4’,5,7-三羥基黃酮對幽門螺旋桿菌感染胃腺癌細胞發炎之抑制

TL;DRAbstract

Helicobacter pylori has been classified as a group I carcinogen by WHO in 1994. Cag A+ H. pylori infection results in serious gastric epithelial cell inflammation, atrophic gastritis, and then progresses to gastric cancer. 4’,5,7- trihydroxyflavone, one of flavonoids, abounds in fruits and vegetables, especially in basil, cilantro, and parsley. As reported, 4’,5,7-trihydroxyflavone exhibited anti-inflammatory, anti-cancer, and anti-oxidative activities. In this study, we investigated in vitro effect of 4’,5,7- trihydroxyflavone on the H. pylori-induced inflammation, in which the inflammatory factor expressions including COX-2、IL-6、IL-8、ICAM-1 and ROS and other factors such as MUC-2 were examined. The relevant mechanisms of 4’,5,7- trihydroxyflavone are proposed. In the results, viabilities for MKN45 cells and H. pylori were 88 and 53%, respectively, at 20 μg/mL treatment. H. pylori stimulation initiated the NF-κB pathway, in which the IκBα expression significantly increased at 20 μg/mL

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