Damianaki A, Bakogeorgou E, Kampa M, Notas G, Hatzoglou A, Panagiotou S, Gemetzi C, Kouroumalis E, Martin P M, Castanas E
Laboratory of Experimental Endocrinology, University of Crete, School of Medicine and University Hospital, Heraklion, Greece.
J Cell Biochem. 2000 Jun 6;78(3):429-41. doi: 10.1002/1097-4644(20000901)78:3<429::aid-jcb8>3.0.co;2-m.
Breast cancer (one of the most common malignancy in Western societies), as well as esophagus, stomach, lung, bladder, and prostate cancer, depend on environmental factors and diet for growth and evolution. Dietary micronutriments have been proposed as effective inhibitory agents for cancer initiation, progression, and incidence. Among them, polyphenols, present in different foods and beverages, have retained attention in recent years. Red wine is a rich source of polyphenols, and their antioxidant and tumor arresting effects have been demonstrated in different in vitro and in vivo systems. In the present study, we have measured the antiproliferative effect of red wine concentrate, its total polyphenolic pool, and purified catechin, epicatechin, quercetin, and resveratrol, which account for more than 70% of the total polyphenols in red wine, on the proliferation of hormone sensitive (MCF7, T47D) and resistant (MDA-MB-231) breast cancer cell lines. Our results indicate that polyphenols, at the picomolar or the nanomolar range, decrease cell proliferation in a dose- and a time-dependant manner. In hormone sensitive cell lines, a specific interaction of each polyphenol with steroid receptors was observed, with IC(50)s lower than previously described. Interaction of polyphenols with steroid receptors cannot fully explain their inhibitory effect on cell proliferation. In addition, discrete antioxidant action on each cell line was detected under the same concentrations, both by modifying the toxic effect of H(2)O(2), and the production of reactive oxygen species (ROS), after phorbol ester stimulation. Our results suggest that low concentrations of polyphenols, and consecutively, consumption of wine, or other polyphenol-rich foods and beverages, could have a beneficial antiproliferative effect on breast cancer cell growth.
乳腺癌（西方社会最常见的恶性肿瘤之一）以及食管癌、胃癌、肺癌、膀胱癌和前列腺癌的生长与演变都依赖于环境因素和饮食。膳食微量营养素已被认为是癌症起始、进展和发病率的有效抑制剂。其中，存在于不同食物和饮料中的多酚近年来备受关注。红酒是多酚的丰富来源，其抗氧化和抑制肿瘤作用已在不同的体外和体内系统中得到证实。在本研究中，我们测定了红酒浓缩物、其总多酚库以及纯化的儿茶素、表儿茶素、槲皮素和白藜芦醇（它们占红酒中总多酚的70%以上）对激素敏感（MCF7、T47D）和耐药（MDA-MB-231）乳腺癌细胞系增殖的抗增殖作用。我们的结果表明，皮摩尔或纳摩尔浓度范围的多酚以剂量和时间依赖性方式降低细胞增殖。在激素敏感细胞系中，观察到每种多酚与类固醇受体的特异性相互作用，其半数抑制浓度（IC50）低于先前描述的值。多酚与类固醇受体的相互作用不能完全解释它们对细胞增殖的抑制作用。此外，在相同浓度下，通过改变过氧化氢（H2O2）的毒性作用以及佛波酯刺激后活性氧（ROS）的产生，检测到每种细胞系上离散的抗氧化作用。我们的结果表明，低浓度的多酚以及相应地饮用红酒或其他富含多酚的食物和饮料可能对乳腺癌细胞生长具有有益的抗增殖作用。
