文献类型：期刊文献

英文题名：Effects of silkworm pupa protein on apoptosis and energy metabolism in human colon cancer DLD-1 cells

作者：Ji, Xiaojiao[1];Wang, Jing[2];Ma, Aijin[3];Feng, Duo[1];He, Yue[1];Yan, Wenjie[1]

第一作者：Ji, Xiaojiao

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100101, Peoples R China;[2]Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing 100125, Peoples R China;[3]Beijing Technol & Business Univ, Coll Food & Hlth, Beijing 100048, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100101, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2022

卷号：11

期号：5

起止页码：1171-1176

外文期刊名：FOOD SCIENCE AND HUMAN WELLNESS

收录：;Scopus(收录号：2-s2.0-85132365526);WOS:【SCI-EXPANDED(收录号:WOS:000819122400008)】；

语种：英文

外文关键词：Colon cancer DLD-1 cells; Silkworm pupa protein; Apoptosis; Mitochondria; Glycolysis

摘要：Objective: To investigate the effects of silkworm pupa (Bombyx mori) protein (SPP) on cell proliferation, apoptosis and energy metabolism in human colon cancer cells DLD-1. Methods: CCK-8 was used to detect cell proliferation rate after 72 h of cell culture for the control group (normal cultured DLD-1 cells) and SPP dose groups; Annexin-V/PI was applied to observe cell apoptosis; XFe24 Extracellular Flux Analyzer was used to detect cell mitochondrial respiratory function and glycolytic function. Results: Comparing with the control, SPP significantly inhibited the proliferation of DLD-1 cells with all the dosage tested (P < 0.01); flow cytometry showed that SPP significantly promoted apoptosis (P < 0.05). Additionally, SPP could significantly inhibited mitochondrial metabolism and glycolysis of DLD-1 cells and decreased cell energy metabolism in all groups treated with different doses. Conclusion: SPP can cause oxidative damage, promote apoptosis, and reduce mitochondrial respiratory and glycolysis rate in colon cancer DLD-1 cells, which reveals that SPP has the potential to serve as the anti-cancer drugs in the future, but further experimental evidence is needed. (c) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).