Science and Technology of Food Industry

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LI Jin-wei, CAI Wen-ci, LIU Yuan-fa. Effect of the total polar components of frying oil on inhibition and induction of cell[J]. Science and Technology of Food Industry, 2015, (09): 358-359. DOI: 10.13386/j.issn1002-0306.2015.09.070
Citation: LI Jin-wei, CAI Wen-ci, LIU Yuan-fa. Effect of the total polar components of frying oil on inhibition and induction of cell[J]. Science and Technology of Food Industry, 2015, (09): 358-359. DOI: 10.13386/j.issn1002-0306.2015.09.070
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Effect of the total polar components of frying oil on inhibition and induction of cell

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  • The total polar components( TPM) of frying oil was investigated for its inhibition rate and induction of apoptosis of cell line Hep G2.After treated with TPM of 1.0mg / m L for 24,48,72 h,the inhibition rate of Hep G 2 cells were 9.8%,12.6%,16.1%,respectively.In the same time,with the increase of drug concentration,cell apoptosis rate increased.TMP could reduce the cell population in G0/ G1 phase and increase the cell population in S phase,which indicated that the inhibition of cell proliferation with TPM treatment may be occurred in S phase.
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