Yuhan Jiang, Jinghui Bi, Ziyang Xu, Lei Hu, Xinru Jian, Longjie Li, Hongxun Wang, Limei Wang
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引用次数: 0
Abstract
Objective: 1,2,3,4,6-O-Pentagalloylglucose (PGG) has an inhibitory effect on various cancer types. This study aimed to investigate the impact and potential mechanism of PGG on gastric cancer.
Methods: Network pharmacology predicted that PGG might inhibit gastric cancer through PI3K/AKT and MAPK signaling pathways. In vitro activity was studied by CCK-8, plate cloning, apoptosis, cell cycle detection, mitochondrial membrane potential, and reactive oxygen species (ROS). In vivo activity was studied by H&E staining, TUNEL staining, qRT-PCR, and western blot.
Results: The results demonstrated that PGG inhibited the proliferation and induced apoptosis of mouse gastric cancer cell mouse forestomach carcinoma (MFC) in vitro, reduced mitochondrial membrane potential, and increased ROS content. In vivo, it can significantly inhibit tumor growth and induce apoptosis of tumor tissue, and it has no obvious toxicity to the body. On the PI3K/AKT and MAPK-P38 pathways, the expression of BAX and CASP3 is upregulated and the expression of AKT and BCL-2 is downregulated from the gene and protein levels.
Conclusion: Comprehensive network pharmacology and experimental verification have demonstrated that PGG can play an antitumor role by regulating the PI3K/AKT and MAPK-P38 signaling pathways to promote tumor apoptosis. PGG has been proven to be a potential therapeutic agent for gastric cancer.
目的:1,2,3,4,6- o -五gallallylglucose (PGG)对多种癌症有抑制作用。本研究旨在探讨PGG对胃癌的影响及其潜在机制。方法:网络药理学预测PGG可能通过PI3K/AKT和MAPK信号通路抑制胃癌。通过CCK-8、平板克隆、细胞凋亡、细胞周期检测、线粒体膜电位和活性氧(ROS)研究其体外活性。采用H&;E染色、TUNEL染色、qRT-PCR和western blot检测其体内活性。结果:PGG能抑制小鼠胃癌细胞增殖,诱导小鼠前胃癌(MFC)细胞凋亡,降低线粒体膜电位,增加ROS含量。在体内能明显抑制肿瘤生长,诱导肿瘤组织凋亡,对机体无明显毒性。在PI3K/AKT和MAPK-P38通路上,BAX和CASP3的表达上调,AKT和BCL-2的表达下调。结论:综合网络药理学和实验验证表明,PGG可通过调节PI3K/AKT和MAPK-P38信号通路,促进肿瘤凋亡,从而发挥抗肿瘤作用。PGG已被证明是一种潜在的胃癌治疗剂。
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