“红勋1号”红肉苹果多酚抗氧化与抗癌活性

Antioxidation and Anticancer Activity of Polyphenols from Red-flesh Apple of Hongxun No.1

在前期提取纯化红肉苹果多酚及分析组成的基础上,通过3项抗氧化试验探讨多酚抗氧化能力,并用MTT法和荧光染色法研究多酚的抗癌活性。体外抗氧化试验结果表明,浓度为0.80mg/mL红肉苹果多酚的总还原力与VC持平,0.60mg/mL的多酚对ABTS+具有良好的清除作用(清除率94.11%),且对Cu2+/H2O2诱导的BSA蛋白氧化损伤具有明显的保护作用。MTT试验显示红肉苹果多酚对3种癌细胞(HepG2、Hela、A549)的增殖均有明显抑制作用(IC50值分别为0.687、0.405、0.635mg/mL),且对Hela癌细胞的抑制率最高达65.19%;台盼蓝染色、AO/EB及DAPI荧光染色试验发现,多酚浓度增大Hela细胞凋亡明显,且细胞内线粒体膜电位降低,活性氧水平升高,呈剂量依赖性。红肉苹果多酚具有良好的抗氧化活性,可显著诱导Hela细胞的凋亡,可作为天然抗氧化、抗癌食品基料进行深入开发利用。

Based on the extraction, purification and composition analysis of polyphenols from red-flesh apple, the antioxidant capacity of polyphenols from red-flesh apple was examined through three antioxidant test in vitro . The anticancer activity of polyphenols from red-flesh apple was determined by MTT assay and fluorescent staining mehods. The antioxidant test results in vitro showed that the total reducing power of polyphenols from red-flesh apple of 0.80 mg/mL, which was equal to V C, 0.60 mg/mL polyphenols had significant free radical-scavenging effect on the ABTS + with clearances ratio of 94.11%. The polyphenols of red-flesh apple also had obvious protective effect for the oxidation damage of BSA protein induced by Cu 2+/H 2O 2. The MTT assay experiments showed that the polyphenols had notable inhibitory capabilities on the cancer cells proliferation of Hela, HepG2 and A549 ( IC 50 of 0.405, 0.687 and 0.635 mg/mL, respectively), and had highest inhibition rate of 65.19% on Hela cancer cells. Then the apoptosis phenomenon of Hela cells was distincted with the polyphenol concentration increased after Trypan blue, AO-EB and DAPI fluorescence staining and Hela cells apoptosis occurred in a dose-dependent manner, while intracellular mitochondrial membrane potential decreased and reactive oxygen species levels increased. The polyphenols from red-flesh apple displayed good antioxidant activity and could significantly induce the apoptosis of Hela cells, it will be used as an anti-cancer or/and natural anti-oxidation material in food industry for further development and utilization.