Sun Jie, Hai Liu Rui
Department of Food Science, Cornell University, 108 Stocking Hall, Ithaca, NY 14853-7201, USA.
Cancer Lett. 2006 Sep 8;241(1):124-34. doi: 10.1016/j.canlet.2005.10.027. Epub 2005 Dec 27.
Breast cancer is the most commonly diagnosed cancer in women in the US and is one of the leading causes of death due to cancer. Epidemiological studies have consistently suggested the inverse association between cancer risk and intake of fruits and vegetables. These health benefits have been linked to the additive and synergistic combination of phytochemicals in fruits and vegetables. Cranberries have been shown to possess anti-carcinogenic activities such as inhibition of growth of several cancer cell lines, and inhibition of ornithine decarboxylase (ODC) activity in vitro. However, the molecular mechanisms of the anti-cancer properties of cranberry phytochemical extracts have not been completely understood. Our data showed that cranberry phytochemical extracts significantly inhibited human breast cancer MCF-7 cell proliferation at doses of 5 to 30mg/mL (P<0.05). Apoptotic induction in MCF-7 cells was observed in a dose-dependent manner after exposure to cranberry phytochemical extracts for 4h. Cranberry phytochemical extracts at a dose of 50mg/mL resulted in a 25% higher ratio of apoptotic cells to total cells as compared to the control groups (P<0.05). Cranberry phytochemical extracts at doses from 10 to 50mg/mL significantly arrested MCF-7 cells at G0/G1 phase (P<0.05). A constant increasing pattern of the G1/S index was observed in the cranberry extract treatment group while the G1/S ratio of the control group decreased concomitantly between 10 and 24h treatment. After 24-h exposure to cranberry extracts, the G1/S index of MCF-7 cells was approximately 6 times higher than that of the control group (P<0.05). These results suggest that cranberry phytochemical extracts possess the ability to suppress the proliferation of human breast cancer MCF-7 cells and this suppression is at least partly attributed to both the initiation of apoptosis and the G1 phase arrest.
乳腺癌是美国女性中最常被诊断出的癌症，也是癌症致死的主要原因之一。流行病学研究一直表明癌症风险与水果和蔬菜摄入量之间存在负相关。这些健康益处与水果和蔬菜中植物化学物质的相加和协同组合有关。蔓越莓已被证明具有抗癌活性，如抑制多种癌细胞系的生长以及在体外抑制鸟氨酸脱羧酶（ODC）活性。然而，蔓越莓植物化学提取物抗癌特性的分子机制尚未完全明确。我们的数据显示，蔓越莓植物化学提取物在5至30mg/mL的剂量下可显著抑制人乳腺癌MCF-7细胞增殖（P<0.05）。在暴露于蔓越莓植物化学提取物4小时后，观察到MCF-7细胞中凋亡呈剂量依赖性诱导。与对照组相比，50mg/mL剂量的蔓越莓植物化学提取物导致凋亡细胞与总细胞的比例高出25%（P<0.05）。10至50mg/mL剂量的蔓越莓植物化学提取物可显著使MCF-7细胞停滞于G0/G1期（P<0.05）。在蔓越莓提取物处理组中观察到G1/S指数呈持续上升模式，而对照组的G1/S比值在10至24小时处理期间相应下降。在暴露于蔓越莓提取物24小时后，MCF-7细胞的G1/S指数比对照组高出约6倍（P<0.05）。这些结果表明，蔓越莓植物化学提取物具有抑制人乳腺癌MCF-7细胞增殖的能力，这种抑制至少部分归因于凋亡的启动和G1期停滞。
