| Project/Area Number |
15K16234
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits
|
|---|
| Research Institution | The University of Shiga Prefecture |
|---|
Principal Investigator |
Endo Hiroshi 滋賀県立大学, 人間文化学部, 助教 (30567912)
|
|---|
| Research Collaborator |
YANO Mihiro
|
|---|
| Project Period (FY) |
2015-04-01 – 2018-03-31
|
| Project Status |
Completed (Fiscal Year 2017)
|
| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
|
|---|
| Keywords | ストレス蛋白質 / 食成分 / 癌細胞増殖抑制 |
|---|
| Outline of Final Research Achievements |
In the first of 1990s, the Designer Foods was presented for the prevention of cancer. These food ingredient has been known as an anti-inflammatory and anti-oxidant agent which inhibits the proliferation of cancer cells. On the other hand, cancer cells often overexpress stress proteins that, when abnormally elevated, render the tumor resistance to apoptosis and cell cycle arrest. In this study, we revealed that curcumin, resveratrol, capsaisin and hesperetin suppress the expression of sterss proteins (e.g., Hsp70, Hsp90 or 14-3-3 proteins) in A549 cells. Further, our results demonstrate that these food ingredient effectively induces the apoptosis or cell cycle arrest through the suppression of stress proteins.
|
