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Flazin as a Promising Nrf2 Pathway Activator

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/79777

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)

Submitter: 布田 博敏

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