摘要
目的:评价酱香型白酒中生物活性物质(Bio-active compounds,BAC)抗幽门螺杆菌(Helicobacter pylori,Hp)活性及潜在的作用机制。方法:BAC处理Hp菌液,观察Hp的活性及形态变化。RT-PCR分析BAC对Hp基因及相关毒力蛋白的表达影响。检测BAC处理Hp对胃黏膜上皮细胞GES-1活性、细胞凋亡的影响。结果:BAC可抑制Hp生长,但Hp形态未见明显改变;BAC可抑制Hp外膜蛋白基因(BabA)和毒力基因(CagA和VacA)的表达;抑制毒力蛋白(CagA和VacA)的表达;BAC可抑制Hp所致的GES-1细胞活性降低及细胞凋亡(p<0.05)。结论:BAC对Hp有一定的抑制作用,可通过降低Hp外膜蛋白基因(BabA)和毒力基因(CagA和VacA)及毒性蛋白(CagA和VacA)的表达抑制Hp对胃上皮细胞的损伤。
Objective:To evaluate the anti-helicobacter pylori(Hp)potency and mechanism of bio-active compounds(BAC)in Maotai flavor liquor.Methods:The activity and the morphological changes of Hp were observed after the co-culture with BAC.RT-PCR was used to evaluate the effect of BAC on the expression of Bab A,CagA and VacA genes.The effect of Hp on the cell viability and apoptosis of gastric mucosal epithelial GES-1 cells was evaluated with CCK8 method and flow cytometry.Results:BAC inhibits the growth of Hp,and inhibits the expression of Bab A,CagA and VacA genes;BAC also attenuates the expression of CagA and VacA proteins;BAC significantly inhibits the decrease of cell viability and cell apoptosis of GES-1 cells induced by Hp infection(p<0.05).Conclusion:BAC can attenuate Hp induced gastric epithelial cells apoptosis and cell viability decrease by inhibiting the Bab A,Cag A and Vac A expressions.
作者
罗强
刘杰
刘志刚
Luo Qiang;Liu Jie;Liu Zhigang(Health Science Center,Shenzhen University,Shenzhen 518000,China)
出处
《现代食品》
2020年第19期156-161,共6页
Modern Food
基金
深圳市科技计划基础研究项目(编号:JCYJ20160429114659119)。
