Exploring the Anti-Cancer Effects of Fish Bone Fermented Using <i>Monascus purpureus</i>: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells
Ya-Ting Chen,
Shu-Jen Chen,
Chun-Yi Hu,
Cheng-Di Dong,
Chiu-Wen Chen,
Reeta Rani Singhania,
Shu-Ling Hsieh
Affiliations
Ya-Ting Chen
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Shu-Jen Chen
Department of Chemical and Materials Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 80778, Taiwan
Chun-Yi Hu
Department of Food Science and Nutrition, Meiho University, Pingtung 912009, Taiwan
Cheng-Di Dong
Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Chiu-Wen Chen
Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Reeta Rani Singhania
Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Shu-Ling Hsieh
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Fish bone fermented using Monascus purpureus (FBF) has total phenols and functional amino acids that contribute to its anti-oxidant and anti-inflammatory properties. Colorectal cancer, one of the most prevalent cancers and the third largest cause of death worldwide, has become a serious threat to global health. This study investigates the anti-cancer effects of FBF (1, 2.5 or 5 mg/mL) on the cell growth and molecular mechanism of HCT-116 cells. The HCT-116 cell treatment with 2.5 or 5 mg/mL of FBF for 24 h significantly decreased cell viability (p p p p < 0.05). These results showed that FBF could inhibit HCT-116 cell growth by inducing S and G2/M phase arrest of the cell cycle, apoptosis and autophagy. Thus, FBF has the potential to treat colorectal cancer.
