头蛋白质分离及抗肿瘤作用的研究  

Isolation and Antitumor Activity of Proteins from Allium chinense Bulbs

作　　者：刘巍[1] 丁学知[1] 夏立秋[1] 孙运军[1] 禹智辉[1] 肖秀情[1] 罗超枝[1] 黄少亚[1] 

机构地区：[1]湖南师范大学生命科学学院,微生物分子生物学湖南省重点实验室,湖南长沙410081

出　　处：《食品科学》2013年第1期300-302,共3页Food Science

基　　金：湖南省科技计划项目(2010 FJ 2002);长沙市科技计划项目(k0802102-31)

摘　　要：利用Tris-HCl(pH7.5,100mmol/L)提取藠头总蛋白质,用不同饱和度硫酸铵盐析沉淀,检测饱和硫酸铵盐析后藠头蛋白质对小鼠B16黑色素瘤细胞和Meth-A细胞的抑制作用。结果表明:20%～80%饱和硫酸铵盐析制备的藠头蛋白质对白色念球菌、小鼠黑色素瘤细胞的生长均有明显的细胞毒效应,其中80%饱和硫酸铵盐析制备藠头总蛋白质抗菌抗肿瘤活性最为明显。藠头蛋白质经液相色谱-质谱(LC-MS)检测,其主要成分为凝集素、热休克蛋白、蒜氨酸酶、半胱氨酸合酶和肿瘤坏死因子受体蛋白等物质。Allium chinense bulbs were extracted with pH 7 ammonium sulfate at different degrees of saturation to obtain 5 100 mmol/L Tris-HC1 buffer solution and salted out with total proteins. The antitumor activity of total protein extracts against mouse B16 melanoma cells and Meth-A cells was tested. Protein extracts obtained with 20%--80% saturated ammonium sulfate had potent cytotoxicity against both tumor cells and protein extract with the most potent cytotoxicity was obtained with 80% saturated ammonium sulfate, which mainly consisted of alliinase, heat shock protein, lectin, cysteine synthase and members of the tumor necrosis factor receptor super family as shown by LC-MS analysis.

关 键 词：藠头 蛋白质 黑色素瘤 抗肿瘤作用 液相色谱-质谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]