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Abstract
Colorectal cancer ranks 3rd in terms of cancer incidence. Growth and development of colon cancer cells may be affected by juice and extracts from Saposhnikovia divaricata root. The objective of the research was to analyze the effect of S. divaricata juice and extracts on the viability, membrane integrity and types of cell death of Caco-2 cells. Juice and extracts were analyzed using Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) and in respect of the presence of antioxidants, total carbohydrates, protein, fat and polyphenols. The contents of cimifugin β-D-glucopyranoside, cimifugin, 4′-O-glucopyranosyl-5-O-methylvisamminol, imperatorin and protein were the highest in juice. 50% Hydroethanolic extract had the greatest antioxidant potential, concentration of polyphenols and fat. Water extract was characterized by the highest content of glutathione. Juice and 75% hydroethanolic extract contained the most carbohydrates. After the application of juice, 50% extract and the juice fraction containing the molecules with molecular weights >50 kDa, a decrease of the cell viability was noted. Juice and this extract exhibited the protective properties in relation to the cell membranes and they induced apoptosis. The knowledge of further mechanisms of anticancer activity of the examined products will allow to consider their use as part of combination therapy.
Highlights
Colorectal cancer ranks 3rd in terms of cancer incidence and 2nd in terms of mortality [1]
The examined chromones and furanocoumarin imperatorin were contained in juice from S. divaricata root in the largest concentrations
Due to the presence of antioxidants, that were characterized by the electron or hydrogen donor properties to neutralize free radicals, have the ability to reduce the oxidative stress in the organism and may be a valuable chemopreventive diet components decreasing the colon cancer risk
Summary
Colorectal cancer ranks 3rd in terms of cancer incidence and 2nd in terms of mortality [1]. The predisposition to the development of colorectal cancer is hereditary, with a risk of about 12–35% attributed to the genetic factors [2]. The increase in colorectal cancer incidence is related to the effects of dietary patterns, obesity and lifestyle factors and the risk of this cancer can be reduced through proper dietary habits and lifestyle [2,3]. Current treatment of colorectal cancer is based on surgery with or without chemotherapy and/or radiotherapy, before or after surgery [4]. This treatment is not always effective because of the development of recurrent disease in 30% of patients with stage I-III colorectal cancer and up to 65% of patients with stage IV [5]. The adverse effects of this therapy impair the patient s life quality and may negatively affect the treatment course, outcome and costs [2]
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