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https://hdl.handle.net/1822/67262
Título: | Ohmic heating extract of vine pruning residue has anti-colorectal cancer activity and increases sensitivity to the chemotherapeutic drug 5-FU |
Autor(es): | Jesus, Meirielly Santos Carvalho, Ana C. Teixeira, J. A. Domingues, Lucília Pereira-Wilson, Cristina |
Palavras-chave: | vine pruning residue bio-waste valorisation ohmic polyphenol extraction colorectal cancer 5-FU RKO cells HCT116 cells apigenin quercetin functional foods |
Data: | 2020 |
Editora: | MDPI |
Revista: | Foods |
Citação: | Jesus, Meirielly S.; Carvalho, Ana C.; Teixeira, José A.; Domingues, Lucília; Pereira-Wilson, Cristina, Ohmic heating extract of vine pruning residue has anti-colorectal cancer activity and increases sensitivity to the chemotherapeutic drug 5-FU. Foods, 9(8), 1102, 2020 |
Resumo(s): | Vine pruning residues are by-products of the wine industry that have not received much attention in the past, in spite of being rich in bioactive compounds. In this study, we aimed to test whether an ohmic extract of vine pruning residue (VPE) has anti-colorectal cancer (CRC) properties, and whether responses differ according with cell’s mutation profile. VPE decreased human CRC cell proliferation, accompanied by DNA effects and cell cycle modulation. VPE also increased cell sensitivity to the chemotherapeutic drug 5-FU. Our results suggest that tumors harboring BRAF mutations may be more responsive to VPE than KRAS mutated tumors. These effects of the extract were not completely reproduced by the most abundant constituents tested individually at the concentrations present in the effective dose of VPE. Globally, our results indicate that VPE, a polyphenol enriched extract produced by ohmic heating of vine pruning residue, has anti-colorectal cancer potential, including sensitizing to a chemotherapeutical drug, and its use in functional foods or nutraceuticals could be exploited in personalized anti colorectal cancer dietary strategies. Valorization of this lignocellulosic residue should encourage bio-waste recycling, adding value to this agricultural by-product and promoting the sustainable use of natural resources. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/67262 |
DOI: | 10.3390/foods9081102 |
e-ISSN: | 2304-8158 |
Versão da editora: | https://www.mdpi.com/2304-8158/9/8/1102 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53863_1.pdf | 2,01 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons