补充深海矿泉水可提高番茄对结直肠癌细胞的抗癌作用

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

Journal of Functional Foods Pub Date : 2025-05-24 DOI:10.1016/j.jff.2025.106914

Okin Abidemi Oluwasanmi , Sin-il Sin , Seung-Hwan Park , Anna Han

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引用次数: 0

摘要

番茄（Solanum lycopersicum）是一种众所周知的抗癌食品；然而，栽培方法对其抗癌作用的影响尚不清楚。深海水（DSW）含有高浓度的各种矿物质，对健康有益。本研究比较了常规栽培（REG）、有机栽培（OG）和有机栽培（ODSW）番茄的抗癌效果。在所有番茄提取物（TEs）中，ODSW的ABTS、DPPH、总酚和总黄酮活性最高。所有TEs均显著降低HCT116和Caco2细胞的细胞活力、细胞迁移和集落形成；然而，与REG和OG相比，ODSW导致这些指标进一步下降。此外，ODSW比REG和OG抑制细胞周期调节蛋白（如p-STAT3和occludin）。此外，相对于REG和OG， ODSW产生了高水平的促凋亡蛋白（如Bim）。上述结果提示，有机栽培可提高番茄对结直肠癌细胞的抗癌作用。

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Supplementation of deep-sea mineral water improves the anti-cancer effects of tomato in colorectal cancer cells

Tomato (Solanum lycopersicum) is a well-known anti-cancer food; however, the impact of cultivation methods on its anti-cancer effects is unexplored. Deep sea water (DSW) contains high concentrations of various minerals, offering diverse health-positive outcomes. This study compared the anti-cancer effects of tomatoes cultivated conventionally (REG), organically (OG), and organically with DSW supplementation (ODSW). Among all tomato extracts (TEs), ODSW had the highest activities of ABTS, DPPH, total phenolic and flavonoids. All TEs significantly decreased the cell viability, cell migration, and colony formation of HCT116 and Caco2 cells; however, compared to REG and OG, ODSW led to a further decrease of those indicators. Additionally, ODSW suppressed cell cycle regulation proteins (e.g., p-STAT3 and occludin) than REG and OG. Moreover, ODSW produced a high level of pro-apoptotic protein (e.g., Bim) relative to REG and OG. These findings suggest that DSW-supplementation organic cultivation can improve the efficacy of tomatoes' anti-cancer effects in CRC cells.

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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.