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番茄红素纳米分散体抗小鼠肝移植瘤的作用
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国家“十一五”科技支撑计划项目(2006BAD27B03);江苏省自然科学基金项目(BK2009517)


Antitumor Effect of Lycopene Nanodispersion on Mice Transplanted with Hepatoma
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    摘要:

    为了研究番茄红素纳米分散体对肿瘤生长的影响及其机制,采用乳化-蒸发工艺(超声乳化)制备了番茄红素纳米分散体并用小鼠移植型肝癌模型研究了番茄红素纳米分散体的体内抗肿瘤作用和对机体抗氧化、抗增殖能力的影响。采用乳化-蒸发工艺(超声乳化)可获得纳米级别的番茄红素分散体系;番茄红素纳米分散体以1.95mg/kg,3.9mg/kg剂量给移植型肝癌H22小鼠用药10d后,移植瘤生长抑制率分别为32.37%,54.34%;同时可提高小鼠血清谷胱甘肽过氧化物酶(GSH-Px)活性,降低丙二醛(MDA)含量;可提高小鼠肝组织总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)活性,降低过氧化氢(H2O2)、MDA含量;下调增殖细胞核抗原(PCNA)蛋白表达。研究表明,番茄红素纳米分散体在体内能明显抑制移植瘤的生长,其机制可能与提高机体的抗氧化活性、抑制肿瘤细胞增殖有关。

    Abstract:

    To investigate the effect and mechanism of lycopene nanodispersion on tumor growth,lycopene nanodispersion was prepared by the emulsification-evaporation process (the ultrasonic emulsification).The antitumor effect,antioxidant activity and anti-proliferation activity in vivo were studied with the model of mice transplanted with hepatoma H22.The results showed that lycopene nanodispersion was obtained by the process.When mice transplanted with hepatoma H22 were treated with 1.95 mg/kg and 3.9 mg/kg lycopene nanodispersion for 10 days,the tumor growth inhibitory rate were 32.37% and 54.34% respectively.The intake of lycopene nanodispersion led to the increase of glutathione peroxidase (GSH-Px) activity,and the reduction of the mice serum malondialdehyde (MDA) content.It also led to the increase of total antioxidant capability (T-AOC) and superoxide dismutase (SOD) activity,but decrease the content of MDA and hydrogen peroxide (H2O2 ) of liver of mice.It also could inhibit the expression of proliferating cell nuclear antigen (PCNA) in tumor tissue.These results suggested that lycopene nanodispersion can significantly suppress the growth of hepatoma H22 in vivo.The increases of anti-oxidation activity and anti-proliferation activity may contribute to the antitumor mechanism.

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王晓岚,王璇,张连富.番茄红素纳米分散体抗小鼠肝移植瘤的作用[J].食品与生物技术学报,2010,29(3):376-380.

WANG Xiao-lan, WANG Xuan, ZHANG Lian-fu. Antitumor Effect of Lycopene Nanodispersion on Mice Transplanted with Hepatoma[J]. Journal of Food Science and Biotechnology,2010,29(3):376-380.

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  • 在线发布日期: 2014-06-17
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