Journal of Plant Biochemistry & Physiology
Open Access

Cooperative Research Center of Life Sciences, Kobe Gakuin University, Chuo-ku, Kobe, Hyogo 650-8586, Japan

Biography

Dr. Yoshiyuki Mizushina was born in 1972, in Nagano, Japan. He graduated from Tokyo University of Science, Noda-shi, Japan, in 1998. He obtained a Ph.D. degree from Tokyo University of Science in 2000. Mizushina served as an Assistant Professor at the Department of Nutritional Science, Kobe-Gakuin University, Kobe-shi, Japan (2001–2004), and, currently, he serves as an Associate Professor at the same university (since 2004). Mizushina's major interests are analysis of low-molecular-weight selective inhibitors against DNA metabolic enzymes, such as DNA polymerases and topoisomerases, and analysis of biological activities by these enzymatic inhibitors.

Publications

• Short Communication   
  Inhibitory Effect of Isoflavones from Processed Soybeans on Human DNA Topoisomerase II Activity
  Author(s): Isoko Kuriyama, Hiromi Yoshida, Yoshiyuki Mizushina* and Yoshihiro Takahashi
  
  In this study, we found that the amount of isoflavones in (1) steaming germinated soybean was higher than that of (2) soybean boiled in water and (3) steamed soybean. Moreover, genistein, a major soy isoflavone, selectively inhibited the activity of human topo II. Therefore, steaming germinated soybean, which has high amount of genistein, might be a cancer preventive food through the inhibition of topo II activity... View More»
  DOI: 10.35248/2090-7214.13.1.106

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