Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice

Hayashi, Kazuya; Hibasami, Hiroshige; Murakami, Tomoko; Terahara, Norihiko; Mori, Motoyuki; Tsukui, Akiko

doi:10.3136/fstr.12.22

Cited by 40 publications

(31 citation statements)

References 21 publications

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“…In rat studies, anthocyanins from both the red and purple pigmented potatoes showed protective effects against D-galactosamine or acetaminophen-induced liver damage (Han, Hashimoto et al, 2006;Han, Sekikawa et al, 2006;Han, Shimada, Sekikawa, & Fukushima, 2007;Ohba et al, 2007). These anthocyanins and the glycoalkaloids from potatoes have also been revealed to induce cancer cell apoptosis and may be useful in chemoprevention (Hayashi et al, 2006;Reddivari, Vanamala, Chintharlapalli, Safe, & Miller, 2007;Reddivari, Vanamala, Safe, & Miller, 2010;Yang, Paek, Kozukue, Lee, & Kim, 2006). More recently, Kaspar et al reported their findings of giving pigmented potato (white, yellow, and purple fleshed) meals to healthy male adults for 6 weeks.…”

Section: Introductionmentioning

confidence: 98%

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Ji¹,

Rivers²,

Zielinski³

et al. 2012

Food Chemistry

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This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. Potato (Solanum tuberosum L.) is one of the most important food crops in the world and provides essential nutrients. With an aim to develop potato varieties for functional food or nutraceutial applications, we have conducted metabolomic profiling, total phenolics, chlorogenic acid, anthocyanins, and glycoalkaloids analyses on 20 selected potato clones within the Canadian potato breeding program of Agriculture and Agri-Food Canada. Pigmented potatoes in general contain higher levels of phenolic components, including chlorogenic acid and anthocyanins. Levels of phenolics were retained with granulation processing of pigmented potato tubers, but glycoalkaloids were significantly reduced with granulation. The pigmented potatoes also have higher antioxidant activity reaching up to 35% of that for berries, measured as their potency in scavenging DPPH radicals. Extracts of the 20 potato clones (peel, tuber, and granule) were also evaluated for in vitro effects on liver LDL cholesterol uptake and protection of cortical neurons from cell death caused by oxygen glucose deprivation (OGD). These potato extracts in general showed mild activity in enhancing LDL cholesterol uptake in liver HepG2 cells, and also protected cortical neurons against OGD induced cell death, with extracts from granules of six of the potato clones showing significant neuroprotective effects. The bioactive components are not dependent on pigmentation of potato clones. These novel bioactivities identified in potatoes warrant in-depth investigations in the future. Taken together, our results provide further evidence for the enhanced health beneficial components in potato. Crown

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Section: Introductionmentioning

confidence: 98%

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Ji¹,

Rivers²,

Zielinski³

et al. 2012

Food Chemistry

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“…PSPA extracts were found to have anti-tumor functions. Treatment with 5% PSPA may reduce rectal cancer development in mice [6], induce the apoptosis of cultured human stomach cancer cells and prevent the growth of stomach cancer in mice [7]. Moreover, diacylated anthocyanin derived from Ipomoea (I.)…”

Section: Introductionmentioning

confidence: 99%

In vivoantioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potato

Zhao

Yan

et al. 2013

Nutr Res Pract

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Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 932.5 mg/g. The purified extracts had more potent antioxidant activities than the crude extracts. After continuously administering the PSP extracts to 12-mo-old mice for 1 mo, the anti-aging index of the experimental group was not significantly different from that of 5-mo-old mice. To a certain degree, PSPA was also effective for controlling plasma glucose levels in male Streptozocin (STZ)-treated diabetic mice. In addition, the extracts inhibited Sarcoma S180 cell growth in ICR mice. Mice consuming the PSP extracts formed significantly fewer and smaller sarcomas than mice consuming the control diets. The highest inhibition rate was 69.03%. These results suggest that anthocyanin extracts from PSP not only exert strong antioxidant effects in vitro, but also had anti-aging, anti-hyperglycemic, and anti-tumor activities.

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“…Genomic DNA was resuspended in Tris-EDTA buffer (pH 8.0) containing 5 mg/ml DNase-free RNase and incubated at 37 C for 1 h. Genomic DNA was visualized using gel electrophoresis in 1.5% agarose gel (Hayashi et al, 2006).…”

Section: Dna Fragmentation Analysismentioning

confidence: 99%

Anticancer activity ofSaussurea lappaextract by apoptotic pathway in KB human oral cancer cells

Moon

Yun

Kook

et al. 2013

Pharmaceutical Biology

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Context: Saussurea lappa Dence (Compositae) is used as a traditional herbal medicine to treat abdominal pain and tenesmus in East Asia. Current studies have shown that S. lappa has anticancer activity in divergent of cancer cells. However, the effects of S. lappa on oral cancer and its mechanisms of action have yet to be elucidated. Objective: To explore its potential chemotherapeutic effects and mechanism of cell growth inhibition on human oral cancer cells. Materials and methods: The dried roots of S. lappa were used in this study. Cell viability of KB cells was evaluated by 3-[4, 5-dimethylthiazol-2-yl]-2, 5-diphenyltetrazolium bromide assay after treatment with 30 mg/ml of methanol extract from the dried roots of S. lappa. To understand whether its effect on cell death is related with apoptosis pathway, we performed DNA fragmentation assay, western blot, caspase activity assay and fluorescence-activated cell sorting (FACS) analysis. Results: Treatment of S. lappa extract onto KB cells reduced cell viability significantly with an IC 50 value of 30 mg/ml. The formation of a DNA ladder was observed starting at the 24 h treatment. In western blotting analysis, the S. lappa extract induced the proteolytic processing of caspase-3, -9 and poly (ADP-ribose) polymerase, a significant increase of Bax and marked reduction of Bcl-2. We also confirmed the activation of caspase-3/-7 in living KB cells by fluorescence microscopy. Conclusion: These results suggested that S. lappa extract inhibited cell proliferation through the apoptosis pathway in KB human oral cancer cells.

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Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice

Cited by 40 publications

References 21 publications

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

In vivoantioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potato

Anticancer activity ofSaussurea lappaextract by apoptotic pathway in KB human oral cancer cells

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