RESEARCH PAPER
Tumour cell growth-inhibiting properties of water extract isolated from heated potato fibre (Potex)
1
Department of Medical Biology, Institute of Agricultural Medicine, Lublin, Poland
2
Department of Virology and Immunology, Maria Curie-Skłodowska University, Lublin, Poland
3
Department of Cell and Organism Biology, Lund University, Lund, Sweden
Corresponding author
Ewa Langner
Department of Medical Biology, Institute of Agricultural Medicine, Jaczewskiego 2, 20-950, Lublin, Poland.
Department of Medical Biology, Institute of Agricultural Medicine, Jaczewskiego 2, 20-950, Lublin, Poland.
J Pre Clin Clin Res. 2009;3(1):36–41
KEYWORDS
ABSTRACT
Commercially available potato fibres are used as a food supplement which greatly improves the texture and stability of food. Food enriched with potato fibre is often cooked, baked and roasted. Such treatment creates new compounds with potential new biological activities. The aim of the study was an in vitro evaluation of the anticancer activity of water extract obtained from heated potato fibre (Potex). An antiproliferative effect of heated Potex extract is demonstrated in all tested tumour cell cultures, including rabdomyosarcoma-medulloblastoma (TE671), glioma (C6), breast (T47D), colon (HT-29) and lung (A549) carcinoma. The study also showed that the tested extract produced remarkable morphological changes in tumour cells, decreased cancer cell motility, and induced apoptotic cell death. What is essential is that the applied concentrations of heated Potex extract did not influence the viability of normal human skin fibroblasts (HSF), rat oligodendrocytes (OLN-93) and mouse neurons. The potential role of heated potato fibre as a dietary chemopreventive is therefore suggested.
REFERENCES (38)
1.
Cummings JH, Stephen AM: The role of dietary fi bre in the human colon. Can Med Assoc J 1980, 123, 1109-1114.
2.
Chandalia M, Garg A, Lutjohann D, von Bergmann K, Grundy SM, Brinkley LJ: Benefi cial eff ects of high dietary fi ber intake in patients with type 2 diabetes mellitus. N Engl J Med 2000, 342(19), 1392- 1398.
3.
Rivellese A, Riccardi G, Giacco A, Pacioni D, Genovese S, Mattioli PL, Mancini M: Eff ect of dietary fi bre on glucose control and serum lipoproteins in diabetic patients. Lancet 1980, 2(8192), 447-450.
4.
Robert L, Narcy A, Rock E, Demigne C, Mazur A, Remesy C: Entire potato consumption improves lipid metabolism and antioxidant status in cholesterol-fed rat. Eur J Nutr 2006, 45(5), 267-274.
5.
Pereira MA, O’Reilly E, Augustsson K, Fraser GE, Goldbourt U, Heitmann BL, Hallmans G, Knekt P, Liu S, Pietinen P, Spiegelman D, Stevens J, Virtamo J, Willett WC, Ascherio A: Dietary Fiber and Risk of Coronary Heart Disease: A Pooled Analysis of Cohort Studies. Arch Intern Med 2004, 164, 370-376.
6.
Bingham SA, Day NE, Luben R, Ferrari P, Slimani N, Norat T, Clavel- Chapelon F, Kesse E, Nieters A, Boeing H, Tjonneland A, Overvad K, Martinez C, Dorronsoro M, Gonzalez CA, Key TJ, Trichopoulou A, Naska A, Vineis P, Tumino R, Krogh V, Bueno-de-Mesquita HB, Peeters PH, Berglund G, Hallmans G, Lund E, Skeie G, Kaaks R, Riboli E: Dietary fi bre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study. Lancet 2003, 361(9368), 1496-501.
7.
Murtaugh MA, Jacobs DR Jr, Jacob B, Steff en LM, Marquart L: Epidemiological support for the protection of whole grains against diabetes. Proc Nutr Soc 2003, 62, 143-149.
8.
Peters U, Sinha R, Chatterjee N, Subar AF, Ziegler RG, Kulldorff M, Robert Bresalier, Weissfeld JL, Flood A, Schatzkin A, Hayes RB: Dietary fi bre and colorectal adenoma in a colorectal cancer early detection programme. The Lancet 2003, 361(9368), 1491-1495.
9.
Kaack K, Laerke HN, Meyer AS: Liver pate enriched with dietary fi bre extracted from potato fi bre as fat substitutes. Eur Food Res Technol 2006, 223, 267-272.
10.
Kaack K, Pedersen L, Laerke HN: New potato fi bre for improvement of texture and colour of wheat bread. Eur Food Res Technol 2006, 224, 199-207.
11.
Krzywdzińska-Bartkowiak M, Dolata W, Piotrowska E: The eff ect of FAT substitution with a potato fi ber preparation on microstructure of butters and processed meat products. Acta Sci Pol Technol Aliment 2005, 4(2), 97-109.
12.
Tokusoglu O, Unal MK: Fat replacers in meat products. Pak J Nutr 2003, 2(3), 196-2003.
13.
Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano V: Chemical characterization and antioxidant properties of coff ee melanoidins. J Agric Food Chem 2002, 50, 6527-6533.
14.
Morales FJ, Babbel MB: Melanoidins exert a weak anti-radical activity in watery fl uids. J Agric Food Chem 2002, 50, 4657-4661.
15.
Borrelli RC, Fogliano V: Bread crust melanoidins are potential prebiotic ingredients. Mol Nutr Food Res 2005, 49, 673-678.
16.
Hiramoto S, Itoh K, Shizuuchi S, Kawachi Y, Morishita Y, Nagase M, Suzuki Y, Nobuta Y, Sudu Y, Nakamura O, Kagaya I, Goshima H, Kodama Y, Ocatro FC, Koizumi W, Saigenji K, Miura S, Sugiyama T, Kimura N: Melanoidin, a food protein-derived advanced Maillard reaction product, suppresses Helicobacter pylori in vitro and in vivo. Helicobacter 2004, 9, 429-435.
17.
Russo GL: Ins and outs of dietary phytochemicals in cancer chemoprevention. Biochem Pharmacol 2007, 74, 533-544.
18.
Sporn MB, Suh N: Chemoprevention: an essential approach to controlling cancer. Nat Rev Cancer 2002, 2, 537-543.
19.
Adhami VM, Siddiqui IA, Ahmad N, Gupta S, Mukhtar H: Oral Consumption of Green Tea Polyphenols Inhibits Insulin-Like Growth Factor-I–Induced Signaling in an Autochthonous Mouse Model of Prostate Cancer. Cancer Res 2004, 64, 8715-8722.
20.
Greenwald P, Milner JA, Anderson DE, McDonald SS: Micronutrients in cancer chemoprevention. Cancer Metastasis Rev 2002, 21, 217–230.
21.
Gutt CN, Brinkmann L, Mehrabi A, Fonouni H, Muller BP, Vetter G, Stein JM, Schemmer P, Buchler MW: Dietary omega-3-polyunsaturated fatty acids prevent the development of metastases of colon carcinoma in rat liver. Eur J Nutr 2007, 46, 279–285.
22.
Igura K, Ohta T, Kuroda Y, Kaji K: Resveratrol and quercetin inhibit angiogenesis in vitro. Cancer Lett. 2001, 171, 11-16.
23.
Johnson JJ, Mukhtar H., Curcumin for chemoprevention of colon cancer. Cancer Lett 2007, 255, 170-181.
24.
Nahum A, Zeller L, Danilenko M, Prall OW, Watts CK, Sutherland RL, Levy J, Sharoni Y: Lycopene inhibition of IGF-induced cancer cell growth depends on the level of cyclin D1. Eur J Nutr 2006, 45(5), 275-282.
25.
Hawk ET, Umar A, Viner JL: Colorectal cancer chemoprevention – an overview of the science. Gastroenterology 2004, 126, 1423-1447.
26.
Lee EJ, Sung MK: Chemoprevention of azoxymethane-induced rat colon carcinogenesis by seatangle, a fi ber-rich seaweed. Plant Food Hum Nutr 2003, 58, 1-8.
27.
Williams GL, Williams CL, Weisburger JH: Diet and cancer prevention: the fi ber fi rst diet. Toxicol Sci 1999, 52, 72-86.
28.
Rzeski W, Matysiak J, Kandefer-Szerszeń M: Anticancer, neuroprotective activities and computational studies of 2-amino-1,3,4-thiadiazole based compound. Bioorg Med Chem 2007, 15(9), 3201-3207.
29.
Sun SY, Hail NJr, Lotan R: Apoptosis as a novel target for cancer chemoprevention. J Natl Cancer Inst 2004, 96(9), 662-672.
30.
Watson AJM: An overview of apoptosis and the prevention of colorectal cancer. Crit Rev Oncol Hematol 2006, 57(2), 107-121.
31.
Hussain M, Wozniak AJ, Edelstein MB: Neurotoxicity of antineoplastic agents. Crit Rev Oncol Hematol 1993, 14, 61-75.
32.
Rzeski W, Pruskil S, Macke A, Felderhoff -Mueser U, Reiher AK, Hoerster F, Jansma C, Jarosz B, Stefovska V, Bittigau P, Ikonomidou C: Anti-cancer agents are potent neurotoxins in vitro and in vivo. Ann Neurol 2004, 56(3), 351-360.
33.
Friedman M: Food browning and its prevention: an overview. J Agric Food Chem 1996, 44, 631-653.
34.
Yaylayan VA, Kaminsky E: Isolation and structural analysis of Maillard polymers: caramel and melamoidin formation in glycine/glucose model system. Food Chem 1998, 63, 25-31.
35.
Kamei H, Hashimoto Y, Koide T, Kojima T, Hasegawa M, Umeda T: Direct tumor growth suppressive eff ect of melanoidin extracted from immunomodulator-PSK. Cancer Biother. Radiopharm 1997, 12, 341- 344.
36.
Kamei H, Koide T, Hashimoto Y, Kojima T, Umeda T, Hasegawa M: Tumor cell growth-inhibiting eff ects of melanoidins extracted from miso and soy sauce. Cancer Biother Radiopharm 1997, 12, 405-409.
37.
Nunes FM, Coimbra MA: Melanoidins from coff ee infusions. Fractionation, chemical characterization, and eff ect of the degree of roast. J Agric Food Chem 2007, 55, 3967-3977.
38.
Belkaid A, Currie JC, Desgagnes J, Annabi B: The chemopreventive properties of chlorogenic acid reveal a potential new role for the microsomal glucose-6-phosphate translocase in brain tumor progression. Cancer Cell Int 2006, 27, 6-7.
Share
RELATED ARTICLE
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.