Induction of apoptosis in cultured human stomach cancer cells by potato anthocyanins and its inhibitory effects on growth of stomach cancer in mice

被引：32

作者：

Hayashi, Kazuya

Hibasami, Hiroshige

Murakami, Tomoko

Terahara, Norihiko

Mori, Motoyuki

Tsukui, Akio

机构：

[1] Tokyo Kasei Gakuin Jr Coll, Chiyoda Ku, Tokyo 1028341, Japan

[2] Mie Univ, Fac Med, Tsu, Mie 5148507, Japan

[3] Minami Kyushu Univ, Fac Hlth & Nutr, Dept Food Sci & Hlth, Miyazaki 8800032, Japan

[4] Natl Agr Res Ctr, Hokkaido Reg Res Team Potato Prod & Protect, Memuro, Hokkaido 0820071, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2006年 / 12卷 / 01期

关键词：

anthocyanin-containing potatoes; stomach cancer KATO III cells; DNA fragmentation; apoptosis; antitumor activity;

D O I：

10.3136/fstr.12.22

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in cells treated with potato anthocyanins. Feeding with steamed red potato alone and purple potato alone suppressed by 46.2% and 38.5%, respectively, the growth of mouse stomach cancer as compared with the feeding with Irish Cobbler. Feeding with a 1% solution of red or purple potato anthocyanin with standard food suppressed by 47.6% and 38.1%, respectively, growth of mouse stomach cancer. So, eating of potatoes containing large amounts of anthocyanin to maintain the presence of potato anthocyanin in the stomach is recommended as a possible method for protecting humans from stomach cancer.

引用

页码：22 / 26

页数：5

共 28 条

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