海洋类胡萝卜素岩藻黄素治疗慢性血癌的抗氧化和抗增殖活性

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

Journal of Functional Foods Pub Date : 2025-08-26 DOI:10.1016/j.jff.2025.106998

Sara Damiano , Consiglia Longobardi , Valeria Iervolino , Salvatore Florio , Antonio Giordano , Alessandra Pelagalli , Carmen Avagliano , Chiara Lauritano , Roberto Ciarcia

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引用次数: 0

摘要

人们对功能性食品日益增长的兴趣凸显了海洋衍生化合物在预防包括癌症在内的慢性非传染性疾病方面的潜力。岩藻黄素（FUCO）是一种从褐藻中提取的叶黄素类胡萝卜素，具有良好的生物活性。在本研究中，我们研究了FUCO对人慢性髓性白血病（CML） K562细胞系的影响。FUCO处理显著增加了细胞内活性氧（ROS）水平，而谷胱甘肽（GSH）和谷胱甘肽过氧化物酶（GPx）水平保持不变，表明ROS积累可能独立于抗氧化剂消耗而发生。此外，FUCO抑制磷酸肌肽3-激酶/蛋白激酶B/哺乳动物雷帕霉素靶蛋白（PI3K/Akt/mTOR）信号通路，诱导K562细胞株凋亡。这些发现支持岩藻黄质作为一种具有抗氧化和抗增殖特性的功能性食品化合物的潜在作用，以及其在预防和治疗慢性白血病方面的潜在应用。

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Antioxidant and antiproliferative potential activity of the marine carotenoid fucoxanthin in the treatment of chronic blood cancer

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Antioxidant and antiproliferative potential activity of the marine carotenoid fucoxanthin in the treatment of chronic blood cancer

The growing interest in functional foods has highlighted the potential of marine-derived compounds in preventing chronic non-communicable diseases, including cancer. Fucoxanthin (FUCO), a xanthophyll carotenoid extracted from brown seaweed, has shown promising biological activity. In this study, we investigated the effects of FUCO on the human chronic myeloid leukemia (CML) K562 cell line. FUCO treatment significantly increased intracellular reactive oxygen species (ROS) levels, while glutathione (GSH) and glutathione peroxidase (GPx) levels remained unchanged, suggesting that ROS accumulation may occur independently of antioxidant depletion. Furthermore, FUCO inhibited the Phosphoinositide 3-kinase/ Protein Kinase B/ Mammalian Target of Rapamycin (PI3K/Akt/mTOR) signaling pathway and induced apoptosis in K562 cell line. These findings support the potential role of fucoxanthin as a functional food compound with antioxidant and antiproliferative properties, and its possible application in the prevention and treatment of chronic leukemia.

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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.