鱼露致胃粘膜上皮细胞DNA损伤作用  

Effects of DNA damage of fish sauce on gastric epithelial cell

作　　者：吴小南[1] 陈洁[1] 王春兰[1] 郑亮[1] 

机构地区：[1]福建医科大学公共卫生学院营养与保健医学系,福州350004

出　　处：《中国公共卫生》2008年第4期448-450,共3页Chinese Journal of Public Health

基　　金：福建省教育厅科研基金(JA05253);福建省科技厅平台建设项目基金(2006F1002)

摘　　要：目的研究鱼露及亚硝化鱼露致胃粘膜上皮细胞DNA的损伤作用。方法应用改良的单细胞凝胶电泳技术,进行体外和体内试验,观察胃粘膜上皮细胞DNA损伤程度。结果体外试验测定尾长、尾矩和OLIVE尾矩发现亚硝化鱼露高剂量组〔(13.42±3.74),(1.12±0.67),(1.21±0.71)μm〕、中剂量组〔(12.68±4.44),(1.07±0.68),(1.12±0.69)μm〕及低剂量组〔(11.79±4.49),(0.98±0.72),(1.05±0.70)μm〕均高于阴性对照组〔(9.14±2.54),(0.62±0.60),(0.60+0.59)μm〕,两两比较差异均有统计学意义(χ2尾长=296.10;F尾距=27.62;χ2OLIVE尾矩=436.62;P<0.01)。体内试验中尾长、尾矩和OLIVE尾矩50%亚硝化鱼露组〔(14.51±4.54),(2.76±2.26),(3.03±2.32)μm〕、25%亚硝化鱼露组〔(13.49±4.42),(2.06±1.86),(2.25±1.98)μm〕均高于阴性对照组(11.82±3.80),(1.12±0.80),(1.35±1.19)μm〕,两两比较差异有统计学意义(χ2尾长=88.1l;χ2尾距=165.83;χ2OLIVE尾矩=198.11;P<0.01)。体外试验还发现,亚硝化鱼露浓度越高致DNA损伤作用越强,存在剂量一反应关系(r尾长=0.999,P<0.05;rOLIVE尾矩=0.997,P<0.05)。结论鱼露经亚硝化后对胃粘膜上皮细胞DNA有损伤作用。Objective To explore damage effect of fish sauce and nitrosated fish sauce on DNA in gastric epithelial cell. Methods The DNA damage effect of fish sauce on gastric epithelial cell was observed in vitro and in vivo by improved single cell gel electrophoresis assay. Results The tail length, tail moment and OLIVE tailmomentin for nitrosated fish sauce groups of high dose[（13.42 ± 3.74）, （1.12 ± 0.67）, （1.21 ± 0.71）μm], middle dose [（12.68 ± 4.44）, （1.07 ± 0.68）, （ 1.12 ± 0.69）μm] and low dose[（ 11.79 ± 4.49）, （0.98 ± 0.72）, （ 1.05 ± 0.70）μm] were significantly higher than those in control group [（9.14 ± 2.54）, （0.62 ± 0.60）, （0.60 ± 0.59）μm] in vitro. There were statistical differences between any two groups （X^2taillength = 296.10 ; F,taillength = 27.62 ; （X^2taillength= 436.62 ; P 〈 0.01 ）. And in vivo the taillength, tailmo- ment and OLIVE tailmoment in the groups of 50% nitrosated fish sauce[（14.51 ±4.54）（2.76 ±2.26）（3.03± 2.32）μm] and 25% nitrosated fish sauce[（13.49 ± 4.42）（2.06 ± 1.86）（2.25 ± 1.98）μm] were higher than those in control group [（11.82 ± 3.80）（1.12 ± 0.80）（1.35 ± 1.19）μm] . There were also statistical differences between any two groups X^2,taillength =88.11;X^2taillength = 165.83; ,X^2 taillength = 198.11; P 〈 0.01）. And in vitro the higher the concentration of nitrosated fish sauce was, the stronger the damage effect of DNA was. There was dose - response relationship（ taillength = 0. 999, P 〈 0.05, r OLiVEtaillength = 0. 997, P 〈 0.05）. Conclusion Fish sauce exists damage effect on DNA in gastric epithelial cell through nirosatlon

关 键 词：鱼露 胃粘膜上皮细胞 DNA损伤 单细胞凝胶电泳 

分 类 号：R155[医药卫生—营养与食品卫生学]