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- Miwa Nonaka
- Kumamoto Prefectural Johoku Livestock Hygiene Center , Kumamoto, Japan
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- Hiroaki Kanouchi
- Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
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- Saki Torii
- Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
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- Hikaru Nagano
- Faculty of Regional Innovation, University of Miyazaki , Miyazaki, Japan
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- Shigetada Kondo
- Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
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- Akira Fujii
- Sakamoto Kurozu, Inc. Kagoshima , Japan
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- Masanobu Nagano
- Sakamoto Kurozu, Inc. Kagoshima , Japan
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- Shigeo Takenaka
- Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
説明
<jats:title>ABSTRACT</jats:title> <jats:p>Heat shock protein (HSP) A1A protects cells from various stressors. The concentrated liquid of the traditional Japanese rice black vinegar Kurozu increased HSPA1A expression in normal rat liver RLN-10 cells. Lactic acid, the primary component of concentrated Kurozu, induced HSPA1A expression in a concentration-dependent manner. Induction with 4 m m lactic acid increased HSPA1A expression by three times compared with that in the absence of lactic acid. The induction was inhibited by staurosporine or a selective MEK1/2 inhibitor (SL327). The phosphorylation of ERK1/2 was increased by lactic acid. These results suggest that lactic acid induces HSPA1A expression by activating ERK1/2. As well as lactate, 3,5-dihydroxybenzoic acid (DHBA), a ligand for G protein-coupled receptor 81 (GPR81), also induced HSPA1A at lower concentrations than lactate. The increased effect of DHBA on HSPA1A expression as compared with lactate may be related to the higher affinity of DHBA for GPR81 than of lactate.</jats:p>
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 87 (2), 191-196, 2022-11-28
Oxford University Press (OUP)
