In vitro and in vivo antitumour effects of coconut water vinegar on 4T1 breast cancer cells
| Autor: | Shaiful Adzni Sharifuddin, Noorjahan Banu Alitheen, Kamariah Long, Nadiah Abu, Kian Lam Lim, Nurul Elyani Mohamad, Noraini Nordin, Nur Rizi Zamberi, Swee Keong Yeap |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
030209 endocrinology & metabolism lcsh:TX341-641 Pharmacology Metastasis 03 medical and health sciences 0302 clinical medicine Immune system breast cancer In vivo medicine metastasis Viability assay 030109 nutrition & dietetics Nutrition and Dietetics Chemistry Public Health Environmental and Occupational Health food and beverages Cell cycle medicine.disease In vitro Apoptosis coconut water vinegar Original Article Wound healing lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food & Nutrition Research, Vol 63, Iss 0, Pp 1-11 (2019) Food & Nutrition Research |
| Popis: | Background Coconut water and vinegars have been reported to possess potential anti-tumour and immunostimulatory effects. However, the anti-tumour, anti-inflammatory and immunostimulatory effects of coconut water vinegar have yet to be tested. Objective This study investigated the in vitro and in vivo anti-tumour effects of coconut water vinegar on 4T1 breast cancer cells. Methods The 4T1 cells were treated with freeze-dried coconut water vinegar and subjected to MTT cell viability, BrdU, annexin V/PI apoptosis, cell cycle and wound healing assays for the in vitro analysis. For the in vivo chemopreventive evaluation, mice challenged with 4T1 cells were treated with 0.08or 2.00 mL/kg body weight of fresh coconut water vinegar for 28 days. Tumour weight, apoptosis of tumour cells, metastasis and immunity of untreated mice and coconut water vinegar-treated 4T1 challenged mice were compared. Results Freeze-dried coconut water vinegar reduced the cell viability, induced apoptosis and delayed the wound healing effect of 4T1 cells in vitro. In vivo, coconut water vinegar delayed 4T1 breast cancer progression in mice by inducing apoptosis and delaying the metastasis. Furthermore, coconut water vinegar also promoted immune cell cytotoxicity and production of anticancer cytokines. The results indicate that coconut water vinegar delays breast cancer progression by inducing apoptosis in breast cancer cells, suppressing metastasis and activating anti-tumour immunity. Conclusion Coconut water vinegar is a potential health food ingredient with a chemopreventive effect. |
| Databáze: | OpenAIRE |
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