煎炸油中总极性物质对细胞抑制和诱导凋亡的影响  

Effect of the total polar components of frying oil on inhibition and induction of cell

作　　者：李进伟[1] 蔡文辞 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2015年第9期358-359,365,共3页Science and Technology of Food Industry

基　　金："十二五"国家科技计划课题(2011AA100806-3);国家自然基金(31171703);江苏省产学研创新项目(BY20120460)

摘　　要：研究煎炸油中总极性物质(TPM)对细胞的生长抑制和诱导凋亡。结果表明:1.0mg/m L的TPM作用于Hep G2细胞24、48、72h后,细胞增殖抑制率分别为9.8%、12.6%、16.1%;流式细胞仪结果显示,随着TPM浓度的增加,加药组细胞凋亡率逐渐增加,G0/G1期细胞数目逐渐减少,S期细胞数目逐渐增多,说明TPM对He PG2细胞增殖的抑制发生在S期。The total polar components（ TPM） of frying oil was investigated for its inhibition rate and induction of apoptosis of cell line Hep G2.After treated with TPM of 1.0mg / mL for 24,48,72 h,the inhibition rate of Hep G 2 cells were 9.8%,12.6%,16.1%,respectively.In the same time,with the increase of drug concentration,cell apoptosis rate increased.TMP could reduce the cell population in G0/ G1 phase and increase the cell population in S phase,which indicated that the inhibition of cell proliferation with TPM treatment may be occurred in S phase.

关 键 词：煎炸油 总极性物质 HEP G2细胞 细胞凋亡 

分 类 号：TS201.4[轻工技术与工程—食品科学]