Studies on the Preparation of Ankaflavin and Its Induced Apoptosis Effect

• Main Authors: Chen-Ying Ho, 何貞瑩
• Other Authors: 蘇南維
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/42190053580410197402

碩士 === 國立臺灣大學 === 農業化學研究所 === 92 === Monascus pigments were traditionally used as natural food colorants. Recently, many bioactive components of those pigments were discovered. Last year, one of Monascus pigments, ankaflavin, with selective toxicity was found. It was toxic to human cancer cell lines Hep G2 and A549 in vitro. Apoptosis was suggested as the most possible mechanism involved. In this study, an efficient method for ankaflavin preparation from commercial red rice as subject was estabilished. Pure ankaflavin was obtained after the following steps: a) extraction (hexanes as extraction solvent); b) silica gel column separation (hexanes/ethyl acetate 9:1 v/v as elution solution); c) n-hexane precipitation. The results of western blot and the cell morphology after ankaflavin treatment suggest that ankaflavin could induce cell apoptosis during M phase.