Abstract
Colorectal cancer is the third most widely diagnosed cancer. Extracts from snails may modulate growth and development of colorectal cancer cells. The objective of this study was to determine the chemical composition of tissues derived from Helix aspersa Müller and red-ox properties of tissue extracts. Then, the influence of extracts and their fractions of different molecular weights on viability of Caco-2 cells was examined. Tissue lyophilisates contained antioxidants that could be important in the prevention of colorectal cancer. Moreover, we confirmed the presence of a wide array of compounds that might be used in treatment of this disease. The decrease of cell viability after the application of extracts from lyophilized mucus and foot tissues was affirmed. The effect of extract from mucus could be related to the content of some proteins and peptides, proper essential amino acids (EAA)/non-essential amino acids (NEAA) ratio, Met restriction and the presence of Cu, Ca, Zn, Se. The influence of the extract from foot tissues could be assigned additionally to the presence of eicosapentaenoic, α-linolenic, linoleic and γ-linolenic acids. The opposite effect was demonstrated by extract from lyophilized shells which increased cell viability. Further studies are needed to know whether dietary supplying of H. aspersa Müller tissues can be used as an approach in colorectal cancer management.
Highlights
Colorectal cancer is the third most widely diagnosed cancer and the fourth cause of cancer death worldwide [1]
H. aspersa Müller tissue lyophilisates contained antioxidants which were characterized by electron or hydrogen radical donor properties for neutralizing free radicals, that could be important especially for oxidative stress decrease in prevention and preneoplastic state of colorectal cancer
The decrease of viability of the colon cancer cell line, Caco-2, after the application of extracts from lyophilized mucus and foot tissues of H. aspersa Müller was affirmed in our study for the first time
Summary
Colorectal cancer is the third most widely diagnosed cancer and the fourth cause of cancer death worldwide [1]. The distribution of colorectal cancer is varied; more than two-thirds of cases and about 60% of deaths occurred in countries having high or very high human development index. The global burden of colorectal cancer is anticipated to increase by 60% by 2030. Conventional treatment of colorectal cancer mainly consists of surgical resection with or without radiation therapy and/or chemotherapy [3]. Even though, this treatment is often ineffective. Over half of sick people develop local relapses or metastasis in two years after surgery. Different modalities to improve treatment of colorectal cancer are of great interest. An innovative way to decrease its occurrence may be dietary intervention
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