素材物性学雑誌
Online ISSN : 1884-6610
Print ISSN : 0919-9853
ISSN-L : 0919-9853
研究論文
納豆抽出成分による抗がん作用機構の解析
畠山 詩織加福 万愉岡本 知也柿崎 友佳島崎 奈々藤江 望未高橋 将太仲山 真弘田川 博之小松田 敦Ewa GRAVE涌井 秀樹伊藤 英晃
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2016 年 27 巻 1_2 号 p. 15-19

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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.

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© 2016 日本素材物性学会
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