Objective： The combination effect of Piperbetle （PB） and 5-fluorouracil （5-FU） in enhancing the cytotoxic potential of 5-FU in inhibiting the growth of colon cancer cells was investigated. Methods： HT29 and HCT1...Objective： The combination effect of Piperbetle （PB） and 5-fluorouracil （5-FU） in enhancing the cytotoxic potential of 5-FU in inhibiting the growth of colon cancer cells was investigated. Methods： HT29 and HCT116 cells were subjected to 5-FU or PB treatment. 5-FU and PB were then combined and their effects on both cell lines were observed after 24 h of treatment. PB-5-FU interaction was elucidated by isobologram analysis. Apoptosis features of the treated cells were revealed by annexin V/PI stain. High-performance liquid chromatography （HPLC） was performed to exclude any possible chemical interaction between the compounds. Results： In the presence of PB extract, the cytotoxicity of 5-FU was observed at a lower dose （IC^0 12.5 pmol/L） and a shorter time （24 h） in both cell lines. Both cell lines treated with 5-FU or PB alone induced a greater apoptosis effect compared with the combination treatment. Isobologram analysis indicated that PB and 5-FU interacted synergistically and antagonistically in inhibiting the growth of HT29 and HCT116 cells, respectively. Conclusions： In the presence of PB, a lower dosage of 5-FU is required to achieve the maximum drug effect in inhibiting the growth of HT29 cells. However, PB did not significantly reduce 5-FU dosage in HCT116 cells. Our result showed that this interaction may not solely contribute to the apoptosis pathway.展开更多
Heat-induced hazard 5-hydroxymethylfurfural(5-HMF)is detected in various baked foods.Although catechins and polysaccharides could inhibit 5-HMF,their inhibition efficiency was limited when used alone.Therefore,this st...Heat-induced hazard 5-hydroxymethylfurfural(5-HMF)is detected in various baked foods.Although catechins and polysaccharides could inhibit 5-HMF,their inhibition efficiency was limited when used alone.Therefore,this study aimed to explore the synergistic inhibitory effect of catechins and polysaccharides on 5-HMF in biscuits.Epigallocatechin gallate(EGCG),chitosan,and sodium alginate were screened out due to their superior maximum inhibition rates(55.90%,67.20%,and 66.62%,respectively),and their synergism were investigated by isobologram analysis.The interaction index(γ)varies inversely with the synergism.When γ<1 or>1,it represented synergism or antagonism,respectively.The results showed that the synergism between EGCG and chitosan in the ratio of 1:1(γ=0.221)was better than that of 1:2 and 1:3(γ=0.671 and 0.523,respectively).Moreover,EGCG and sodium alginate only showed synergism in the ratio of 1:1(γ=0.358),while antagonism was observed in the ratios of 1:2 and 1:3(γ=1.12 and 1.25,respectively).The optimum inhibition rate(54.57%)on 5-HMF was reached when EGCG(0.1 g/kg)combined with sodium alginate(0.1 g/kg).Compared with those used alone,the co-addition of EGCG and chitosan could decrease the dosage of EGCG to 1/5 and that of chitosan to 1/7,indicating a significant improvement in inhibit efficiency.Finally,the concentration of inhibitors correlated negatively with 5-HMF content and browning index of biscuits,suggesting they might inhibit 5-HMF by hindering Maillard reaction or caramelization reaction.This study provided an efficient and cost-effective solution for 5-HMF control in baking products.展开更多
基金supported by the Ministry of Higher Education,Malaysia(No.UKM-JJ-03-FRGS0044-2010)Universiti Kebangsaan Malaysia(No.UKM-DPP-2014-131)
文摘Objective： The combination effect of Piperbetle （PB） and 5-fluorouracil （5-FU） in enhancing the cytotoxic potential of 5-FU in inhibiting the growth of colon cancer cells was investigated. Methods： HT29 and HCT116 cells were subjected to 5-FU or PB treatment. 5-FU and PB were then combined and their effects on both cell lines were observed after 24 h of treatment. PB-5-FU interaction was elucidated by isobologram analysis. Apoptosis features of the treated cells were revealed by annexin V/PI stain. High-performance liquid chromatography （HPLC） was performed to exclude any possible chemical interaction between the compounds. Results： In the presence of PB extract, the cytotoxicity of 5-FU was observed at a lower dose （IC^0 12.5 pmol/L） and a shorter time （24 h） in both cell lines. Both cell lines treated with 5-FU or PB alone induced a greater apoptosis effect compared with the combination treatment. Isobologram analysis indicated that PB and 5-FU interacted synergistically and antagonistically in inhibiting the growth of HT29 and HCT116 cells, respectively. Conclusions： In the presence of PB, a lower dosage of 5-FU is required to achieve the maximum drug effect in inhibiting the growth of HT29 cells. However, PB did not significantly reduce 5-FU dosage in HCT116 cells. Our result showed that this interaction may not solely contribute to the apoptosis pathway.
基金financially supported by Special Project of Science and Technology Cooperation of Jiangxi Province-Science and Technology Cooperation with Developed Countries(key Project)(20212BDH80001)the Open Project Program of Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,P.R.China(KF2021006).
文摘Heat-induced hazard 5-hydroxymethylfurfural(5-HMF)is detected in various baked foods.Although catechins and polysaccharides could inhibit 5-HMF,their inhibition efficiency was limited when used alone.Therefore,this study aimed to explore the synergistic inhibitory effect of catechins and polysaccharides on 5-HMF in biscuits.Epigallocatechin gallate(EGCG),chitosan,and sodium alginate were screened out due to their superior maximum inhibition rates(55.90%,67.20%,and 66.62%,respectively),and their synergism were investigated by isobologram analysis.The interaction index(γ)varies inversely with the synergism.When γ<1 or>1,it represented synergism or antagonism,respectively.The results showed that the synergism between EGCG and chitosan in the ratio of 1:1(γ=0.221)was better than that of 1:2 and 1:3(γ=0.671 and 0.523,respectively).Moreover,EGCG and sodium alginate only showed synergism in the ratio of 1:1(γ=0.358),while antagonism was observed in the ratios of 1:2 and 1:3(γ=1.12 and 1.25,respectively).The optimum inhibition rate(54.57%)on 5-HMF was reached when EGCG(0.1 g/kg)combined with sodium alginate(0.1 g/kg).Compared with those used alone,the co-addition of EGCG and chitosan could decrease the dosage of EGCG to 1/5 and that of chitosan to 1/7,indicating a significant improvement in inhibit efficiency.Finally,the concentration of inhibitors correlated negatively with 5-HMF content and browning index of biscuits,suggesting they might inhibit 5-HMF by hindering Maillard reaction or caramelization reaction.This study provided an efficient and cost-effective solution for 5-HMF control in baking products.
