Evaluation of Physiological Functions of Food Ingredients Based on Redox Regulation

2022 Fiscal Year Final Research Report

• Project/Area Number: 18K05490
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: University of Miyazaki
• Principal Investigator: Nishiyama Kazuo 宮崎大学, 農学部, 准教授 (40164610)
• Co-Investigator(Kenkyū-buntansha): 榊原 陽一 宮崎大学, 農学部, 教授 (90295197)
• Project Period (FY): 2018-04-01 – 2023-03-31
• Keywords: レドックス制御 / 親電子性物質 / 抗癌作用 / ニトロオレイン酸 / グルタチオン

Outline of Final Research Achievements

Electrophiles have been reported to exhibit anti-inflammatory and anticancer effects through redox regulation. In this study, we compared the activity of nitro-oleic acid with those of several electrophiles in order to characterize its cancer cell growth inhibitory effect, which has not been studied extensively among electrophilic substances. Nitro-oleic acid, like other electrophiles, inhibited cancer cell growth at the micromolar level. No effect on normal cells was observed at this concentration. We also found that nitro-oleic acid induces apoptosis by lowering glutathione in cancer cells and that a glutathione synthesis inhibitor selectively inhibits growth of cancer cells.

Free Research Field

食品機能化学

Academic Significance and Societal Importance of the Research Achievements

親電子性物質の中でこれまで抗癌作用に関する研究がほとんど行われていなかったニトロオレイン酸が癌細胞選択的な増殖抑制作用を示すことを明らかにした。また、ニトロオレイン酸の癌細胞増殖抑制作用のメカニズムを明らかにし、グルタチオン合成阻害剤がいくつかの親電子性物質と同様に癌細胞に選択的な増殖抑制作用を示すことを明らかにすることができた。