→ 한국식품과학회지2018 ; 50(01): 1-7
Effects of various lights, solvents, and zinc protoporphyrin on the chemical behavior of MTT formazan
빛, 용매와 zinc protoporphyrin에 의한 MTT 포마잔의 화학적 동태 변화
Joo Hyoun Kim and Jungil Hong*
Division of Applied Food System, College of Natural Science, Seoul Women’s University
서울여자대학교 자연과학대학 식품응용시스템학부
The MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay is commonly used for analyzing the cell viability. In this study, effects of various solvents, different lights, and zinc protoporphyrin (ZnPP) on the chemical behavior of MTT formazan were investigated. The color response of MTT formazan in NaOH was highly pronounced; the absorbance of MTT formazan in 0.1 N NaOH at 550 nm was >2-fold higher than that in water, dimethyl sulfoxide (DMSO), methanol, and ethanol. MTT formazan in DMSO and NaOH (>0.1 N) was relatively stable under fluorescent and UV light at 365 nm; its rapid degradation was induced under UV light at 254 nm in all solvents. ZnPP degraded MTT formazan under light in a time- and concentration-dependent manner; MTT formazan in 0.1 N NaOH was the most sensitive to ZnPP, followed by DMSO. These results suggest that NaOH and DMSO might be suitable media for MTT formazan for monitoring photosensitizing properties.
MTT formazan, zinc protoporphyrin, light, sodium hydroxide, photosensitizing property
한국식품과학회지 2018 Feb; 50(01): 1 - 7