Tilapia (Oreochromis niloticus) oligopeptide TBP-1 inhibits hepatocellular carcinoma metastasis by suppressing inflammation and epithelial-mesenchymal transition

Haiyan Zheng; Yi Liu; Liyuan Lin; Yuanlin He; Kaien Zhang; MinQi Chen; Pengzhi Hong; Chunxia Zhou; Zhong-Ji Qian

Journal of Functional Foods (Feb 2024)

Tilapia (Oreochromis niloticus) oligopeptide TBP-1 inhibits hepatocellular carcinoma metastasis by suppressing inflammation and epithelial-mesenchymal transition

Haiyan Zheng,
Yi Liu,
Liyuan Lin,
Yuanlin He,
Kaien Zhang,
MinQi Chen,
Pengzhi Hong,
Chunxia Zhou,
Zhong-Ji Qian

Affiliations

Haiyan Zheng: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China
Yi Liu: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China
Liyuan Lin: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China
Yuanlin He: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China
Kaien Zhang: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China
MinQi Chen: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China
Pengzhi Hong: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
Chunxia Zhou: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China; Corresponding authors at: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China.
Zhong-Ji Qian: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China; Corresponding authors at: School of Chemistry and Environment, College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Ocean University, Zhanjiang 524088, China.

Journal volume & issue: Vol. 113
p. 106020

Abstract

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Hepatocellular carcinoma (HCC) is one of the deadliest forms of cancer, but the drugs currently used for its treatment are less than ideal. Tilapia oligopeptides have a wide range of biological activities and are potential sources of new drugs. In this study, the role and mechanism of TBP-1 (Ser-Val-Val-Ala-Ile), an oligopeptide from tilapia, on inflammation and endothelial-mesenchymal transition (EMT) in HCC was investigated using the LPS-induced RAW264.7 inflammation model and the transforming growth factor (TGF)-β1-induced HCC EMT model. The results showed that TBP-1 could effectively inhibit inflammatory response. Moreover, in TGF-β1-induced human hepatocellular carcinoma (HepG2) cells, 100 μM TBP-1 significantly reduced the secretion of N-cadherin (54.2 ± 10.6 %), Vimentin (47.0 ± 9.4 %) and Snail (76.0 ± 9.0 %), increased the secretion of E-cadherin (56.0 ± 16.3 %), inhibited cell metastasis, and participated in the regulatory mechanisms of TGF-β/Smad and non-TGF-β/Smad mediated EMT. TBP-1 may be a potentially valuable inhibitor of HCC.

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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