鳄梨油和橄榄油对HaCaT细胞增殖和分化的影响

Effects of avocado oil and olive oil on the proliferation and differentiation of a human keratinocyte cell line HaCaT

目的探讨天然植物鳄梨油和橄榄油对HaCaT细胞系增殖及分化的影响。方法将培养的HaCaT细胞分为鳄梨油组、橄榄油组及对照组。应用MTY实验确定鳄梨油和橄榄油对HaCaT细胞的适用剂量。以免疫细胞化学、免疫斑点印迹技术分别检测各组HaCaT细胞的c—myc原癌基因（c～myc）、有丝分裂原激活蛋白激酶（MAPK）、NF—KB、丝聚蛋白、内披蛋白、角蛋白10的表达。结果对照组c—myc、MAPK、NF—KB免疫化学反应的扫描灰度均值（GsM）分别为101．9±8．9、91．4±5．1、94．3±7．0，鳄梨油组分别为131．4±6．6、136．3±4．5、134．3±5．2，与对照组比较均显著增加（P〈0．05）；橄榄油组分别为121．1±4．5、107．9±7.3、106．4±5．4，与对照组比较均亦显著增加（P〈0．05）；而鳄梨油组与橄榄油组相比，前者各项GSM均高于后者（P〈0．05）。鳄梨油组和橄榄油组丝聚蛋白、内披蛋白、角蛋白10免疫化学反应的GSM均高于对照组（P〈0．05）；而鳄梨油组与橄榄油组相比，后者均高于前者（P〈0．05）。此外，各组各项免疫斑点印迹的GSM与免疫细胞化学的GSM数据基本相符，在鳄梨油组两者呈显著正相关，r=0．94，P〈0．01；在橄榄油组两者也呈现显著正相关，r=0．97，P〈0．01。结论一定浓度鳄梨油和橄榄油，尤其是鳄梨油对HaCaT细胞可呈现显著的促生长、增殖效应；橄榄油和鳄梨油，尤其橄榄油对HaCaT细胞可呈现显著的促分化效应。

Objective To explore the effects of natural avocado oil and olive oil on the proliferation and differentiation of HaCaT cells. Methods MTr assay was performed to determine the optimal work con- eentration of avocado oil and olive oil. Cultured HaCaT cells were divided into 3 groups, i.e., avocado oil group treated with avocado oil of 3% （v/v）, olive oil group treated with olive oil of 3% （v/v）, and control group without any treatment. Immunoeytocheinistry and iinmuno-dot-blot method were used to detect the expressions of c-myc, Initogen-activated protein kinase （MAPK）, nuclear factor （NF）-KB, filaggrin, involucrin and kerafinl0 in HaCaT cells. Results As iinmunocytocheinistry showed, the mean grey values （staining intensity） of c-myc, MAPK, and NF-κB io HaCaT cells were 131.4 ± 6.6,136.3 ± 4.5 and 134.3 ± 5.2 respectively in the avocado oil group, 121.1 ± 4.5, 107.9 ± 7.3 and 106.4 ±5.4 respectively in the olive oil group, significantly higher than that in the control group （101.9 ± 8.9,91.4 ± 5.1 and 94.3 ± 7.0, respectively, all P 〈 0.05）, and the avocado oil group was higher than the olive oil group in all the above parameters （all P 〈 0.05）. Increased expressions of filaggrin, involucrin and keratin 10 were observed in the avocado oil group and olive oil group compared with the control group （all P 〈 0.05）, and in the olive oil group than in the avocado oil group （all P 〈 0.05）. The mean grey values of these proteins obtained by iinmunocytoehemisty were significantly correlated with those obtained by immuno-dot-blot method in avocado oil group （r = 0.94, P 〈 0.01 ） and olive oil group （r = 0.97, P 〈 0.01 ）. Conclusions Certain concentrations of avocado oil and olive oil can promote the proliferation and differentiation of HaCaT cells; avocado oil is more capable to accelerate their growth and proliferation, and olive oil to enhance their differentiation.