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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.1
- 발행연도
- 1998.3
- 수록면
- 85 - 91 (7page)
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초록· 키워드
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To investigate the effects of antioxidative vitamins in combination with various fatty acids on breast cancer cell proliferation, MDA-MB231 human breast cancer cells were cultured for 3 days in the serum-free Iscove's modified Dulbecco's medium(IMDM) supplemented with 1.25㎎/ml delipidized bovine serum albumin and 10㎍/ml insulin. Alpha-tocopherol, ascorbic acid or both vitamins were added to the medium at the concentrations of 10 and 50μM in the presence of 3㎍/ml of oleic(OA), linoleic(LA) α-linoleinic(LNA) and docosahexaenoic acid(DHA). Cell growth was reduced significantly by α-tocopherol in a dose-dependent manner, but not affected by ascorbic acid. The four different fatty acids did not have significant effects on cell growth, although DHA exerted inhibitory effect on the growth after 1 day. However, the each fatty acid was well incorporated into celluar lipid as such or elongated forms. Addition of α-tocopherol remarkably increased its cellular contents and reduced cellular levels of thiobarbituric acid substances(TBARS) that were elevated notably in the presence of DHA in the culture media. But ascorbic acid addition did not change much of either cellular α-tocopherol or TBARS contents. Northern blot hybridization showed that tumor suppressor gene p53 was most highly expressed by the combination of α-tocopherol and DHA in 8 hours of cell culture. In conclusion, the growth inhibitory effect of vitamin E suggests that breast cancer cell proliferation is reduced by the mecahnism other than cytotoxicity of lipid peroxide and it is related to expression of tumor supprosser gene p53, that can be increased by both vitamin E and n-3 fatty acid, DHA.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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