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Adewale OO, Wińska P, Piasek A, Cieśla J. The Potential of Plant Polysaccharides and Chemotherapeutic Drug Combinations in the Suppression of Breast Cancer. Int J Mol Sci 2024; 25:12202. [PMID: 39596268 PMCID: PMC11594611 DOI: 10.3390/ijms252212202] [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: 09/26/2024] [Revised: 11/08/2024] [Accepted: 11/11/2024] [Indexed: 11/28/2024] Open
Abstract
Breast cancer is the most common cancer affecting women worldwide. The associated morbidity and mortality have been on the increase while available therapies for its treatment have not been totally effective. The most common treatment, chemotherapy, sometimes has dangerous side effects because of non-specific targeting, in addition to poor therapeutic indices, and high dose requirements. Consequently, agents with anticancer effects are being sought that can reduce the side effects induced by chemotherapy while increasing its cytotoxicity to cancer cells. This is possible using natural compounds that are safe and biologically active. There are many reports on plant polysaccharides due to their bioactive and anticancer properties. The use of plant polysaccharide together with a conventional cytotoxic drug may offer wide benefits in cancer therapy, producing synergistic effects, thereby reducing drug dose and, so, its associated side effects. In this review, we highlight an overview of the use of plant polysaccharides and chemotherapeutic drugs in breast cancer preclinical studies, including their mechanisms of anticancer activities. The findings emphasize the potential of plant polysaccharides to improve chemotherapeutic outcomes in breast cancer, paving the way for more effective and safer treatment strategies.
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Affiliation(s)
| | | | | | - Joanna Cieśla
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-664 Warsaw, Poland; (O.O.A.); (P.W.); (A.P.)
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Hou S, Zhang D, Yu D, Li H, Xu Y, Wang W, Li R, Feng C, Meng J, Xu L, Cheng Y, Chang M, Geng X. Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes. Foods 2024; 13:1087. [PMID: 38611391 PMCID: PMC11011357 DOI: 10.3390/foods13071087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 03/23/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, we used fresh Oudemansiella raphanipes as raw materials and pre-treated through hot air drying (HD), infrared radiation drying (ID), and vacuum freeze drying (VD) to investigate the effects of different drying methods on the rehydration rate, appearance quality, microstructure, and volatile flavor components of the dried products, as well as to determine the physicochemical properties and bioactivities of the polysaccharides in the dried O. raphanipes. The results showed that the VD O. raphanipes had the highest rehydration rate and the least shrinkage in appearance, and it better maintained the original color of the gills, but their aroma was not as strong as that of the HD samples. The scanning electron microscopy results indicate that VD maintains a good porous structure in the tissue, while HD and ID exhibit varying degrees of shrinkage and collapse. Seventy-five common volatile substances were detected in the three dried samples, mainly alkanes, alcohols, and esters. The polysaccharides (PS-H, PS-I, and PS-V) extracted from the dried samples of these three species of O. raphanipes had similar infrared spectral features, indicating that their structures are basically consistent. The highest yield was obtained for PS-V, and the polysaccharide content and glucuronic acid content of PS-I were higher than those of the remaining two polysaccharides. In addition, PS-V also showed better antioxidant activity and inhibitory activity against α-glucosidase as well as α-amylase. In conclusion, among the above three drying methods, the quality of O. raphanipes obtained by vacuum freeze drying is the best, and this experiment provides a theoretical basis for the selection of drying methods for O. raphanipes.
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Affiliation(s)
- Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Defang Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Dongmei Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Hao Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Yaping Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Ruiting Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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Gerardo DG, Maura TT. Mushrooms and Their Compounds with Potential Anticancer Activity: A Review. Int J Med Mushrooms 2024; 26:1-15. [PMID: 39093398 DOI: 10.1615/intjmedmushrooms.2024054163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/04/2024]
Abstract
Mushrooms produce many metabolites that show biological activity, which can be obtained from their fruiting body, mycelium or recovered from the culture broth when mushrooms are grown in submerged fermentation. Mushrooms are a source of natural pharmaceuticals; they have been reported to have potential inhibitory or preventive activity against some diseases, including different types of cancer. Cancer represents one of the main causes of death worldwide. It is worth mentioning that despite advances in pharmacological treatments, they still present side effects in patients. In this sense, the study of the use of mushrooms in complementary treatments against cancer is of great interest. Based on studies carried out in vitro and, in some cases, using animal models, it has been observed that mushrooms present preventive, corrective, and therapeutic properties against different types of cancer, by stimulating the immune system, due to their antioxidant, antimutagenic, and anti-inflammatory activities, as well as the regulation of the expression of some cellular processes, cell cycle arrest, and apoptosis, etc. Based on the above, this manuscript shows a review of scientific studies that support the anticancer activity of some mushrooms and/or their bioactive compounds.
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Xie Y, Ye Z, Wan X, Deng H, Sun W, He X, Chen K. Screening of exopolysaccharide-producing Enterobacter aerogenes NJ1023 and its cadaverine biosynthesis promotion. Front Microbiol 2023; 14:1200123. [PMID: 37577413 PMCID: PMC10414541 DOI: 10.3389/fmicb.2023.1200123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 07/12/2023] [Indexed: 08/15/2023] Open
Abstract
Enterobacter aerogenes, the gram-negative bacteria belonging to the family Enterobacteriaceae, lacks the ability to synthesize chemicals. However, in this study, a strain of Enterobacter aerogenes NJ1023 screened from the soil containing petrochemicals was found to be capable of producing extracellular polysaccharides (EPSs). After purification of the polysaccharide, the chemical composition and physicochemical properties of the polysaccharide were analyzed by UV-Vis spectra, FTIR spectroscopy and GC-MS, etc. The results showed that: The molecular weight of the polysaccharide produced by this strain was only 2.7×103 Da, which was lower than that reported in other polysaccharides from the same genus. The polysaccharide produced by E. aerogenes NJ1023 mainly comprised xylose, glucose, galactose, and N-acetylglucosamine with a molar ratio of 0.27: 4.52: 1.74: 0.2, which differed from those reported from the same genus. The results demonstrated that lower incubation temperatures and shaking speeds were more favorable for EPSs synthesis, while higher incubation temperatures and shaking speeds favored cell growth. Additionally, the EPSs produced by E. aerogenes NJ1023 significantly protected the Escherichia coli cells against cadaverine stress. Overall, the discovery of EPSs produced by E. aerogenes increased the diversity of bacterial polysaccharides and broadened the potential applications of this species.
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Affiliation(s)
| | | | | | | | | | - Xun He
- State Key Laboratory of Materials Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, China
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Lai J, Wu R, Wang J, Wang Y, Zhang X, Zhou L, Zhu Y. Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup. Front Nutr 2022; 9:1048352. [PMID: 36458169 PMCID: PMC9705982 DOI: 10.3389/fnut.2022.1048352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/31/2022] [Indexed: 10/31/2023] Open
Abstract
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5'-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.
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Affiliation(s)
- Jing Lai
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ruiyun Wu
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Ji Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ying Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Liyuan Zhou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
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Yuan H, Xu L, Chang M, Meng J, Feng C, Geng X, Cheng Y, Liu Z. Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa. Front Nutr 2022; 9:1017014. [PMID: 36337648 PMCID: PMC9635447 DOI: 10.3389/fnut.2022.1017014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022] Open
Abstract
To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.
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Affiliation(s)
- Hui Yuan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
- Lijing Xu,
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
- *Correspondence: Mingchang Chang,
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Zongqi Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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