論文

査読有り
2010年2月

Inhibitory effect of anthraquinones isolated from the Noni (Morinda citrifolia) root on animal A-, B- and Y-families of DNA polymerases and human cancer cell proliferation

FOOD CHEMISTRY
  • Kohei Kamiya
  • ,
  • Wakako Hamabe
  • ,
  • Shogo Tokuyama
  • ,
  • Ken Hirano
  • ,
  • Toshiko Satake
  • ,
  • Yuko Kumamoto-Yonezawa
  • ,
  • Hiromi Yoshida
  • ,
  • Yoshiyuki Mizushina

118
3
開始ページ
725
終了ページ
730
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.foodchem.2009.05.053
出版者・発行元
ELSEVIER SCI LTD

During the course of our studies to develop new uses for the Noni (Morinda citrifolia) root, 10 anthraquinones, rubiadin (1), rubiadin 1-methyl ether (2), lucidin (3), damnacanthol (4), 1,3-dihydroxy-2-methoxymethylanthraquinone (5), 3-hydroxy-1-methoxy-2-methoxymethylanthraquinone (6), nordamnacanthal (7), damnacanthal (8), sorandidiol (9) and morindone (10), were isolated. Compounds 5, 6,7, 8 and 10 exhibited remarkable inhibition against the activities of animal pols, and compound 10 was the strongest inhibitor in the anthraquinones investigated. Among mammalian pols, compound 10 inhibited the pol activities of A- (pol gamma), B- (pols alpha, delta and epsilon) and Y- (pols eta, iota and kappa) families, but did not influence the activities of X-family pols (pols beta, lambda and terminal deoxynucleotidyl transferase). The tendency of pol inhibition showed a positive correlation with the suppression of human colon cancer cell HCT116 growth. These results suggested that the Noni root containing anthraquinones may be used as an anticancer functional food. (C) 2009 Elsevier Ltd. All rights reserved.

リンク情報
DOI
https://doi.org/10.1016/j.foodchem.2009.05.053
CiNii Articles
http://ci.nii.ac.jp/naid/80020734392
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000270492800036&DestApp=WOS_CPL
ID情報
  • DOI : 10.1016/j.foodchem.2009.05.053
  • ISSN : 0308-8146
  • eISSN : 1873-7072
  • CiNii Articles ID : 80020734392
  • Web of Science ID : WOS:000270492800036

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