Effect of Caffeic Acid on Viability and Apoptosis in Human Glioblastoma Cells

Wei-Chuan Liao ； Wei-Chuan Chen ； Chiang-Ting Chou ； Jin Shiung Cheng ； Wei-Zhe Liang ； Chun-Chi Kuo ； Daih-Huang Kuo ； Pochuen Shieh ； Chung-Ren Jan

《Adaptive Medicine》 6卷2期 (2014/06) Pp. 57-62

https://doi.org/10.4247/AM.2014.ABE077

並列摘要

The natural product caffeic acid (3, 4-dihydroxycinnamic acid) is the major dietary hydroxycinnamic acid. Caffeic acid has been shown to cause a rise in cytosolic Ca^(2+) concentrations ([Ca^(2+)]i) and apoptosis in SCM1 human gastric cancer cells. This study explored whether these effects were reproducible in DBTRG-05MG human glioblastoma cells. The Ca^(2+)-sensitive fluorescent dye fura-2 was applied to measure [Ca^(2+)]i. Cell viability was measured by using WST-1. Apoptosis and reactive oxygen species (ROS) were detected by flow cytometry. Caffeic acid at concentrations of 100-1000 μM failed to induce a [Ca^(2+)]i rise. At 200-600 μM, caffeic acid decreased cell viability, induced apoptosis, and caused production of H_2O_2 in a concentration-dependent manner. Together, unlike in human gastric cancer cells, caffeic acid did not evoke a [Ca^(2+)]i rise in human glioblastoma cells. Caffeic acid induced cell death through apoptosis that might involve ROS production.

並列關鍵字

apoptosis ； Ca^(2+) ； caffeic acid ； human glioblastoma cells