辣椒素诱导人胃癌细胞系细胞死亡
Capsaicin-induced cell death in a human gastric adenocarcinoma cell line.
作者信息
Lo Yi-Ching, Yang Yuan-Chieh, Wu I-Chen, Kuo Fu-Chen, Liu Chi-Ming, Wang Hao-Wei, Kuo Chao-Hung, Wu Jeng-Yi, Wu Deng-Chyang
机构信息
Department and Graduate Institute of Pharmacology, Kaohsiung Medical University, 807 Taiwan, China.
出版信息
World J Gastroenterol. 2005 Oct 28;11(40):6254-7. doi: 10.3748/wjg.v11.i40.6254.
AIM
Capsaicin, a pungent ingredient found in red pepper, has long been used in spices, food additives, and drugs. Cell death induced by the binding of capsaicin was examined in a human gastric adenocarcinoma cell line (AGS cells).
METHODS
By using XTT-based cytotoxicity assay, flow cytometry using the TUNEL method, and quantitation of DNA fragmentation, both cell death and DNA fragmentation were detected in AGS cells treated with capsaicin. By using Western blotting methods, capsaicin reduced the expression of Bcl-2, the antiapoptotic protein, in AGS cells in a concentration-dependent manner.
RESULTS
After incubation of AGS cells with capsaicin for 24 h, cell viability decreased significantly in a dose-dependent manner. After incubation of AGS cells with capsaicin for 24 h, apoptotic bodies also significantly increased, and were again correlated with the dose of capsaicin. When the concentration of capsaicin was 1 mmol/L, the amount of DNA fragments also increased. Similar results were also in the lower traces.
CONCLUSION
These results suggest that capsaicin-induced cell death might be via a Bcl-2 sensitive apoptotic pathway. Therefore, capsaicin might induce protection from gastric cancer.
目的
辣椒素是红辣椒中的一种辛辣成分，长期以来一直用于香料、食品添加剂和药物中。在人胃腺癌细胞系（AGS细胞）中检测了辣椒素结合诱导的细胞死亡。
方法
通过基于XTT的细胞毒性试验、采用TUNEL法的流式细胞术以及DNA片段定量分析，检测了用辣椒素处理的AGS细胞中的细胞死亡和DNA片段化情况。通过蛋白质印迹法，辣椒素以浓度依赖的方式降低了AGS细胞中抗凋亡蛋白Bcl-2的表达。
结果
将AGS细胞与辣椒素孵育24小时后，细胞活力以剂量依赖的方式显著降低。将AGS细胞与辣椒素孵育24小时后，凋亡小体也显著增加，且再次与辣椒素剂量相关。当辣椒素浓度为1 mmol/L时，DNA片段的量也增加。较低浓度时也有类似结果。
结论
这些结果表明，辣椒素诱导的细胞死亡可能通过Bcl-2敏感的凋亡途径。因此，辣椒素可能对胃癌具有预防作用。
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