麴霉衍生脂质通过降低 GPx4 和细胞内谷胱甘肽水平、促进细胞膜脂质过氧化和诱导 HL-60 细胞铁变态反应来破坏细胞内氧化还原状态。

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-01-01 DOI:10.5650/jos.ess24043

Toru Takeguchi, Hisahiro Kai, Michika Takeshita, Maho Miura, Kenjirou Ogawa, Kazuo Nishiyama, Masao Yamasaki

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引用次数: 0

摘要

在这项研究中，我们使用几种溶剂对麴霉提取物的癌细胞杀伤活性进行了评估。麴霉脂质提取物（KML）对人类白血病细胞株具有很强的细胞毒性。通过硅胶色谱法对 KML 进行分馏，发现馏分 (Fr.) 6 中含有活性成分。6 的细胞毒性作用受到铁氧化酶抑制剂铁前列素-1 和 SRS11-92 以及铁螯合剂去铁胺的抑制。有趣的是，铁突变抑制剂未能阻止 KML 诱导的细胞死亡。Fr. 6 降低了谷胱甘肽过氧化物酶 4（GPx4）的表达，增加了过氧化质膜脂质的水平。此外，Fr. 6 还降低了细胞内谷胱甘肽的水平。总体而言，我们的研究结果表明，KML 中的 Fr.

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Koji Mold-derived Lipids Disrupt the Intracellular Redox State by Decreasing the GPx4 and Intracellular Glutathione Levels, Promoting Membrane Lipid Peroxidation, and Inducing Ferroptosis in HL-60 Cells.

In this study, we evaluated the cancer cell killing activity of koji mold-derived extracts using several solvents. The koji mold lipid extract (KML) exhibited potent cytotoxicity against a human leukemia cell line. Fractionation of the KML via silica gel chromatography revealed the presence of active components in fraction (Fr.) 6. Cytotoxic effects of Fr. 6 were inhibited by the ferroptosis inhibitors, ferrostatin-1 and SRS11-92, and the iron chelator, deferoxamine. Interestingly, ferroptosis inhibitors failed to prevent the KML-induced cell death. Fr. 6 decreased the expression of glutathione peroxidase 4 (GPx4) and increased the level of peroxidized plasma membrane lipids. Furthermore, Fr. 6 decreased the intracellular glutathione levels. Overall, our results suggest that Fr. 6 included in KML induces ferroptosis in HL-60 cells.

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.