FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (23): 161-169.doi: 10.7506/spkx1002-6630-201823025

• Nutrition & Hygiene • Previous Articles     Next Articles

Apoptosis-Inducing Effect and Underlying Mechanism of Aroma Components from Douchi on Human Nasopharyngeal Carcinoma CNE-1 Cells

LI Guijie1, ZHANG Jing2, SUN Peng1, QIAN Yu1, ZHAO Xin1,*   

  1. 1. Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, School of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; 2. Environmental and Quality Inspection College, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
  • Online:2018-12-15 Published:2018-12-17

Abstract: Douchi is a traditional fermented soybean food with many beneficial health effects. The aim of this study was to determine the in vitro apoptosis-inducing effect of the volatile components of Douchi (VCD) and to examine the relationship between anticancer effects and VCD. After treatment with 0.4, 0.8, and 1.6 mg/mL VCD for 48 h, the proliferation of human nasopharyngeal carcinoma CNE-1 cells was inhibited, and treatment with 1.6 mg/mL VCD had the highest inhibitory effect (84.6%). Treatment with 0.4 and 0.8 mg/mL VCD also showed good inhibitory effects with the apoptosis rates of 29.7% and 55.6%, respectively. The flow cytometry results showed that 36.2% of the 1.6 mg/mL VCD treated CNE-1 cells in the sub-G1 phase. Reversed transcription-polymerase chain reaction (RT-PCR) analysis indicated that VCD could significantly induce apoptosis in CNE-1 cancer cells (P < 0.05) by upregulating cysteine-aspartic acid protease (caspase)-3, caspase-8, caspase-9, Bax, p53, p21, E2F1, p73 and IκB-α expression and by downregulating Bcl-2, Bcl-xL, human inhibitor of apoptosis protein (HIAP)-1, HIAP-2 and NF-κB mRNA expression in a dose-dependent manner. VCD contained 63 chemical compounds that could potentially cause apoptosis in CNE-1 cells. These results showed that VCD had in vitro apoptosisinducing effects in CNE-1 cells, and this effect was ascribed to the complex chemical composition of VCD.

Key words: Douchi, aroma components, apoptosis, CNE-1 cells, reversed transcription-polymerase chain reaction

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