从凤尾鱼酱中分离出的疏水肽组分诱导人淋巴瘤细胞系凋亡。

Induction of apoptosis in a human lymphoma cell line by hydrophobic peptide fraction separated from anchovy sauce.

作者信息

Lee Young Gon, Lee Ki Won, Kim Ji Yeon, Kim Kyoung Heon, Lee Hyong Joo

机构信息

Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-744, South Korea.

出版信息

Biofactors. 2004;21(1-4):63-7. doi: 10.1002/biof.552210112.

DOI:10.1002/biof.552210112

PMID:15630171

Abstract

Peptide fractions showing anticancer activity were isolated from anchovy sauce, and their abilities to induce apoptosis in a human lymphoma cell (U937) were determined by biochemical and flow cytometric methods. The butanol extract (fraction Aob) from the desalted hydrophobic peptide fraction (Ao) separated from anchovy sauce by HP-20 adsorption chromatography was found to possess strong antiproliferative activity against U937 by inducing apoptosis. Treatment of U937 with Aob resulted in sub-G1 peak representing apoptosis in the cell cycle analysis, and apoptotic DNA fragmentation. Antiproliferative activity of the peptide fraction further purified successively by silica gel chromatography, TLC, and reversed-phase HPLC increased proportionally with the purification fold. The peptide fraction having antiproliferative activity was found to be composed of Ala and Phe, and its molecular weight was estimated to be 440.9 Da.

摘要

从凤尾鱼酱中分离出具有抗癌活性的肽组分，并通过生化和流式细胞术方法测定它们在人淋巴瘤细胞（U937）中诱导凋亡的能力。通过HP - 20吸附色谱从凤尾鱼酱中分离得到的脱盐疏水肽组分（Ao）的丁醇提取物（组分Aob），被发现通过诱导凋亡对U937具有强大的抗增殖活性。用Aob处理U937导致在细胞周期分析中出现代表凋亡的亚G1峰以及凋亡性DNA片段化。通过硅胶色谱、薄层层析和反相高效液相色谱依次进一步纯化的肽组分的抗增殖活性随纯化倍数成比例增加。发现具有抗增殖活性的肽组分由丙氨酸和苯丙氨酸组成，其分子量估计为440.9道尔顿。