{"title":"Corn Husk Ferulic Acid Induces Apoptosis of Breast Cancer Cells via ROS-Mediated Signaling Pathways","authors":"Wei Sun, Nai-Dan Zhang, Wen-Shuang Hou, An-Qi Wang, Ying Wang, Cheng-Hao Jin","doi":"10.1155/2024/8125193","DOIUrl":null,"url":null,"abstract":"<div>\n <p>Ferulic acid (FA) is a common phenolic acid in plants and is known to effectively combat cancer; however, the precise mechanism is still unknown. In this study, we examined the effect of FA on breast cancer (BC) cells, together with its molecular mechanism. We observed that FA greatly decreased BC cell viability without any obvious inhibitory effects on normal cell viability. Further, FA could significantly lead to the apoptosis of MDA-MB-231 cells. FA administration dramatically increased the levels of reactive oxygen species (ROS) in MDA-MB-231 cells, and mitochondria-dependent apoptosis occurred via the MAPK/STAT3/NF-<i>κ</i>B pathways. It was also demonstrated that with an increase in FA treatment time, the G2/M phase ratio increased and the expression of p-AKT and cycle-related proteins was inhibited. The migration of MDA-MB-231 cells was significantly inhibited after FA treatment. FA reduced N-cadherin, vimentin, and SNAI 1 expression levels through the MAPK signaling pathway. Pretreatment with N-acetylcysteine and MAPK inhibitors (SP600125 or SB203580) increased the expression of these proteins, whereas pretreatment with the MAPK inhibitor (FR180204) decreased their expression. In conclusion, FA can increase ROS levels, induce mitochondria-dependent apoptosis, block the G2/M phase cycle, and inhibit cell migration. Thus, FA may be a promising new medication in the treatment of BC.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2024 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8125193","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/8125193","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Ferulic acid (FA) is a common phenolic acid in plants and is known to effectively combat cancer; however, the precise mechanism is still unknown. In this study, we examined the effect of FA on breast cancer (BC) cells, together with its molecular mechanism. We observed that FA greatly decreased BC cell viability without any obvious inhibitory effects on normal cell viability. Further, FA could significantly lead to the apoptosis of MDA-MB-231 cells. FA administration dramatically increased the levels of reactive oxygen species (ROS) in MDA-MB-231 cells, and mitochondria-dependent apoptosis occurred via the MAPK/STAT3/NF-κB pathways. It was also demonstrated that with an increase in FA treatment time, the G2/M phase ratio increased and the expression of p-AKT and cycle-related proteins was inhibited. The migration of MDA-MB-231 cells was significantly inhibited after FA treatment. FA reduced N-cadherin, vimentin, and SNAI 1 expression levels through the MAPK signaling pathway. Pretreatment with N-acetylcysteine and MAPK inhibitors (SP600125 or SB203580) increased the expression of these proteins, whereas pretreatment with the MAPK inhibitor (FR180204) decreased their expression. In conclusion, FA can increase ROS levels, induce mitochondria-dependent apoptosis, block the G2/M phase cycle, and inhibit cell migration. Thus, FA may be a promising new medication in the treatment of BC.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality