Journal of the Korea Convergence Society (한국융합학회논문지)

Korea Convergence Society (한국융합학회)
권호 표지
DOI QR코드

DOI QR Code

Inhibitory Effect of Beet Extract on Cancer Cell Proliferation

비트 추출물의 암세포 증식 저해 효과

  • 이재혁 (남부대학교 응급구조학과) ;
  • 박정숙 (남부대학교 간호학과)
  • Received : 2021.11.13
  • Accepted : 2022.02.20
  • Published : 2022.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to examine the inhibition of human cancer cell proliferation by using various concentrations of Beet Extract containing various bioactive ingredients. The six cancer cell lines used in the experiment were prostate cancer cells DU-145, lung cancer cells A549, breast cancer cells MCF-7, cervical cancer cells HeLa, liver cancer cells SNU-182, and biliary tract cancer cells SNU-1196. Human-derived cancer cell lines were used. The inhibition of cancer cell proliferation at various concentrations of Beet Extract was measured by the CCK-8 method. As a result of examining the inhibition of cancer cell proliferation, Beet Extract significantly and concentration-dependently inhibited DU145 of prostate cancer cells at all concentrations, and Lung cancer cells A549 and DU-145 of prostate cancer cells at 100ug/mL and 1000ug/mL, cervical cancer cells HeLa, and liver cancer cells SNU- 182, biliary tract cancer cell SNU-1196 showed significant proliferation inhibition at 1000ug/mL. Experiment result, the cancer cell proliferation inhibitory mechanisms of Beet Extract using various human-derived cancer cell lines can be considered to provide cancer prevention effects and the possibility of developing functional foods.

본 연구의 목적은 다양한 생리활성물질을 함유한 비트 추출물의 다양한 농도를 이용하여 인체 유래 암세포 증식 저해를 살펴보기 위하여 실시하였다. 실험에 사용한 인체 유래 암세포는 6종으로 전립샘암세포 DU145, 폐암세포 A549, 유방암세포 MCF-7, 자궁암세포 HeLa, 간암세포 SNU-182, 담도암세포 SNU-1196을 사용하였으며, 비트 추출물의 다양한 농도에 대한 암세포증식 저해를 CCK-8 방법으로 측정하였다. 암세포증식 저해를 살펴본 결과 비트 추출물은 전립샘암세포 DU145를 모든 농도에서 유의성있게 농도 의존적으로 저해하였으며, 폐암세포 A549, 전립샘암세포 DU-145는 100ug/mL, 1000ug/mL에서 자궁암세포 HeLa, 간암세포 SNU-182, 담도암세포 SNU-1196는 1000ug/mL에서 유의한 증식 저해를 보였다. 실험 결과, 다양한 인체 유래 암세포를 이용한 비트 추출물의 암세포증식 저해는 암 예방 효과 및 기능성 식품 개발의 가능성을 제공한다고 볼 수 있다.

Keywords

Acknowledgement

This paper was supported by research funds from Nambu University, 2020.

References

  1. K. Azuma, M. Nakayama, M. Koshioka, K. Ippoushi, Y. Yamaguchi, K. Kohata, Y. Yamauchi, H. Ito & H. Higashio. (1999). Phenolic antioxidants from the leaves of Corchorusolitorius L. J Agric Food chem, 47, 3963-3966 https://doi.org/10.1021/jf990347p
  2. R. L.Siegel, K. D. Miller & A. Jemal (2016). Cancer statistics. CA Cancer J Clin, 66, 7-30. https://doi.org/10.3322/caac.21332
  3. I. Goleberg. (1994). Functional Foods. Chapman & Hall Press, New York, USA, 350-550.
  4. O. Sadaki. (1996). The development of functional foods and material. Bio-industry, 13, 44-50.
  5. J. Kanner, S. Harsel & R. Granit (2001). Betalains-a new class of dietary cationized antioxidants. J Agric Food Chem, 49, 5178-5185. https://doi.org/10.1021/jf010456f
  6. X. Wang, Y. Ouyang, J. Liu, M. Zhu, G. Zhao & W. Bao. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 349.
  7. J. H. Lee & J. S. Park. (2021). Inhibitory effect of celeriac extract on cancer cell proliferation. Journal of The Korea Convergence Society, 12(9), 179-183. https://doi.org/10.15207/JKCS.2021.12.9.179
  8. K. Y. Park, K. I. Lee & S. K. Lee. (1992). Inhibitory effect of greenyellow vegetables on the mutagenicity in Salmonella assay system and on the growth on AZ-521 human gastric cancer cells. J Korean Soc Food Nutr 21, 149-153.
  9. J. H. Lee & J. S. Park. (2020). Antioxidant effect of traditional food ingredient. Journal of The Korea Convergence Society, 11(2), 309-314. https://doi.org/10.15207/JKCS.2020.11.2.309
  10. R. C. Garcia, C. A. Gonzalez, A. Agudo & E. Riboli. (1999). Intake of specific carotenoids and flavonoids and the risk of gastric cancer in Spain. Cancer Causes Control, 10, 71-75. https://doi.org/10.1023/A:1008867108960
  11. T. Lapidot, S. Harel, B. Akiri, R. Granit & J. Kanner. (1999). pH-dependent forms of red wine anthocyanins as antioxidants. J Agric Food Chem, 49, 5178-5185. https://doi.org/10.1021/jf010456f
  12. F. Constabel & H. Nassif-Makki. (1971). Betalainbildung in beta-calluskulturen. Ber Dtsch Bot Ges 84:
  13. A. Pavlov, P. Kovatcheva, D. Tuneva, M. Ilieva & T. Bley. (2005). Radical scavenging activity and stability of betalains from Beta vulgaris hairy root culture in simulated conditions of human gastrointestinal tract. Plant Food Human Nutr, 60, 43-47. https://doi.org/10.1007/s11130-005-5098-z
  14. C. H. Lee, M. Wettasinghe, B. W. Bollin & K. L. Parkin. (2005). Betalains, phase II enzyme-inducing components from red beetroot (Beta vulgaris L.) extracts. Nutr Cancer, 53, 91-103. https://doi.org/10.1207/s15327914nc5301_11
  15. A. Gliszczynska-Swiglo, H. Szymusiak & P. Malinowska. (2006). Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity. Food Addit Contam, 23, 1079-1087. https://doi.org/10.1080/02652030600986032
  16. J. H. Kim, K. M. Kwon, E. S. Lee, D. K. Kim, J. S. Park & J. H. Lee. (2020). Antioxidant activity of beta vulgaris L. methanol extract in caenorhabditis elegans. Kor. J. Pharmacogn. 51(3), 192-198. https://doi.org/10.22889/KJP.2020.51.3.192
  17. K. H. Kim, S. A. Lee & H. S. Yook. (2007). Effects of gamma irradiation on physicohemical properties of red beet and stability of betalin in the red beet (Beta vulgaris L.). J Korean Soc Food Sci, 36(4), 453-457. https://doi.org/10.3746/jkfn.2007.36.4.453
  18. S. S. Hong. (2000). The drying characteristics of food stuff(beet) by freeze drying. J Ind Sci Tech Institute 14, 49-58.
  19. S. F. Jin, H. L. Ma, Z. L. Liu, S. T. Fu, C. P. Zhang, & Y. He. (2015). XL413, a cell division cycle 7 kinase inhibitor enhanced the anti-fibrotic effect of pirfenidone on TGF-β1-stimulated C3H10T1/2 cells via Smad2/4. Exp Cell Res, 10, 339(2), 289-299. https://doi.org/10.1016/j.yexcr.2015.11.013
  20. M. C. S. Mancini, L. G. S. Ponte, C. H. R. Silva, I Fagundes, I. C. B. Pavan, S. A. Romeiro, L. G. S. Silva,Ana, P. Morelli, M. A. Rostagno & F. M. Simabuco. (2021) Beetroot and leaf extracts present protective effects against prostate cancer cells, inhibiting cell proliferation, migration, and growth signaling pathways. Phytotherapy research, 35(9), 5241-5258. https://doi.org/10.1002/ptr.7197
  21. H. S. Beltagi, H. I. Mohamed, B. M. H. Megahed, M. Gamal & G. Safwat. (2018). Evaluation of some chemical constituents, antioxidant, antibacterial and anticanceractivities of beta vulgaris L. root. Fresenius Environmental Bulletin, 27(9), 6369-6378.
  22. J. Concha, C. W. einstein & M. E.Zuniga. (2013). Production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line. Front. Chem. Sci. Eng. 7, 482-489. https://doi.org/10.1007/s11705-013-1342-5
  23. S. A. Romero, I. C. B. Pavan, A. P. Morelli, M. C. S. Mancini, L. G. S. Silva, I Fagundes, Ca. H. R. Silva, L. G. S. Ponte, M. A. Rostagno, R. M. N. Bezerra & F. M. Simabuco. (2021). Anticancer effects of root and beet leaf extracts (Beta vulgaris L.) in cervical cancer cells (HeLa). Phytotherapy Research, 1-13.
  24. D.Vijaya & N. Thangaraj. (2020). A Study on the antioxidant and anticancer activity of red beet pigment of betalains from aeta vulgaris. The International journal of analytical and experimental modal analysis, 12(2), 2436-2439.