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Inhibitory Effect and Mechanisms of an Anthocyanins- and Anthocyanidins-Rich Extract from Purple-Shoot Tea on Colorectal Carcinoma Cell Proliferation
- Source :
- Journal of Agricultural and Food Chemistry; 20240101, Issue: Preprints
- Publication Year :
- 2024
-
Abstract
- One newly bred variety of tea cultivar, purple-shoot tea, was selected to evaluate its antiproliferative effects on colorectal carcinoma cells, as well as normal colon cells. The phytochemicals and identified catechins of purple-shoot tea extract (PTE) were significantly higher than that of ordinary tea, especially the anthocyanins (surpassed by 135-fold) and anthocyanidins (surpassed by 3.5-fold). PTE inhibited the proliferation of COLO 320DM (IC50= 64.9 μg/mL) and HT-29 (IC50= 55.2 μg/mL) by blocking cell cycle progression during the G0/G1phase and inducing apoptotic death. Western blotting indicated that PTE induced cell cycle arrest by reducing the expression of cyclin E and cyclin D1 in COLO 320DM and the upregulation of p21 and p27 cyclin-dependent kinase inhibitors in HT-29. Two cells treated with PTE also indicated the cleavage of PARP, activation of caspase 3, and an increased Bax/Bcl-2 ratio. Our results showed that PTE is a potential novel dietary agent for colorectal cancer chemoprevention.
Details
- Language :
- English
- ISSN :
- 00218561 and 15205118
- Issue :
- Preprints
- Database :
- Supplemental Index
- Journal :
- Journal of Agricultural and Food Chemistry
- Publication Type :
- Periodical
- Accession number :
- ejs26990332
- Full Text :
- https://doi.org/10.1021/jf204619n