Oleuropein and its hydrolysate from extra virgin olive oil inhibit breast cancer cells proliferation interfering with the PI3K-AKT signal pathway

Shuyan Han; Hongmei Hou; Yiren Zhang; Zhongxiang Fang; Yun Li; Le Zhang; Yandan Wang; Shijia Zhang; Hui Zhang; Qingzhe Jin; Gangcheng Wu; Xingguo Wang

Journal of Functional Foods (Nov 2023)

Oleuropein and its hydrolysate from extra virgin olive oil inhibit breast cancer cells proliferation interfering with the PI3K-AKT signal pathway

Shuyan Han,
Hongmei Hou,
Yiren Zhang,
Zhongxiang Fang,
Yun Li,
Le Zhang,
Yandan Wang,
Shijia Zhang,
Hui Zhang,
Qingzhe Jin,
Gangcheng Wu,
Xingguo Wang

Affiliations

Shuyan Han: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China
Hongmei Hou: Department of Neonatology, The Affiliated Wuxi Children's Hospital of Jiangnan University, China
Yiren Zhang: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China
Zhongxiang Fang: School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
Yun Li: Department of Neonatology, The Affiliated Wuxi Children's Hospital of Jiangnan University, China
Le Zhang: Department of Neonatology, The Affiliated Wuxi Children's Hospital of Jiangnan University, China
Yandan Wang: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China
Shijia Zhang: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China
Hui Zhang: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China
Qingzhe Jin: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China
Gangcheng Wu: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China; Corresponding author at: International Joint Laboratory on Food Safety, Jiangnan University, China.
Xingguo Wang: State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China; International Joint Laboratory on Food Safety, Jiangnan University, China

Journal volume & issue: Vol. 110
p. 105880

Abstract

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Naturally existing polyphenols in virgin olive oil possess significative biological activities and are potential nutraceutical therapeutic for breast cancer. In the present study, we investigated the anti-breast cancer activity of oleuropein and its hydrolysates, and further explored their molecular mechanisms. A similar cellular viability was observed in MCF-7 and MDA-MB-231 cells both treated with oleocanthal (3 μg/mL), hydroxytyrosol (30 μg/mL) and oleuropein (200 μg/mL) showed the same cellular viability, indicating oleocanthal structure may be the main structural component part of the physiological activity of oleuropein. Results showed that olive polyphenols produced reactive oxygen species and suppressed breast cancer cells. For flow cytometry analysis, the three polyphenols impacted the MCF-7 cell and MDA-MB-231 cycle, stagnated in the G1 phase and S phase, respectively, via reducing Cyclin D protein expression and promoting cell apoptosis. The pro-apoptosis, anti-proliferation capacity and delaying cell cycle of the three olive oil polyphenols could be achieved through the PI3K-AKT signaling pathway, mainly inhibited phosphorylation of AKT, PI3K protein.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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