Radix Tetrastigma flavonoids inhibit the migration and promote the apoptosis of A549 cells both in vitro and in vivo

Yonglu Li; Xinyu Feng; Xin Yu; Yaxuan Wang; Yangyang Liu; Xiang Ye; Ruoyi Jia; Wen Chen; Ting Yu; Xiaodong Zheng; Qiang Chu

Journal of Functional Foods (Sep 2020)

Radix Tetrastigma flavonoids inhibit the migration and promote the apoptosis of A549 cells both in vitro and in vivo

Yonglu Li,
Xinyu Feng,
Xin Yu,
Yaxuan Wang,
Yangyang Liu,
Xiang Ye,
Ruoyi Jia,
Wen Chen,
Ting Yu,
Xiaodong Zheng,
Qiang Chu

Affiliations

Yonglu Li: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Xinyu Feng: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Xin Yu: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Yaxuan Wang: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Yangyang Liu: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Xiang Ye: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Ruoyi Jia: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Wen Chen: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Ting Yu: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
Xiaodong Zheng: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China; Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China; Corresponding authors at: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310032, People’s Republic of China (X. Zheng).
Qiang Chu: State Key Laboratory of Silicon Materials, School of Materials Science and Engineering, Zhejiang University, Hangzhou 310027, People’s Republic of China; Corresponding authors at: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310032, People’s Republic of China (X. Zheng).

Journal volume & issue: Vol. 72
p. 104076

Abstract

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The main flavonoid components of Radix Tetrastigma (RTF) were extracted and characterized by high performance liquid chromatography. In vitro, RTF suppressed the viability of A549 cells, and inhibited the invasion and migration of A549 by damaging the lamellipodium and the structure of F-actin. In vivo, compared to the model group, RTF inhibited the growth of tumor volumes in nude mice, and decreased the weight of tumor. To uncover the inner mechanism, the proliferation-related proteins: PCNA, Ki67 and the apoptosis-related proteins: caspase-3, caspase-9, Bax and Bcl-2 were examined by immunohistochemical and western blot analysis. Compared to the model group, the production levels of PCNA, Ki67 and Bcl-2 were significantly down-regulated by RTF, and the expression levels of caspase-3, caspase-9 and Bax were markedly up-regulated. Comprehensively, RTF could suppress the proliferation of A549 and promote the apoptosis of A549, suggesting RTF as a potential resource to fight against non-small cell lung cancer (NSCLC).

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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