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Potent HAT Inhibitory Effect of Aqueous Extract from Bellflower(platycodon grandiflorum) Roots on Androgen Receptor-mediated Transcriptional Regulation

DC FieldValueLanguage
dc.contributor.author김하일-
dc.contributor.author윤호근-
dc.contributor.author이유현-
dc.date.accessioned2014-12-21T16:37:22Z-
dc.date.available2014-12-21T16:37:22Z-
dc.date.issued2007-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://ir.ymlib.yonsei.ac.kr/handle/22282913/96036-
dc.description.abstractHistone acetyltransferase (HAT) is a family of enzymes that regulate histone acetylation. Dysfunction of HAT plays a critical role in the development of cancer. Here we have screened the various plant extracts to find out the potent HAT inhibitors. The bellflower(platycodon grandiflorum) root have exhibited approximately 30% of the inhibitory effects on HAT activity, especially p300 and CBP (CREB-binding protein) at the concentration of 100 μg/mL. The cell viability was decreased approximately 52% in LNCaP cell for 48 hr incubation. Furthermore, mRNA level of 3 androgen receptor target genes, PSA, NKX3.1, and TSC22 were decreased with bellflower root extract treatment (100 μg/mL) in the presence of androgen. In ChIP assay, the acetylation of histone H3 and H4 in PSA promoter region was dramatically repressed by bellflower root treatment, but not TR target gene, D1. Therefore, the potent HAT inhibitory effect of bellflower root led to the decreased transcription of AR target genes and prostate cancer cell growth with the repression of histone hyperacetylation.-
dc.description.statementOfResponsibilityopen-
dc.format.extent457~462-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.rightsCC BY-NC-ND 2.0 KR-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/2.0/kr/-
dc.subject.MESHbellflower root-
dc.subject.MESHhistone acetyltransferase-
dc.subject.MESHandrogen receptor-
dc.titlePotent HAT Inhibitory Effect of Aqueous Extract from Bellflower(platycodon grandiflorum) Roots on Androgen Receptor-mediated Transcriptional Regulation-
dc.typeArticle-
dc.contributor.collegeCollege of Medicine (의과대학)-
dc.contributor.departmentDept. of Biochemistry & Molecular Biology (생화학,분자생물학)-
dc.contributor.googleauthorYoo-Hyun Lee-
dc.contributor.googleauthorYong Jun Kim-
dc.contributor.googleauthorHo-Geun Yoon-
dc.contributor.googleauthorHong Yon Cho-
dc.contributor.googleauthorHa-Il Kim-
dc.admin.authorfalse-
dc.admin.mappingfalse-
dc.contributor.localIdA01092-
dc.contributor.localIdA02625-
dc.contributor.localIdA03017-
dc.relation.journalcodeJ00901-
dc.identifier.eissn2092-6456-
dc.identifier.urlhttp://www.dbpia.co.kr/Article/1606665-
dc.contributor.alternativeNameKim, Ha Il-
dc.contributor.alternativeNameYoon, Ho Geun-
dc.contributor.alternativeNameLee, Yoo Hyun-
dc.contributor.affiliatedAuthorKim, Ha Il-
dc.contributor.affiliatedAuthorYoon, Ho Geun-
dc.contributor.affiliatedAuthorLee, Yoo Hyun-
dc.rights.accessRightsnot free-
dc.citation.volume16-
dc.citation.number3-
dc.citation.startPage457-
dc.citation.endPage462-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, Vol.16(3) : 457-462, 2007-
Appears in Collections:
1. College of Medicine (의과대학) > Dept. of Biochemistry and Molecular Biology (생화학-분자생물학교실) > 1. Journal Papers

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