Anti- and pro-oxidant potential of lettuce (<i>Lactuca sativa</i> L.) biofortified with iodine by KIO<sub>3</sub>, 5-iodo- and 3,5-diiodosalicylic acid in human gastrointestinal cancer cell lines

Sularz, Olga; Koronowicz, Aneta; Smoleń, Sylwester; Kowalska, Iwona; Skoczylas, Łukasz; Liszka-Skoczylas, Marta; Tabaszewska, Małgorzata; Pitala, Joanna

doi:10.1039/d1ra04679a

Cited by 10 publications

(14 citation statements)

References 58 publications

(110 reference statements)

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“…Lettuce can positively affect cancer prevention because it contains some phytochemicals, and some clinic researchers have stated that these have health benefits. Iodine-biofortified lettuce causes cancer cells to produce reactive oxygen species (ROS), which leads to anticancer effects via the activation of programmed cell death in cancer cells [ 102 ].…”

Section: Health Benefits and Risks Of Lettucementioning

confidence: 99%

“…Interestingly, both the yield and the antioxidant activity of lettuce are greatly improved by using LED lighting with the spectrum B435/R663 at a ratio of 1.25 ± 0.1 [ 132 ]. A higher concentration of certain vitamins, antioxidant enzymes, and polyphenolic compounds is produced in the enhanced plants because of the application of iodine compounds, which improves the antioxidant capacity of lettuce [ 102 ].…”

Section: Health Benefits and Risks Of Lettucementioning

confidence: 99%

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Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Shi

et al. 2022

Antioxidants

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Lettuce is one of the most famous leafy vegetables worldwide with lots of applications from food to other specific uses. There are different types in the lettuce group for consumers to choose from. Additionally, lettuce is an excellent source of bioactive compounds such as polyphenols, carotenoids, and chlorophyll with related health benefits. At the same time, nutrient composition and antioxidant compounds are different between lettuce varieties, especially for green and red lettuce types. The benefit of lettuce consumption depends on its composition, particularly antioxidants, which can function as nutrients. The health benefits rely on their biochemical effect when reaching the bloodstream. Some components can be released from the food matrix and altered in the digestive system. Indeed, the bioaccessibility of lettuce is measuring the quantity of these compounds released from the food matrix during digestion, which is important for health-promoting features. Extraction of bioactive compounds is one of the new trends observed in lettuce and is necessarily used for several application fields. Therefore, this review aims to demonstrate the nutritional value of lettuce and its pharmacological properties. Due to their bioaccessibility and bioavailability, the consumer will be able to comprehensively understand choosing a healthier lettuce diet. The common utilization pattern of lettuce extracted nutrients will also be summarized for further direction.

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Section: Health Benefits and Risks Of Lettucementioning

confidence: 99%

Section: Health Benefits and Risks Of Lettucementioning

confidence: 99%

Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Shi

et al. 2022

Antioxidants

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“…Our previous study indicated a high antioxidant potential of extracts from lettuce fortified with organic forms of iodine [ 12 ]. The use of organic iodine, such as 5-iodosalicylic acid (5-ISA), for biofortification of lettuce allows to obtain plants with higher total iodine content as compared to application of inorganic form (KIO 3 ) [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…The use of organic iodine, such as 5-iodosalicylic acid (5-ISA), for biofortification of lettuce allows to obtain plants with higher total iodine content as compared to application of inorganic form (KIO 3 ) [ 13 ]. We also showed that iodine-enriched vegetables have a higher concentration of polyphenols as well as vitamin C and antioxidant enzymes [ 12 ]. Moreover, application of these extracts resulted in increasing production of reactive oxygen species (ROS) in gastric and colon cancer cell lines, which may contribute to cells death and anticancer properties [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…We also showed that iodine-enriched vegetables have a higher concentration of polyphenols as well as vitamin C and antioxidant enzymes [ 12 ]. Moreover, application of these extracts resulted in increasing production of reactive oxygen species (ROS) in gastric and colon cancer cell lines, which may contribute to cells death and anticancer properties [ 12 ]. Currently, it is well established that environmental factors lead to accumulation of epigenetic alterations in cells which results in gastrointestinal carcinogenesis [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Molecular Effects of Iodine-Biofortified Lettuce in Human Gastrointestinal Cancer Cells

et al. 2022

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Considering the growing number of cancer cases around the world, natural products from the diet that exhibit potential antitumor properties are of interest. Our previous research demonstrated that fortification with iodine compounds is an effective way to improve the antioxidant potential of lettuce. The purpose of the present study was to evaluate the effect of iodine-biofortified lettuce on antitumor properties in human gastrointestinal cancer cell lines, gastric AGS and colon HT-29. Our results showed that extracts from iodine-biofortified lettuce reduce the viability and proliferation of gastric and colon cancer cells. The extracts mediated cell cycle arrest which was accompanied by inactivation of anti-apoptotic Bcl-2 and activation of caspases, as assessed by flow cytometry. However, extracts from lettuce fortified with organic forms of iodine acted more effectively than extracts from control and KIO3-enriched plants. Using quantitative PCR, we detected the increase in pro-apoptotic genes BAD, BAX and BID in AGS cells whereas up-regulation of cell cycle progression inhibitor CDKN2A and downregulation of pro-proliferative MDM2 in HT-29 cells. Interestingly, lettuce extracts led to down-regulation of pro-survival AKT1 and protooncogenic MDM2, which was consistent for extracts of lettuce fortified with organic form of iodine, 5-ISA, in both cell lines. MDM2 downregulation in HT-29 colon cancer cells was associated with RB1 upregulation upon 5-ISA-fortified lettuce extracts, which provides a link to the epigenetic regulation of tumor suppressor genes by RB/MDM2 pathway. Indeed, SEMA3A tumor suppressor gene was hypomethylated and upregulated in HT-29 cells treated with 5-ISA-fortified lettuce. Control lettuce exerted similar effects on RB/MDM2 pathway and SEMA3A epigenetic activation in HT-29 cells. Our findings suggest that lettuce as well as lettuce fortified with organic form of iodine, 5-ISA, may exert epigenetic anti-cancer effects that can be cancer type-specific.

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Dietary Achievable Dose of Protocatechuic Acid, a Metabolite of Flavonoids, Inhibits High‐Fat Diet‐Induced Obesity in Mice

Xiang,

Du,

Chen

et al. 2023

Molecular Nutrition Food Res

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ScopeProtocatechuic acid (PCA), a gut microbiota metabolite of flavonoids, inhibits dietary obesity and increases uncoupling protein 1 (UCP1), a critical regulator responsible for adipose thermogenesis; however, these effects are achieved at dietary unachievable (pharmacological) dose. It evaluates whether dietary achievable dose of PCA inhibits adiposity by activating adipose thermogenesis.Methods and ResultsSix‐week‐old male C57BL/6J mice are fed a high‐fat diet (HFD) alone (control) or supplemented with 0.003% PCA w/w for 16 weeks. PCA consumption does not affect food intake but appreciably reduces body weight gain, improves insulin sensitivity, and attenuates hepatic steatosis. These effects are associated with no significant changes in the abundance of UCP1 in adipose tissues. Instead, PCA consumption increases the abundance and enzymatic activity of carnitine palmitoyltransferase 1 (the first rate‐limiting enzyme in fatty acid oxidation) in the livers, inguinal white, and brown adipose tissues. Surprisingly, PCA at physiologically achievable dose does not affect the abundance and enzymatic activity of carnitine acyltransferase‐1 expression and the capacity of fatty acid oxidation in 3T3‐L1‐derived white or brown adipocytes and human hepatoma HepG2 cells.ConclusionsDietary achievable dose of PCA attenuates HFD‐induced adiposity, which is likely achieved by increasing fatty acid oxidation other than activating adipose thermogenesis.

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Anti- and pro-oxidant potential of lettuce (Lactuca sativa L.) biofortified with iodine by KIO₃, 5-iodo- and 3,5-diiodosalicylic acid in human gastrointestinal cancer cell lines

Abstract: Vegetables are particularly rich sources of micronutrients and phytochemicals such as polyphenols and vitamins.

Cited by 10 publications

References 58 publications

Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Molecular Effects of Iodine-Biofortified Lettuce in Human Gastrointestinal Cancer Cells

Dietary Achievable Dose of Protocatechuic Acid, a Metabolite of Flavonoids, Inhibits High‐Fat Diet‐Induced Obesity in Mice

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Anti- and pro-oxidant potential of lettuce (Lactuca sativa L.) biofortified with iodine by KIO3, 5-iodo- and 3,5-diiodosalicylic acid in human gastrointestinal cancer cell lines

Abstract: Vegetables are particularly rich sources of micronutrients and phytochemicals such as polyphenols and vitamins.

Cited by 10 publications

References 58 publications

Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review

Molecular Effects of Iodine-Biofortified Lettuce in Human Gastrointestinal Cancer Cells

Dietary Achievable Dose of Protocatechuic Acid, a Metabolite of Flavonoids, Inhibits High‐Fat Diet‐Induced Obesity in Mice

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Anti- and pro-oxidant potential of lettuce (Lactuca sativa L.) biofortified with iodine by KIO₃, 5-iodo- and 3,5-diiodosalicylic acid in human gastrointestinal cancer cell lines