Jaboticaba (Myrciaria jaboticaba) peel extracts induce reticulum stress and apoptosis in breast cancer cells

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI:10.1016/j.fochms.2023.100167

Juliana Kelly da Silva-Maia , Arumugam Nagalingam , Cinthia Baú Betim Cazarin , Mário Roberto Marostica Junior , Dipali Sharma

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引用次数: 2

Abstract

Jaboticaba peel (Myrciaria jaboticaba) is a source of bioactive compounds. We investigated the anticancer activity of ethyl acetate extract (JE1) and hydroethanolic extract (JE2) of Jaboticaba peel against breast cancer. Both JE1 and JE2 inhibited clonogenic potential of MDA-MB-231 cells while JE1 was particularly effective in MCF7 cells. Anchorage-independent growth and cell viability was also inhibited by JE1 and JE2. In addition to growth inhibition, JE1 and JE2 could also inhibit migration and invasion of cells. Interestingly, JE1 and JE2 show selective inhibition towards certain breast cancer cells and biological processes. Mechanistic evaluations showed that JE1 induced PARP cleavage, BAX and BIP indicating apoptotic induction. An elevation of phosphorylated ERK was observed in MCF7 cells in response to JE1 and JE2 along with increased IRE-α and CHOP expression indicating increased endoplasmic stress. Therefore, Jaboticaba peel extracts could be potentially considered for further development for breast cancer inhibition.

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Jaboticaba (Myrciaria Jaboticaba)果皮提取物诱导乳腺癌细胞网状应激和凋亡

紫薇果皮(Myrciaria Jaboticaba)是一种生物活性化合物的来源。研究了芭蕉皮乙酸乙酯提取物(JE1)和氢乙醇提取物(JE2)对乳腺癌的抗癌作用。JE1和JE2均能抑制MDA-MB-231细胞的克隆生成潜能，而JE1对MCF7细胞尤其有效。JE1和JE2也抑制了非锚定生长和细胞活力。除抑制生长外，JE1和JE2还能抑制细胞的迁移和侵袭。有趣的是，JE1和JE2对某些乳腺癌细胞和生物学过程表现出选择性抑制作用。机制评价表明，JE1诱导PARP裂解，BAX和BIP诱导凋亡。MCF7细胞对JE1和JE2的反应中，磷酸化ERK升高，IRE-α和CHOP表达增加，表明内质应激增加。因此，Jaboticaba皮提取物可能会被考虑用于进一步开发乳腺癌抑制。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.