Oxysterol-induced cell death in U937 and HepG2 cells at reduced and normal serum concentrations

被引：0

作者：

Y.C. O'Callaghan

J.A. Woods

N.M. O'Brien

机构：

[1] Nutritional Sciences,

[2] Department of Food Science and Technology,undefined

[3] University College Cork,undefined

[4] Ireland,undefined

[5] Phone: +353 21 902884,undefined

[6] Fax: +353 21 270244,undefined

[7] email: nob@ucc.ie,undefined

来源：

European Journal of Nutrition | 1999年 / 38卷

关键词：

Key words Oxysterol – cell death – apoptosis – U937 cells – HepG2 cells;

D O I：

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学科分类号：

摘要：

Background and aims: Cholesterol oxidation products (oxysterols) are commonly found in foods of animal origin and are also produced endogenously in the body. Oxysterols are cytotoxic to certain cell lines and in some cases have been shown to induce apoptosis. The aim of this study was to investigate the effects of 7β-hydroxy-cholesterol (7β-OHC) and 25-hydroxycholesterol (25-OHC) on cytotoxicity and induction of apoptosis in U937 and HepG2 cells, treated in media containing either 2.5% foetal calf serum (FCS) or 10% FCS to examine the effect of increasing the cholesterol level.

引用

页码：255 / 262

页数：7