Premium
Baked purple potato extracts, containing anthocyanins, elevate apoptosis in colon cancer stem cells via p53 independent pathways
Author(s) -
Vanamala Jairam,
Charepalli Venkata,
Reddivari Lavanya
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1079.11
Subject(s) - apoptosis , cd44 , colorectal cancer , cancer stem cell , cancer research , cancer , stem cell , cell growth , small hairpin rna , cancer cell , chemistry , cell , medicine , biology , biochemistry , microbiology and biotechnology , gene knockdown
We have previously shown that baked purple potato anthocyanins (PA) suppress proliferation and elevate apoptosis in human colon cancer cell lines HCT‐116 (p53 +/+ and K‐ras−/−) and HT‐29 (K‐ras+/+). However, the effect of PA on human colon cancer stem cells (CSCs) is not yet known. The objectives of this study were 1) to evaluate the metabolite profiles of fresh vs. baked potato; and 2) to evaluate the anti‐proliferative (BrdU and Cell counting) and proapoptotic (TUNEL) properties of PA against CSCs (positive for CD44, CD133, Aldehyde Dehydrogenase markers) with functioning p53 and attenuated p53 (shRNA). Principal component analysis of 1600 metabolite fragments from fresh vs. baked samples did not differ for white or purple potatoes. We observed dose dependent (2.5–10 μg/ml) suppression (P ≤ 0.05) of proliferation and induction (P ≤ 0.05) of apoptosis with PA in CSCs with functioning p53. Attenuation of p53 expression by shRNA in CSCs did not affect the efficacy of the PA in suppression (P ≤ 0.05) of proliferation and elevation (P ≤ 0.05) of apoptosis. These results indicate that PA acts on CSCs with the same efficacy as that of HCT‐116 and HT‐29 colon cancer cell lines, thus providing an opportunity to develop an evidence‐based dietary intervention against colon cancer. We are currently evaluating the effect of PA on colon stem cells in vivo . Grant Funding Source : National Research Initiative Grant 2009–55200‐05197 from the USDA National Institute for Food and Agriculture (2009–2012) and Agricultural Experiment Station (AES) grant (2010–2012), Colorado State University.