摘要
目的:研究纳豆脂肽对人乳腺癌细胞MCF-7的作用。方法:通过酸沉、有机溶剂提取以及活性炭吸附等方法从纳豆发酵液中提取纳豆脂肽。MTT法测定纳豆脂肽对MCF-7细胞增殖的影响;流式细胞仪检测纳豆脂肽对MCF-7细胞凋亡和周期的影响。结果:纳豆脂肽对人乳腺癌细胞MCF-7的增殖有显著抑制作用且抑制率随纳豆脂肽浓度的增加而上升,其IC50为3.68μg/mL。纳豆脂肽可以影响MCF-7细胞的凋亡率,并将细胞周期阻滞在S期。结论:纳豆脂肽能显著抑制体外培养的人乳腺癌细胞MCF-7的增殖,引起人乳腺癌细胞MCF-7的凋亡。
Objective：The aim of this study was to explore the effect of natto lipopeptide on human breast cancer MCF-7 cells. Method：After acid precipitation, organic solvent extraction and activated carbon adsorption, natto lipopeptide was extracted and purified from natto fermentation broth the anti-proliferation activities of natto lipopeptide against human breast cancer MCF-7 cells was assessed by MTT assays, and the rate of apoptosis and cell cycle was detected by flow cytometry. Results, Natto lipopeptide could inhibit the proliferation of human breast cancer MCF-7 cells significantly, and with the concentration of the natto lipopeptide increased, the inhibition ratio of MCF-7 cells increased. The IC50 of natto lipopeptide was 3.681Jg/mL. Flow cytometry analysis also demonstrated that natto lipopeptide could induce apoptosis of MCF-7 cells and caused cell cycle arrest at Sphase.Conclusion. Natto lipopeptide could inhibit the proliferation of human breast cancer MCF-7 cells and induce its apoptosis significantly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第3期343-345,350,共4页
Science and Technology of Food Industry
作者简介
安秀峰（1988-），女，硕士研究生，研究方向：生物活性物质的功能与毒理。
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