FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (3): 158-164.doi: 10.7506/spkx1002-6630-20170929-418

• Nutrition & Hygiene • Previous Articles     Next Articles

Effect of C-Phycocyanin as a Food Pigment on Proliferation and Apoptosis of Non-small Cell Lung Cancer A549 Cells

HAO Shuai1, YAN Yan1, LI Shuang1, HUANG Weiwei2, WANG Chengtao1,*   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Novogene Bioinformatics Technology Co. Ltd., Beijing 100083, China)
  • Online:2019-02-15 Published:2019-03-05

Abstract: The objective of this study was to investigate the effect of C-phycocyanin (C-PC) on the survival rate, morphology, apoptosis and cell cycle distribution of non-small cell lung cancer A549 cells. The results showed that C-PC could significantly reduce the survival rate and growth rate of A549 cells (P < 0.05). It also could induce apoptosis by up-regulating the mRNA and protein expressions of the Bax and Bad genes and down-regulating the mRNA and protein expressions of the Bcl-2 and Bcl-xl genes. In addition, C-PC could regulate the expression of G1/S check point-related genes, thereby causing G1 phase arrest. These results indicated C-PC had a significant inhibitory effect on A549 cells, which could provide the essential theoretical basis for the development of new anti-cancer food colorants.

Key words: C-phycocyanin, A549 cells, apoptosis, cell cycle, cell proliferation

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