AIM To compare the inhibition of pravastatin on HMG CoA reductase with enalapril and verapamil in SDR and SHR liver. METHODS The liver microsomes were prepared by ultracentrifugation, the HMG CoA reductase activity was determined by radioactivity in vitro. RESULTS Pravastatin inhibited HMG CoA reductase, and its IC 50 value was 0 28 g?L -1 . The inhibitory rate of pravastatin on HMG CoA reductase in SDR and SHR liver were 51 40%?3 98% and 63 40%?4 14%, respectively (P

AIM: To study the apoptosis induction of cyclooxygenase - 2 ( COX - 2) inhibitor, celecoxib and adriamycin (ADM) on tumor apoptosis of gastric carcinoma MGC - 803 cells, and to explore their possible molecular mechanism(s) and interactions. METHODS: The number of MGC - 803 cells was observed by MTT assay. Tumor apoptosis was studied by fluorescence microscopy, flow cytometry (FCM), and DNA ladder. RESULTS: MGC -803 cell number was significantly decreased with increasing dose of ADM. Cells were accumulated in G0/G1 phase and the number of cells in S phase was decreased. ADM (5 mg/L) combined with celecoxib (25 μmol/L) markably inhibited the growth of MGC - 803 cells. Significant morphological changes of typical apoptosis were observed after treatment with combined use of celecoxib and ADM. Compared with ADM or celecoxib alone, ADM plus celecoxib obviously enhanced the DNA ladder fragment revealed by agarose gel electrophoresis of DNA. After exposure to combined celecoxib and ADM treatment for 48 h, MGC - 803 cells were accumulated in G0/G1 phase. There was a decrease in the number of cells in S phase as compared to celecoxib or ADM alone. CONCLUSION: Celecoxib and ADM appear to have synergistic effects for the apoptosis induction. This may be an important prospect for applying COX - 2 inhibitors to assist chemical therapy of ADM in clinical use.

The tea beverages will be endowed with distinct aroma and taste, as well as various biologically active compounds including probiotic factors, when fermented with lactic acid bacteria (LAB). However, at present, few studies on the dynamics of flavors in tea soup at different fermentation stages were conducted. In this study, the composition of monosaccharides, aromatic components, free amino acids, and organic acids were measured, when the black tea beverages were fermented with Lactobacillus coryniformis FZU63 which was isolated from Chinese traditional kimchi. The results indicated that monosaccharides including glucose, fructose, mannose and xylose in black tea beverages are the main carbon sources for fermentation. In addition, the abundance of aromatic compounds in black tea soup are increased significantly at different fermentation stages, which endow the fermented black tea soup with fruit aroma on the basis of flowery and nutty aroma. Moreover, some bitter amino acids are reduced, whereas the content of sweet and tasty amino acids is elevated. Furthermore, the levels of lactic acid, malic acid, citric acid and other organic acids are accumulated during the fermentation. Additionally, sensory evaluation displays that black tea beverage is acquired with comprehensive high-quality after being fermented for 48 h. This study provides a theoretical basis to steer and control the flavor formation and quality of the fermented tea beverages during LAB fermentation.
Tea/chemistry* ; Beverages/microbiology* ; Camellia sinensis ; Fermentation ; Acids ; Amino Acids ; Glucose