食品科学 ›› 2003, Vol. 24 ›› Issue (9): 124-127.

• 营养卫生 • 上一篇    下一篇

类胡萝卜素对乳腺癌细胞株MDA-MB-435S中DNA损伤作用的影响

 彭光华, 李忠, 戚向阳, 张声华   

  1. 华中农业大学食品科学技术学院,南京医科大学公共卫生学院
  • 出版日期:2003-09-15 发布日期:2011-12-13

The Effect of Carotenoid on the DNA Damage of Breast Cancer Cell of MDA-MB-435S

 PENG  Guang-Hua, LI  Zhong, QI  Xiang-Yang, ZHANG  Sheng-Hua   

  • Online:2003-09-15 Published:2011-12-13

摘要: 目的:探讨类胡萝卜素对乳腺癌细胞中DNA的损伤作用的影响。方法:类胡萝卜素与乳腺癌细胞MDA-MB-435S共培养,单细胞电泳方法检测类胡萝卜素对MDA-MB-435S细胞中DNA的损伤程度。结果:β-胡萝卜素和虾青素对人乳腺癌细胞株MDA-MB-435S细胞中DNA分子均有较大程度的损伤,且与处理的浓度和时间存在一定的相关性;番茄红素对MDA-MB-435S细胞中DNA分子有一定的损伤作用;角黄素、玉米黄素和玉米黄素双棕榈酸酯对人乳腺癌细胞株MDA-MB-435S细胞中DNA分子均无损伤作用。

关键词: 类胡萝卜素, 乳腺癌细胞, DNA损伤

Abstract: Objective:To observe the effect of carotenoids on the DNA damage of breast cancer cell of MDA-MB-435S.Methods:The breast cancer cells MDA-MB-435S were cultured with carotenoids in vitro.The DNA damage of breast cancercells was determined by the single cell gel electrophoresis assay.Results:β- carotene and astaxanthin could induce the DNAdamage of breast cancer cell-lines MDA-MB-435S and show dose-response and time-response relationship.Lycopene couldinduce the DNA damage of breast cancer cell-lines MDA-MB-435S,while canthaxanthin,zeaxanthin and zeaxanthin dipalmitatecould not induce the DNA damage of breast cancer cell-lines MDA-MB-435S.

Key words: carotenoids, breast cancer cells, DNA damage