Abstract
Background:Globally Esophageal cancer is a common cancer arising from human esophageal mucosal tissue. Epidemiological studies suggest inverse correlation between carotenoid intake and incident risk of this devastating malignancy.Methods:In an effort to examine the modulatory role of carotenoids in human esophageal carcinogenesis at a cellular level, we examined the effects of α-carotene and β-carotenes, on cell proliferation and DNA synthesis in human esophageal epithelial (HEE) cells and human esophageal squamous cancer (HESC) cells in in-vitro cultures. HEE and HESC cells were incubated with different concentrations of α- and β-carotenes both individually and in combination.Results:Both Carotenes significantly inhibited (p<0.05) cellular proliferation and decreased DNA synthesis in HEE and HESC cells. The effect of α- and β-carotene together on DNA synthesis in HEE and HESC cells was significantly greater than either carotenoid alone, suggesting a synergistic effect. Greater magnitude of cellular inhibition of DNA synthesis was observed on HEE cells than HESC cells.Conclusion:Our results suggest that a combination of α-and β-carotene may provide a novel strategy for prevention and treatment of esophageal and upper aero digestive tract cancer in humans.
Highlights
Worldwide esophageal cancer is the eighth most common cancer and the sixth most common cause of death from cancer (Kamangar et al, 2006)
In an effort to examine the modulatory role of carotenoids in human esophageal carcinogenesis at a cellular level, we examined the effects of α-carotene and β-carotenes, on cell proliferation and DNA synthesis in human esophageal epithelial (HEE) cells and human esophageal squamous cancer (HESC) cells in in-vitro cultures
The purpose of the present study was to investigate the effects of α-carotene, β-carotene alone and in combination on cellular proliferation and DNA synthesis of normal human esophageal epithelial (HEE) cells and human esophageal squamous cancer (HESC) cells in order to provide a scientific basis for consideration of prevention and treatment of esophageal cancer and its precursor lesions
Summary
Worldwide esophageal cancer is the eighth most common cancer and the sixth most common cause of death from cancer (Kamangar et al, 2006). Intake of lamb meat, fried, barbecued, or boiled red meat, salted meat, (De et al, 2012) and diets low in fruits and vegetables leading to micronutrient deficiency may appear to be risk factors for esophageal squamous cell cancer (Glade, 1999). It has been suggested based on available evidence that carotenoids exert a protective effect against head and neck cancer (Mayne et al, 2001), oral cancer (Garewal, 1993), skin cancer (Greenberg et al, 1990), lung cancer (Greenwald, 2003) and various other malignancies. Conclusion: Our results suggest that a combination of α-and β-carotene may provide a novel strategy for prevention and treatment of esophageal and upper aero digestive tract cancer in humans
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