M. P. Sobantu, B. Okeleye, V. Okudoh, M. Meyer, Yapo Guillaume Aboua
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引用次数: 2
摘要
摘要研究了芙蓉水提物(HSWE)对DMEM- f12和DMEM中生长的非癌细胞(MCF12A)和乳腺癌细胞(MCF7)的抗氧化作用机制和促凋亡活性。处理后的细胞多酚和花青素含量分别为17.7±0.4 mg g - 1和24.8±0.5 mg g - 1。在1.0 mg mL−1时,氧自由基吸收能力(ORAC)和铁还原抗氧化能力(FRAP)测定值分别为1506±30.1µmoleTE g−1和428.9±3.8µmoleAAE g−1,表明其具有较高的抗氧化能力。HSWE诱导的细胞凋亡高于阿霉素(62.5±2.6%),对MCF7的细胞毒作用为70.4±2.4%,高于MCF12A(15.3±1.4%)。在0.3 mg mL−1时,HSWE对MCF12A去极化率为4.6±0.3%,而MCF7去极化率为42.5±0.5%。它通过消耗抗氧化酶来改变MCF7细胞的细胞内氧化还原状态,MCF7细胞的脂质过氧化和活性氧[ROS]水平高于MCF12A。HSWE通过ROS生成、脂质过氧化和线粒体功能障碍等途径选择性诱导MCF7细胞凋亡。
In Vitro Antioxidant Mechanism of Action of Hibiscus Sabdariffa in the Induction of Apoptosis against Breast Cancer
ABSTRACT The antioxidant mechanism of action in the process of cytotoxicity, and pro-apoptotic activity of Hibiscus sabdariffa water extract (HSWE) was assessed against non-cancerous (MCF12A) and breast cancer (MCF7) cells grown in DMEM-F12 and DMEM, respectively. The treated cells revealed a polyphenolic and anthocyanin content of 17.7 ± 0.4 mg g−1 and 24.8 ± 0.5 mg g,−1 respectively. The oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assay values were 1506 ± 30.1 µmoleTE g−1 and 428.9 ± 3.8 µmoleAAE g−1 at 1.0 mg mL−1, respectively, indicating a high antioxidant capacity. The HSWE induced greater apoptosis than doxorubicin (62.5 ± 2.6%), as more cytotoxic effect was noted against MCF7 with 70.4 ± 2.4% than MCF12A (15.3 ± 1.4%) cells at 0.4 mg mL−1. The HSWE depolarized mitochondrial MCF7 by 42.5 ± 0.5% compared to 4.6 ± 0.3% against MCF12A at 0.3 mg mL−1. It altered the intracellular redox status of MCF7 cells by depleting antioxidant enzymes with high levels of lipid peroxidation and reactive oxygen species [ROS] in MCF7 than in MCF12A. HSWE selectively induced apoptosis on MCF7 cells via ROS generation, lipid peroxidation, and mitochondrial dysfunction pathway.
期刊介绍:
The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.