Diallyl trisulfide induces pro-apoptotic autophagy via the AMPK/SIRT1 signalling pathway in human hepatocellular carcinoma HepG2 cell line.

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Food & Nutrition Research Pub Date : 2023-05-19 eCollection Date: 2022-01-01 DOI:10.29219/fnr.v66.8981
Shuoshuo Sun, Xiyu Liu, Xiao Wei, Shaohong Zhang, Weimin Wang
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引用次数: 0

Abstract

Background: Liver cancer is associated with a high mortality rate worldwide. Hepatocellular carcinoma (HCC) constitutes a large proportion of primary liver cancers, and most of its alterations currently remain untreatable. Diallyl trisulfide (DATS), the main chemical constituent of allicin, affects tumour development by regulating cell apoptosis. Allicin-induced autophagy could contribute to apoptosis in HepG2 cells. We rigorously examined the autophagy-related mechanism of allicin-induced apoptosis in HepG2 cells. We treated HepG2 cells with DATS to explore the effect of DATS on pro-apoptotic autophagy in HepG2 cell lines and examine its specific molecular mechanism.

Methods: HepG2 cells were treated with various concentrations of DATS for 24 and 48 h. Subsequently, cell viability was measured using the cell counting kit-8 (CCK-8) assay and cell clone formation assay. The HepG2 cell apoptosis was measured using Hoechst 33258 staining and western blotting. Autophagy and the AMP-activated protein kinase (AMPK)/NAD-dependent deacetylase sirtuin-1 (SIRT1) signalling pathway were detected using western blotting.

Results: Our results indicated that DATS inhibited HepG2 cell growth. Moreover, the ability of DATS to promote apoptosis in HepG2 cells increased with increasing concentration. We verified the phenomenon of DATS-induced autophagy in HepG2 cells and demonstrated that DATS treatment upregulated the protein expression of LC3-II/I. By measuring the expression of potential autophagy stimulators, we documented that DATS could induce pro-apoptotic autophagy by activating the AMPK/SIRT1 signalling pathway.

Conclusion: DATS induced pro-apoptotic autophagy via the AMPK/SIRT1 signalling pathway in the human HCC HepG2 cell line. Our findings further implicate allicin as a potential therapeutic agent against liver tumours in clinical settings, providing a basis for combining allicin with an autophagy agonist for treating liver cancer.

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二烯丙基三硫化物通过AMPK/SIRT1信号通路在人肝细胞癌HepG2细胞系中诱导促凋亡自噬。
背景:癌症在世界范围内与高死亡率相关。肝细胞癌(HCC)在原发性肝癌中占很大比例,其大多数改变目前仍无法治疗。二烯丙基三硫化物(DATS)是大蒜素的主要化学成分,通过调节细胞凋亡来影响肿瘤的发展。大蒜素诱导的自噬可导致HepG2细胞凋亡。我们严格研究了大蒜素诱导HepG2细胞凋亡的自噬相关机制。我们用DATS处理HepG2细胞,以探讨DATS对HepG2癌细胞系促凋亡自噬的影响,并探讨其特定的分子机制。方法:用不同浓度的DATS处理HepG2细胞24和48小时。随后,使用细胞计数试剂盒-8(CCK-8)测定法和细胞克隆形成测定法测定细胞活力。HepG2细胞凋亡采用Hoechst 33258染色和蛋白质印迹法测定。使用蛋白质印迹检测自噬和AMP活化蛋白激酶(AMPK)/NAD依赖性脱乙酰酶-SIRT1信号通路。结果:DATS可抑制HepG2细胞的生长。此外,DATS促进HepG2细胞凋亡的能力随着浓度的增加而增加。我们验证了DATS诱导的HepG2细胞自噬现象,并证明DATS处理上调了LC3-II/I的蛋白表达。通过测量潜在自噬刺激因子的表达,我们证明DATS可以通过激活AMPK/SIRT1信号通路诱导促凋亡自噬。结论:DATS通过AMPK/SIRT1信号通路在人肝癌HepG2细胞系中诱导促凋亡自噬。我们的研究结果进一步表明大蒜素在临床环境中是一种潜在的治疗肝癌的药物,为大蒜素与自噬激动剂联合治疗肝癌提供了基础。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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