Abstract
BackgroundEvidence from epidemiological and experimental studies has shown that the etiology of colorectal cancer (CRC) is related to lifestyle, mainly diet. At the same time, there are many foods and beverages that have been shown to provide protection against CRC. We turned our attention to a traditional Japanese food, brown algae, that contains carotenoids and various functional polyphenols, especially fucoxanthin (FX) and fucoxanthinol (FxOH).ResultsBoth FX and FxOH treatments induced apoptosis in a dose-dependent and time-dependent manner as detected by annexin V / propidium iodide and the presence of a subG1 population in human colon cancer HCT116 cells. This apoptotic effect of FxOH was stronger than that of FX. We also found that nuclear factor-kappa B (NF-κB) transcriptional activity was significantly increased by treatment with ≥5 μM FxOH. Thus, we cotreated the cells with FxOH plus NF-κB inhibitor, and the results demonstrated that this cotreatment strongly enhanced the induction of apoptosis compared with the effects of FxOH or NF-κB inhibitor treatment alone and resulted in X-linked inhibitor of apoptosis (IAP) downregulation.ConclusionsThis study suggested that FxOH is a more potent apoptosis-inducing agent than FX and that its induction of apoptosis is enhanced by inhibiting NF-κB transcriptional activity via suppression of IAP family genes.
Highlights
Colorectal cancer (CRC) is the third most common cancer in men (746,000 cases) and the second most common in women (614,000 cases) worldwide [1]
We recently demonstrated that FxOH possesses anti-sphere formation capacities in colorectal cancer (CRC) stem-like cells through its downregulation of integrin, mitogen-activated protein kinase (MAPK) and signal transducer and activator of transcription (Stat) signaling under normoxic and hypoxic conditions [8, 9]
Fucoxanthinol strongly induced cell death compared with fucoxanthin To compare the effects of FX and FxOH on apoptosis induction, we performed apoptosis assays using annexin V and propidium iodide (PI) in HCT116 human colon cancer cells
Summary
Colorectal cancer (CRC) is the third most common cancer in men (746,000 cases) and the second most common in women (614,000 cases) worldwide [1]. In Japan, There is strong evidence that the etiology of CRC is related to lifestyle, mainly diet. There are many foods and (2019) 41:1 beverages that have been demonstrated to play protective role against CRC, such as fruits, coffee and tea. Minerals and dietary fiber, brown algae are known to contain many proteins, polysaccharides, carotenoids and various functional polyphenols [5]. Evidence from epidemiological and experimental studies has shown that the etiology of colorectal cancer (CRC) is related to lifestyle, mainly diet. There are many foods and beverages that have been shown to provide protection against CRC. We turned our attention to a traditional Japanese food, brown algae, that contains carotenoids and various functional polyphenols, especially fucoxanthin (FX) and fucoxanthinol (FxOH)
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