Inhibitory effect of ERK1/2 and AP-1 by hyperoside isolated from Acanthopanax sessiliflorus

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dc.contributor.authorS K Jung-
dc.contributor.authorT G Lim-
dc.contributor.authorJ E Kim-
dc.contributor.authorS Byun-
dc.contributor.authorG W Kim-
dc.contributor.authorJ N Choi-
dc.contributor.authorC H Lee-
dc.contributor.authorBo Yeon Kim-
dc.contributor.authorK W Lee-
dc.contributor.authorH J Lee-
dc.date.accessioned2017-04-19T09:25:26Z-
dc.date.available2017-04-19T09:25:26Z-
dc.date.issued2012-
dc.identifier.issn0308-8146-
dc.identifier.uri10.1016/j.foodchem.2011.08.010ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/10343-
dc.description.abstractConsumption of fruits and vegetables is correlated with a lower incidence of cancer. Here, we identified hyperoside as an active compound from Acanthopanax sessiliflorus, and investigated the effect of hyperoside on UVB-induced transactivation of activator protein 1 (AP-1) and on the mitogen-activated protein kinase signalling pathway in JB6 P + cells. Hyperoside inhibited UVB-induced AP-1 transactivation. It inhibited the UVB-induced phosphorylation of p90RSK. Kinase assays revealed that hyperoside significantly inhibited ERK1/2 activity. Furthermore, hyperoside bound to ERK1/2 to suppress its activity. In addition, phosphorylation of cAMP response element binding protein (CREB) and signal transducers and activators of transcription (STAT) 3 were suppressed by hyperoside. Overall, these results indicate that hyperoside may be a promising chemopreventive agent that acts by suppressing the transactivation of AP-1 and the phosphorylation of p90RSK, CREB, and STAT3 through the binding and inhibition of ERK1/2.-
dc.publisherElsevier-
dc.titleInhibitory effect of ERK1/2 and AP-1 by hyperoside isolated from Acanthopanax sessiliflorus-
dc.title.alternativeInhibitory effect of ERK1/2 and AP-1 by hyperoside isolated from Acanthopanax sessiliflorus-
dc.typeArticle-
dc.citation.titleFood Chemistry-
dc.citation.number4-
dc.citation.endPage920-
dc.citation.startPage915-
dc.citation.volume130-
dc.contributor.affiliatedAuthorBo Yeon Kim-
dc.contributor.alternativeName정성근-
dc.contributor.alternativeName임태규-
dc.contributor.alternativeName김종은-
dc.contributor.alternativeName변상인-
dc.contributor.alternativeName김계원-
dc.contributor.alternativeName최정남-
dc.contributor.alternativeName이충환-
dc.contributor.alternativeName김보연-
dc.contributor.alternativeName이기원-
dc.contributor.alternativeName이형주-
dc.identifier.bibliographicCitationFood Chemistry, vol. 130, no. 4, pp. 915-920-
dc.identifier.doi10.1016/j.foodchem.2011.08.010-
dc.subject.keywordAcanthopanax sessiliflorus-
dc.subject.keywordAP-1-
dc.subject.keywordERK1/2-
dc.subject.keywordHyperoside-
dc.subject.localAcanthopanax sessiliflorus-
dc.subject.localAP-1-
dc.subject.localERK1/2-
dc.subject.localHyperoside-
dc.description.journalClassY-
Appears in Collections:
Ochang Branch Institute > Chemical Biology Research Center > 1. Journal Articles
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