Laminarihexaose of U. Pinnatifida (Harvey) Suringar exerts anticancer effects by activating natural killer cells

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-08-27 DOI:10.1016/j.jff.2025.106994

Hengmin Han , Jung-Eun Kim , Leeseon An , Soo In Ryu , Eun-OK Lee , Hyo-Jeong Lee

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Abstract

β-Glucan oligosaccharides, including laminarihexaose (LH), can prime innate immunity. However, their capacity to potentiate natural killer (NK)-cell antitumor activity remains unclear. Purified LH from Undaria pinnatifida (Harvey) Suringar was applied (25–400 μg/mL) to murine primary NK cells, human NK cells, and two tumor systems. A non-cytotoxic dose of 100 μg/mL LH activated both murine and human NK cells and curtailed their corresponding B16-F10 and A549 organoid expansion. Activated NK cells infiltrated tumor spheroids, triggered apoptosis, as indicated by increased cleaved caspase-8 and caspase-3 levels, and decreased PARP levels. High doses of 300 and 600 μg/mL LH promoted apoptosis and suppressed A549 organoid growth. LH increased NKp30 expression and enhanced IFN-γ secretion in NK-92 cells. LH bound to NKp30 with high affinity. These results suggest that LH promotes NK cell-mediated tumor suppression. Isolated LH from U. pinnatifida (Harvey) Suringar shows potential as an anticancer agent in immunotherapy.

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裙带藻（Harvey） Suringar)层状己糖酶通过激活自然杀伤细胞发挥抗癌作用

β-葡聚糖低聚糖，包括层状己糖（LH），可以启动先天免疫。然而，它们增强自然杀伤（NK）细胞抗肿瘤活性的能力尚不清楚。将裙带菜（Harvey） Suringar纯化的LH （25-400 μg/mL）分别应用于小鼠原代NK细胞、人NK细胞和两种肿瘤系统。100 μg/mL LH的非细胞毒性剂量激活了小鼠和人NK细胞，并抑制了它们相应的B16-F10和A549类器官的扩增。活化的NK细胞浸润肿瘤球体，引发细胞凋亡，cleaved caspase-8和caspase-3水平升高，PARP水平降低。高剂量LH 300、600 μg/mL可促进细胞凋亡，抑制A549类器官生长。LH增加NK-92细胞中NKp30的表达和IFN-γ的分泌。LH以高亲和力与NKp30结合。这些结果表明LH促进NK细胞介导的肿瘤抑制。从裙带菜（Harvey） Suringar中分离得到的LH在免疫治疗中具有抗癌潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.