Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, Campus de Gualtar, 4710-057 Braga, Portugal.
J Dairy Sci. 2011 Jan;94(1):66-76. doi: 10.3168/jds.2010-3629.
The evidence that biologically active food components are key environmental factors affecting the incidence of many chronic diseases is overwhelming. However, the full extent of such components in our diet is unknown, as is our understanding of their mechanisms of action. Beyond the interaction of these food components with the gut and intestinal immune functions, whey proteins such as lactoferrin are being tested as anticancer agents. Lactoferrin is an iron-binding protein that has been reported to inhibit several types of cancer. In the present work, the effects of bovine milk lactoferrin on human breast cancer HS578T and T47D cells were studied. The cells were either untreated or treated with lactoferrin concentrations ranging from 0.125 to 125 μM. Lactoferrin decreased the cell viability of HS578T and T47D by 47 and 54%, respectively, and increased apoptosis about 2-fold for both cell lines. Proliferation rates decreased by 40.3 and 63.9% for HS578T and T47D, respectively. For the T47D line, cell migration decreased in the presence of the protein. Although the mechanisms of action are not fully known, the results gathered in this work suggest that lactoferrin interferes with some of the most important steps involved in cancer development.
生物活性食物成分是影响许多慢性疾病发病率的关键环境因素，这一证据确凿无疑。然而，我们并不清楚饮食中此类成分的具体含量，也不了解其作用机制。除了这些食物成分与肠道和肠道免疫功能的相互作用外，乳铁蛋白等乳清蛋白也被测试为抗癌剂。乳铁蛋白是一种含铁的蛋白质，据报道它可以抑制多种类型的癌症。在本工作中，研究了牛乳铁蛋白对人乳腺癌 HS578T 和 T47D 细胞的影响。细胞未经处理或用 0.125 至 125 μM 浓度的乳铁蛋白处理。乳铁蛋白使 HS578T 和 T47D 细胞的活力分别降低了 47%和 54%，并使两种细胞系的细胞凋亡增加了约 2 倍。增殖率分别下降了 40.3%和 63.9%。对于 T47D 系，该蛋白的存在使细胞迁移减少。虽然作用机制尚不完全清楚，但本工作中的结果表明，乳铁蛋白干扰了癌症发展过程中一些最重要的步骤。
