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八十年代以来已陆续发现姜黄素具有抗炎、抗氧化、抗凝和降血脂作用,并发现姜黄素还具有显著的防癌和抑癌作用.近年有实验证据表明姜黄素能诱导多种癌细胞凋亡.但姜黄素作为一种可食用的食品添加剂,对胃癌细胞是否有诱导凋亡作用尚无报道.我们的前期工作曾发现姜黄素可显著抑制人胃腺癌细胞MGC 80-3生长,本文以该细胞株为对象,研究和探讨姜黄素诱导胃癌细胞凋亡的效应及可能机制.以苔酚蓝拒染计数法、Giemsa染色法和Hoechst 33258染色法分别观察姜黄素对MGC80-3细胞存活及细胞形态的影响;DNA琼脂糖电泳法观察姜黄素诱导癌细胞DNA片断化作用;并以DNA-Hoechst 33258染色荧光测定法定量检测断裂及未断裂DNA含量;流式细胞仪检测术检测经姜黄素处理后的细胞周期变化.结果显示经5,10及20μmol/L终浓
Since the 1980s, curcumin has been gradually found to have anti-inflammatory, antioxidant, anticoagulant and hypolipidemic effects, and curcumin has also been found to have significant anti-cancer and anti-cancer effects. Recent experimental evidence indicates that curcumin can induce multiple cancers. Apoptosis. However, as an edible food additive, curcumin has not been reported to induce apoptosis in gastric cancer cells. Our previous work has found that curcumin can significantly inhibit the growth of human gastric cancer cell MGC 80-3. In this paper, the cell line as the object, to study and explore the curcumin-induced apoptosis in gastric cancer cells and its possible mechanisms. With chrysene blue dye exclusion counting, Giemsa staining and Hoechst 33258 staining were observed curcumin on MGC80-3 cells Survival and influence of cell morphology; DNA agarose electrophoresis was used to observe the DNA fragmentation induced by curcumin; DNA-Hoechst 33258 staining was used to quantitatively detect the fragmented and uncleaved DNA content; Flow cytometry Changes in cell cycle after treatment with curcumin. The results showed that the final concentration was 5, 10 and 20 μmol/L.