Capsaicin-induced apoptosis in SK-Hep-1 hepatocarcinoma cells involves Bcl-2 downregulation and caspase-3 activation
Capsaicin-induced apoptosis in SK-Hep-1 hepatocarcinoma cells involves Bcl-2 downregulation and caspase-3 activation
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DOI：
10.1016/s0304-3835(01)00426-8
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发表时间：
2001-04-26
期刊：
影响因子：
9.7
通讯作者：
Moon, A
中科院分区：
文献类型：
--
作者：
Jung, MY;Kang, HJ;Moon, A
肝细胞癌是最致命的恶性肿瘤之一，迄今为止，对这种高度恶性的疾病没有有效的预防措施。在本研究中，我们研究了辣椒素（8-甲基-N-香草基-6-壬烯酰胺），发现在热的红辣椒，在SK-Hep-1肝癌细胞的主要辛辣成分的化学预防潜力。辣椒素处理以浓度依赖性方式抑制SK-Hep-1细胞的生长，而4-甲氧基辣椒素（Met-辣椒素）的效力较低。辣椒素对SK-Hep-1细胞生长的抑制作用主要是由于诱导细胞凋亡，如DNA断裂和核浓缩所证明的。此外，辣椒素显着降低抗凋亡Bcl-2的比例，促凋亡Bax，从而增加caspase-3的活性。这些结果表明，辣椒素通过caspase-3依赖的机制有效地诱导SK Hep-l细胞凋亡，这可能有助于其化学预防功能。(C)2001爱思唯尔科学爱尔兰有限公司保留所有权利。
Hepatocellular carcinoma is one of the most lethal malignancies and there is no effective preventive measure in this highly malignant disease to date. In the present study, we investigated the chemopreventive potential of capsaicin (8-methyl-N-vanillyl-6-nonenamide), the principal pungent ingredient found in hot red pepper, in SK-Hep-l hepatocellular carcinoma cells. Treatment of capsaicin inhibited growth of SK-Hep-l cells in a concentration-dependent manner while 4-methoxy capsaicin (Met-capsaicin) was less potent. This inhibitory effect of capsaicin on SK-Hep-l cell growth was mainly due to the induction of apoptosis as evidenced by DNA fragmentation and nuclear condensation. Furthermore, capsaicin prominently reduced the ratio of anti-apoptotic Bcl-2 to pro-apoptotic Bax and consequently increased caspase-3 activity. These results demonstrate that capsaicin efficiently induced apoptosis in SK Hep-l cells through a caspase-3-dependent mechanism, which may contribute to its chemopreventive function. (C) 2001 Elsevier Science Ireland Ltd. All rights reserved.