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Flazin as a Promising Nrf2 Pathway Activator
| Title: | Flazin as a Promising Nrf2 Pathway Activator |
| Authors: | Fuda, Hirotoshi Browse this author →KAKEN DB | | Miyanaga, Satoshi Browse this author | | Furukawa, Takayuki Browse this author →KAKEN DB | | Umetsu, Satomi Browse this author | | Joko, Sae Browse this author | | Roan, Yuning Browse this author | | Suzuki, Hirotaka Browse this author | | Hui, Shu-Ping Browse this author →KAKEN DB | | Watanabe, Mitsugu Browse this author | | Chiba, Hitoshi Browse this author →KAKEN DB |
| Keywords: | Keap1 | | Nrf2 | | hepatocyte | | phase II enzyme | | flazin | | ORAC |
| Issue Date: | 20-Nov-2019 |
| Publisher: | American Chemical Society |
| Journal Title: | Journal of Agricultural and Food Chemistry |
| Volume: | 67 |
| Issue: | 46 |
| Start Page: | 12844 |
| End Page: | 12853 |
| Publisher DOI: | 10.1021/acs.jafc.9b04600 |
| PMID: | 31668063 |
| Abstract: | Flazin is a beta-carboline-derived alkaloid found in Japanese fermented foods. Here, the potential of flazin as an antioxidant food was studied with particular reference to its effect on the Kelch-like ECH-associated protein 1 (Keap1)-nuclear factor erythroid 2-related factor 2 (Nrf2) system in human hepatocytes (C3A). Flazin and flazin analogues including the decarboxylated derivative perlolyrine were chemically synthesized and compared with each other and with chlorogenic acid and curcumin. Among these compounds, flazin showed the lowest cytotoxicity (IC50 < 500 mu M) and the highest capacity to activate the Keap1-Nrf2 system. It provided the largest (>3-fold of the control) cytoprotection ability against a pro-oxidant, although its radical absorbance capacity was relatively low. Flazin increased the expressions of Nrf2-dependent phase II enzyme genes and their products (NQO1, GSTP, and GSH proteins). The strong cytoprotection ability of flazin associated with low log P (0-3) is shared by sulforaphane and 3,5-dihydroxy-4-methoxybenzyl alcohol, suggesting the potential value of flazin and flazin-rich foods for the prevention of oxidation-related health disorders. |
| Rights: | This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of agricultural and food chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.9b04600. |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/79777 |
| Appears in Collections: | 保健科学院・保健科学研究院 (Graduate School of Health Sciences / Faculty of Health Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 布田 博敏
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