Drimartol B, a sesquiterpene coumarin of the edible powder of Artemisia sphaerocephala seed, induced apoptosis in NSCLC cells via PI3K/AKT/FoxO3a pathway inhibition

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-26 DOI:10.1016/j.jff.2024.106646
Jiwen Li , Zhongyu Li , Mengru Cui , Mei Sun , Lei Men , Xiaojie Gong , Keke Li
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Abstract

In this study, Drimartol B, a sesquiterpene coumarin isolated from the edible powder of Artemisia sphaerocephala seeds, was investigated for its potential anti-NSCLC effects. Our findings showed that drimartol B inhibited the proliferation of both A549 and NCI-H1975 cells. Mechanistic studies revealed that Drimartol B induced cell cycle arrest, decreased mitochondrial membrane potential, reduced Bcl-2, and increased Bax, Caspase-9, and -3 levels, thereby promoting apoptosis. Additionally, network pharmacology identified the PI3K/AKT/FoxO3a pathway as a key target. Molecular docking demonstrated favorable binding affinities between drimartol B and these proteins. Moreover, the regulatory role of drimartol B in NSCLC cells via PI3K/AKT/FoxO3a pathway was confirmed by co-treatment with SC-79 or JY-2. Overall, our findings reveal that drimartol B exerts anticancer effects on NSCLC cells via modulation of the PI3K/AKT/FoxO3a pathway. The future perspective of drimartol B as a dietary component for NSCLC treatment suggests its possible utility in personalized nutrition approaches.

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沙蒿籽食用粉中的倍半萜香豆素Drimartol B通过抑制PI3K/AKT/FoxO3a通路诱导NSCLC细胞凋亡
本研究从黄花蒿种子食用粉末中分离得到倍半萜香豆素Drimartol B,研究其潜在的抗nsclc作用。结果表明,利马托醇B对A549和NCI-H1975细胞的增殖均有抑制作用。机制研究表明,Drimartol B诱导细胞周期阻滞,降低线粒体膜电位,降低Bcl-2,增加Bax、Caspase-9和-3水平,从而促进细胞凋亡。此外,网络药理学发现PI3K/AKT/FoxO3a通路是一个关键靶点。分子对接表明,利马托醇B与这些蛋白具有良好的结合亲和力。此外,通过与SC-79或JY-2共处理,证实了drimartol B通过PI3K/AKT/FoxO3a通路在NSCLC细胞中的调节作用。综上所述,我们的研究结果表明,丁香醇B通过调节PI3K/AKT/FoxO3a通路对NSCLC细胞发挥抗癌作用。在未来,作为非小细胞肺癌治疗的膳食成分,丁香醇B可能在个性化营养方法中发挥作用。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
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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