豇豆β-木质素衍生的 AQQSY 肽通过诱导细胞周期停滞在 G0/G1 期和调节凋亡信号发挥抗癌作用

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-03 DOI:10.1016/j.jff.2024.106498

Biane Oliveira Philadelpho , Johnnie Elton Machado dos Santos , Emily Elaine Davis , Mariana Barros de Cerqueira e Silva , Eduardo Maffud Cilli , Ederlan de Souza Ferreira , Elvira González de Mejia

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引用次数: 0

摘要

在培养的人类结肠癌细胞中，研究了消化β-木质素和豇豆纯肽的抗癌效果。AQQSY对细胞周期的影响与palbociclib相似，表明AQQSY可能是一种CDK-6靶向药物。AQQSY肽降低了p-Rb/Rb比率，并通过提高Bax/Bcl-2比率、降低XIAP和激活caspase-3诱导细胞凋亡。VIPASY肽显示出通过提高Bax/Bcl-2比率诱导细胞凋亡的潜力。VIPASY和AQQSY与palbociclib联用会对细胞抑制产生叠加效应。β-木质素消化物中的某些肽通过上调p16导致细胞周期停滞，并通过增加Bax/Bcl-2比率和caspase-8导致细胞凋亡。与药物相比，肽和β-木质素消化物对癌细胞的选择性更强。要了解豇豆β-木质素衍生肽治疗 CRC 的机制，还需要进行更多的体内研究。

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Cowpea bean β-vignin-derived AQQSY peptide exerts an anticancer effect by inducing cell cycle arrest in the G0/G1 phase and modulating apoptotic signals

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Cowpea bean β-vignin-derived AQQSY peptide exerts an anticancer effect by inducing cell cycle arrest in the G0/G1 phase and modulating apoptotic signals

The anticancer effect of digested β-vignin and pure peptides from cowpea beans was investigated in cultivated human colon cancer cells. The effect of AQQSY on the cell cycle was similar to that of palbociclib, suggesting that AQQSY may function as a CDK-6-targeting agent. AQQSY peptide reduced the p-Rb/Rb ratio and induced apoptosis through an increase of Bax/Bcl-2 ratio, a decrease of XIAP, and activation of caspase-3. VIPASY peptide showed the potential to induce apoptosis through an increase in Bax/Bcl-2 ratio. The combination of VIPASY and AQQSY with palbociclib caused an additive effect on cell inhibition. Treatment with selected peptides from β-vignin digest caused cell cycle arrest by upregulation of p16 and apoptosis by increasing Bax/Bcl-2 ratio and caspase-8. The peptides and β-vignin digest treatments were more selective for cancer cells than the drugs. Additional research is necessary in vivo to understand the mechanisms of cowpea β-vignin-derived peptides in CRC treatment.

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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.