Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins (English)

In: Journal of Food Science   ;  83 ,  9  ;  2369-2374  ;  2018

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The risk for breast and colon cancer may be lowered in part by high intake of fruits and vegetables. Fruits such as grapes are abundant in bioactive compounds such as anthocyanins. The potential anticancer activity of anthocyanins may be limited by their metabolism in the gut and liver. One metabolic transformation is due to the enzyme catechol‐O‐methyltransferase (COMT), which methylates polyphenols such as anthocyanins. Entacapone is a clinically used inhibitor of COMT, and has been shown to modulate the methylation of food‐derived polyphenols. In this study, we compared the effect of entacapone on the cell viability of colon (Caco‐2 and HT‐29) and breast (MDA‐MB‐231) cancer cell lines treated with anthocyanins. Cells were treated with either cyanidin‐3‐glucoside, delphinidin‐3‐glucoside, or an anthocyanin‐rich grape extract, in the absence or presence of entacapone. Cell viability was assessed using the thiazolyl blue tetrazolium bromide (MTT) assay. Entacapone in combination with the anthocyanins had a greater than additive effect on growth inhibition of the Caco‐2 cells. In the MDA‐MB‐231 cell line, entacapone similarly enhanced the growth inhibitory activity of the anthocyanin extract. Entacapone also had antiproliferative effects when used as a single treatment. Total hydroperoxides was quantified in the cell culture media. Greater concentrations of the treatments resulted in higher levels of total hydroperoxides, indicating that oxidative stress may be an important mechanism for growth inhibition. In conclusion, the antiproliferative activity of fruit‐derived anthocyanins was improved in human cancer cell lines by the clinically used drug entacapone. The efficacy and mechanisms of entacapone/anthocyanin combinations should be carefully studied in vivo.

Chemical components of grapes are good for our health and have been shown to lower risk for certain cancers. Their beneficial health effects could also be enhanced by consuming other molecules that improve their bioavailability.

Table of contents – Volume 83, Issue 9

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The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

2275
Issue Information ‐ TOC
| 2018
2277
Editorial
Foegeding, E. Allen | 2018
2278
Industrial Applications of Selected JFS Articles
| 2018
2280
Quercetin in Food: Possible Mechanisms of Its Effect on Memory
Babaei, Fatemeh / Mirzababaei, Mohammadreza / Nassiri‐Asl, Marjan | 2018
2288
Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil
Chew, Sook Chin / Tan, Chin Ping / Nyam, Kar Lin | 2018
2295
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
Santos Basurto, Manuel A. / Cardador Martínez, Anaberta / Castaño Tostado, Eduardo / Bah, Moustapha / Reynoso Camacho, Rosalía / Amaya Llano, Silvia L. | 2018
2305
The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks
Celejewska, Karolina / Mieszczakowska‐Frąc, Monika / Konopacka, Dorota / Krupa, Tomasz | 2018
2317
Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization
González‐Monroy, Arnold David / Kaur Kataria, Tejinder / Olvera‐Cervantes, José Luis / Corona‐Chávez, Alonso / Ozuna, César / Rodríguez‐Hernández, Gabriela / Sosa‐Morales, María Elena | 2018
2324
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing
Jiranuntakul, Wittawat / Nakwiang, Nutcha / Berends, Pieter / Kasemsuwan, Tunyawat / Saetung, Thunyarat / Devahastin, Sakamon | 2018
2337
Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi
Puah, Suat Moi / Tan, Jin Ai Mary Anne / Chew, Ching Hoong / Chua, Kek Heng | 2018
2343
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
Chanadang, Sirichat / Chambers, Edgar IV / Kayanda, Rosemary / Alavi, Sajid / Msuya, Wences | 2018
2351
Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
Alvarado‐Ramírez, Melissa / Santana‐Gálvez, Jesús / Santacruz, Arlette / Carranza‐Montealvo, Luis Diego / Ortega‐Hernández, Erika / Tirado‐Escobosa, Joaquín / Cisneros‐Zevallos, Luis / Jacobo‐Velázquez, Daniel A. | 2018
2362
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage
Martín, María Paula / Grosso, Antonella Luciana / Nepote, Valeria / Grosso, Nelson Rubén | 2018
2369
Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins
Grimes, Karnell L. / Stuart, Connor M. / McCarthy, Justin J. / Kaur, Baljinder / Cantu, Emilio J. / Forester, Sarah C. | 2018
2375
Novel Angiotensin‐Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study
Yu, Zhipeng / Fan, Yue / Zhao, Wenzhu / Ding, Long / Li, Jianrong / Liu, Jingbo | 2018
2384
Antiobesity Effects of Purple Perilla (Perilla frutescens var. acuta) on Adipocyte Differentiation and Mice Fed a High‐fat Diet
Thomas, Shalom Sara / Kim, Mina / Lee, Seung Je / Cha, Youn‐Soo | 2018
2394
Sensing of L‐Arginine by Gut‐Expressed Calcium Sensing Receptor Stimulates Gut Satiety Hormones Cholecystokinin and Glucose‐Dependent Insulinotropic Peptide Secretion in Pig Model
Wang, Chao / Kang, Cuicui / Xian, Yihan / Zhang, Mingyu / Chen, Xiaolin / Pei, Mingcai / Zhu, Weiyun / Hang, Suqin | 2018
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Cover Caption
| 2018
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