Resveratrol and quercetin target microRNA 27a in their anti‐cancer effects in colon cancer cells

Abstract

The polyphenolics resveratrol and quercetin in combination previously were shown to exert synergistic anticarcinogenic effects. The objective was to investigate anticancer properties and underlying mechanisms of resveratrol and quercetin in combination in colorectal adenocarcinoma cells (HT‐29). Cell viability was determined after 24, 48, 72 and 96h, and IC50 values were 62, 24, 21 and 14 mg/L (combined concentration of resveratrol and quercetin in 1:1 ratio), respectively. Reactive oxygen species (ROS) increased up to 2.25‐fold at 5‐30mg/L and mRNA of the cell cycle regulator p53 and the apoptotic enzyme caspase‐3 were increased by up to 2‐fold and 2.5‐fold within a concentration range of 20‐60 mg/L after 24h, respectively. mRNA of zinc‐finger protein ZBTB10 a putative suppressor of the oncogenic specificity protein Sp‐1, was significantly increased by 3.5‐fold at 30 mg/L, coinciding with a significant decrease in Sp‐1mRNA levels. miRNA27a, which in previous studies was determined to be a downregulator of ZBTB10, was upregulated by 2.5‐fold, indicating the involvement of this miRNA in the down‐regulation of Sp1 protein and potentially the induction of apoptosis. In conclusion, the combination of resveratrol and quercetin was highly effective in the reduction of cell viability in colon cancer cells, employing apoptosis and the inhibition of microRNA27a as underlying mechanism.Grant Funding SourceTexas A&M University