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Inhibition of eukaryotic DNA polymerase α by persimmon (Diospyros kaki) extract and related polyphenols
Author(s) -
Umekawa Hayato,
Takada Yoshie,
Furuichi Yukio,
Takahashi Takao,
Achiwa Yumiko,
Komiya Takashi,
Yoshida Shonen
Publication year - 1999
Publication title -
iubmb life
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.132
H-Index - 113
eISSN - 1521-6551
pISSN - 1521-6543
DOI - 10.1080/15216549900201883
Subject(s) - diospyros kaki , dna polymerase , polymerase , primer (cosmetics) , primase , biochemistry , polyphenol , epicatechin gallate , dna , diospyros , chemistry , biology , microbiology and biotechnology , epigallocatechin gallate , polymerase chain reaction , gene , antioxidant , botany , reverse transcriptase , organic chemistry
The effects of persimmon extract (Diospyros kaki) and related polyphenols on eukaryotic DNA polymerase α were examined. It was found that persimmon extract, epigallocatechin gallate, and epicatechin gallate strongly inhibited the activity of DNA polymerase α purified from calf thymus. Among these polyphenols, persimmon extract had the most potent effect on DNA polymerase α activity and the concentration of persimmon extract producing 50% inhibition of the activity was 0.191 μM. Persimmon extract showed a weaker effect on DNA polymerase β and slightly inhibited primase and DNA polymerase I. The inhibition of DNA polymerase α by persimmon extract was competitive with the template‐primer and noncompetitive with dTTP substrate. The Ki value of DNA polymerase α for persimmon extract was estimated to be 70 nM. Moreover, persimmon extract inhibited [3H]thymidine incorporation of human peripheral lymphocyte cells stimulated by PHA.