大蒜素对人牙周膜成纤维细胞的生物学作用

The biological effects of allicin on cultured human periodontal ligament cells

目的:探讨在不同浓度大蒜素作用下对体外培养的人牙周膜成纤维细胞(human periodontalligament cells,HPDLCs),增殖和总蛋白含量的变化。方法:体外培养人牙周膜成纤维细胞,分别经0(对照组),10-2,10-1,1,10,102,103mg/L浓度的大蒜素作用后,采用MTT法、考马斯亮蓝染色法,观察大蒜素对HPDLCs增殖、总蛋白含量影响。结果:大蒜素浓度在10-2、10-1、1 mg/L时对人牙周膜成纤维细胞增殖和总蛋白含量无明显影响;10、102、103mg/L时明显抑制人牙周膜成纤维细胞增殖和总蛋白含量,且其抑制作用随浓度增大而增强,103mg/L效应最大,呈明显的浓度依赖性(P<0.05)。结论:大蒜素能浓度依赖性抑制人牙周膜成纤维细胞的增殖和蛋白合成。

AIM ： To evaluate the biological effects of allicin on the proliferation and protein synthesis of in vitro cultured human periodontal ligament cells （HPDLCs）. METHODS： HPDLCs were cultured in vitro and were stimulatd with different concentrations （0 mg/L to 103 mg/L） of allicin for 48 h. MTT assay and Coomasie brilliant blue staining assay were used to measure cell proliferation and total protein contents in the cells. RESULTS： Higher concentrations （ 10 mg/L, 102 mg/L and 103 mg/L） of allicin significantly and dose - dependently inhibited the prolif- eration and protein synthesis of HPDLCs （P 〈 0.05 ）, However, lower concentrations （10-2mg/L, 10-1 mg/L and 100 mg/L） of allicin showed no significant inhibitory effects on HPDLC proliferation and protein synthesis . CON- CLUSION： AUicin can inhibit HPDLC cell proliferation and protein synthesis.