Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김유리 | * |
dc.date.accessioned | 2016-08-27T04:08:09Z | - |
dc.date.available | 2016-08-27T04:08:09Z | - |
dc.date.issued | 2016 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.issn | 2092-6456 | * |
dc.identifier.other | OAK-18549 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/218195 | - |
dc.description.abstract | Colon cancer is a leading cause of cancer-related deaths worldwide. Effects of walnut (Juglans regia L.) lipid extracts (WLEs) on the self-renewal capacity of cancer stem cells (CSCs) in colon cancer were investigated. The dominant component of WLEs was alpha-linoleic acid (64.6%), followed by a-linolenic acid (14.6%), and oleic acid (12.6%). A higher concentration of gamma-tocopherol (37.1%) was also present than of alpha-tocopherol (0.6%). CD133(+)CD44(+)CSCs treated with WLEs showed inhibition of colony formation and sphere formation, indicating a decrease in the self-renewal capacity. Treatment with WLEs also resulted in down-regulation of protein levels, including Notch1, phospho-GSK3 beta (p-GSK3 beta), and beta-catenin, which are associated with CSCs and the self-renewing capacity. WLEs rich in essential fatty acids and gamma-tocopherol can exert therapeutic actions on colon cancer via targeting of CSCs. | * |
dc.language | English | * |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & | * |
dc.publisher | TECHNOLOGY-KOSFOST | * |
dc.subject | walnut lipid extract | * |
dc.subject | colon cancer | * |
dc.subject | cancer stem cell | * |
dc.subject | self-renewal capacity | * |
dc.title | Compositional Analysis of Walnut Lipid Extracts and Properties as an Anti-cancer Stem Cell Regulator via Suppression of the Self-renewal Capacity | * |
dc.type | Article | * |
dc.relation.issue | 2 | * |
dc.relation.volume | 25 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 623 | * |
dc.relation.lastpage | 629 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.doi | 10.1007/s10068-016-0087-6 | * |
dc.identifier.wosid | WOS:000375634700037 | * |
dc.identifier.scopusid | 2-s2.0-84964033989 | * |
dc.author.google | Chung, Jooyeon | * |
dc.author.google | Kim, Yoo-Sun | * |
dc.author.google | Lee, Jisoo | * |
dc.author.google | Lee, Jae Hwan | * |
dc.author.google | Choi, Sang-Woon | * |
dc.author.google | Kim, Yuri | * |
dc.contributor.scopusid | 김유리(37066214900;55581176400) | * |
dc.date.modifydate | 20240130115050 | * |