Study on Growth Inhibiting Effect of of Streptococcus thermophilus Exopolysaccharide from Tibetan Kefir on Human Colon Cancer Cells

Abstract

Abstract: To investigate the proliferation effect of exopolysaccharide(EPS)produced from Streptococcus thermophilus of Tibetan kefir on human colon cancer HCT-8 cells. CCK-8 assay was used to examine the effect of EPS in anti-proliferation, killing effect of EPS was evaluated through morphology identification combined with fluorescence microscopy observation, the cell cycle pattern was studied by flow cytometry. CCK-8 assay showed that the proliferation of HCT-8 cells was inhibited apparently after treatment with EPS, and in a time- and dose-dependent manner. EPS treatment resulted in morphological changes, including cell shrinkage, membrane blebbing, nuclear condensation, boundary aggregation or split, the necrotic cells increased along with the elevation of EPS concentration, and leading to cell cycle arrest at G1 phase. EPS showed that its anti- tumer effect by way of direct killing effects and make cells arresting the G1 phase to inhibiting the cell growth.

Key words: Streptococcus thermophilus, exopolysaccharide, human colon cancer cells, anti-proliferation, cell cycle

MA 杉Shan, WANG Shi-Ping, LIAN Zheng-Xing, HAN Hong-Bing, LIU Hui. Study on Growth Inhibiting Effect of of Streptococcus thermophilus Exopolysaccharide from Tibetan Kefir on Human Colon Cancer Cells[J]. FOOD SCIENCE, 2008, 29(4): 405-408.

[1]	ZHANG Li, GAO Jie, LIU Songyan, SANG Yaxin, WANG Xianghong. Analysis of the Lipid Composition of Milk Fermented by Streptococcus thermophilus Using Ultra-high Performance Liquid Chromatography Quadrupole/Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 197-205.
[2]	CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai. Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11 [J]. FOOD SCIENCE, 2021, 42(14): 39-45.
[3]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[4]	WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning. Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2020, 41(6): 64-71.
[5]	HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei. Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics [J]. FOOD SCIENCE, 2020, 41(6): 163-169.
[6]	JIANG Jing, DU Renpeng, GUO Shangxu, ZHAO Dan. Separation, Purification and Biochemical Properties of Exopolysaccharides from Weissella confusa [J]. FOOD SCIENCE, 2020, 41(1): 9-15.
[7]	LI Bailiang, ZHAO Li, WANG Chengfeng, JIN Da, DING Xiuyun, LIU Fei, HUO Guicheng. Genomic and Phenotypic Characterization of the Biosynthesis Pathway of Exopolysaccharides in Streptococcus thermophilus KLDS3.1012 [J]. FOOD SCIENCE, 2019, 40(6): 136-142.
[8]	REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning. Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells [J]. FOOD SCIENCE, 2019, 40(5): 175-182.
[9]	HAO Shuai, YAN Yan, LI Shuang, HUANG Weiwei, WANG Chengtao. Effect of C-Phycocyanin as a Food Pigment on Proliferation and Apoptosis of Non-small Cell Lung Cancer A549 Cells [J]. FOOD SCIENCE, 2019, 40(3): 158-164.
[10]	ZHAO Yingjie, ZHANG Wenping, WU Jianmei, CHENG Xin. Screening for Yeast from Dairy Fan for Production of Antioxidant Exopolysaccharides [J]. FOOD SCIENCE, 2019, 40(22): 134-140.
[11]	WAN Feng, SUN Sirui, HOU Yujia, ZHAO An, ZHANG Sheng, MENG Xiangchen. Comparison of Resistance of Bifidobacterium animalis Strains Isolated from Infants to Simulated Gastrointestinal Stress and Effect of Selected Strain on Activities of Immune Cells in Vitro [J]. FOOD SCIENCE, 2019, 40(22): 118-125.
[12]	LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan. LIU Gang, LIANG Qi, SONG Xuemei, ZHANG Yan [J]. FOOD SCIENCE, 2019, 40(20): 136-143.
[13]	LUO Tianqi, GUO Ting, YU Zhijian, CHEN Chao, CAO Yongqiang, YANG Zhennai,. Physicochemical Properties of Exopolysaccharide from Tibet Kefir and Its Application in Cheddar Cheese [J]. FOOD SCIENCE, 2019, 40(18): 121-129.
[14]	BAI Ying, LIU Naiqi. Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk [J]. FOOD SCIENCE, 2019, 40(12): 145-152.
[15]	BAI Ying, LIU Naiqi. Rheological Properties of Fermented Milk as Affected by Addition of Enterococcus faecium AS8 and Its Exopolysaccharides [J]. FOOD SCIENCE, 2019, 40(10): 70-76.

Study on Growth Inhibiting Effect of of Streptococcus thermophilus Exopolysaccharide from Tibetan Kefir on Human Colon Cancer Cells

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments