Anticancer Activity, Mechanism, and Delivery of Allyl Isothiocyanate.
Anticancer Activity, Mechanism, and Delivery of Allyl Isothiocyanate.
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DOI：
10.3390/bioengineering9090470
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发表时间：
2022-09-14
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影响因子：
--
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中科院分区：
文献类型：
--
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异硫氰酸烯丙酯 (AITC) 是一种植物化学物质，大量存在于十字花科蔬菜中，例如卷心菜、西兰花、芥末、芥末和花椰菜。这些蔬菜的辛辣味道主要是由于这些蔬菜中含有AITC。 AITC 作为其前体黑芥子苷（芥子油苷的一种）稳定地储存在植物中，与含有黑芥子酶的黑芥子细胞物理分离。组织破裂后，黑芥子酶被释放并水解黑芥子苷，产生 AITC 和副产品。 AITC 是一种有机硫化合物，既有刺激性又有毒性，但它具有药理特性，包括抗癌、抗菌、抗真菌和抗炎活性。尽管AITC具有良好的抗癌功效，但由于水溶性低、不稳定、生物利用度低等因素，其临床应用仍面临挑战。在这篇综述中，从文献中总结了 AITC 对几种癌症模型的抗癌活性。尽管其作用机制尚未完全清楚，但已经确定了几种途径；本次审查中讨论了这些问题。 AITC的交付并未受到太多关注，这阻碍了其临床应用。然而，少数研究表明使用纳米技术来促进 AITC 的输送。
Allyl isothiocyanate (AITC) is a phytochemical that is abundantly present in cruciferous vegetables of the Brassicaceae family, such as cabbage, broccoli, mustard, wasabi, and cauliflower. The pungent taste of these vegetables is mainly due to the content of AITC present in these vegetables. AITC is stored stably in the plant as its precursor sinigrin (a type of glucosinolate), which is physically separated from myrosin cells containing myrosinase. Upon tissue disruption, myrosinase gets released and hydrolyzes the sinigrin to produce AITC and by-products. AITC is an organosulfur compound, both an irritant and toxic, but it carries pharmacological properties, including anticancer, antibacterial, antifungal, and anti-inflammatory activities. Despite the promising anticancer effectiveness of AITC, its clinical application still possesses challenges due to several factors, i.e., low aqueous solubility, instability, and low bioavailability. In this review, the anticancer activity of AITC against several cancer models is summarized from the literature. Although the mechanism of action is still not fully understood, several pathways have been identified; these are discussed in this review. Not much attention has been given to the delivery of AITC, which hinders its clinical application. However, the few studies that have demonstrated the use of nanotechnology to facilitate the delivery of AITC are addressed.
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影响因子：
5.7
作者：
Chen, Hung-En;Lin, Ji-Fan;Hwang, Thomas I-Sheng
通讯作者：
Hwang, Thomas I-Sheng
影响因子：
4.7
作者：
Bhattacharya, Arup;Li, Yun;Zhang, Yuesheng
通讯作者：
Zhang, Yuesheng
影响因子：
4.7
作者：
Bhattacharya, Arup;Li, Yun;Zhang, Yuesheng
通讯作者：
Zhang, Yuesheng
影响因子：
3.3
作者：
Aguilar, F.;Dusemund, B.;Woutersen, R. A.
通讯作者：
Woutersen, R. A.
影响因子：
4.2
作者：
Chiang, Jo-Hua;Tsai, Fuu-Jen;Yang, Jai-Sing
通讯作者：
Yang, Jai-Sing