Anti-proliferative and anti-carcinogenic enzyme-inducing activities of delphinidin in hepatoma cells
DC Field | Value | Language |
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dc.contributor.author | Jang, Chan Ho | - |
dc.contributor.author | Lee, In Ae | - |
dc.contributor.author | Lim, Hyun Ae | - |
dc.contributor.author | Kim, Ju Ryoung | - |
dc.contributor.author | Ha, Young Ran | - |
dc.contributor.author | Yu, Hoon | - |
dc.contributor.author | Sung, Mi-Kyung | - |
dc.contributor.author | Kim, Jong-Sang | - |
dc.date.available | 2021-02-22T15:02:22Z | - |
dc.date.issued | 2007-08 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/14657 | - |
dc.description.abstract | Delphinidin, an aglycone form of anthocyanins, was demonstrated to have anti-carcinogenic potential. The compound at 50 mu g/mL caused a significant increase of quinone reductase activity, an anti-carcinogenic marker enzyme, in mouse hepatoma cell lines (Hepalc1c7 and BPRcl). Delphinidin enhanced the expression of other detoxifying or antioxidant enzymes including glutathione S-transferase, gamma-glutamylcysteine synthetase, heme oxygenase 1, and glutathione reductase. It suppressed the proliferation of murine hepatoma cells in a dose-dependent manner, with approximately IC50 of 70 mu g/mL. These results suggest that delphinidin might be useful for cancer prevention. | - |
dc.format.extent | 5 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Anti-proliferative and anti-carcinogenic enzyme-inducing activities of delphinidin in hepatoma cells | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.scopusid | 2-s2.0-49649092779 | - |
dc.identifier.wosid | 000249265300026 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.16, no.4, pp 641 - 645 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 16 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 641 | - |
dc.citation.endPage | 645 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001072745 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ANTHOCYANINS | - |
dc.subject.keywordPlus | INDUCTION | - |
dc.subject.keywordPlus | TOXICITY | - |
dc.subject.keywordPlus | CARCINOGENESIS | - |
dc.subject.keywordPlus | PROTECTION | - |
dc.subject.keywordPlus | APOPTOSIS | - |
dc.subject.keywordPlus | GENE | - |
dc.subject.keywordAuthor | delphinidin | - |
dc.subject.keywordAuthor | antioxidant | - |
dc.subject.keywordAuthor | cancer prevention | - |
dc.subject.keywordAuthor | quinone reductase | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE01730706 | - |
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