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黄参多糖对癌细胞HepG2和P_(388)增殖抑制与细胞凋亡的影响

贾磊 聂秀娟 方梅

食品科学2011,Vol.32Issue(19):227-231,5.
食品科学2011,Vol.32Issue(19):227-231,5.

黄参多糖对癌细胞HepG2和P_(388)增殖抑制与细胞凋亡的影响

Effect of Sphallerocarpus gracilis Polysaccharides on Proliferation Inhibition and Apoptosis of Sarcoma HepG2 and Mouse Lymphocyte Leukemia P_(388)

贾磊 1聂秀娟 1方梅2

作者信息

  • 1. 黄山学院体育系,安徽黄山245041
  • 2. 甘肃农业大学动物医学院,甘肃兰州730070
  • 折叠

摘要

Abstract

Objective: To explore the effect of Sphallerocarpus gracile polysaccharides(SGP) on apoptosis induction and proliferation inhibition of HepG2 and P388 cells as well as the lifespan extension of mice treated with SGP.Methods: HepG2 and P388 cells were co-cultured in the presence of SGP in this study.The inhibitory effect of SGP at different concentrations on the proliferation of HepG2 and P388 was evaluated by MTT assays.The SGP-induced apoptosis and cell cycle change of HepG2 and P388 were analyzed by flow cytometry.Meanwhile,the extension of lifespan of P388 mice treated with SGP was determined.Results: SGP revealed a significant anti-proliferation effect on HepG2 and P388 in vitro.The inhibition rate of SGP treatment for 48 h at the concentration of 200 mg/(kg·d) against HepG2 was 37.5%(P0.01).The inhibition rates against P388 at 150 and 200 mg/(kg·d) after 48 h of treatment were both over 38%(P0.01).In addition,SGP obviously inhibited the growth of implanted HepG2 in mice with an inhibitory rate of higher than 40%.Moreover,SGP induced the apoptosis of HepG2 and block HepG2 at the G1 phase.Furthermore,SGP prolonged the life of P388-bearing mice with a lifespan extension rate of 10%.Conclusion: SGP has an outstanding anti-cancer effect in mice and can effectively inhibit the proliferation of HepG2 and P388 cells and induce the apoptosis of HepG2 cells.

关键词

黄参多糖/HepG2细胞/P388细胞/增殖抑制/细胞凋亡

Key words

Sphallerocarpus gracilis polysacchorides(SGP)/HepG2 cell/P388/proliferation inhibition/apoptosis

分类

医药卫生

引用本文复制引用

贾磊,聂秀娟,方梅..黄参多糖对癌细胞HepG2和P_(388)增殖抑制与细胞凋亡的影响[J].食品科学,2011,32(19):227-231,5.

基金项目

安徽省教育厅自然科学项目 ()

黄山学院引进人才启动项目 ()

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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