<b>Studies on the Anticancer Mechanisms of the Natto </b><b>Extract </b>

DOI Web Site Web Site 2 Citations 1 References
  • HATAKEYAMA Shiori
    Graduate School and Faculty of Engineering Science, Akita University
  • KAFUKU Mayu
    Graduate School and Faculty of Engineering Science, Akita University
  • OKAMOTO Tomoya
    Graduate School and Faculty of Engineering Science, Akita University
  • KAKIZAKI Yuka
    Graduate School and Faculty of Engineering Science, Akita University
  • SHIMASAKI Nana
    Graduate School and Faculty of Engineering Science, Akita University
  • FUJIE Nozomi
    Graduate School and Faculty of Engineering Science, Akita University
  • TAKAHASHI Shohta
    Graduate School and Faculty of Engineering Science, Akita University
  • NAKAYAMA Masahiro
    Graduate School and Faculty of Engineering Science, Akita University
  • TAGAWA Hiroyuki
    Akita University Graduate School of Medicine and Faculty of Medicine Akita University Institute of Fermented Food
  • KOMATSUDA Atsushi
    Akita University Graduate School of Medicine and Faculty of Medicine Akita University Institute of Fermented Food
  • GRAVE Ewa
    Graduate School and Faculty of Engineering Science, Akita University
  • WAKUI Hideki
    Graduate School and Faculty of Engineering Science, Akita University Akita University Graduate School of Medicine and Faculty of Medicine Akita University Institute of Fermented Food
  • ITOH Hideaki
    Graduate School and Faculty of Engineering Science, Akita University Akita University Institute of Fermented Food

Bibliographic Information

Other Title
  • 納豆抽出成分による抗がん作用機構の解析
  • ナットウ チュウシュツ セイブン ニ ヨル コウガン サヨウ キコウ ノ カイセキ

Search this article

Abstract

<p>We have investigated anti-cancer properties of Natto, a traditional Japanese food made from soybeans fermented with bacillus subtilis. The protein related ingredient was partially purified from Natto using an ammonium sulphate fractionation and added to HeLa cells. As a result, all cancer cells perished the next day. On the other hand, if only a protein related extract from boiled beans and fermented soybean bacterium was added, there were no changes in cell growth. We purified and investigated amino acid sequence of anti-cancer peptide from Natto using Butyl Sepharose column chromatography of 5-kDa peptide. The peptide appeared to be a new antibacterial peptide.</p>

Journal

Citations (2)*help

See more

References(1)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top