揭示发芽有色米提取物对降低结肠直肠癌细胞转移潜能的益处

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-31 DOI:10.1016/j.jff.2024.106655
Kittirat Saharat , Natthaphorn Paramee , N. Monique Paricharttanakul , Nuchanart Rangkadilok , Daranee Chokchaichamnankit , Chantragan Srisomsap , Kriengsak Lirdprapamongkol , Jisnuson Svasti , Jutamaad Satayavivad
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引用次数: 0

摘要

越来越多的证据表明发芽彩米(GCR)对健康的影响。转移,即癌细胞扩散到身体的远处部位,是癌症治疗的一个严重问题。本研究旨在通过抑制细胞迁移来探索GCR提取物对HT29结直肠癌细胞的抗转移潜力,并利用蛋白质组学方法鉴定靶蛋白。4 mg/mL的GCR提取物使细胞迁移减少87%。二维凝胶蛋白质组学分析显示,gcr处理的细胞中β-肌动蛋白下调。GCR还影响了包括RHOA、RAC1和CDC42在内的肌动蛋白动态调控蛋白的基因表达。γ -氨基丁酸(Gamma-aminobutyric acid, GABA)是GCR提取物中的一种生物活性化合物,可以抑制细胞迁移,下调细胞中β-actin的表达,但不改变RHOA、RAC1和CDC42基因的表达水平。本研究揭示了GCR作为一种辅助癌症治疗的功能性食品的潜力。
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Unveiling the benefit of germinated colored rice extract to decrease metastatic potential of colorectal cancer cells
There is increasing evidence of the health effects of germinated colored rice (GCR). Metastasis, namely the spread of cancer cells to distant sites in the body, is a serious problem for cancer therapy. This study aimed to explore the anti-metastatic potential of GCR extract in HT29 colorectal cancer cells through cell migration inhibition, and to identify target proteins by using proteomic approach. GCR extract at 4 mg/mL caused 87 % reduction in cell migration. Two-dimensional gel proteomic analysis revealed β-actin downregulation in GCR-treated cells. GCR also affected gene expression of actin dynamic regulatory proteins including RHOA, RAC1, and CDC42 genes. Gamma-aminobutyric acid (GABA), a bioactive compound present in GCR extract, could decrease cell migration and downregulated β-actin in the cells, but did not alter expression level of RHOA, RAC1, and CDC42 genes. This study reveals a potential of GCR to be developed as a functional food for assisting the cancer treatment.
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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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