Sinomenine synergistically enhances 5-Fu anticancer effects in oral cancer through modulating the miR-140-5p-PDK1-anaerobic glycolysis pathway

IF 3.5 3区 医学 Q2 FOOD SCIENCE & TECHNOLOGY Food and Chemical Toxicology Pub Date : 2025-06-01 Epub Date: 2025-03-13 DOI:10.1016/j.fct.2025.115385
Dongmei Wang , Rui Wang , Hui Sun , Zhi Wen
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Abstract

Oral squamous cell carcinoma (OSCC) is a type of human malignancy with a high mortality rate worldwide. Sinomenine (SIN), an active component of sinomenium acutum, has shown potential antitumor activities in various types of cancers. This study discovered that the combination of 5-Fu and SIN treatments had synergistic inhibitory effects on OSCC cells (CI < 1). Moreover, miRNA-140-5p was significantly downregulated in OSCC tumors and cell lines. Treatment with sinomenine upregulated miR-140-5p and suppressed anaerobic glycolysis of OSCC cells. We established a 5-Fu resistant OSCC cell line (CAL33 5-Fu R), which showed elevated anaerobic glycolysis and downregulated miR-140-5p. Through western blot, luciferase assay, and rescue experiments, we identified the pyruvate dehydrogenase kinase 1 (PDK1), a key enzyme in anaerobic glycolysis, as a direct target of miR-140-5p, overexpression of which led to anaerobic glycolysis suppression and 5-Fu sensitization in OSCC cells. Furthermore, blocking the SIN-induced miR-140-5p successfully overcame the SIN-inhibited anaerobic glycolysis and 5-Fu resistance in OSCC cells. Meaningfully, results from in vivo mice xenograft experiments validated that sinomenine enhanced anti-cancer effects of 5-Fu treatment. Our findings reveal that the combination of sinomenine and 5-Fu synergistically enhances the cytotoxicity of OSCC cells by regulating the miR-140-5p-PDK1 axis.
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青藤碱通过调节mir -140-5p- pdk1 -厌氧糖酵解途径协同增强5-Fu在口腔癌中的抗癌作用。
口腔鳞状细胞癌(OSCC)是一种死亡率很高的人类恶性肿瘤。青藤碱(Sinomenine, SIN)是青藤的一种活性成分,在多种癌症中显示出潜在的抗肿瘤活性。本研究发现5-Fu与SIN联合处理对OSCC细胞具有协同抑制作用(CI)
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来源期刊
Food and Chemical Toxicology
Food and Chemical Toxicology 工程技术-毒理学
CiteScore
10.90
自引率
4.70%
发文量
651
审稿时长
31 days
期刊介绍: Food and Chemical Toxicology (FCT), an internationally renowned journal, that publishes original research articles and reviews on toxic effects, in animals and humans, of natural or synthetic chemicals occurring in the human environment with particular emphasis on food, drugs, and chemicals, including agricultural and industrial safety, and consumer product safety. Areas such as safety evaluation of novel foods and ingredients, biotechnologically-derived products, and nanomaterials are included in the scope of the journal. FCT also encourages submission of papers on inter-relationships between nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs. The principal aim of the journal is to publish high impact, scholarly work and to serve as a multidisciplinary forum for research in toxicology. Papers submitted will be judged on the basis of scientific originality and contribution to the field, quality and subject matter. Studies should address at least one of the following: -Adverse physiological/biochemical, or pathological changes induced by specific defined substances -New techniques for assessing potential toxicity, including molecular biology -Mechanisms underlying toxic phenomena -Toxicological examinations of specific chemicals or consumer products, both those showing adverse effects and those demonstrating safety, that meet current standards of scientific acceptability. Authors must clearly and briefly identify what novel toxic effect (s) or toxic mechanism (s) of the chemical are being reported and what their significance is in the abstract. Furthermore, sufficient doses should be included in order to provide information on NOAEL/LOAEL values.
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