Guimarães Deborah de Almeida Bauer, De Castro Danielle Dos Santos Bonfim, de Oliveira Felipe Leite, Nogueira Eduardo Matos, da Silva Marco Antônio Mota, Teodoro Anderson Junger
Nutritional Biochemistry Core, Food and Nutrition Program, UNIRIO, Rio de Janeiro, RJ, Brazil.
Laboratory of Proliferation and Cell Differentiation, Institute of Biomedical Sciences, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
Oxid Med Cell Longev. 2017;2017:7865073. doi: 10.1155/2017/7865073. Epub 2017 Jul 6.
Breast cancer is one of the most prevalent cancers in the world and is also the leading cause of cancer death in women. The use of bioactive compounds of functional foods contributes to reduce the risk of chronic diseases, such as cancer and vascular disorders. In this study, we evaluated the antioxidant potential and the influence of pitaya extract (PE) on cell viability, colony formation, cell cycle, apoptosis, and expression of BRCA, BRCA, PRAB, and Er in breast cancer cell lines (MCF-7 and MDA-MB-435). PE showed high antioxidant activity and high values of anthocyanins (74.65 ± 2.18). We observed a selective decrease in cell proliferation caused by PE in MCF-7 (ER) cell line. Cell cycle analysis revealed that PE induced an increase in G/G phase followed by a decrease in G/M phase. Also, PE induced apoptosis in MCF-7 (ER) cell line and suppressed BRCA, BRCA, PRAB, and Er gene expression. Finally, we also demonstrate that no effect was observed with MDA-MB-435 cells (ER) after PE treatment. Taken together, the present study suggests that pitaya may have a protective effect against breast cancer.
乳腺癌是世界上最常见的癌症之一，也是女性癌症死亡的主要原因。功能性食品中生物活性化合物的使用有助于降低患慢性疾病的风险，如癌症和血管疾病。在本研究中，我们评估了火龙果提取物（PE）的抗氧化潜力及其对乳腺癌细胞系（MCF-7和MDA-MB-435）的细胞活力、集落形成、细胞周期、凋亡以及BRCA、BRCA、PRAB和Er表达的影响。PE显示出高抗氧化活性和高花青素含量（74.65±2.18）。我们观察到PE导致MCF-7（ER）细胞系中的细胞增殖选择性降低。细胞周期分析表明，PE诱导G/G期增加，随后G/M期减少。此外，PE诱导MCF-7（ER）细胞系凋亡并抑制BRCA、BRCA、PRAB和Er基因表达。最后，我们还证明PE处理后MDA-MB-435细胞（ER）未观察到影响。综上所述，本研究表明火龙果可能对乳腺癌具有保护作用。
