Comparative Gene Signature of (-)-Oleocanthal Formulation Treatments in Heterogeneous Triple Negative Breast Tumor Models: Oncological Therapeutic Target Insights.
Comparative Gene Signature of (-)-Oleocanthal Formulation Treatments in Heterogeneous Triple Negative Breast Tumor Models: Oncological Therapeutic Target Insights.
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DOI:
10.3390/nu13051706
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发表时间:
2021-05-18
期刊:
影响因子:
5.9
通讯作者:
El Sayed KA
中科院分区:
文献类型:
--
作者:
Qusa MH;Abdelwahed KS;Siddique AB;El Sayed KA
Triple negative breast cancer (TNBC) heterogeneity and limited therapeutic options confer its phenotypic aggressiveness. The discovery of anti-TNBC natural products with valid molecular target(s) and defined pharmacodynamic profile would facilitate their therapeutic nutraceutical use by TNBC patients. The extra-virgin olive oil (EVOO) is a key Mediterranean diet ingredient. S-(−)-Oleocanthal (OC) leads the bioactive anti-tumor EVOO phenolic ingredients. A previous study reported the solid dispersion formulated OC with (+)-xylitol (OC-X) suppressed the in vivo progression and recurrence of the TNBC MDA-MB-231 cells. This study investigates the ability of OC-X formulation to suppress the in vivo heterogeneous BC initiation and progression utilizing advanced preclinical transgenic MMTV-PyVT and TNBC PDX mouse models. Furthermore, the clustering of the gene expression profiles in MMTV-PyVT and PDX mouse tumors treated with OC-X acquired by a Clariom S microarray analysis identified the distinctly affected genes. Several affected novel signature genes identified in response to OC-X treatments and proved overlapped in both mouse and human tumor models, shedding some lights toward understanding the OC anticancer molecular mechanism and assisting in predicting prospective clinical outcomes. This study provides molecular and preclinical evidences of OC-X potential as a nutraceutical suppressing heterogeneous TNBC model and offers preliminary gene-level therapeutic mechanistic insights.
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影响因子:
9
作者:
Hamam R;Hamam D;Alsaleh KA;Kassem M;Zaher W;Alfayez M;Aldahmash A;Alajez NM
通讯作者:
Alajez NM
DOI:
10.3390/foods9111592
发表时间:
2020-11-02
期刊:
Foods (Basel, Switzerland)
影响因子:
--
作者:
Ahuja V;Macho M;Ewe D;Singh M;Saha S;Saurav K
通讯作者:
Saurav K
影响因子:
3.7
作者:
Akl MR;Ayoub NM;Mohyeldin MM;Busnena BA;Foudah AI;Liu YY;Sayed KA
通讯作者:
Sayed KA
影响因子:
5.5
作者:
Fallah Y;Brundage J;Allegakoen P;Shajahan-Haq AN
通讯作者:
Shajahan-Haq AN
影响因子:
7.5
作者:
Gaston K;Tsitsilianos MA;Wadey K;Jayaraman PS
通讯作者:
Jayaraman PS