Lactobacillus acidophilus LA-5 Postbiotic Induces Apoptosis by Activating the Mitochondrial Apoptotic Pathway in Prostate Cancer

IF 4.2 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-12-30 DOI:10.1155/jfbc/7855679
Adem Yavaş, Ecem Akan, Mehran Aksel, Zafer Erbay
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Abstract

Background and Aims: Chemotherapy uses agents that selectively target cancer cells but can also cause collateral damage to healthy tissues and lead to significant side effects. These toxic agents have major adverse effects on noncancerous tissues. It is therefore imperative to develop safe and efficacious alternative therapeutic strategies capable of inducing apoptosis. The aim of the present study was to evaluate in vitro how postbiotics derived from heat-killed Lactobacillus acidophilus LA-5 affect human prostate cancer cells.

Methods: Lactobacillus acidophilus LA-5 strain was cultured in MRS broth at a concentration of 109 colony forming units (cfu) per milliliter. The activated probiotics were then heat treated at 75°C for 60 min to inactivate them and postbiotics were obtained. The inhibitory effects of heat-killed Lactobacillus acidophilus LA-5 on LNCaP and PC3 cells were assessed through an MTT assay. The apoptotic impact of postbiotics on the cells was validated using Hoechst 33342/propidium iodide (HO/PI) staining. Additionally, western blotting was employed to examine the expression of cytochrome-c (cyt-c), Bcl2, Bax, and caspase-3–9 proteins associated with the apoptotic pathway. Additionally, the levels of antioxidant and oxidant enzymes were measured in both cell lines using established colorimetric methods and commercial kits.

Results: MTT results showed that the postbiotic Lactobacillus acidophilus LA-5 had IC50 values of 107 and 108 cfu/mL on LNCaP and PC3 cells, respectively. HO/PI results showed postbiotic-induced apoptosis in both cell lines. Heat-killed Lactobacillus acidophilus LA-5 increased the expression of cyt-c, caspase-9, Bax, and caspase-3 protein levels and decreased Bcl2 expression in LNCaP and PC3 cell lines. However, caspase-8 was not detected. In addition, high-dose postbiotic Lactobacillus acidophilus LA-5 (108 and 109 cfu/mL) increased the activity of oxidants ROS and MDA and suppressed the activity of antioxidants GSH, SOD, and CAT.

Conclusions: This study demonstrated that postbiotic Lactobacillus acidophilus LA-5 from heat inactivation could cause apoptosis and impede the proliferation of LNCaP and PC3 prostate cancer cells in vitro.

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嗜酸乳杆菌LA-5激活线粒体凋亡通路诱导前列腺癌细胞凋亡
背景和目的:化疗使用选择性靶向癌细胞的药物,但也可能对健康组织造成附带损害,并导致显著的副作用。这些有毒物质对非癌组织有严重的不良影响。因此,开发安全有效的诱导细胞凋亡的替代治疗策略势在必行。本研究的目的是在体外评估热杀灭嗜酸乳杆菌LA-5衍生的后生制剂如何影响人类前列腺癌细胞。方法:嗜酸乳杆菌LA-5菌株在MRS培养液中培养,菌落形成单位(cfu)浓度为109 / ml。将活化后的益生菌在75℃下热处理60 min,使其失活,获得后生菌。MTT法检测热灭活嗜酸乳杆菌LA-5对LNCaP和PC3细胞的抑制作用。采用Hoechst 33342/碘化丙啶(HO/PI)染色验证后生制剂对细胞凋亡的影响。此外,采用western blotting检测细胞色素c (cyt-c)、Bcl2、Bax和与凋亡通路相关的caspase-3-9蛋白的表达。此外,使用已建立的比色法和商业试剂盒测量两种细胞系中抗氧化剂和氧化酶的水平。结果:MTT结果显示,嗜酸乳杆菌LA-5对LNCaP和PC3细胞的IC50值分别为107和108 cfu/mL。HO/PI结果显示两种细胞系均为生物后诱导的凋亡。热灭活嗜酸乳杆菌LA-5增加了LNCaP和PC3细胞系中cyt-c、caspase-9、Bax和caspase-3蛋白的表达水平,降低了Bcl2的表达。但未检测到caspase-8。此外,高剂量嗜酸乳杆菌LA-5(108和109 cfu/mL)增加了抗氧化剂ROS和MDA的活性,抑制了抗氧化剂GSH、SOD和CAT的活性。结论:本研究证实热失活后的嗜酸乳杆菌LA-5可引起LNCaP和PC3前列腺癌细胞的凋亡并抑制其增殖。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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