Baatout Sarah, Jacquet Paul, Derradji Hanane, Ooms Daniella, Michaux Arlette, Mergeay Max
Laboratory of Radiobiology, Belgian Nuclear Research Centre, SCK-CEN, Mol, Belgium.
Oncol Rep. 2004 Jul;12(1):159-67.
Over the past 15 years, some potential anticarcinogenic and anti-inflammatory effects of antioxidants have been defined. Antioxidants are known to act as powerful free-radical scavengers. Free radicals are able to induce DNA strand breaks and oxidative modifications of DNA bases and are not only produced naturally in the cell following a stress or respiration but also following ionizing radiation. The present study was undertaken in order to explore whether some antioxidants naturally present in the food or in the beverages could enhance apoptosis in cancerous cells submitted to X-irradiation. Epigallocatechin gallate (EGCG), a potent antioxidant present in tea was tested on three human cancerous cell lines: HeLa (derived from cervix carcinoma), K-562 (derived from chronic myelogenous leukaemia) and IM-9 (derived from multiple myeloma). The parameters investigated were cell proliferation, morphological changes, cell cycle effects and apoptosis. When given alone, irradiation induced a decrease of cell proliferation and an increase of apoptosis as well as the appearance of polyploid cells in the three cell lines. All these effects were dose-dependent. Taking into account the various parameters, IM-9 cells appeared as the most radiation sensitive and HeLa cells as the least radiation sensitive, while K-562 cells exhibited an intermediary radiation sensitivity. EGCG had no effect on cell proliferation, while it induced a dose-dependent increase of apoptosis in the three cell lines. IM-9 cells were again most sensitive to this effect, while HeLa and K-562 cells were slightly less sensitive. A combined treatment by X-irradiation and EGCG resulted in a significant enhancement of apoptosis correlated with a decrease of proliferation in IM-9 and K-562 cells and at a lesser extent, in HeLa cells, compared to treatments by either EGCG or ionising radiation alone. In conclusion, these preliminary results show that depending on the concentration and on the cell line, EGCG could act as a radiation enhancer on cancerous cell lines.
在过去15年里,抗氧化剂的一些潜在抗癌和抗炎作用已得到明确。众所周知,抗氧化剂可作为强大的自由基清除剂。自由基能够诱导DNA链断裂和DNA碱基的氧化修饰,不仅在细胞受到应激或呼吸作用后自然产生,而且在电离辐射后也会产生。本研究旨在探讨食物或饮料中天然存在的某些抗氧化剂是否能增强接受X射线照射的癌细胞的凋亡。表没食子儿茶素没食子酸酯(EGCG)是一种存在于茶叶中的强效抗氧化剂,对三种人类癌细胞系进行了测试:HeLa(源自子宫颈癌)、K-562(源自慢性粒细胞白血病)和IM-9(源自多发性骨髓瘤)。所研究的参数包括细胞增殖、形态变化、细胞周期效应和凋亡。单独照射时,在这三种细胞系中均诱导细胞增殖减少、凋亡增加以及多倍体细胞出现。所有这些效应均呈剂量依赖性。综合考虑各种参数,IM-9细胞表现出对辐射最敏感,HeLa细胞最不敏感,而K-562细胞表现出中等辐射敏感性。EGCG对细胞增殖无影响,但在这三种细胞系中诱导凋亡呈剂量依赖性增加。IM-9细胞对这种效应再次最为敏感,而HeLa和K-562细胞敏感性稍低。与单独使用EGCG或电离辐射处理相比,X射线照射和EGCG联合处理导致IM-9和K-562细胞凋亡显著增强,增殖减少,HeLa细胞的这种情况程度较轻。总之,这些初步结果表明,根据浓度和细胞系的不同,EGCG可作为癌细胞系的辐射增强剂。