Proteolytic mechanisms involved in the metastasis of human melanoma cells

Fletcher, Judy; Dowdle, Eugene B.

doi:10.1097/00008390-199303000-00259

Cited by 1 publication

(1 citation statement)

References 59 publications

(74 reference statements)

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“…High-glucose DMEM medium contained the following supplements: 2 mM L-glutamine, 100 units/mL penicillin, 100 mg/L streptomycin, 0.25 mg/L fungizone, 0.1 mM MEM nonessential amino acids, 1 mM sodium pyruvate, 0.16% NaHCO3, 10% Aim V medium, and 20% FBS (Atlanta Biologic, Atlanta, GA). For colony formation in agar, a previously published method was used (22) with some modifications (23). Feeder layers composed of 0.5% molten agar in 2× DMEM medium (with supplements) were allowed to solidify in six well plates.…”

Section: Isolation and Identification Of Wine Phenolic Fractionsmentioning

confidence: 99%

Effects of Wine Phenolics and Sorghum Tannins on Tyrosinase Activity and Growth of Melanoma Cells

Gómez‐Cordovés

Bartolomé

Vieira

et al. 2001

J. Agric. Food Chem.

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In this study, three different phenolic (anthocyanin, other flavonoid, and phenolic acid) fractions from wine and a condensed tannin preparation from sorghum were tested for their effects on melanogenesis of normal cells and growth of human melanoma cells. The wine phenolic fractions decreased melanogenic activity (tyrosinase activity) at concentrations that resulted in a slight variation in melanocyte viability. Sorghum tannins, however, increased melanogenic activity, although no increase was found in total melanin at the concentrations that least affect melanocyte viability. Incubation of human melanoma cells with the wine fractions and sorghum tannins resulted in a decrease in colony formation, although the effect was not dose dependent in all cases. These results suggest that all of these phenolic fractions have potential as therapeutic agents in the treatments of human melanoma, although the mechanisms by which cellular toxicity is effected seem to be different among the fractions.

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Section: Isolation and Identification Of Wine Phenolic Fractionsmentioning

confidence: 99%