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(-)-Epigallocatechin-3-gallate stimulates both AMP-activated protein kinase and nuclear factor-kappa B signaling pathways.
- Source :
-
Food chemistry [Food Chem] 2012 Sep 15; Vol. 134 (2), pp. 783-8. Date of Electronic Publication: 2012 Mar 07. - Publication Year :
- 2012
-
Abstract
- We previously reported that (-)-epigallocatechin-3-gallate (EGCG) increased the level of SHARP-1 mRNA via a phosphoinositide 3-kinase/atypical protein kinase C lambda signaling pathway in rat H4IIE hepatoma cells. In the present study, we investigated other signaling pathway(s). Treating with either compound-C, BAY11-7082, or both, partially blocked the up-regulation of the SHARP-1 gene by EGCG. This suggests that AMP-activated protein kinase (AMPK)- and nuclear factor-kappa B (NF-κB)-signaling pathways were additively involved in the induction mediated by EGCG. Indeed, an AMPK activator induced a level of SHARP-1 mRNA. Although actinomycin D partially blocked the EGCG-induction of that SHARP-1 mRNA level, the nucleotide sequence between -1501 and -1 in the rat SHARP-1 gene did not positively respond to EGCG and NF-κB, respectively. Thus, we conclude that EGCG stimulates multiple signaling pathways in the SHARP-1 gene expression at the transcriptional and post-transcriptional levels and that there is no regulatory region susceptible to EGCG and NF-κB in the examined region.<br /> (Copyright © 2012 Elsevier Ltd. All rights reserved.)
- Subjects :
- AMP-Activated Protein Kinases genetics
Animals
Basic Helix-Loop-Helix Transcription Factors genetics
Basic Helix-Loop-Helix Transcription Factors metabolism
Catechin pharmacology
Cell Line, Tumor
NF-kappa B genetics
Rats
AMP-Activated Protein Kinases metabolism
Catechin analogs & derivatives
NF-kappa B metabolism
Signal Transduction drug effects
Up-Regulation drug effects
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 134
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 23107691
- Full Text :
- https://doi.org/10.1016/j.foodchem.2012.02.181