Dietary intake of pyrolyzed deketene curcumin inhibits gastric carcinogenesis

Taichi Yoshida, Takashi Maruyama, Masatomo Miura, Masahiro Inoue, Koji Fukuda, Kazuhiro Shimazu, Daiki Taguchi, Hiroaki Kanda, Masanobu Oshima, Yoshiharu Iwabuchi, Hiroyuki Shibata

研究成果: Article査読

7 被引用数 (Scopus)

抄録

Gastric cancer is the second leading cause of cancer-related mortality worldwide. Curcumin, a phytochemical, possesses molecular inhibitory potentials for regulating malignancies. However, the lower potential of curcumin warrants improvement. Thus, we synthesized diarylpentanoid analogs with higher potency; however, these differed structurally from curcumin—a heptanoid. Recently, one diarylpentanoid was formed following pyrolysis of curcumin, which is identical to our GO-Y022. The growth inhibition of gastric cancer cells by GO-Y022 was five-fold higher than by curcumin; GO-Y022 displayed superior apoptosis induction ability. Besides, it suppressed the gastric tumor growth to a third in a mouse model. GO-Y022 was moved to the epithelial and gastric tumors but not detected in the bloodstream. Moreover, oral GO-Y022 was effective topically, exhibited no adverse events in mice, and was detected in the commercially available curry paste. Briefly, GO-Y022 can inhibit gastric carcinogenesis; it is dietary and can be safely used as an oral functional food.

本文言語English
ページ(範囲)192-200
ページ数9
ジャーナルJournal of Functional Foods
50
DOI
出版ステータスPublished - 2018 11

ASJC Scopus subject areas

  • 食品科学
  • 医学(その他)
  • 栄養および糖尿病

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