A Food Odorant, α-Ionone, Inhibits Skin Cancer Tumorigenesis by Activation of OR10A6

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ye Eun Yoon, Young Jae Jung, Sung-Joon Lee
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Abstract

Scope

This study aims to investigate the anticancer properties of α-ionone in squamous cell carcinoma (SCC).

Methods and results

The expression of OR10A6 together with olfactory receptor signaling components is demonstrated in A431 human SCC cells via RT-PCR and qRT-PCR analysis. OR10A6 activation in A431 cells using the ligand α-ionone inhibits proliferation and migration but induces apoptosis which is confirmed by proliferation assay, colony formation, and western blotting. The mechanism involves the core proteins of the Hippo pathway, where the phosphorylation of large tumor suppressor kinase (LATS), yes-associated protein (YAP), and transcriptional coactivator with PDZ-binding motif (TAZ) is confirmed by western blotting. However, the anticancer effects of α-ionone are abrogated in A431 cells with OR10A6 gene knockdown. In A431 xenograft mouse model, the injection of α-ionone suppresses tumor growth, induces apoptosis, and increases phosphorylation of the LATS-YAP-TAZ signaling axis in the Hippo pathway. None of these effects are observed in xenografted tumors with OR10A6 gene knockdown.

Conclusion

These findings collectively demonstrate that activation of ectopic OR OR10A6 by α-ionone in SCC cells stimulates the Hippo pathway and suppresses tumorigenesis both in vitro and in vivo, suggesting a novel therapeutic candidate for the treatment of SCC.

Abstract Image

食物气味剂α-壬酮通过激活 OR10A6 抑制皮肤癌肿瘤发生
研究范围本研究旨在探讨α-酮在鳞状细胞癌(SCC)中的抗癌特性:通过 RT-PCR 和 qRT-PCR 分析,证明 OR10A6 和嗅觉受体信号成分在 A431 人 SCC 细胞中的表达。使用配体α-酮激活A431细胞中的OR10A6可抑制细胞增殖和迁移,但会诱导细胞凋亡。其机制涉及 Hippo 通路的核心蛋白,其中大肿瘤抑制激酶(LATS)、yes 相关蛋白(YAP)和具有 PDZ 结合基调的转录辅激活因子(TAZ)的磷酸化已被 Western 印迹所证实。然而,在敲除 OR10A6 基因的 A431 细胞中,α-ionone 的抗癌作用会减弱。在 A431 异种移植小鼠模型中,注射 α-ionone 可抑制肿瘤生长、诱导细胞凋亡并增加 Hippo 通路中 LATS-YAP-TAZ 信号轴的磷酸化。在OR10A6基因敲除的异种移植肿瘤中没有观察到这些效应:这些发现共同表明,α-酮在SCC细胞中激活异位OR OR10A6可刺激Hippo通路并抑制体外和体内的肿瘤发生,为治疗SCC提供了一种新的候选疗法。
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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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