大蒜素对人食管癌EC-109细胞形态结构的影响

The influence of shape and structure in human esophageal cancer cell line EC-109 by Allicin

以人食管癌EC-109细胞为研究对象,探讨大蒜素对人食管癌EC-109细胞生长抑制及对形态结构的影响.采用台盼蓝拒染法测定人食管癌EC-109细胞生长抑制率,通过倒置显微镜、荧光显微镜观察不同质量分数的大蒜素作用于人食管癌EC-109细胞的形态变化.结果表明,大蒜素能抑制人食管癌EC-109细胞增殖,诱导EC-109细胞凋亡,在一定范围呈时间、剂量依赖性,作用48 h的IC50为(28±1.54)μg/mL.经大蒜素诱导后,人食管癌EC-109细胞形态结构出现典型的凋亡特征.

Study to human esophageal cancer EC-109 cells as the research object, explore Allicin on morphological structure of EC-109 cells. The inhibitory ratio of cells was measured by trypan blue stain assay. By inverted microscope, fluorescence microscope to observe different concentrations of garlic to act on human esophageal cancer EC-109 cell morphological changes. The result shown that Allicin can inhibit proliferation of human esophagus cancer cell line EC-109, and induce apoptosis of EC-109 cells, and in a range of time, dose-dependent, the IC50 is （ 28 ＋ 1.54 ）μg/mL. Allicin can make EC-109 ceils DNA fragmentation.