Abstract
Selenium is a micronutrient which is found in many foods, with redox status modulation activity. Our aim was to evaluate the effects of two chemical forms of selenoamino acids, Seleno-L-methionine and Seleno-L-cystine (a diselenide derived from selenocysteine), at different concentrations on cell viability, hydrogen peroxide production, antioxidant enzymes, UCP2 protein expression, as well as lipid and protein oxidative damage in MCF-7 breast cancer cells. Results showed that Seleno-L-methionine did not cause an increase in hydrogen peroxide production at relatively low concentrations, accompanied by a rise in the antioxidant enzymes catalase and MnSOD, and UCP2 protein expression levels. Furthermore, a decrease in protein and lipid oxidative damage was observed at 10 µM concentration. Otherwise, Seleno-L-cystine increased hydrogen peroxide production from relatively low concentrations (100 nM) to a large increase at high concentrations. Moreover, at 10 µM, Seleno-L-cystine decreased UCP2 and MnSOD protein expression. In conclusion, the chemical form of selenoamino acid and their incorporation to selenoproteins could affect the regulation of the breast cancer cell redox status. Taken together, the results obtained in this study imply that it is important to control the type of selenium-enriched nutrient consumption, taking into consideration their composition and concentration.
Highlights
Selenium is a micronutrient found in cereals, mushrooms, onion, nuts, broccoli, cabbage, garlic, fish, and meats [1]
We cell found an compared to other selenium compounds such as selenite and selenocystamine. This is overexpression of some antioxidant enzymes when MCF-7 cells were treated with SeMet, especially plausible, as SeMet is a that non-catalytic compound does not generate superoxide anion at 10 μM, which suggests this selenoamino acidand could, in some way, improve the redox state of we found an overexpression of some antioxidant enzymes when
The micronutrients selenomethionine and selenocysteine could play a crucial role in the regulation of the redox status in breast cancer cells
Summary
Selenium is a micronutrient found in cereals, mushrooms, onion, nuts, broccoli, cabbage, garlic, fish, and meats [1]. Selenium has been associated with antioxidant, anti-inflammatory and cytostatic activity [2,3]. For all these properties ascribed to selenium, particular interest has been focused towards its role as a cancer preventive agent [1]. The antioxidant action is associated with the presence of selenium in some antioxidant enzymes that protect cells from oxidative damage [4]. Oxidative stress is a physio-pathological situation caused by an imbalance between antioxidant defenses of the cell and reactive oxygen species (ROS) production [5], and this stress is implicated in cancer development and progression [6,7,8,9]. Due to the antioxidant properties of selenium, this micronutrient could a possible candidate to serve as a chemopreventive agent against cancer, and more
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