摘要
研究玉米蛋白粉中叶黄素和玉米黄素对人口腔癌KB细胞的作用机制。在人口腔癌KB细胞的细胞培养液中分别加入40μL/L、60μL/L叶黄素和30μL/L、40μL/L玉米黄素,分别培养48h、72h。用单细胞凝胶电泳(SCGE)检测叶黄素和玉米黄素对人口腔癌KB细胞DNA损伤程度。玉米蛋白粉中叶黄素和玉米黄素可引起KB细胞DNA链断裂,细胞尾长、尾DNA百分含量和尾矩显著高于对照组,差异有统计学意义(P<0.01)。叶黄素和玉米黄素能导致人口腔癌细胞KB的DNA损伤,抑制肿瘤细胞生长。
To study the mechanism of the zeaxanthin and lutein from corn gluten meal inhibiting the growth of human oral cancer cell KB.KB cells were treated with the medium containing 40μmol/L and 60μmol/L lutein or 30μmol/L and 40μmol/L zeaxanthin for 48h and 72h, respectively. Single cell gel electrophoresis （SCGE） assay was applied to determine the DNA damage of KB cells. Zeaxanthin and lutein from corn gluten meal could induce the breakage of DNA strand of KB cell; the tail DNA, percent tail length and tail moment of experimental groups were significantly higher than that of control group, with very statistical significance（p〈0.01）. Zeaxanthin and lutein from corn gluten meal could lead to DNA damage of KB cell and inhibit proliferation of tumor cells.
出处
《食品科技》
CAS
北大核心
2006年第4期131-134,共4页
Food Science and Technology
基金
"863"计划(2001AA248011-01)。
