Resveratrol attenuates the anticancer efficacy of paclitaxel in human breast cancer cells in vitro and in vivo.
Resveratrol attenuates the anticancer efficacy of paclitaxel in human breast cancer cells in vitro and in vivo.
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DOI：
10.1016/j.ejca.2010.02.004
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发表时间：
2010-07
影响因子：
8.4
通讯作者：
Zhu, Bao Ting
中科院分区：
文献类型：
--
作者：
Fukui, Masayuki;Yamabe, Noriko;Zhu, Bao Ting
最近有报道称，白藜芦醇可以使许多癌细胞系对包括紫杉醇在内的其他几种抗癌药物的抗癌作用敏感。在本研究中，我们进一步研究了白藜芦醇是否能使人乳腺癌细胞对紫杉醇诱导的细胞死亡敏感。出乎意料的是，我们发现白藜芦醇强烈降低了MDA-MB-435、MDA-MB-231和SKBR-3细胞对紫杉醇诱导的细胞死亡的敏感性，尽管在MCF-7细胞中没有观察到这种效果。在使用MDA-MB-435 s细胞作为代表性模型的无胸腺裸鼠中进行了类似的观察。从机制上讲，白藜芦醇的调节作用部分归因于其抑制紫杉醇诱导的G2/M细胞周期阻滞，以及S期细胞的积累。此外，白藜芦醇可以抑制紫杉醇诱导的活性氧的积累，随后的抗凋亡Bcl-2家族蛋白的失活。这些观察结果表明，白藜芦醇与紫杉醇同时使用的策略在某些类型的人类癌症中是有害的。鉴于白藜芦醇在癌症患者中的广泛使用，这项研究呼吁对使用白藜芦醇作为癌症患者饮食佐剂的潜在益处和危害进行更多的临床前和临床测试。
It was reported recently that resveratrol could sensitize a number of cancer cell lines to the anticancer actions of several other cancer drugs, including paclitaxel. In the present study, we further investigated whether resveratrol could sensitize human breast cancer cells to paclitaxel-induced cell death. Unexpectedly, we found that resveratrol strongly diminished the susceptibility of MDA-MB-435s, MDA-MB-231 and SKBR-3 cells to paclitaxel-induced cell death in culture, although this effect was not observed in MCF-7 cells. A similar observation was made in athymic nude mice using MDA-MB-435s cells as a representative model. Mechanistically, the modulating effect of resveratrol was partially attributable to its inhibition of paclitaxel-induced G2/M cell cycle arrest, together with an accumulation of cells in the S-phase. In addition, resveratrol could suppress paclitaxel-induced accumulation of reactive oxygen species and subsequently the inactivation of anti-apoptotic Bcl-2 family proteins. These observations suggest that the strategy of concomitant use of resveratrol with paclitaxel is detrimental in certain types of human cancers. Given the widespread use of resveratrol among cancer patients, this study calls for more preclinical and clinical testing of the potential benefits and harms of using resveratrol as a dietary adjuvant in cancer patients.
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影响因子：
3.6
作者：
Nakagawa, H;Kiyozuka, Y;Tsubura, A
通讯作者：
Tsubura, A
影响因子：
11.2
作者：
Opipari, AW;Tan, LJ;Liu, JR
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Liu, JR
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6.4
作者：
Alexandre, Jerome;Batteux, Frederic;Goldwasser, Francois
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Goldwasser, Francois
影响因子：
11.2
作者：
Alexandre, Jerome;Hu, Yumin;Huang, Peng
通讯作者：
Huang, Peng
影响因子：
11.2
作者：
Fulda, S;Debatin, KM
通讯作者：
Debatin, KM