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Inhibition of mRNA Maturation by Compounds Which Have a Flavonoid Skeleton

Received: 19 June 2017     Accepted: 29 June 2017     Published: 31 July 2017
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Abstract

Post-transcriptional modifications of nascent mRNA include 5’ capping, splicing and 3’ end polyadenylation, resulting in the emergence of mature mRNA. Recent findings indicate that mRNA splicing inhibitors can be potential anti-cancer candidates. Soy-isoflavone fractions displayed an inhibitory effect of mRNA processing among a number of dietary components. Two major components of the isoflavone fraction, daidzin and genistin did not have an inhibitory activity against mRNA maturation. The aglycone form of them also failed to inhibit mRNA maturation. Instead, compounds with flavone skeleton inhibited the mRNA maturation in the nucleus. Considering that the structural difference between flavone and isoflavone compounds is that B-ring is attached either on the 2’ or 3’ position of C-ring, respectively, anti-mRNA maturation activity may require a defined structural basis. These data indicate that compounds with flavone skeleton specifically alter the mRNA processing step.

Published in Biochemistry and Molecular Biology (Volume 2, Issue 4)
DOI 10.11648/j.bmb.20170204.13
Page(s) 46-53
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Flavone, Luciferase Reporter, RNA-FISH

References
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Cite This Article
  • APA Style

    Masashi Kurata, Mari Morimoto, Yuko Kawamura, Intisar Fouad Ali Mursi, Keiko Momma, et al. (2017). Inhibition of mRNA Maturation by Compounds Which Have a Flavonoid Skeleton. Biochemistry and Molecular Biology, 2(4), 46-53. https://doi.org/10.11648/j.bmb.20170204.13

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    ACS Style

    Masashi Kurata; Mari Morimoto; Yuko Kawamura; Intisar Fouad Ali Mursi; Keiko Momma, et al. Inhibition of mRNA Maturation by Compounds Which Have a Flavonoid Skeleton. Biochem. Mol. Biol. 2017, 2(4), 46-53. doi: 10.11648/j.bmb.20170204.13

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    AMA Style

    Masashi Kurata, Mari Morimoto, Yuko Kawamura, Intisar Fouad Ali Mursi, Keiko Momma, et al. Inhibition of mRNA Maturation by Compounds Which Have a Flavonoid Skeleton. Biochem Mol Biol. 2017;2(4):46-53. doi: 10.11648/j.bmb.20170204.13

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  • @article{10.11648/j.bmb.20170204.13,
      author = {Masashi Kurata and Mari Morimoto and Yuko Kawamura and Intisar Fouad Ali Mursi and Keiko Momma and Masakazu Takahashi and Yusaku Miyamae and Taiho Kambe and Masaya Nagao and Hiroshi Narita and Yasuyuki Shibuya and Seiji Masuda},
      title = {Inhibition of mRNA Maturation by Compounds Which Have a Flavonoid Skeleton},
      journal = {Biochemistry and Molecular Biology},
      volume = {2},
      number = {4},
      pages = {46-53},
      doi = {10.11648/j.bmb.20170204.13},
      url = {https://doi.org/10.11648/j.bmb.20170204.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bmb.20170204.13},
      abstract = {Post-transcriptional modifications of nascent mRNA include 5’ capping, splicing and 3’ end polyadenylation, resulting in the emergence of mature mRNA. Recent findings indicate that mRNA splicing inhibitors can be potential anti-cancer candidates. Soy-isoflavone fractions displayed an inhibitory effect of mRNA processing among a number of dietary components. Two major components of the isoflavone fraction, daidzin and genistin did not have an inhibitory activity against mRNA maturation. The aglycone form of them also failed to inhibit mRNA maturation. Instead, compounds with flavone skeleton inhibited the mRNA maturation in the nucleus. Considering that the structural difference between flavone and isoflavone compounds is that B-ring is attached either on the 2’ or 3’ position of C-ring, respectively, anti-mRNA maturation activity may require a defined structural basis. These data indicate that compounds with flavone skeleton specifically alter the mRNA processing step.},
     year = {2017}
    }
    

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    T1  - Inhibition of mRNA Maturation by Compounds Which Have a Flavonoid Skeleton
    AU  - Masashi Kurata
    AU  - Mari Morimoto
    AU  - Yuko Kawamura
    AU  - Intisar Fouad Ali Mursi
    AU  - Keiko Momma
    AU  - Masakazu Takahashi
    AU  - Yusaku Miyamae
    AU  - Taiho Kambe
    AU  - Masaya Nagao
    AU  - Hiroshi Narita
    AU  - Yasuyuki Shibuya
    AU  - Seiji Masuda
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    T2  - Biochemistry and Molecular Biology
    JF  - Biochemistry and Molecular Biology
    JO  - Biochemistry and Molecular Biology
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    AB  - Post-transcriptional modifications of nascent mRNA include 5’ capping, splicing and 3’ end polyadenylation, resulting in the emergence of mature mRNA. Recent findings indicate that mRNA splicing inhibitors can be potential anti-cancer candidates. Soy-isoflavone fractions displayed an inhibitory effect of mRNA processing among a number of dietary components. Two major components of the isoflavone fraction, daidzin and genistin did not have an inhibitory activity against mRNA maturation. The aglycone form of them also failed to inhibit mRNA maturation. Instead, compounds with flavone skeleton inhibited the mRNA maturation in the nucleus. Considering that the structural difference between flavone and isoflavone compounds is that B-ring is attached either on the 2’ or 3’ position of C-ring, respectively, anti-mRNA maturation activity may require a defined structural basis. These data indicate that compounds with flavone skeleton specifically alter the mRNA processing step.
    VL  - 2
    IS  - 4
    ER  - 

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Author Information
  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

  • Department of Food and Nutrition, Kyoto Women’s University, Kyoto, Japan

  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

  • Department of Living and Welfare, Kyoto Women’s University, Kyoto, Japan

  • Department of Bioscience, Fukui Prefectural University, Fukui, Japan

  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

  • Department of Food and Nutrition, Kyoto Women’s University, Kyoto, Japan

  • Department of Oral and Maxillofacial Surgery, Graduate School of Medical Sciences, Nagoya City University, Nagoya, Japan

  • Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University, Kyoto, Japan

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