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对从韩国淳昌郡购买的3种清麴酱Kim Yong-Soon清麴酱(KC)、Hyang Juk-Won清麴酱(HC)和Moon Ok-Rae清麴酱(MC)进行AGS胃癌细胞体外抗癌效果评价。将经甲醇提取的清麴酱提取物通过MTT试验、细胞生长率试验、DAPI荧光染色分析和RT-PCR分析验证其抗癌效果。1.0 mg/mL浓度下KC表现出对AGS胃癌细胞最强的生长抑制效果(87%)。RT- PCR检查Bax,Bcl-2基因表达情况及DAPI染色分析都显示KC对AGS胃癌细胞有较强的诱其凋亡的能力。由此得出KC较其他两种酱有更好的抗癌预防效果。
AGS gastric cancer cells were treated with 3 kinds of Kim Yong-Soon puree sauce (KC), Hyang Juk-Won puree sauce (HC) and Moon Ok-Rae purée sauce (MC) purchased from Chunchang County, South Korea Anti-cancer effect evaluation. The extract of methanol extract of Qingli sauce by MTT test, cell growth rate assay, DAPI fluorescence staining analysis and RT-PCR analysis to verify its anti-cancer effect. KC at 1.0 mg / mL showed the strongest growth inhibitory effect (87%) on AGS gastric cancer cells. RT-PCR examination of Bax, Bcl-2 gene expression and DAPI staining analysis showed that KC AGS gastric cancer cells have a strong ability to induce apoptosis. This concludes that KC has better anticancer prophylaxis than the other two kinds of sauce.