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Identification of an anticancer compound against HT-29 cells from Phellinus linteus grown on germinated brown rice

机译:鉴定了针对发芽糙米上生长的桑黄的HT-29细胞的抗癌化合物

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摘要

Objective:To isolate and identify the anticancer compound against proliferation of human colon cancer cells from ethyl acetate (EtOAc) extract of Phellinus linteus grown on germinated brown rice (PB). Methods: EtOAc extract of PB was partitioned with n-hexane, EtOAc, and water-saturated n-butanol. Anticancer compound of n-hexane layer was isolated and identified by HPLC and NMR, respectively. Cytotoxicity against HT-29 cells was tested by SRB assay. Results: The n-hexane layer obtained after solvent fractionation of PB EtOAc extracts showed a potent anticancer activity against the HT-29 cell line. Atractylenolide I, a eudesmane-type sesquiterpene lactone, a major anticancer substance of PB, was isolated from the n-hexane layer by silica gel column chromatography and preparative-HPLC. This structure was elucidated by one-and two-dimensional NMR spectroscopic data. Atractylenolide I has not been reported in mushrooms or rice as of yet. The isolated compound dose-dependently inhibited the growth of HT-29 human colon cancer cells. Conclusions:Atractylenolide I might contribute to the anticancer effect of PB.
机译:目的:从发芽糙米(PB)上生长的桑黄乙酸乙酯(EtOAc)提取物中分离和鉴定抗人结肠癌细胞增殖的抗癌化合物。方法:将PB的EtOAc萃取物在正己烷,EtOAc和水饱和的正丁醇之间分配。分离并通过HPLC和NMR鉴定正己烷层的抗癌化合物。通过SRB测定法测试了针对HT-29细胞的细胞毒性。 结果:PB EtOAc萃取液经溶剂分级分离后获得的正己烷层显示出对HT-29细胞株的有效抗癌活性。通过硅胶柱色谱法和制备型HPLC从正己烷层中分离出白术烯内酯I(一种大马士革型倍半萜烯内酯),它是PB的主要抗癌物质。通过一维和二维NMR光谱数据阐明了该结构。迄今为止,尚未在蘑菇或大米中报道白术内酯I。分离的化合物剂量依赖性地抑制HT-29人结肠癌细胞的生长。 结论:白术内酯I可能参与了PB的抗癌作用。

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  • 来源
    《亚太热带生物医学杂志(英文版)》 |2013年第10期|785-789|共5页
  • 作者单位

    Department of Animal Science, College of Agriculture&Life Science, Chonnam National University, Korea;

    Food Function Research Center, Korea Food Research Institute, Seoungnam, Korea;

    Department of Food Science&Technology, and Functional Food Research Center, Chonnam National University, Korea;

    Department of Bioscience and Biotechnology, Konkuk University, Korea;

    Department of Food Science&Technology, and Functional Food Research Center, Chonnam National University, Korea;

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