Open AccessThe isoflavone fraction from soybean presents mRNA maturation inhibition activity
Author(s) -
Masashi Kurata,
Yuki Murata,
Keiko Momma,
Intisar Fouad Ali Mursi,
Masakazu Takahashi,
Yusaku Miyamae,
Taiho Kambe,
Masaya Nagao,
Hiroshi Narita,
Yasuyuki Shibuya,
Seiji Masuda
Publication year - 2016
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1080/09168451.2016.1249451
Subject(s) - messenger rna , biogenesis , rna splicing , isoflavones , biology , chemistry , precursor mrna , microbiology and biotechnology , biochemistry , rna , gene
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.
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