细香葱提取物对人胃癌细胞SGC7901抑制作用

发布时间：2019-07-04 19:27

【摘要】：通过四甲基偶氮唑蓝比色法和流式细胞术研究不同细香葱提取物对人胃癌细胞SGC7901增殖的抑制作用及其对细胞周期、凋亡率的影响。结果显示,细香葱抗胃癌活性成分主要集中在75%乙醇提取部位,同一区域不同品种细香葱抑制胃癌细胞增殖作用存在显著性差异(P0.05),其中3号细香葱75%乙醇提取物的抑制作用最强,其24、48、72 h时IC50值分别为(0.88±0.07)、(0.45±0.08)、(0.21±0.03)mg/m L;SGC7901细胞经1.0、2.0 mg/m L的细香葱75%乙醇提取物处理48 h后,S期细胞所占比例显著增多(P0.05),细香葱75%乙醇提取物阻碍人胃癌细胞SGC7901由S期向G2期的转化,将细胞周期阻滞于S期;同时,实验组细胞相比对照组凋亡率显著上升(P0.05),存在量效关系。综上,细香葱75%乙醇提取物能够阻滞人胃癌细胞SGC7901由S期向G2期转化、促进其凋亡并抑制细胞增殖,细香葱具有开发成为抗胃癌功能食品的潜力。
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图片说明：细香葱醇提物作用人胃癌细胞SGC7901后Annexin
[Abstract]:The inhibitory effect of different scallions extract on the proliferation of human gastric cancer cell line SGC7901 and its effect on cell cycle and apoptosis rate were studied by tetramethylazolium blue colorimetric assay and flow cytometry. The results showed that the anti-gastric cancer active components of Elaeagnus angustifolia were mainly concentrated in 75% ethanol extraction site. There were significant differences in the inhibitory effect of different varieties of Elaeagnus angustifolia on the proliferation of gastric cancer cells in the same region (P 0.05). The inhibitory effect of 75% ethanol extract of Elaeagnus angustifolia was the strongest, and the IC50 values were (0.88 卤0.07), (卤0. 08), (/ 0. 21 卤0. 03) mg/m / L at 72 h. After SGC7901 cells were treated with 75% ethanol extract of 1.0 and 2.0 mg/m / L for 48 h, the proportion of S phase cells increased significantly (P 0.05). 75% ethanol extract of Elaeagnus angustifolia hindered the transformation of human gastric cancer cell line SGC7901 from S phase to G2 phase and blocked the cell cycle in S phase. At the same time, the apoptosis rate of the experimental group was significantly higher than that of the control group (P 0.05), and there was a dose-effect relationship. In summary, 75% ethanol extract of Elaeagnus angustifolia can block the transformation of human gastric cancer cell line SGC7901 from S phase to G2 phase, promote its apoptosis and inhibit cell proliferation. Onion has the potential to develop into anti-gastric cancer functional food.
【作者单位】：华中农业大学食品科学技术学院环境食品学教育部重点实验室;
【基金】：公益性行业(农业)科研专项(201303079)
【分类号】：R735.2

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