Red wine polyphenolics have anti‐cancer effects in colon‐cancer and target oncogenic microRNAs as potential underlying mechanisms

Abstract

Red wine has been identified as a food with anti‐cancer properties. The aim of this study was to investigate the anti‐cancer effect of a Texas red wine from Black Spanish grapes (Vitis labrusca) in colorectal adenocarcinoma cells (HT‐29). A polyphenolic extract prepared from the wine was tested (20‐300 mg/L) regarding anti‐cancer effects and underlying mechanisms related to apoptosis and angiogenesis. Reactive oxygen species (ROS) increased up to 6.5‐fold at 300mg/L and mRNA of p53 was increased up to 1.9‐fold compared to the control and caspase‐3 activity was increased up to 1.8 fold within the same concentration‐range, indicating pro‐apoptotic activity of the wine extract. The oncogenic specificity protein Sp1 was significantly decreased, where the zinc‐finger protein ZBTB10 a transcription factor which has been found to inhibit Sp1 was increased up to 1.3‐fold with the wine extract. Vascular endothelial growth factor (VEGF) mRNA a target of Sp1 was decreased up to 3.7‐fold, indicating anti‐angiogenic effects. Additionally, the pro‐oncogenic microRNAs 21 and 27a were significantly decreased within an extract concentration range of 37‐300 mg/L, and 75‐300mg/L, respectively. In conclusion, since ZBTB10 is a relevant target for miRNA 27a, the reduction of miRNA27a may be responsible for a ZBTB10‐involved reduction of the oncogenic Sp1 causing decrease in VEGF and inducing apoptosis as underlying mechanism.Grant Funding SourceTexas A&M University