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KMID : 1007520080170061361
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1361 ~ p.1364
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Inhibitory Effects of Naringenin, Kaempherol, and Apigenin on Cholesterol Biosynthesis in HepG2 and MCF-7 Cells
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Kim Kee-Tae
Yeo Eun-Ju
Moon Sun-Hee
Cho Ssang-Goo
Han Ye-Sun
Nah Seung-Yeol
Paik Hyun-Dong
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Abstract
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The inhibitory effects of naringenin, kaempherol, and apigenin on the production of cholesterol in HepG2 KCLB88065 and MCF-7 KCLB 30022 cells were evaluated. In this study, quercetin was used as a reference reagent. Afterincubation for 3 days, fat-soluble contents of both cell types were extracted by using the Folch method and the cholesterolcontents in both cultured cells were determined by high performance liquid chromatography. The concentration of cholesterolin untreated each tissue cells was 12.2±0.11 and 8.83±0.12mg/g of lipid, respectively. The total concentration of eachflavonoid was adjusted to 0, 35, or 350μM in the culture broth. As the results, the addition of 2% methanol and dimethylsulfoxide (DMSO) to the media (control for flavonoid solvents) did not significantly affect cell growth; however, DMSOcaused an increase in the production of cholesterol. Each flavonoid inhibited the production of cholesterol in both HepG2 andMCF-7 cells at the concentration of 35μM above. In addition, the inhibitory effect of kaempherol on the production ofcholesterol in these cells was greater than the other flavonoids tested and HepG2 cells are more sensitive to flavonoids thanMCF-7. From the results, the inhibitory effects of flavonoids on cholesterol production are different depending on the celltype.
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KEYWORD
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flavonoid, cholesterol biosynthesis, naringenin, kaempferol, apigenin, HepG2, MCF-7
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