Santos Ronimara A, Pessoa Heloisa Rodrigues, Daleprane Julio Beltrame, de Faria Lopes Giselle Pinto, da Costa Danielly C Ferraz
Laboratory of Physiopathology and Biochemistry of Nutrition, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil.
Laboratory for Studies of Interactions between Nutrition and Genetics, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil.
Foods. 2023 Dec 23;13(1):64. doi: 10.3390/foods13010064.
Despite advances in diagnosis and therapy, breast cancer remains the leading cause of death in many countries. Green tea (GT) has been proposed to play a crucial role in cancer chemoprevention. Although extensive research has been conducted on GT phytochemicals, most experimental studies concentrate mainly on commercial formulations or isolated catechins. This study presents a comparative investigation into the anticancer properties of green tea extract (GTE) and epigallocatechin-3-gallate (EGCG) in a three-dimensional (3D) MCF-7 breast cancer cell culture. MCF-7 spheroids were exposed to GTE or EGCG, and effects on 3D culture formation, growth, cell viability, and migration were examined. GTE inhibits cell migration and the formation of breast cancer spheroids more effectively than EGCG, while inducing more pronounced morphological changes in the spheroids' structure. These findings suggest that the food matrix improves GTE effects on breast cancer spheroids, supporting the hypothesis that a mixture of phytochemicals might enhance its anticancer potential.
尽管在诊断和治疗方面取得了进展，但乳腺癌仍是许多国家的主要死因。绿茶（GT）被认为在癌症化学预防中起着关键作用。尽管对绿茶植物化学物质进行了广泛研究，但大多数实验研究主要集中在商业配方或分离的儿茶素上。本研究对绿茶提取物（GTE）和表没食子儿茶素-3-没食子酸酯（EGCG）在三维（3D）MCF-7乳腺癌细胞培养中的抗癌特性进行了比较研究。将MCF-7球体暴露于GTE或EGCG中，并检测其对3D培养物形成、生长、细胞活力和迁移的影响。与EGCG相比，GTE更有效地抑制细胞迁移和乳腺癌球体的形成，同时在球体结构中诱导更明显地形态变化。这些发现表明，食物基质可改善GTE对乳腺癌球体的作用，支持植物化学物质混合物可能增强其抗癌潜力的假设。
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