蔬菜Issue(5)：64-71,8.DOI:10.26924/j.cnki.sczz.2026.5006
益生菌发酵蔬菜的抗癌研究及抗癌成分分析
Anticancer Research and Functional Component Analysis of Probiotic-fermented Vegetables
吕美 1吴炳新 1孙筱林 1褚新红 1刘亚雪1
作者信息
- 1. 山东三株发酵中药研究院有限公司,山东济南 250100
- 折叠
摘要
Abstract
To investigate the anticancer activity and its material basis of probiotic-fermented vegetables,an in vitro cell proliferation inhibition assay was conducted to compare the proliferation inhibition rates of vegetables before and after fermentation on rat hepatocellular carcinoma cells(RH35)and human gastric cancer cells(MKN-45).Using S180 tumor-bearing Kunming mice as the animal model and cyclophosphamide as the positive control,the tumor inhibitory effect of probiotic-fermented vegetables on tumor-bearing mice,as well as its impacts on the immune organ indices and serum levels of tumor necrosis factor-α(TNF-α)and interleukin-2(IL-2)were examined.Ultra-high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS)was applied to analyze the changes in the types and contents of anticancer active components in vegetables before and after fermentation.The results showed that in the in vitro cell assay,the high-dose group of probiotic-fermented vegetables(50％)achieved proliferation inhibition rates of 63.78％and 73.75％on RH35 and MKN-45 cells,respectively,with extremely significant differences compared with the high-dose group of unfermented vegetables(P＜0.00l).In the animal assay,the tumor inhibition rate of the high-dose group of fermented vegetables(100％)on S180 sarcoma reached 56.28％,and the levels of TNF-α,IL-2 and immune organ indices of tumor-bearing mice in this group were significantly higher than those in the cyclophosphamide group(P＜0.05).A total of 38 anticancer active components were identified by UHPLC-MS/MS,among which 17 were newly generated,14 showed a significant increase in content and 7 had a decrease in content after fermentation.In conclusion,probiotic fermentation can significantly enhance the in vitro proliferation inhibitory effect of vegetables on RH35 and MKN-45 cancer cells,and exert a definite in vivo tumor inhibitory effect on mouse S180 sarcoma.Fermented vegetables can positively regulate the development of immune organs and the secretion of cytokines in tumor-bearing mice without immunosuppressive effects.The material basis for the enhanced anticancer activity is closely related to the newly generated anticancer components and the increased content of some original anticancer components during the fermentation process.关键词
益生菌/发酵蔬菜/抗癌活性/免疫调节/超高效液相色谱-串联质谱技术/成分分析Key words
probiotics/fermented vegetable/anticancer activity/immune regulation/UHPLC-MS/MS/component analysis分类
农业科技引用本文复制引用
吕美,吴炳新,孙筱林,褚新红,刘亚雪..益生菌发酵蔬菜的抗癌研究及抗癌成分分析[J].蔬菜,2026,(5):64-71,8.
