Effects of food factors on signal transduction pathways
Effects of food factors on signal transduction pathways
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DOI：
10.1002/biof.5520120104
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发表时间：
2000-01-01
期刊：
影响因子：
6
通讯作者：
Dong, ZG
中科院分区：
文献类型：
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作者：
Dong, ZG
食用植物性食物，特别是水果和蔬菜，与降低癌症风险有关。对动物和培养细胞的实验室研究表明，从大豆、茶、大米和许多绿色、黄色和橙子水果和蔬菜中分离出的化学物质具有预防癌症的活性。利用细胞培养、转基因小鼠和基因敲除小鼠模型，在分子水平上检测这些膳食因子的抗癌作用，我们发现：（1）绿色茶中的主要活性多酚（-）-表没食子儿茶素没食子酸酯（EGCG）和红茶中的主要活性成分茶黄素，抑制表皮生长因子（EGF）或12-O-十四烷酰基-13-乙酸酯（TPA）诱导JB 6细胞转化。在抑制细胞转化的相同剂量范围内，EGCG和茶黄素抑制激活蛋白-1（AP-1）的激活。这些化合物还抑制紫外线B（UVB）诱导的AP-1和核因子κ B（NF κ B）依赖的转录激活;（2）白藜芦醇，在葡萄中高水平，通过诱导细胞凋亡抑制细胞转化。（3）肌醇六磷酸（InsP 6）是一种来源于水稻和其它谷物的活性化合物，它通过影响磷脂酰肌醇-3激酶（PI-3 kinase）抑制TPA或EGF诱导的转化和信号转导;（4）苯乙基异硫氰酸酯（PEITC），在某些十字花科蔬菜中作为共轭物存在，抑制与诱导凋亡相对应的细胞转化。p53的升高是PEITC诱导的细胞凋亡所必需的。我们的研究表明，这些食物因子的化学预防作用可能是通过影响不同的信号转导途径来实现的;（5）维甲酸（维生素A及其代谢产物）通过抑制AP-1的作用而不是通过激活维甲酸反应元件（RARE）来抑制肿瘤促进剂诱导的转基因小鼠的细胞转化和肿瘤促进作用。
Consumption of plant-derived foods, especially fruits and vegetables, has been linked to decreased risk of cancer. Laboratory studies with animals and cells in culture have shown cancer preventive activity of chemicals isolated from soy, tea, rice and many green, yellow and orange fruits and vegetables. Using cell culture, transgenic mice and knockout mice models to examine the anti-cancer effects of these dietary factors at the molecular level, we found that (1) (-)-epigallocatechin gallate (EGCG), the major active polyphenol in green tea, and theaflavins, the major active components in black tea, inhibit epidermal growth factor (EGF)- or 12-O-tetradecanoylphorhol-13-acetate (TPA)-induced JB6 cell transformation. At the same dose range that inhibited cell transformation, EGCG and theaflavins inhibited activator protein-1 (AP-1) activation. These compounds also inhibited ultraviolet B (UVB)-induced AP-1 and nuclear factor kappa B (NF kappaB)-dependent transcriptional activation; (2) resveratrol, round at high levels in grapes, inhibited cell transformation through the induction of apoptosis. mediated through JNK and p53-dependent pathways; (3) inositol hexaphosphate (InsP6), an active compound from rice and other grains, inhibited TPA- or EGF-induced transformation and signal transduction through its effects on phosphatidylinositol-3 kinase (PI-3) kinase; (4) phenethyl isothiocyanate (PEITC), which occurs as a conjugate in certain cruciferous vegetables, inhibited cell transformation corresponding with the induction of apoptosis. An elevation of p53 is required for PEITC-induced apoptosis. Our studies indicated that the chemopreventive effect of these food factors may be mediated by their effects on different signal transduction pathways; (5) retinoids (vitamin A and its metabolites) inhibited tumor promoter-induced cell transformation and tumor promotion in transgenic mice through the inhibition of AP-1 action but not through the activation of retinoic acid response element (RARE).