ニガウリのがん細胞アポトーシス誘導効果  [in Japanese] Bitter Gourd Induces Apoptosis in Cancer Cell Lines  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

6種10品種の頴娃町産農産物から調製した12の異なるエタノール抽出物について,HL60ヒト白血病細胞の増殖に及ぼす影響を検討した結果,ニガウリ抽出物が最も高い割合でHL60ヒト白血病細胞の増殖を抑制した.<BR>ニガウリエタノール抽出物は,HL60細胞にアポトーシスに特徴的なDNAの断片化及びアポトーシス小体の形成を誘導した.このことから,ニガウリがHL60細胞のアポトーシスを誘導することが明らかになった.<BR>またニガウリ抽出物は,HL60細胞とは異なる性質を持つがん細胞のB16マウスメラノーマ細胞においても,アポトーシスを誘導した.<BR>ニガウリエタノール抽出物より,HL60細胞のアポトーシス誘導効果を示す画分を分画した結果,アポトーシス誘導効果を示す複数の画分の存在が確認され,ニガウリ抽出物に含まれるアポトーシス誘導効果を示す成分が複数存在することが明らかになった.

The vegetables produced in Ei-cho were extracted with ethanol and the inhibitory effects of the ethanol extracts on the growth of HL60 human leukemia cells were examined. We extracted 5 vegetabies (carrot, Welsh onion (2 varieties), Chinese radish, bitter gourd and cabbage) and 4 varieties of sweet potato. Among the extracts, the bitter gourd extract was the most effective inhibitor of the HL60 cell growth. The ethanol extract of bitter gourd induced the apoptotic cell bodies and oligonucleosomal DNA fragmentation in HL60 cells. The resuits indicated that the ethanol extract of bitter gourd induced apoptosis in HL60 cells. The ethanol extract also induced apoptosis in B16 mouse melanoma 4A5 cells. The ethanol extract of bitter gourd was dissolved in hot water and partitioned with ethyl acetate. The ethyl acetate fraction that induced apoptosis in HL60 cells was further fractionated by OASIS HLB column chromatography. Both of the fractions that eluted with 20-40% and 60-80% ethanol induced apoptosis in HL60 cells. The results showed that more than 2 components contained in the bitter gourd extract induced apoptosis in HL60 cells.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(4), 250-265, 2002-04-15

    Japanese Society for Food Science and Technology

References:  17

Cited by:  2

Codes

  • NII Article ID (NAID)
    10008251306
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    6137385
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top