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Inhibition of Human Breast Cancer Cell Growth and Enzymatic Activity by a Fermented Nutraceutical
Author(s) -
Marotta F.,
Yadav H.,
Pathak S.,
Minelli E.,
Signorelli P.,
Lorenzetti A.,
Marandola P.
Publication year - 2009
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2008.03684.x
Subject(s) - nutraceutical , fermentation , enzyme , cell growth , human breast , breast cancer , chemistry , cancer , biochemistry , medicine
Human breast cancer cell lines MCF‐7 (ER‐positive) and Hs578T (ER‐negative) were cultured and one lot incubated for 48 h with 5–50 μg/ml of a fermented phytocompound (MK: Manda‐Koso, Innoshima, Japan). In vitro , it appeared a dose‐dependent decrease of cell viability (5–57%) in MK group in both cell lines ( P < 0.001, plateau: 30 μg/ml), decreased beta‐galactosidase activity, enhanced apoptosis, and inversely increased Bax/Bcl2 ratio ( P < 0.01) with an upregulation of p53 ( P < 0.05). In the in vivo model, Balb‐c mice were inoculated with tumor cells and the treatment group was fed with 20 mg of MK. Tumor weight in MK‐fed group was time‐course reduced by 22% to 51% at 2 and 4 weeks, respectively ( P < 0.05) with increased survival ( P < 0.05). Tumour tissue of MK‐fed mice showed a downregulated Bcl‐2 with increased Bax/Bcl‐2 ratio, reduced PCNA, and activated caspase 3. Although more studies are ongoing to foster the clinical applicability of MK integrated within a rational chemopreventive and therapeutic strategy, a p53‐mediated mechanism is likely to play a relevant role, besides its reported antioxidant capacity, NK cell activity enhancement, cancer‐cytostatic activity properties.