Signaling pathways and the potential anticarcinogenic effect of native Brazilian fruits on breast cancer

Reguengo, Lívia Mateus; Nascimento, Roberto de Paula do; Machado, Ana Paula da Fonseca; Maróstica, Mário Roberto

doi:10.1016/j.foodres.2022.111117

Cited by 10 publications

(8 citation statements)

References 77 publications

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“…of the Bcl-2 family. 44,45 Pro-apoptotic protein Bax promotes the permeability of mitochondrial membrane and induces the release of cytochrome c from mitochondria, which in turn activates the caspase cascade reaction. 46,47 However, Bcl-2 blocks the cytochrome c release from mitochondria by binding to the Bax protein.…”

Section: Discussionmentioning

confidence: 99%

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Porcupine quills keratin peptides induces G0/G1 cell cycle arrest and apoptosis via p53/p21 pathway and caspase cascade reaction in MCF‐7 breast cancer cells

Wang,

Xu,

Huang

et al. 2023

J Sci Food Agric

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BACKGROUNDPorcupine quills, a by‐product of porcupine pork, are rich in keratin, which is an excellent source of bioactive peptides. The objective of this study was to investigate the underlying mechanism of anti‐proliferation effect of porcupine quills keratin peptides (PQKPs) on MCF‐7 cells.RESULTSResults showed that PQKPs induced MCF‐7 cells apoptosis by significantly decreasing the secretion level of anti‐apoptosis protein Bcl‐2 and increasing the secretion levels of pro‐apoptosis proteins Bax, cytochrome c, caspase 9, caspase 3 and PARP. PQKPs also arrested the cell cycle at G0/G1 phase via remarkably reducing the protein levels of CDK4 and enhancing the protein levels of p53 and p21. HPLC‐MS/MS analysis identified nine peptides with molecular weights less than 1000 Da in PQKPs. Molecular docking results showed that TPGPPT and KGPAC identified from PQKPs could bind with p53 mutant and Bcl‐2 protein by conventional hydrogen bonds, carbon hydrogen bonds and van der Waals force. Furthermore, the anti‐proliferation impact of synthesized peptides (TPGPPT and KGPAC) was shown in MCF‐7 cells.CONCLUSIONThese findings indicated that PQKPs suppressed the proliferation of MCF‐7 breast cancer cells by triggering apoptosis and G0/G1 cell cycle arrest. Moreover, the outcome of this study will bring fresh insights into the production and application of animal byproducts.This article is protected by copyright. All rights reserved.

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Section: Discussionmentioning

confidence: 99%

“…and anti‐apoptotic proteins (Bcl‐2, Bcl‐w, etc.) of the Bcl‐2 family 44,45 . Pro‐apoptotic protein Bax promotes the permeability of mitochondrial membrane and induces the release of cytochrome c from mitochondria, which in turn activates the caspase cascade reaction 46,47 .…”

Section: Discussionmentioning

confidence: 99%

Porcupine quills keratin peptides induces G0/G1 cell cycle arrest and apoptosis via p53/p21 pathway and caspase cascade reaction in MCF‐7 breast cancer cells

Wang,

Xu,

Huang

et al. 2023

J Sci Food Agric

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“…Therefore, cancer prevention has become a topic of paramount importance within the scientific field. The chemopreventive and anticarcinogenic potency of açaí has been linked to its ability to decrease the viability of cancer cells, as well as reduce the incidence of tumors and tumor cell proliferation [ 76 , 130 , 153 , 171 , 172 , 173 ]. In a study performed by Silva et al [ 80 ], the antitumor effects of hydroalcoholic extracts from açaí bark, seed, and fruit was evaluated in vitro using cell lines derived from colorectal and breast adenocarcinomas (human Caco-2 and HT-29 colon adenocarcinoma cells and human MDA-MB-468 and MCF-7 mammary adenocarcinoma cells, respectfully).…”

Section: Biological and Pharmacological Effectsmentioning

confidence: 99%

“…It was noted that all açaí extracts possessed significant polyphenol content. In another in vitro study, Silva et al [ 172 ] assessed the cytotoxic effects of the extracts of açaí seed, pulp, and fruit in MCF-7 breast cancer cell lines. Açaí seed extract not only reduced the viability of cancer cells via ROS production, but also demonstrated cytotoxic effects and prevented the formation of new cancerous colonies.…”

Section: Biological and Pharmacological Effectsmentioning

confidence: 99%

Açaí (Euterpe oleracea Mart.) in Health and Disease: A Critical Review

et al. 2023

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The açaí palm (Euterpe oleracea Mart.), a species belonging to the Arecaceae family, has been cultivated for thousands of years in tropical Central and South America as a multipurpose dietary plant. The recent introduction of açaí fruit and its nutritional and healing qualities to regions outside its origin has rapidly expanded global demand for açaí berry. The health-promoting and disease-preventing properties of this plant are attributed to numerous bioactive phenolic compounds present in the leaf, pulp, fruit, skin, and seeds. The purpose of this review is to present an up-to-date, comprehensive, and critical evaluation of the health benefits of açaí and its phytochemicals with a special focus on cellular and molecular mechanisms of action. In vitro and in vivo studies showed that açaí possesses antioxidant and anti-inflammatory properties and exerts cardioprotective, gastroprotective, hepatoprotective, neuroprotective, renoprotective, antilipidemic, antidiabetic, and antineoplastic activities. Moreover, clinical trials have suggested that açaí can protect against metabolic stress induced by oxidation, inflammation, vascular abnormalities, and physical exertion. Due to its medicinal properties and the absence of undesirable effects, açaí shows a promising future in health promotion and disease prevention, in addition to a vast economic potential in the food and cosmetic industries.

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“…Compounds with antioxidant activity have widely differing structures, functions, and efficiencies. Besides their antioxidant activity, they often have anti-inflammatory and anticarcinogenic effects [2][3][4]. Quite a few of these natural antioxidants are used in the food industry, but some of them have also been tried as stabilizers in polymers with different successes.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and evaluation of a novel natural-based phosphine antioxidant for the thermal stabilization of polyethylene

Takács

Tátraaljai

Pregi

et al. 2022

J Therm Anal Calorim

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A new phosphine-type potential secondary stabilizer was synthesized successfully with large natural raw material content. The stabilizer is a waxy white powder with a relatively low melting temperature. Both the thermal and the storage stability of the stabilizer are sufficient for practical use. The new stabilizer was introduced into a Phillips-type high-density polyethylene, and its stabilizing efficiency was determined by multiple extrusions. Commercial phosphite and phosphonite stabilizers were used as references. The additive packages contained a primary antioxidant and a phosphorus compound, both added at 1000 ppm. The chemical structure of the polymer, viscosity, color, and residual stability were determined after each extrusion. The comparison of the stabilizing efficiency of the three secondary antioxidants showed that the phosphine stabilizer is at least as efficient as the phosphorous secondary stabilizers available in the market. The new stabilizer proved to be the most efficient in melt stabilization and in preventing discoloration; the residual stability of the polymer was similar in the presence of all three secondary antioxidants. This feasibility study proved that the new compound could be used as a potential stabilizer in practice.

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Signaling pathways and the potential anticarcinogenic effect of native Brazilian fruits on breast cancer

Cited by 10 publications

References 77 publications

Porcupine quills keratin peptides induces G0/G1 cell cycle arrest and apoptosis via p53/p21 pathway and caspase cascade reaction in MCF‐7 breast cancer cells

Porcupine quills keratin peptides induces G0/G1 cell cycle arrest and apoptosis via p53/p21 pathway and caspase cascade reaction in MCF‐7 breast cancer cells

Açaí (Euterpe oleracea Mart.) in Health and Disease: A Critical Review

Synthesis and evaluation of a novel natural-based phosphine antioxidant for the thermal stabilization of polyethylene

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