摘要
为探究水生蔬菜不同部位提取物对人肝癌Hep G2细胞和人胃癌SGC7901细胞增殖的影响。本研究对菱角、芡实、莲藕、水芋头、茭白、荸荠和慈姑等7种常见的水生蔬菜的不同部位进行醇提和水提获得15种醇提物、15种水提物。采用CCK-8法检测不同提取物对人肝癌Hep G2、人胃癌SGC7901细胞增殖的影响。结果表明菱角壳醇提物、芡实壳醇提物及水提物对Hep G2的增殖具有明显的抑制作用及剂量效应,其浓度在400μg/m L时抑制率分别为70.20%、83.52%、71.89%,相同浓度下阳性药五氟尿嘧啶(5-Fu)的抑制率为73.19%。菱角壳醇提物及水提物、芡实壳醇提物与水提物、芡实肉醇提物、藕节醇提物和荸荠皮醇提物对SGC7901的增殖有较好的抑制作用及剂量效应,其浓度在400μg/m L时抑制率分别为58.86%、46.79%、41.27%、67.11%、49.93%、57.3%、58.96%,相同浓度下阳性药五氟尿嘧啶(5-Fu)的抑制率为49.33%。Pearson相关性分析表明水生蔬菜提取物对肿瘤细胞增殖的影响与其黄酮、多酚的含量有关。
In order to investigate the effects of the extracts from different parts of aquatic vegetables on the proliferation of human hepatoma HepG2 cells and human gastric cancer SGC7901 cells.In this study,15 kinds of alcohol extracts and 15 kinds of water extracts were obtained from different parts of 7 common aquatic vegetables including water chestnut,gordon euryale seed,lotus root,water taro,wild rice stem,chufa and arrowhead.The effects of different extracts on the proliferation of human liver cancer Hep G2 and human gastric cancer SGC7901 cells were detected by the CCK-8 method.The results showed that the alcoholic extract of water chestnut shell,alcoholic extract of euryale shell and water extract of euryale shell exhibited significant and dose-dependent inhibitory effects on the proliferation of HepG2,with the inhibition rates being 70.2%,83.52%and 71.89%respectively,at 400μg/m L(the inhibition rate of positive drug,the entafluorouracil(5-Fu),was 73.19%at the same concentration).The alcoholic extract and water extract of water chestnut shell,alcoholic and water extracts of euryale shell,alcoholic extract of euryale flesh,alcoholic extract of lotus root,and alcoholic extract of water chestnut peel exhibited significant inhibitory effect on SGC7901 proliferation in a dose-dependent manner,with the inhibition rates at 400μg/m L as 58.86%,46.79%,41.27%,67.11%,49.93%,57.3%,and 58.96%respectively(the inhibition rate of 5-Fu was 49.33%).Pearson correlation analysis revealed that the effects of aquatic vegetable extracts on tumor cell proliferation were related to the contents of flavonoids and polyphenols.
作者
王俊南
胡晓潇
单恬恬
易阳
王宏勋
王丽梅
WANG Jun-nan;HU Xiao-xiao;SHAN Tian-tian;YI Yang;WANG Hong-xun;WANG Li-mei(College of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Engineering Research Center for Fresh Food,Wuhan 430023,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第9期9-16,87,共9页
Modern Food Science and Technology
基金
农产品加工与转化湖北省重点实验室开发课题(2018HBSQGDKFA03)
国家重点研发计划项目(2018YFD0400603)。
