The m6A/METTL3 modifies SATB2 suppresses cell proliferation and migration of laryngeal squamous cell carcinoma through targeting the Warburg effect by inhibition of the Wnt/β-catenin pathway
Bohuai Cheng , Tianrun Liu , Shimin Zhuang , Liangen Xie , Feng Pang , Ziyin Luo , Zhiwen Xiao
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引用次数: 0
Abstract
This study aimed to explore the specific AT-rich sequence-binding protein 2 (SATB2) regulated Warburg effect of laryngeal squamous cell carcinoma (LSCC) and its possible mechanism of action.
Bioinformatic and single-cell analyses revealed that SATB2 expression was suppressed in patients with LSCC. In an in vitro model, SATB2 suppressed LSCC cells proliferation and migration. Si-SATB2 promotes LSCC cells proliferation and migration. Additionally, sh-SATB2 promotes LSCC proliferation in a mouse model. SATB2 suppresses Wnt expression in an in vitro model and si-SATB2 induces Wnt expression in an in vitro model. Additionally, sh-SATB2 suppresses Wnt expression in a mouse model. Wnt inhibitors reduce the effects of si-SATB2 or sh-SATB2 on the Warburg effect and cell proliferation in a mouse or in vitro model of LSCC. SATB2 interacts with Wnt proteins to reduce Wnt protein ubiquitination. Methyltransferase-like 3 (METTL3)-mediated m6A modification decreases SATB2 stability in a YTH N6-methyladenosine RNA binding protein 1 (YTHDF1) −dependent manner in an LSCC model.
The interaction between the active constituents of SATB2 and Wnt1 results in the inhibition of Wnt/β-catenin, thereby affecting the Wnt/β-catenin-mediated Warburg effect. This study demonstrated that METTL3-mediated m6A modification reduces SATB2 stability in a YTHDF1-dependent manner in an LSCC model, with remarkable efficacy in inducing the Warburg effect in an LSCC model.
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.
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