The novel anti-cancer activites of food components via the modulation of stress proteins

2016 Fiscal Year Final Research Report

• Project/Area Number: 26350126
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: The University of Shiga Prefecture
• Principal Investigator: Yano Mihiro 滋賀県立大学, 人間文化学部, 教授 (40304555)
• 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)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 熱ショック蛋白質 / 細胞死 / 細胞周期

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.

Free Research Field

病態栄養学