摘要
目的:研究鱿鱼墨多肽酸法提取工艺及不同浓度鱿鱼墨多肽对DU-145和PC-3细胞的增殖抑制和诱导凋亡作用。方法:以料液比、加酸量、酸解时间和酸解温度为因素,以酸解液的氨基氮含量为指标,通过正交试验确定提取鱿鱼墨多肽的酸解条件。采用CCK-8法检测其对DU-145和PC-3的生长抑制作用。采用Annexin V-FITC/PI双标记流式细胞术检测和AO/EB双染法,观察鱿鱼墨多肽对DU-145和PC-3细胞的早期凋亡情况。结果:酸法提取鱿鱼墨多肽最佳组合为0.02 mol/L盐酸、酸提料液比1∶1、酸解时间2 h、酸解温度35℃;鱿鱼墨多肽对DU-145和PC-3细胞有增殖抑制作用,能诱导DU-145和PC-3细胞凋亡。结论:鱿鱼墨多肽能抑制DU-145和PC-3细胞增殖,并诱导其细胞凋亡。
Objective： To study the preparation process of Squid ink peptides and its antitumor effect in vitro. Methods： The better acid was selected according to the contents of amino nitrogen of hydrolysates, which were prepared by hydrolyzing Squid ink with I＇/ydroehloric acid. The anti-proliferation activity of Squid ink peptides was detected by CCK-8. Apoptosis in DU-145 and PC-3 after treatment with Squid ink peptides was observed by AO/EB staining. In addition, its early apoptosis in DU-145 and PC-3 was detected by AnnexinV-FITC and PI double staining. Results： The result of CCK-8 showed that the Squid ink peptides （5-30 mg/mL） inhibited DU-145 and PC-3 cells growth in a dose-dependent manner. The early stage of apoptosis rate was increased by inducing with the Squid ink peptides. Typical morphologic changes were observed in the cells with acridine orange/ethidium bromide staining, Conclusion： The Squid ink peptides inhibit growth of Prostate Cancer Cell Lines by inducing apoptosis.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第2期35-41,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(81273429)
浙江省科技厅重大专项(2010C13009
2011C02003)
浙江江省海洋生物技术产业重点科技创新团队(2010R50029)
浙江省自然科学基金项目(Y3100129
Y2100805
LY12C20005)
浙江省科技计划项目(2011C33014
2011C23034)
舟山市科技计划项目(092016)
