文献
J-GLOBAL ID:202002235209676494
整理番号:20A1256303
酵母β-D-グルカンはオートファジーとリソソーム機能を阻害し,活性酸素種産生とアポトーシスを促進することにより肝癌において抗腫瘍活性を発揮する【JST・京大機械翻訳】
Yeast β-D-glucan exerts antitumour activity in liver cancer through impairing autophagy and lysosomal function, promoting reactive oxygen species production and apoptosis
著者 (23件):
Wang Ningning
(Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, 200031, China)
,
Wang Ningning
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Liu Hongzhi
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Liu Guijun
(Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, 200031, China)
,
Liu Guijun
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Li Min
(Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, 200031, China)
,
Li Min
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
He Xuxiao
(Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, 200031, China)
,
He Xuxiao
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Yin Chunzhao
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Yin Chunzhao
(School of Life Science and Technology, ShanghaiTech University, Shanghai, 201210, China)
,
Tu Qiaochu
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Tu Qiaochu
(School of Life Science and Technology, ShanghaiTech University, Shanghai, 201210, China)
,
Shen Xia
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Shen Xia
(School of Life Science and Technology, ShanghaiTech University, Shanghai, 201210, China)
,
Bai Wenqiang
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Wang Qiang
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Tao Yongzhen
(Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, 200031, China)
,
Tao Yongzhen
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Yin Huiyong
(Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, 200031, China)
,
Yin Huiyong
(University of the Chinese Academy of Sciences, CAS, Beijing, 10049, China)
,
Yin Huiyong
(Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China)
,
Yin Huiyong
(School of Life Science and Technology, ShanghaiTech University, Shanghai, 201210, China)
資料名:
Redox Biology
(Redox Biology)
巻:
32
ページ:
Null
発行年:
2020年
JST資料番号:
W3135A
ISSN:
2213-2317
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)