Cowpea bean β-vignin-derived AQQSY peptide exerts an anticancer effect by inducing cell cycle arrest in the G0/G1 phase and modulating apoptotic signals
Biane Oliveira Philadelpho , Johnnie Elton Machado dos Santos , Emily Elaine Davis , Mariana Barros de Cerqueira e Silva , Eduardo Maffud Cilli , Ederlan de Souza Ferreira , Elvira González de Mejia
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引用次数: 0
Abstract
The anticancer effect of digested β-vignin and pure peptides from cowpea beans was investigated in cultivated human colon cancer cells. The effect of AQQSY on the cell cycle was similar to that of palbociclib, suggesting that AQQSY may function as a CDK-6-targeting agent. AQQSY peptide reduced the p-Rb/Rb ratio and induced apoptosis through an increase of Bax/Bcl-2 ratio, a decrease of XIAP, and activation of caspase-3. VIPASY peptide showed the potential to induce apoptosis through an increase in Bax/Bcl-2 ratio. The combination of VIPASY and AQQSY with palbociclib caused an additive effect on cell inhibition. Treatment with selected peptides from β-vignin digest caused cell cycle arrest by upregulation of p16 and apoptosis by increasing Bax/Bcl-2 ratio and caspase-8. The peptides and β-vignin digest treatments were more selective for cancer cells than the drugs. Additional research is necessary in vivo to understand the mechanisms of cowpea β-vignin-derived peptides in CRC treatment.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.