Inhibition of mRNA processing activity from ginger-, clove- and cinnamon-extract, and by two ginger constituents, 6-gingerol and 6-shogaol-Reference-Cited by-同舟云学术

Inhibition of mRNA processing activity from ginger-, clove- and cinnamon-extract, and by two ginger constituents, 6-gingerol and 6-shogaol

Published:2019-03-04 Issue:3 Volume:83 Page:498-501
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Morimoto Mari¹²,Mitsukawa Mizuki¹,Fujiwara Chisato²,Kawamura Yukio²,Masuda Seiji¹

Affiliation:

1. Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

2. Department of Food and Nutrition, Kyoto Women’s University, Kyoto, Japan

Abstract

ABSTRACT Inhibition of mRNA processing, including splicing in the nucleus, is a potential anti-cancer candidate. To obtain mRNA processing inhibitors, we have screened for active constituents from spices. Ginger, clove, and cinnamon showed an inhibitory effect on mRNA processing in the nucleus. Two components in ginger, 6-gingerol and 6-shogaol, exhibited the inhibition of mRNA processing.

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/83/3/498/36825726/bbb0498.pdf

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