The Steroidal Alkaloid Tomatidine and Tomatidine-Rich Tomato Leaf Extract Suppress the Human Gastric Cancer-Derived 85As2 Cells In Vitro and In Vivo via Modulation of Interferon-Stimulated Genes.


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
28 Feb 2022
Historique:
received: 28 01 2022
revised: 24 02 2022
accepted: 25 02 2022
entrez: 10 3 2022
pubmed: 11 3 2022
medline: 15 3 2022
Statut: epublish

Résumé

The steroidal alkaloid tomatidine is an aglycone of α-tomatine, which is abundant in tomato leaves and has several biological activities. Tomatidine has been reported to inhibit the growth of cultured cancer cells in vitro, but its anti-cancer activity in vivo and inhibitory effect against gastric cancer cells remain unknown. We investigated the efficacy of tomatidine using human gastric cancer-derived 85As2 cells and its tumor-bearing mouse model and evaluated the effect of tomatidine-rich tomato leaf extract (TRTLE) obtained from tomato leaves. In the tumor-bearing mouse model, tumor growth was significantly inhibited by feeding a diet containing tomatidine and TRTLE for 3 weeks. Tomatidine and TRTLE also inhibited the proliferation of cultured 85As2 cells. Microarray data of gene expression analysis in mouse tumors revealed that the expression levels of mRNAs belonging to the type I interferon signaling pathway were altered in the mice fed the diet containing tomatidine and TRTLE. Moreover, the knockdown of one of the type I interferon-stimulated genes (ISGs), interferon α-inducible protein 27 (

Identifiants

pubmed: 35267998
pii: nu14051023
doi: 10.3390/nu14051023
pmc: PMC8912548
pii:
doi:

Substances chimiques

Alkaloids 0
Plant Extracts 0
tomatidine 2B73S48786
Tomatine 31U6547O08
Interferons 9008-11-1

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Princess Takamatsu Cancer Research Fund
ID : 19-25134
Organisme : University of Shizuoka Grant for Scientific and Educational Research
ID : NA

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Auteurs

Junya Fujimaki (J)

Laboratory of Nutritional Biochemistry, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

Neo Sayama (N)

Laboratory of Nutritional Biochemistry, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

Shigenobu Shiotani (S)

Food Research Institute, Tokai Bussan Co., Ltd., Tokyo 101-0032, Japan.

Takanori Suzuki (T)

Food Research Institute, Tokai Bussan Co., Ltd., Tokyo 101-0032, Japan.

Miki Nonaka (M)

Department of Pain Control Research, The Jikei University School of Medicine, Tokyo 105-8461, Japan.

Yasuhito Uezono (Y)

Department of Pain Control Research, The Jikei University School of Medicine, Tokyo 105-8461, Japan.

Mamoru Oyabu (M)

Laboratory of Molecular Nutrition, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Kyoto 606-8522, Japan.

Yasutomi Kamei (Y)

Laboratory of Molecular Nutrition, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Kyoto 606-8522, Japan.

Haruo Nukaya (H)

Food and Environment Research Center, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

Keiji Wakabayashi (K)

Food and Environment Research Center, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

Akihito Morita (A)

Laboratory of Nutritional Biochemistry, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

Tomoki Sato (T)

Laboratory of Nutritional Biochemistry, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

Shinji Miura (S)

Laboratory of Nutritional Biochemistry, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka 422-8526, Japan.

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Classifications MeSH