棘色素A抑制人三阴性乳腺癌细胞的上皮-间质转化并诱导DNA损伤介导的细胞死亡

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

Journal of Functional Foods Pub Date : 2025-08-21 DOI:10.1016/j.jff.2025.106993

Soon Yong Park , Mi-So Jeong , Cong So Tran , Jinyoung Lee , Da-Young Eum , Seyeon Jung , Elena A. Vasileva , Seoung Rak Lee , Hyoung Kyu Kim , Natalia P. Mishchenko , Jin Han , Yoo Jin Choi , Si Ho Choi , Hwayoung Yun , Kyu Heo

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引用次数: 0

摘要

棘花色素A （Echinochrome A, Ech A）是一种从海中提取的化合物，以其强大的抗氧化活性而闻名。其药理衍生物，组织色素，用于治疗缺血和心血管疾病。三阴性乳腺癌（TNBC）是一种侵袭性亚型，预后差，治疗选择有限。本研究探讨了Ech A对TNBC细胞的抗癌作用。每个A都表现出剂量依赖性的细胞毒性，在50 μM下处理72 h后，BT549、SUM149和SUM159的细胞死亡率为65 - 75%，而MCF10A的细胞活力没有变化。在较低浓度下，Ech A抑制TNBC细胞迁移和侵袭60 - 80%，同时下调EMT标记物Snail和cludin -1。在较高剂量下，echa通过DNA损伤诱导细胞死亡。这些结果表明，通过靶向转移潜能和/或细胞活力，Ech A可能作为一种有希望的TNBC治疗药物。

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Echinochrome A inhibits epithelial–mesenchymal transition and induces cell death mediated by DNA damage in human triple-negative breast cancer cells

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Echinochrome A inhibits epithelial–mesenchymal transition and induces cell death mediated by DNA damage in human triple-negative breast cancer cells

Echinochrome A (Ech A), a marine-derived compound from Scaphechinus mirabilis, is known for its potent antioxidant activity. Its pharmacological derivative, Histochrome, is used to treat ischemia and cardiovascular disorders. Triple-negative breast cancer (TNBC) is an aggressive subtype with poor prognosis and limited treatment options. This study explores the anticancer effects of Ech A on TNBC cells. Ech A showed dose-dependent cytotoxicity, resulting in 65–75 % cell death in BT549, SUM149, and SUM159 after 72 h of treatment at 50 μM, while no viability changes in MCF10A. At lower concentrations, Ech A suppressed TNBC cell migration and invasion by 60–80 %, along with downregulation of EMT markers Snail and Claudin-1. At higher doses, Ech A induced cell death via DNA damage. These results suggest that Ech A may serve as a promising therapeutic agent for TNBC by targeting metastatic potential and/or cell viability.

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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.