The isoflavone fraction from soybean presents mRNA maturation inhibition activity. Issue 3 (4th March 2017)

• Record Type: Journal Article
• Authors: Kurata, Masashi; Murata, Yuki; Momma, Keiko; Fouad Ali Mursi, Intisar; Takahashi, Masakazu; Miyamae, Yusaku; Kambe, Taiho; Nagao, Masaya; Narita, Hiroshi; Shibuya, Yasuyuki; Masuda, Seiji
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 81:Issue 3(2017)
• Page Start: 551
• Page End: 554
• Publication Date: 2017-03-04
• Subjects: Soyaflavone HG -- luciferase -- RNA-FISH; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2016.1249451
• Languages: English
• ISSNs: 0916-8451

Abstract

Abstract: Recent findings indicate that mRNA splicing inhibitors can be potential anticancer candidates. We have previously established a screening system which monitors mRNA processing in order to identify mRNA processing inhibitors. Among a number of dietary resources, isoflavone fractions showed an inhibitory effect of mRNA processing. These findings demonstrate that a variety of dietary sources have an impact on mRNA biogenesis.