Cellular Effects Of Tamari Soy Sauce-derived 1-[5-(Hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic Acid (Flazin)
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概要
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The cellular effects of 1-[5-(Hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic acid (Flazin) were examined. The Flazin content of Koikuchi and Tamari soy sauce was 65.1 μg/mL and 232.0 μg/mL, respectively. Flazin strongly inhibited the proliferation of HL-60 cells (IC50 = 20.0 μg/mL; 64.9 μM), although it only weakly inhibited HeLa and VSMC cells. DNA fragmentation results from a TUNEL assay suggest that apoptotic activity induced by Flazin is involved in the inhibition of HL-60 cell proliferation.
- 社団法人 日本食品科学工学会の論文
著者
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Umekawa Hayato
Department Of Agricultural Chemistry Faculty Of Bioresources Mie University
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Imai Kunio
Department Of Life Science Faculty Of Bioresources Mie University
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Yuasa Kanako
Department Of Applied Biology Kyoto Institute Of Technology
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Nishio Masahiro
Department Of Agricultural Chemistry Faculty Of Bioresources Mie University
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Katsuzaki Hirotaka
Department Of Food Science And Technology Nagoya University
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OKIMURA Koji
Department of Sustainable Resource Science, Graduate School of Bioresources, Mie University
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OGAMO Mika
Department of Sustainable Resource Science, Graduate School of Bioresources, Mie University
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MATSUNAGA Masayoshi
Sanjirushi Corp.
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- Cellular Effects Of Tamari Soy Sauce-derived 1-[5-(Hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic Acid (Flazin)
- Cellular Effects Of Tamari Soy Sauce-derived 1-[5-(Hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic Acid (Flazin)