 groups: β-sitosteryl (compound 2), linoleic acid (compound 3), and D-glucose (compound 4). Compound 3 inhibited the activities of all mammalian pols tested, but compounds 2 and 4 did not have any effect on the tested pols. Kinetic studies showed that the inhibition of pol κ activity by compound 1 was noncompetitive with both the DNA template-primer and nucleotide substrate, whereas compound 3-induced inhibition was competitive with the DNA template-primer and noncompetitive with the nucleotide substrate. The relationship between the structure of compound 1 and the selective inhibition of eukaryotic Y-family pols is discussed.
著者
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Yamaguchi Yasuhiro
Department of Applied Biological Science, Tokyo University of Science
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Takeuchi Toshifumi
Department of Applied Biological Science, Tokyo University of Science
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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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SATO Yoshihiro
Department of Materials Science and Engineering, Faculty of Engineering, Osaka University
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Sugawara Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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WATANABE Kenichi
J-Oil Mills, Inc.
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Yamazaki T
Protein Research Institute Osaka University
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Yamaguchi Yasuhiro
Department Of Agricultural Biochemistry And Biotechnology Tottori University
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Okuda Chiaki
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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Horie Sho
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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Yamashita Takatoshi
J-Oil Mills Inc.
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Sato Yoshihiro
Department Of Materials Science And Engineering Faculty Of Engineering Osaka University
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Watanabe Kenichi
J-oil Mills Inc.
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Sato Yoshihiro
Department Of Biochemistry Kyoritsu College Of Pharmacy
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Sato Yoshihiro
Department of Applied Biological Science, Tokyo University of Science
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Takeuchi Toshifumi
Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science
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Horie Sho
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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Okuda Chiaki
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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