首页> 外文期刊>Journal of Molecular Biochemistry >Resveratrol-fortification of red wine does not provide greater inhibition of human lung cancer cell survival compared to non-fortified wine.
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Resveratrol-fortification of red wine does not provide greater inhibition of human lung cancer cell survival compared to non-fortified wine.

机译:与未强化的葡萄酒相比,红酒的白藜芦醇强化对人肺癌细胞的存活没有更大的抑制作用。

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Lung cancer is the leading cause of cancer-related deaths, and individuals with this disease often develop resistance to conventional cytotoxic therapies. Red wine and its polyphenolic component resveratrol, have been shown to have anticancer effects. Wines fortified with resveratrol have been marketed as having additional health benefits because of their increased polyphenolic content, however no studies exist examining this claim. The aim of the present study was to explore the effects of resveratrol-fortified red wine on lung cancer cell survival. Human NSCLC A549 cells were treated with varying concentrations of red wine with or without trans -resveratrol fortification. Cell survival was assessed using clonogenic assays and immunoblotting was used to explore the effects on Akt and ERK signaling molecules. Red wine significantly inhibited cell survival at concentrations as low as 0.02%, and significantly reduced phosphorylation of both Akt and ERK. No significant differences were seen between regular and resveratrol-fortified red wine. These data suggest that red wine may have considerable cancer preventive potential, however it does not support the use of resveratrol-fortified wine for additional health benefits.
机译:肺癌是与癌症有关的死亡的主要原因,患有这种疾病的人经常对常规的细胞毒性疗法产生抵抗力。红酒及其多酚成分白藜芦醇已被证明具有抗癌作用。以白藜芦醇强化的葡萄酒由于其多酚含量增加而被市场认为具有其他健康益处,但是目前尚无研究对此要求进行研究。本研究的目的是探讨白藜芦醇强化红酒对肺癌细胞存活的影响。在有或没有反式白藜芦醇强化的情况下,用不同浓度的红酒处理人NSCLC A549细胞。使用克隆形成测定法评估细胞存活率,并使用免疫印迹法研究其对Akt和ERK信号分子的影响。红酒在低至0.02%的浓度下会显着抑制细胞存活,并显着降低Akt和ERK的磷酸化。普通和白藜芦醇强化的红酒之间没有发现显着差异。这些数据表明,红酒可能具有相当大的预防癌症的潜力,但是,它不支持使用白藜芦醇强化的红酒来获得其他健康益处。

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