The isoflavone fraction from soybean presents mRNA maturation inhibition activity-Reference-Cited by-同舟云学术

The isoflavone fraction from soybean presents mRNA maturation inhibition activity

Published:2017-03-04 Issue:3 Volume:81 Page:551-554
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Kurata Masashi¹²,Murata Yuki³,Momma Keiko⁴,Fouad Ali Mursi Intisar¹,Takahashi Masakazu⁵,Miyamae Yusaku¹,Kambe Taiho¹,Nagao Masaya¹,Narita Hiroshi³,Shibuya Yasuyuki²,Masuda Seiji¹

Affiliation:

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

2. Department of Oral and Maxillofacial Surgery, Graduate School of Medical Sciences, Nagoya City University, Nagoya, Japan

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

4. Department of Living and Welfare, Kyoto Women’s University, Kyoto, Japan

5. Department of Bioscience, Fukui Prefectural University, Fukui, Japan

Abstract

Abstract Recent findings indicate that mRNA splicing inhibitors can be potential anticancer candidates. We have previously established a screening system which monitors mRNA processing in order to identify mRNA processing inhibitors. Among a number of dietary resources, isoflavone fractions showed an inhibitory effect of mRNA processing. These findings demonstrate that a variety of dietary sources have an impact on mRNA biogenesis.

Funder

Fuji Foundation for Protein Research

JSPS Kakenhi

“grants-in-aid” from Central Miso Research Institute

The Skylark Food Science Institute

Takano Life Science Research Foundation

Asahi Group Foundation

The Tojuro Iijima Foundation for Food Science and Technology

The Foundation for Dietary Scientific Research and JSBBA Innovative Research Program

Publisher

Oxford University Press (OUP)

Subject