| 李艳晖，刘妙玲，吕思慧，苏晗涛，孙海燕.不同发酵度茶叶提取物对结直肠癌细胞HCT116 增殖的影响[J].广东农业科学,2018,45(9):103-108 |
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不同发酵度茶叶提取物对结直肠癌细胞HCT116 增殖的影响 |
| Effects of tea extracts of different fermentations on proliferation of colorectal cancer cell line HCT116 |
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| DOI：10.16768/j.issn.1004-874X.2018.09.017 |
| 中文关键词: 茶多酚 发酵程度 结直肠癌 细胞凋亡 氧化聚合 |
| 英文关键词: tea polyphenol fermentation degree colorectal cancer cell apoptosis oxidation and polymerization |
| 基金项目:深圳职业技术学院青年创新基金（601722K27015）；深圳市科技计划项目（JCYJ20160530173755124，
JCYJ20170818114529521）；广东省结直肠盆底疾病研究重点实验室开放研究项目 |
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| 中文摘要: |
| 茶多酚是否具有抗结直肠癌作用目前尚无定论，且有关不同发酵程度（未发酵、半发酵、
全发酵）茶叶中茶多酚对结直肠癌细胞作用方面的研究尚未见报道。分别选取黄山毛峰、大红袍、祁门
红茶3种不同发酵程度的茶叶，通过采用MTS法以及倒置显微镜下观察这3种茶叶中茶多酚提取物作用结直
肠癌细胞HCT116后的细胞形态变化，检测茶多酚提取物对细胞生长的影响，结果显示，在0~35 μg/mL 浓
度范围内，3种茶叶中茶多酚提取物分别作用细胞72 h后，MTS检测结果显示3种茶叶中的茶多酚提取物对
HCT116细胞的增殖均有抑制作用（P﹤0.05），不同发酵程度茶叶中的茶多酚提取物对HCT116的半数抑制
浓度IC50不同，且选取15、35 μg/mL茶多酚浓度作用后的细胞进行形态观察，发现相比对照组均出现不同
程度凋亡形态。可见，不同发酵度茶叶的茶多酚提取物均对结直肠癌细胞HCT116有抑制作用，且在一定
浓度范围内，随着发酵程度的不同，茶多酚的抑癌效果也不同。 |
| 英文摘要: |
| There is no conclusion if tea polyphenols have effect on colorectal cancer, and no report about the
effect of tea polyphenols on colorectal cancer cells in different degree of fermentation (unfermented/semi-fermented/
full-fermented). Three kinds of tea polyphenol extracts of Huangshan Maofeng, Robe Tea and Keemun Black Tea
were selected in this study. The effects of tea polyphenol extracts on cell growth were detected by MTS method. Cell
morphological changes of colorectal cancer cell HCT116 were observed by inverted microscope after treated with three
tea polyphenol extracts separately. The MTS data reflected that the proliferation of HCT116 cells could be inhibited
in different degrees by these tea polyphenol extracts from three kinds of tea (P<0.05). And the IC50 of tea polyphenol
extracts to HCT116 were different according to the different fermentation degree of the tea. The morphology of the
cells which were separately treated by the tea polyphenol extracts with the doses of 15, 35 μg/mL were observed.
The results showed that HCT116 were undergoing different degree of apoptosis morphological changes compared with
the control after treated by three kinds of tea polyphenol extracts for 72 h. The tea polyphenol extracts of Huangshan
Maofeng, Robe Tea and Keemun Black Tea have inhibitory effects on HCT116 and induce the apoptosis of HCT116.
The inhibition effects to HCT116 by the tea polyphenol extracts from tea are significantly different according to the
different fermentation degree. |
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