| 姜黄素抗诱变作用的实验研究 |
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| 引用本文： | 李侠,宋其林.姜黄素抗诱变作用的实验研究[J].卫生研究,1998,27(4):263-265. |
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| 作者姓名： | 李侠 宋其林 |
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| 作者单位： | 北京大学生命科学院(李侠)，中国预防医学科学院营养与食品卫生研究所(宋其林)，哈尔滨医科大学营养与食品卫生教研室(陈炳卿) |
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| 基金项目： | 卫生部科研基金,黑龙江省自然科学基金,黑龙江省教育委员会资助 |
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| 摘 要： | 采用Ａｍｅｓ实验和微核实验研究姜黄素的抗诱变作用，旨在为进一步研究姜黄素的抗癌作用打下基础。结果表明：姜黄素（６０～２５０微克／皿）在Ｓ－９存在的情况下能有效地控制二氨基芴所致ＴＡ９８、ＴＡ１００的回复突变；抑制率分别为２９％～５５．９％；３７．５％～５９．１％；在给环磷酰胺前，经口投与小鼠６０、１２０、２４０ｍｇ／ｋｇ姜黄素一周，每日一次。结果显示：此剂量范围内，姜黄素能明显地抑制环磷酰胺诱发的小鼠骨髓细胞微核的形成。抑制率分别为４３．９％、５６．９％、６３．９％，与阳性对照相比微核形成率有极显著性差别（Ｐ＜０．０１）。上述结果提示，应拓宽姜黄素其它生物学作用，如抗致癌作用的研究
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| 关 键 词： | 姜黄素 抗诱变作用 |
Study on the Antimutagenicity of Curcumin |
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| Li Xia,Song Qilin,Chen Bingqing.Study on the Antimutagenicity of Curcumin[J].Journal of Hygiene Research,1998,27(4):263-265. |
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| Authors: | Li Xia Song Qilin Chen Bingqing |
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| Institution: | Department of Biochemistry and Molecular Biology, College of Life Science, Peking University, Beijing, China. |
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| Abstract: | Curcumin is a coloring additive used in food, which has many biological functions. In order to provide basic information on its anticarcinogenicity, the antimutagenicity of curcumin was determined by Ames test and micronuclei test. The results indicated that curcumin (60-250 micrograms/plate) inhibited the revert mutant induced by 2, 7-diaminofluorene (2AF) with S-9 in TA98 and in TA100. The inhibitory rates are 29.5%-55.9% and 37.5%-59.1% respectively. Before the injection of cyclophosphamide (CP), mice were given with curcumin (60, 120, and 240 mg/kg) orally once a day for a week. The results revealed that curcumin reduced the micronuclei formation induced by CP. The inhibitory rates of curcumin are 43.7%, 56.9%, and 63.9% respectively, which are different from that of the positive control significantly. |
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| Keywords: | curcumin antimutagenicity |
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