一种标准化的富含 chamuangone 的提取物在转移性乳腺癌异体移植模型中显示出抗癌功效

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-04-01 Epub Date: 2025-03-15 DOI:10.1016/j.jff.2025.106730
Asad Ur Rahman , Naveed Ullah Khan , Pharkphoom Panichayupakaranant , Jiang Ni
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引用次数: 0

摘要

Chamuangone是一种在泰国蔬菜Garcinia cowa Roxb的叶子中发现的聚戊烯化二苯甲酮。据报道,它具有体外抗癌特性。传统上,这种叶子被用来治疗炎症、感染和糖尿病。在本研究中,我们对含有73.0±2.0 % chamuangone w/w的标准chamuangone富集提取物(CEE)在乳腺癌(BC)和转移性乳腺癌(MBC)同种异体移植模型(4个T1-luc细胞)中的体外和体内效果进行了评价。采用CCK-8、流式细胞术和伤口愈合实验分析CEE对4 T1-luc细胞活力、凋亡、细胞周期和细胞迁移的影响。在BALB/c小鼠中评估了CEE在25、50和100 mg/kg体重(b.w.)剂量下的体内抗肿瘤和抗转移效果。采用ELISA法检测肿瘤标志物(CEA、ca125、ca15 - 3)、凋亡标志物(p53、Bcl-2)和炎症标志物(MMP-2、MMP-9、IL-6、NF-κB、TNF-α)。此外,采用正常小鼠对CEE的药代动力学和生物分布进行了评估。结果显示,10µg/mL的CEE降低了4 T1-luc细胞的活力,24、48和72 h的IC50值分别为62.5、48.07和31.18 μg/mL。CEE诱导早期凋亡(18.38%)和晚期凋亡(42.79%),抑制细胞迁移,引发细胞周期阻滞,其中59.92%的细胞处于subG1期。此外,100 mg/kg b.w.的CEE在体内显著抑制肿瘤生长和转移,并显著调节凋亡、肿瘤和炎症标志物。在100 mg/kg体重时,CEE的血浆半衰期为11小时。肝脏达到最高浓度,其次是脾脏、肾脏、肺和心脏。根据绿色提取物CEE的临床前安全性评估,100 mg/kg b.w.的剂量被认为是安全的,可作为BC治疗中的化学预防功能成分。
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A standardized chamuangone enriched extract shows anticancer efficacy in allograft models of metastatic breast cancer
Chamuangone is a polyprenylated benzophenone found in the leaves of the Thai vegetable Garcinia cowa Roxb., which has been reported for its in vitro anticancer properties. The leaves have traditionally been used for the treatment of inflammation, infections, and diabetes. In this study, a standardized chamuangone-enriched extract (CEE) from G. cowa leaves, containing 73.0 ± 2.0 % w/w of chamuangone, was evaluated in vitro and in vivo in allograft models (4 T1-luc cells) of breast cancer (BC) and metastatic breast cancer (MBC). The effects of CEE on 4 T1-luc cell viability, apoptosis, cell cycle, and cell migration were analyzed using CCK-8, flow cytometry, and wound healing assays. The in vivo antitumor and antimetastatic efficacy of CEE at doses of 25, 50, and 100 mg/kg body weight (b.w.) was evaluated in BALB/c mice. Tumor markers (CEA, CA 125, CA 15–3), apoptotic markers (p53, Bcl-2), and inflammatory markers (MMP-2, MMP-9, IL-6, NF-κB, and TNF-α) were assessed using ELISA assays. Additionally, the pharmacokinetic and biodistribution profiles of CEE were assessed using the normal mice. The results revealed that CEE (10 µg/mL) decreased 4 T1-luc cell viability, with IC50 values of 62.5, 48.07, and 31.18 μg/mL at 24, 48, and 72 h, respectively. CEE induced early apoptosis (18.38 %) and late apoptosis (42.79 %), inhibited cell migration and triggered cell cycle arrest, with 59.92 % of cells in the subG1 phase. Furthermore, CEE at 100 mg/kg b.w., significantly inhibited tumor growth and metastasis, in vivo and significantly modulating apoptotic, tumor, and inflammatory markers. The plasma half-life (t½) of CEE at 100 mg/kg b.w. was found to be 11 h. The liver achieved the maximum concentration of chamuangone, followed by the spleen, kidneys, lungs, and heart. Based on the preclinical safety assessment of CEE, a green extract, a dose of 100 mg/kg b.w. is considered safe for therapeutic application as a chemopreventive functional ingredient in BC 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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