2011 Fiscal Year Final Research Report
Studies on the mechanism of functional food components at molecular basis focusing on phosphorylation hub protein.
| Project/Area Number |
21580157
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Nihon University |
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Principal Investigator |
SEKI Taiichiro 日本大学, 生物資源科学部, 教授 (20187834)
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| Co-Investigator(Kenkyū-buntansha) |
ARIGA Toyohiko 日本大学, 生物資源科学部, 教授 (50096757)
HOSONO Takashi 日本大学, 生物資源科学部, 助手 (80445741)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 食品機能 |
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| Research Abstract |
Consumption of a certain amount of vegetables and fruits negatively correlates with the incidence of life-style related diseases including cancer. To clarify the anti-cancer effect of phytochemicals derived from vegetables and fruits at molecular basis, we focused on phosphorylation-hub protein which converts various intracellular stimuli into the phosphorylation signals. Apoptosis signal-regulating kinase 1(ASK1), a typical phosphorylation hub protein locating at the up-stream of stress-responsible kinase, SAPK/JNK, converts the intracellular stimuli to phosphorylation signals ; ASK1 is also a sort of MAPKK. In the quiescent cells, intracellular ASK1 binds with thioredoxin(Trx) to inactivate its biological activity ; oxidation of cysteine residues in Trx causes the activation of ASK1. In this study, we demonstrated for the first time that garlic derived anti-cancer compound, diallyl trisulfide, formed disulfide bond between cysteine residues in Trx molecule, followed by activation of ASK1 and formation of so-called signalsome in leukemic cells. This oxidative modification by diallyl trisulfide of the cysteine residues is a causative of apoptosi in the cells.
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