目的研究硫链丝菌肽(TST)对人鼻咽癌HNE-1细胞株增殖能力及Forkhead box protein M1(Foxm1)表达的影响。方法以MTT法分别测定不同浓度(1、2、4、8、12、16μmol/L)TST作用于人鼻咽癌HNE-1细胞48h的增殖抑制率;通过流式细胞仪(FCM)检测...目的研究硫链丝菌肽(TST)对人鼻咽癌HNE-1细胞株增殖能力及Forkhead box protein M1(Foxm1)表达的影响。方法以MTT法分别测定不同浓度(1、2、4、8、12、16μmol/L)TST作用于人鼻咽癌HNE-1细胞48h的增殖抑制率;通过流式细胞仪(FCM)检测不同浓度(1、2μmol/L)TST分别作用于HNE-1细胞48h后对其细胞周期动力学的影响;采用免疫细胞化学法和Western blot检测HNE-1细胞中Foxm1蛋白表达以及不同浓度TST作用于HNE-1细胞48hFoxm1蛋白表达的变化。结果不同浓度(1、2、4、8、12、16μmol/L)TST作用于HNE-1细胞48h后的增殖抑制率分别为8.31%、17.46%、34.28%、58.68%、87.91%、99.05%;浓度分别为1、2μmol/L的TST作用于HNE-1细胞48h后,均使HNE-1细胞停滞于G1/G0期(P<0.05),且呈剂量依赖性(P<0.05);同时将TST作用于HNE-1细胞48后,经免疫细胞化学法和Western blot均检测到Foxm1蛋白在HNE-1细胞胞质中表达显著降低(P<0.05)。结论 TST对人鼻咽癌HNE-1细胞株具有明显的增殖抑制作用,可能与降低肿瘤细胞中Foxm1蛋白表达有关。展开更多
The cytogenetics of HNE- 1 cell line derived from the biopsy of nasopharyngeal carcinoma of a 27- year- old Chinese male has been investigated by chromosomal banding technique. A karyotypic characterization of subtera...The cytogenetics of HNE- 1 cell line derived from the biopsy of nasopharyngeal carcinoma of a 27- year- old Chinese male has been investigated by chromosomal banding technique. A karyotypic characterization of subteraploid and a modal number of 74 - 77 have been revealed in this cell line. All cells contained a series of non- random chromosomal rearrangements. 18 of them, including 5 isochromosomes. were present in all metaphases and 3 of them in a few one. These findings indicated that the severe DNA damage and increase of gene copies may be occurred in genome of HNE- 1 cells.展开更多
The antioxidative properties of four antioxidants such as rosemary extracts (RE), <span style="font-family:Verdana;">tert</span><b><span style="font-family:Verdana;">-</s...The antioxidative properties of four antioxidants such as rosemary extracts (RE), <span style="font-family:Verdana;">tert</span><b><span style="font-family:Verdana;">-</span></b><span style="font-family:Verdana;">butylhydroquinone</span><b> </b><span style="font-family:Verdana;">(TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial corn oil heated at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;">C</span><span style="font-family:Verdana;"> for up to 6 hours. Among the antioxidants 100 ppm RE and a mixture of 200 ppm tertiary butylated hydroquinone (TBHQ) + 100 ppm ascorbyl palmitate (AP) + 50 ppm citric acid (CA) exhibited excellent antioxidative activity, as determined by the thiobarbituric acid reaction (TBARS) assay, measuring the formations of the secondary lipid oxidation products and by high-performance liquid chromatography (HPLC), measuring the formation of the toxic </span></span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">α</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">β</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">-unsaturated hydroxyaldehyde HNE after heat treatment of corn oil at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C up to 6 hours. TBHQ, AP and CA alone did not show much protective properties. The synergistic effects of TBHQ + AP + CA mixture shown to reduce the formation of HNE after 6 hours heat-treated corn oil by 27%. RE 100 ppm was also found to be a very effective antioxidant, reducing the formation of HNE after 6 hours heat-treated corn oil in the same condition by 29%.</span>展开更多
The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, th...The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn chicken. Fried chicken samples were separated to breast skin and meat, and thigh skin and meat. Chicken nuggets and popcorn chicken were not separated from the coating materials and the meat was analyzed together. Samples were analyzed for total fat, fatty acid distribution, reactivity with thiobarbituric acid (TBAR), measuring the secondary lipid peroxidation products such as aldehydes, ketones and related carbonyl compounds. Samples were analyzed for HNE, a toxic aldehyde using high performance liquid chromatography (HPLC). Fatty acid distribution showed in breast and thigh meats, a higher level of palmitic acid, compared to the breast and thigh skins. TBAR values were significantly higher in all breast meats compared to skins. TBAR values were significantly higher in thigh meat than in skin samples. HNE concentrations (μg HNE/g fat) were significantly very low in breast skins compared to breast meat. HNE concentration was generally higher in thigh meat than skin but not in every sample. In chicken nuggets, both the TBAR value and HNE concentration were much higher from one establishment than from the two others. Chicken nuggets TBAR and HNE concentrations resembled one of the chicken nugget samples. The average toxic HNE concentration for 100 g fried chicken breast (skins + meat) was 12.55 μg and for thighs (skin + meat) was 26.76 μg. The average total HNE concentration was 2.1 times higher in the fried chicken thighs than in the breasts. It is clear that HNE is produced during the heating process of oils and incorporated into the fried meat and skin samples during the frying process. If HNE, a toxic aldehyde, is consumed with the food, over long periods of time it could be related to a number of pathological conditions.展开更多
文摘The cytogenetics of HNE- 1 cell line derived from the biopsy of nasopharyngeal carcinoma of a 27- year- old Chinese male has been investigated by chromosomal banding technique. A karyotypic characterization of subteraploid and a modal number of 74 - 77 have been revealed in this cell line. All cells contained a series of non- random chromosomal rearrangements. 18 of them, including 5 isochromosomes. were present in all metaphases and 3 of them in a few one. These findings indicated that the severe DNA damage and increase of gene copies may be occurred in genome of HNE- 1 cells.
文摘The antioxidative properties of four antioxidants such as rosemary extracts (RE), <span style="font-family:Verdana;">tert</span><b><span style="font-family:Verdana;">-</span></b><span style="font-family:Verdana;">butylhydroquinone</span><b> </b><span style="font-family:Verdana;">(TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial corn oil heated at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;">C</span><span style="font-family:Verdana;"> for up to 6 hours. Among the antioxidants 100 ppm RE and a mixture of 200 ppm tertiary butylated hydroquinone (TBHQ) + 100 ppm ascorbyl palmitate (AP) + 50 ppm citric acid (CA) exhibited excellent antioxidative activity, as determined by the thiobarbituric acid reaction (TBARS) assay, measuring the formations of the secondary lipid oxidation products and by high-performance liquid chromatography (HPLC), measuring the formation of the toxic </span></span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">α</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">β</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">-unsaturated hydroxyaldehyde HNE after heat treatment of corn oil at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C up to 6 hours. TBHQ, AP and CA alone did not show much protective properties. The synergistic effects of TBHQ + AP + CA mixture shown to reduce the formation of HNE after 6 hours heat-treated corn oil by 27%. RE 100 ppm was also found to be a very effective antioxidant, reducing the formation of HNE after 6 hours heat-treated corn oil in the same condition by 29%.</span>
文摘The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn chicken. Fried chicken samples were separated to breast skin and meat, and thigh skin and meat. Chicken nuggets and popcorn chicken were not separated from the coating materials and the meat was analyzed together. Samples were analyzed for total fat, fatty acid distribution, reactivity with thiobarbituric acid (TBAR), measuring the secondary lipid peroxidation products such as aldehydes, ketones and related carbonyl compounds. Samples were analyzed for HNE, a toxic aldehyde using high performance liquid chromatography (HPLC). Fatty acid distribution showed in breast and thigh meats, a higher level of palmitic acid, compared to the breast and thigh skins. TBAR values were significantly higher in all breast meats compared to skins. TBAR values were significantly higher in thigh meat than in skin samples. HNE concentrations (μg HNE/g fat) were significantly very low in breast skins compared to breast meat. HNE concentration was generally higher in thigh meat than skin but not in every sample. In chicken nuggets, both the TBAR value and HNE concentration were much higher from one establishment than from the two others. Chicken nuggets TBAR and HNE concentrations resembled one of the chicken nugget samples. The average toxic HNE concentration for 100 g fried chicken breast (skins + meat) was 12.55 μg and for thighs (skin + meat) was 26.76 μg. The average total HNE concentration was 2.1 times higher in the fried chicken thighs than in the breasts. It is clear that HNE is produced during the heating process of oils and incorporated into the fried meat and skin samples during the frying process. If HNE, a toxic aldehyde, is consumed with the food, over long periods of time it could be related to a number of pathological conditions.
