Delta-tocotrienol disrupts PD-L1 glycosylation and reverses PD-L1-mediated immune suppression.

Glycosylation Immune suppression PD-L1 Vitamin E δ-tocotrienol

Journal

Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie
ISSN: 1950-6007
Titre abrégé: Biomed Pharmacother
Pays: France
ID NLM: 8213295

Informations de publication

Date de publication:
29 Dec 2023
Historique:
received: 21 09 2023
revised: 11 12 2023
accepted: 21 12 2023
medline: 2 1 2024
pubmed: 2 1 2024
entrez: 30 12 2023
Statut: aheadofprint

Résumé

PD-L1-mediated immune escape plays an important role in cancer development and progression. Targeting PD-L1 is consider to be an attractive approach for cancer treatment. PD-L1 is a heavily N-linked glycosylated protein, and the glycosylation of PD-L1 is essential for its ability to interact with its receptor PD-1 to mediate immune suppression. In the present study, we demonstrated for the first time that delta-tocotrienol (δ-T3) not any of the other forms of vitamin E was able to disrupt PD-L1 glycosylation mechanistically associated with the suppression of TCF4-STT3a/STT3b axis. The inhibition of PD-L1 glycosylation by δ-T3 resulted in the decrease of PD-L1 expression and its exosomal secretion, leading to the reduction of PD-L1 and PD-1 interaction, and reversing PD-L1-mediated immune suppression, which in turn contributed to the inhibitory effect on tumor growth. The findings of the present study provide a novel mechanistic interpretation for the superior anticancer activity of δ-T3 among 8 isomers of the vitamin E.

Identifiants

pubmed: 38159375
pii: S0753-3322(23)01876-0
doi: 10.1016/j.biopha.2023.116078
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

116078

Informations de copyright

Copyright © 2023 The Authors. Published by Elsevier Masson SAS.. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Zhenou Sun (Z)

College of Food Science and Nutritional Engineering, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, China; College of Food Science and Nutritional Engineering, Tianjin University of Science and Technology, Tianjin, China.

Xuan Ma (X)

College of Food Science and Nutritional Engineering, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, China; College of Biochemical Engineering, Beijing Union University, Beijing, China.

Chong Zhao (C)

College of Food Science and Nutritional Engineering, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, China.

Lihong Fan (L)

College of Veterinary Medicine, China Agricultural University, Beijing, China.

Shutao Yin (S)

College of Food Science and Nutritional Engineering, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: yinshutao@cau.edu.cn.

Hongbo Hu (H)

College of Food Science and Nutritional Engineering, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: hongbo@cau.edu.cn.

Classifications MeSH