肉桂酸对A_(549)人肺腺癌细胞增殖和核仁组成区的影响

目的 :探讨低毒性的食品添加剂肉桂酸对A54 9人肺腺癌细胞的抑制作用。方法 :应用 1mmol/L和 3mmol/L的肉桂酸作用于人肺腺癌A54 9细胞 ,观察细胞增殖情况 ,进行核仁形成率的测定。结果 :1mmol/L和 3mmol/L肉桂酸能使A54 9人肺腺癌细胞增殖受到明显抑制 (P <0 0 5 ,P <0 0 1) ,同时细胞的核仁形成率明显下降 ,核仁内核仁组成区嗜银颗粒明显减少 (P <0 0 1,P <0 0 0 1)。结论 :肉桂酸是A54 9人肺腺癌细胞有效的抑制剂 ,在抗癌作用方面具有潜在的应用价值。

The effects of cinnamic acid on proliferation and nucleolar organizer regions of A549 human lung adencarcinoma cell subline

Objective: To investigate the anticancer effects of the low toxic flavoring cinnamic acid (CINN) on the A 549 human lung cancer cell.Methods: Treat the human lung adenocarcinoma cell subline with 1 mmol/L CINN and 3 mmol/L CUNN,detect the proliferation rate and nucleolar forming rate.Results: The cinnamic acid at concentrations of 1 mmol/L and 3 mmol/L can obviously inhibit proliferation of A 549 human lung cancer cell subline (P<0.05 to P<0.01).At the same time,the nucleolar forming rate was markedly declined and the number of particle of AgNOR in nucleoulus markedly decreased.Conclusion: This study show that CINN is an efficient inhibitor of A 549 cell and has potential use in cancer intervention.