植物乳杆菌N1发酵蜂王浆前后的抗癌及降血糖活性变化

Changes in anticancer and hypoglycemic activities of Lactobacillus plantarum N1 before and after royal jelly fermentation

摘要:

通过构建BPA诱导MCF-7细胞增殖模型，观察植物乳杆菌N1发酵的蜂王浆产物对模型BPA-MCF-7细胞的活力、迁移能力、侵袭能力及细胞周期与凋亡的影响。以BPA-MCF-7细胞为模型，设置空白组、对照组及药物组，检测蜂王浆发酵前后细胞活力、细胞迁移、细胞侵袭能力及细胞凋亡与周期的变化；此外又通过体内外降血糖活性检测蜂王浆发酵前后的降血糖活性的变化。与对照组相比，未发酵蜂王浆和蜂王浆发酵物的细胞增殖能力下降，蜂王浆发酵物能明显抑制BPA-MCF-7细胞的生长。与对照组相比，蜂王浆发酵物的细胞迁移率和侵袭率分别为67.06%和79.00%，可以抑制BPA-MCF-7细胞的侵袭和迁移能力。流式细胞结果显示，蜂王浆发酵物可以诱导BPA-MCF-7细胞的凋亡，主要阻滞在G2/M期。通过体内降血糖活性实验发现蜂王浆发酵物表现出比蜂王浆未发酵物更强的降血糖活性。结论，蜂王浆经过发酵后可以诱导BPA-MCF-7细胞的凋亡，抗癌活性更强，并且降血糖活性也得到了提高，为蜂王浆的开发利用提供了一定的理论基础。

Abstract:

By constructing a model of BPA-induced proliferation of MCF-7, we observed the effects of royal jelly products fermented by Lactobacillus plantarum N1 on the viability, migratory ability, invasive ability, and cell cycle and apoptosis of model BPA-MCF-7. BPA-MCF-7 were used as a model, and blank, control and drug groups were set up to detect changes in cell viability, cell migration, cell invasion ability and apoptosis and cycle before and after royal jelly fermentation; The changes in hypoglycemic activity of royal jelly before and after fermentation were also tested by ex vivo hypoglycemic activity. Compared with the control group, the cell proliferation ability of unfermented royal jelly and royal jelly ferment decreased, and royal jelly ferment significantly inhibited the growth of BPA-MCF-7. Compared with the control group, the cell migration and invasion rates of royal jelly fermentation were 67.06% and 79.00%, respectively, which could inhibit the invasion and migration ability of BPA-MCF-7. Flow cytometric results showed that royal jelly ferment induced apoptosis in BPA-MCF-7, which was mainly blocked in G2/M phase. In vivo hypoglycemic activity assay revealed that royal jelly fermentation exhibited stronger hypoglycemic activity than royal jelly unfermented. It was concluded that royal jelly could induce apoptosis of BPA-MCF-7 after fermentation, with stronger anticancer activity, and the hypoglycemic activity was also improved, which provided a certain theoretical basis for the development and utilization of royal jelly.