Ha Young Park, Sunhye Lee, So Hee Kim, Jung Eun Park, Youn Seon Hwang, Min Ho Kang, Seo Yeon Chae, Jin Woo Kim
{"title":"紫胡萝卜提取物通过诱导凋亡基因对人乳腺癌细胞的抗癌作用","authors":"Ha Young Park, Sunhye Lee, So Hee Kim, Jung Eun Park, Youn Seon Hwang, Min Ho Kang, Seo Yeon Chae, Jin Woo Kim","doi":"10.1007/s10068-024-01787-7","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the anticancer effects of purple carrot extract (PCE) and its key bioactive substance, chlorogenic acid (CHA), on MDA-MB-231 cells and elucidated the mechanisms of apoptosis and anticancer activity. The effects of CHA treatment on the growth of HEK-293 and MDA-MB-231 cells were assessed, and CHA selectively inhibited the growth of MDA-MB-231, indicating specific inhibitory effect on breast cancer. When PCE and CHA were treated to MDA-MB-231 cells, an increase in in the expression of apoptosis-related genes and proteins, including <i>Bcl-2</i>-associated x (<i>Bax</i>), and <i>caspase-9</i>, while the expression of B-cell lymphoma-2 (<i>Bcl-2</i>) decreased (<i>p</i> < 0.05). In conclusion, the study substantiates the potential of CHA, a key bioactive substance in PCE, as a potent anticancer agent, highlighting its superior efficacy in inhibiting breast cancer cell growth through the regulation of apoptosis-related genes and protein expression.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1737 - 1749"},"PeriodicalIF":2.4000,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anticancer effects of purple carrot extract via induction of apoptotic genes on human breast cancer cells\",\"authors\":\"Ha Young Park, Sunhye Lee, So Hee Kim, Jung Eun Park, Youn Seon Hwang, Min Ho Kang, Seo Yeon Chae, Jin Woo Kim\",\"doi\":\"10.1007/s10068-024-01787-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the anticancer effects of purple carrot extract (PCE) and its key bioactive substance, chlorogenic acid (CHA), on MDA-MB-231 cells and elucidated the mechanisms of apoptosis and anticancer activity. The effects of CHA treatment on the growth of HEK-293 and MDA-MB-231 cells were assessed, and CHA selectively inhibited the growth of MDA-MB-231, indicating specific inhibitory effect on breast cancer. When PCE and CHA were treated to MDA-MB-231 cells, an increase in in the expression of apoptosis-related genes and proteins, including <i>Bcl-2</i>-associated x (<i>Bax</i>), and <i>caspase-9</i>, while the expression of B-cell lymphoma-2 (<i>Bcl-2</i>) decreased (<i>p</i> < 0.05). In conclusion, the study substantiates the potential of CHA, a key bioactive substance in PCE, as a potent anticancer agent, highlighting its superior efficacy in inhibiting breast cancer cell growth through the regulation of apoptosis-related genes and protein expression.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 8\",\"pages\":\"1737 - 1749\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2025-03-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01787-7\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01787-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Anticancer effects of purple carrot extract via induction of apoptotic genes on human breast cancer cells
This study investigated the anticancer effects of purple carrot extract (PCE) and its key bioactive substance, chlorogenic acid (CHA), on MDA-MB-231 cells and elucidated the mechanisms of apoptosis and anticancer activity. The effects of CHA treatment on the growth of HEK-293 and MDA-MB-231 cells were assessed, and CHA selectively inhibited the growth of MDA-MB-231, indicating specific inhibitory effect on breast cancer. When PCE and CHA were treated to MDA-MB-231 cells, an increase in in the expression of apoptosis-related genes and proteins, including Bcl-2-associated x (Bax), and caspase-9, while the expression of B-cell lymphoma-2 (Bcl-2) decreased (p < 0.05). In conclusion, the study substantiates the potential of CHA, a key bioactive substance in PCE, as a potent anticancer agent, highlighting its superior efficacy in inhibiting breast cancer cell growth through the regulation of apoptosis-related genes and protein expression.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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