The novel anti-cancer activites of food components via the modulation of stress proteins
| Project/Area Number |
26350126
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | The University of Shiga Prefecture |
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Principal Investigator |
Yano Mihiro 滋賀県立大学, 人間文化学部, 教授 (40304555)
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| Co-Investigator(Renkei-kenkyūsha) |
Endo Hiroshi 滋賀県立大学, 人間文化学部・生活栄養学科, 助教 (30567912)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 熱ショック蛋白質 / 細胞死 / 細胞周期 / ストレス蛋白質 / ポリフェノール / 癌 |
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| Outline of Final Research Achievements |
In this study, we found the novel anti-cancer activities of food components via the inhibition of heat shock proteins. First, it has been clarified that resveratrol and/or capsaicin stop the cancer cell cycle by suppressing the expression of Hsp90, consequently leading to the inhibition of cancer cell growth. Second, we have found that curcumin and/or hesperetin exhibit the anti-cancer activity by inducing the apoptosis in cancer cells via the inhibition of Hsp70 or 14-3-3 protein.
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Report
(4 results)
Research Products
(10 results)
