Title

DECREASE OF HEAT SHOCK PROTEIN LEVELS IN HELA TUMOR CELLS BY RED WINE EXTRACTS.

Authors

Roussou, I.; Lambropoulos, I.; Pagoulatos, G. N.; Roussis, I. G.

Abstract

The effect of extracts from two red and one white wine on Hsp70 and Hsp27 levels in HeLa tumor cells was investigated. Each wine was fractionated into three extracts using solid phase extraction and tested. Total phenol content was determined by the Folin-Ciocalteau method and phenolic composition by HPLC-DAD. Hsps levels were determined by Western blot analysis. One extract of each red wine reduced both Hsp70 and Hsp27 levels by about 2-fold, while the other wine extracts gave no significant effect. Both active extracts exhibited much higher total phenolics than the others, and they were rich in anthocyanins and flavanols.

Subjects

HEAT shock proteins; HELA cells; WINES; SOLID phase extraction; WESTERN immunoblotting; ANTHOCYANINS

Publication

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, Vol 16, Issue 3, p381

ISSN

1120-1770

Publication type

Academic Journal