지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.12
- 수록면
- 1,361 - 1,364 (4page)
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The inhibitory effects of naringenin, kaempherol, and apigenin on the production of cholesterol in HepG2 KCLB 88065 and MCF-7 KCLB 30022 cells were evaluated. In this study, quercetin was used as a reference reagent. After incubation for 3 days, fat-soluble contents of both cell types were extracted by using the Folch method and the cholesterol contents in both cultured cells were determined by high performance liquid chromatography. The concentration of cholesterol in untreated each tissue cells was 12.2±0.11 and 8.83±0.12 ㎎/g of lipid, respectively. The total concentration of each flavonoid was adjusted to 0, 35, or 350 μM in the culture broth. As the results, the addition of 2% methanol and dimethyl sulfoxide (DMSO) to the media (control for flavonoid solvents) did not significantly affect cell growth; however, DMSO caused an increase in the production of cholesterol. Each flavonoid inhibited the production of cholesterol in both HepG2 and MCF-7 cells at the concentration of 35 μM above. In addition, the inhibitory effect of kaempherol on the production of cholesterol in these cells was greater than the other flavonoids tested and HepG2 cells are more sensitive to flavonoids than MCF-7. From the results, the inhibitory effects of flavonoids on cholesterol production are different depending on the cell type.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (16)
참고문헌 신청
Wald NJ / 1995 / Serum cholesterol and ischemic heart disease / Atherosclerosis 118:S1~S5
HA, CHUL-GYU / 2006 / Cholesterol Lowering Effect of Lactobacillus plantarum Isolated from Human Feces / Journal of Microbiology and Biotechnology 16(8):1201~1209
Lee HW / 2008 / Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating / Food Chem 108:234~244
Chien JT / 2006 / Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating / J. Agr. Food Chem 54:1486~1492
Gläβer G / 2002 / Comparison of antioxidative capacities and inhibitory effects on cholesterol biosynthesis of quercetin and potential metabolites / Phytomedicine 9:33~40
HA, CHUL-GYU / 2006 / Cholesterol Lowering Effect of Lactobacillus plantarum Isolated from Human Feces / Journal of Microbiology and Biotechnology 16(8):1201~1209
Lee HW / 2008 / Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating / Food Chem 108:234~244
Chien JT / 2006 / Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating / J. Agr. Food Chem 54:1486~1492
Gläβer G / 2002 / Comparison of antioxidative capacities and inhibitory effects on cholesterol biosynthesis of quercetin and potential metabolites / Phytomedicine 9:33~40
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UCI(KEPA) : I410-ECN-0101-2013-573-000858645