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目的观察蛔虫抗菌肽酵母发酵产物对于骨髓瘤细胞杀伤作用的效果。方法培养骨髓瘤细胞至对数生长期,调整细胞浓度为(3～5)×105/ml,接种于96孔组织培养板中,100μl/孔,于37℃、5%CO2、饱和湿度条件下培养24h。设实验孔、空白对照孔和5-FU阳性对照孔。实验孔分别于10μl对数生长期骨髓瘤细胞中加入蛔虫抗菌肽酵母发酵产物浓缩上清液至终浓度分别为30、60、90、120、150、180μg/ml,每个浓度重复9孔,5-FU阳性对照孔终浓度为400μg/ml。连续培养24、48和72h后,采用MTT法检测各浓度蛔虫抗菌肽酵母发酵产物浓缩上清液对骨髓瘤细胞的杀伤效果。结果蛔虫抗菌肽酵母发酵产物对骨髓瘤细胞SP2/0有杀伤作用,发酵产物浓度为150μg/ml时,杀伤作用最大,杀伤率最大为78.845%,相当于400μg/ml的5-FU对骨髓瘤细胞SP2/0的杀伤作用。结论蛔虫抗菌肽酵母发酵产物对于骨髓瘤细胞具有杀伤作用。
Objective To observe the effect of the roundworm antimicrobial peptide yeast fermentation product on myeloma cell killing. Methods The myeloma cells were cultured to logarithmic growth phase. The cell concentration was adjusted to (3 ~ 5) × 105 / ml. The cells were seeded in 96-well tissue culture plates at 100μl / well and incubated under the conditions of 37 ℃, 5% Cultivation 24h. Experimental wells, blank control wells and 5-FU positive control wells. Experimental wells were added to the logarithmic growth phase myeloma cells were roundworm antibacterial peptide yeast fermentation product was concentrated supernatant to the final concentration of 30,60,90,120,150,180μg / ml, each concentration repeated 9 holes, The final concentration of 5-FU positive control wells was 400 μg / ml. After 24, 48 and 72 hours of continuous culture, MTT assay was used to detect the killing effect of the concentrated supernatant of the roundworm antibacterial peptide yeast fermentation product on myeloma cells. Results The roundworm antibacterial peptide yeast fermentation product had a killing effect on myeloma cells SP2 / 0. The highest killing rate was 78.845% at the concentration of 150μg / ml, which was equivalent to 400μg / ml 5-FU on myeloma Cell SP2 / 0 killing effect. Conclusion The roundworm antibacterial peptide yeast fermentation product has a killing effect on myeloma cells.