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Hudáková T, Šemeláková M, Očenáš P, Kožurková M, Krochtová K, Sovová S, Tóthová Z, Guľášová Z, Popelka P, Solár P. Chili pepper extracts, capsaicin, and dihydrocapsaicin as potential anticancer agents targeting topoisomerases. BMC Complement Med Ther 2024; 24:96. [PMID: 38383414 PMCID: PMC10880293 DOI: 10.1186/s12906-024-04394-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Accepted: 02/07/2024] [Indexed: 02/23/2024] Open
Abstract
DNA topoisomerases regulate conformational changes in DNA topology during normal cell growth, such as replication, transcription, recombination, and repair, and may be targeted for anticancer drugs. A DNA topology assay was used to investigate DNA-damaging/protective activities of extracts from Habanero Red (HR), Habanero Maya Red (HMR), Trinidad Moruga Scorpion (TMS), Jalapeno (J), Serrano pepper (SP), Habanero Red Savina (HRS), Bhut Jolokia (BJ), and Jamaica Rosso (JR) peppers, demonstrating their inhibitory effect on the relaxation of pBR by Topo I. DNA topoisomerase II (Topo II) is proven therapeutic target of anticancer drugs. Complete inhibition of Topo II was observed for samples TMS, HR, and HMR. Extracts J and SP had the lowest capsaicin and dihydrocapsaicin content compared to other peppers. HR, HMR, TMS, J, S, HRS, BJ, JR extracts showed the anticancer effect, examined by MTS and xCell assay on the in vitro culture of human colon carcinoma cell line HCT116.
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Affiliation(s)
- Terézia Hudáková
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Martina Šemeláková
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Peter Očenáš
- Department of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice, Slovakia
| | - Mária Kožurková
- Department of Biochemistry, Faculty of Science, Pavol Jozef Šafárik University in Košice, Moyzesova 11, 040 01, Košice, Slovakia
| | - Kristína Krochtová
- Department of Biochemistry, Faculty of Science, Pavol Jozef Šafárik University in Košice, Moyzesova 11, 040 01, Košice, Slovakia
| | - Simona Sovová
- Department of Biochemistry, Faculty of Science, Pavol Jozef Šafárik University in Košice, Moyzesova 11, 040 01, Košice, Slovakia
| | - Zuzana Tóthová
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Zuzana Guľášová
- Center of Clinical and Preclinical Research MEDIPARK, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81, Košice, Slovakia
| | - Peter Solár
- Department of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11, Košice, Slovakia.
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Singh K, Srichairatanakool S, Chewonarin T, Prommaban A, Samakradhamrongthai RS, Brennan MA, Brennan CS, Utama-ang N. Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes ( Curcuma longa L.). Foods 2022; 11:foods11223633. [PMID: 36429224 PMCID: PMC9689051 DOI: 10.3390/foods11223633] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/09/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Turmeric (Curcuma longa L.) powder is widely used as a spice and seasoning in Asian countries. This study investigated the effect of turmeric extracts on the anticancer activity of Huh7 and HCT 116 cells. The curcumin bioactive compounds were extracted using various methods such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and traditional extraction (TDE). The yield of dried extracts from MAE was found to be the highest at 17.89%, followed by UAE and TDE, with 11.34% and 5.54%, respectively. Antioxidant activities such as TPC, DPPH and FRAP from MAE were higher than those of UAE and TDE. The total curcuminoid contents from the novel extractions were higher than those from traditional extraction methods. For instance, curcuminoid contents from MAE, UAE and TDE were 326.79, 241.17 and 215.83 mg/g, respectively. Due to having the highest bioactive compounds and extraction yield, turmeric extract from MAE was used to investigate the potential anticancer properties. The extract showed significant cytotoxic potential against the human liver (Huh7) and human colon (HCT116) cell lines, in concentrations ranging from 31.25 to 1000.00 µg/mL. Turmeric extracts using MAE have potential anticancer effects on Huh7 and HCT116 cells. This study serves as scientific data for the chemotherapeutic properties of turmeric extracts and their use as functional ingredients.
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Affiliation(s)
- Kanjana Singh
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- School of Science, RMIT University, Melbourne 3000, Australia
| | - Somdet Srichairatanakool
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Teera Chewonarin
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Adchara Prommaban
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Margaret Anne Brennan
- School of Science, RMIT University, Melbourne 3000, Australia
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Christchurch 7647, New Zealand
| | - Charles Stephen Brennan
- School of Science, RMIT University, Melbourne 3000, Australia
- Correspondence: (C.S.B.); (N.U.-a.); Tel.: +61-399254177 (C.S.B.); +66-53948233 (N.U.-a.)
| | - Niramon Utama-ang
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: (C.S.B.); (N.U.-a.); Tel.: +61-399254177 (C.S.B.); +66-53948233 (N.U.-a.)
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Kovács Z, Bedő J, Pápai B, Tóth-Lencsés AK, Csilléry G, Szőke A, Bányai-Stefanovits É, Kiss E, Veres A. Ripening-Induced Changes in the Nutraceutical Compounds of Differently Coloured Pepper (Capsicum annuum L.) Breeding Lines. Antioxidants (Basel) 2022; 11:antiox11040637. [PMID: 35453324 PMCID: PMC9027134 DOI: 10.3390/antiox11040637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/18/2022] [Accepted: 03/24/2022] [Indexed: 02/01/2023] Open
Abstract
To date, several research studies addressed the topic of phytochemical analysis of the different coloured pepper berries during ripening, but none discussed it in the case of purple peppers. In this study we examine whether the anthocyanin accumulation of the berries in the early stages of ripening could result in a higher antioxidant capacity due to the elevated amount of polyphenolic compounds. Therefore, enzymatic and non-enzymatic antioxidant capacity was measured in four distinct phenophases of fruit maturity. Furthermore, the expression of structural and regulatory genes of the anthocyanin biosynthetic pathway was also investigated. An overall decreasing trend was observed in the polyphenolic and flavonoid content and antioxidant capacity of the samples towards biological ripeness. Significant changes both in between the genotypes and in between the phenophases were scored, with the genotype being the most affecting factor on the phytonutrients. An extreme purple pepper yielded outstanding results compared to the other genotypes, with its polyphenolic and flavonoid content as well as its antioxidant capacity being the highest in every phenophase studied. Based on our results, besides MYBa (Ca10g11650) two other putative MYBs participate in the regulation of the anthocyanin biosynthetic pathway.
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Affiliation(s)
- Zsófia Kovács
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
- Correspondence:
| | - Janka Bedő
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Bánk Pápai
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Andrea Kitti Tóth-Lencsés
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | | | - Antal Szőke
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Éva Bányai-Stefanovits
- Institute of Food Science and Technology, Hungarian University of Agricultural Sciences, 1118 Budapest, Hungary;
| | - Erzsébet Kiss
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
| | - Anikó Veres
- Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (J.B.); (B.P.); (A.K.T.-L.); (A.S.); (E.K.); (A.V.)
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