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In vitro and in vivo antitumour effects of coconut water vinegar on 4T1 breast cancer cells.

ABSTRACT: Background:Coconut water and vinegars have been reported to possess potential anti-tumour and immunostimulatory effects. However, the anti-tumour, anti-inflammatory and immunostimulatory effects of coconut water vinegar have yet to be tested. Objective:This study investigated the in vitro and in vivo anti-tumour effects of coconut water vinegar on 4T1 breast cancer cells. Methods:The 4T1 cells were treated with freeze-dried coconut water vinegar and subjected to MTT cell viability, BrdU, annexin V/PI apoptosis, cell cycle and wound healing assays for the in vitro analysis. For the in vivo chemopreventive evaluation, mice challenged with 4T1 cells were treated with 0.08or 2.00 mL/kg body weight of fresh coconut water vinegar for 28 days. Tumour weight, apoptosis of tumour cells, metastasis and immunity of untreated mice and coconut water vinegar-treated 4T1 challenged mice were compared. Results:Freeze-dried coconut water vinegar reduced the cell viability, induced apoptosis and delayed the wound healing effect of 4T1 cells in vitro. In vivo, coconut water vinegar delayed 4T1 breast cancer progression in mice by inducing apoptosis and delaying the metastasis. Furthermore, coconut water vinegar also promoted immune cell cytotoxicity and production of anticancer cytokines. The results indicate that coconut water vinegar delays breast cancer progression by inducing apoptosis in breast cancer cells, suppressing metastasis and activating anti-tumour immunity. Conclusion:Coconut water vinegar is a potential health food ingredient with a chemopreventive effect.

SUBMITTER: Mohamad NE

PROVIDER: S-EPMC6387426 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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<i>In vitro</i> and <i>in vivo</i> antitumour effects of coconut water vinegar on 4T1 breast cancer cells.

Mohamad Nurul Elyani NE Yeap Swee Keong SK Abu Nadiah N Lim Kian Lam KL Zamberi Nur Rizi NR Nordin Noraini N Sharifuddin Shaiful Adzni SA Long Kamariah K Alitheen Noorjahan Banu NB

Food & nutrition research 20190110

<h4>Background</h4>Coconut water and vinegars have been reported to possess potential anti-tumour and immunostimulatory effects. However, the anti-tumour, anti-inflammatory and immunostimulatory effects of coconut water vinegar have yet to be tested.<h4>Objective</h4>This study investigated the in vitro and in vivo anti-tumour effects of coconut water vinegar on 4T1 breast cancer cells.<h4>Methods</h4>The 4T1 cells were treated with freeze-dried coconut water vinegar and subjected to MTT cell vi ...[more]

PMID: 30814922

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Project description:BackgroundPlant-based food medicine and functional foods have been consumed extensively due to their bioactive substances and health-beneficial effects. Vinegar is one of them due to its bioactivities, which confers benefits on human body. Our previous study has produced pineapple vinegar that is rich in gallic acid and caffeic acid via 2 steps fermentation. There are many evidences that show the effectiveness of these resources in inhibiting the proliferation and metastasis of the cancer cells through several mechanisms.MethodsFreeze-dried pineapple vinegar was evaluated for its in vitro apoptosis and metastasis inhibitory potential using MTT, cell cycle, Annexin V and scratch assays. The in vivo test using BALB/c mice challenged with 4?T1 cells was further investigated by pre-treating the mice with 0.08 or 2?ml/kg body weight of freshly-prepared pineapple vinegar for 28?days. The tumor weight, apoptotic state of cells in tumor, metastasis and immune response of the untreated and pineapple vinegar treatment group were evaluated and compared.ResultsFrom the in vitro study, an IC50 value of 0.25?mg/mL after 48?h of treatment was established. Annexin V/PI and scratch closure assays showed that pineapple vinegar induced 70% of cell population to undergo apoptosis and inhibited 30% of wound closure of 4?T1 cells. High concentration of pineapple vinegar (2?ml/kg body weight) led to the reduction of tumor weight and volume by 45%as compared to the untreated 4?T1-challenged mice. This effect might have been contributed by the increase of T cell and NK cells population associated with the overexpression of IL-2 andIFN-? cytokines and splenocyte cytotoxicity. Furthermore, fewer instances of metastasis events were recorded in the pineapple vinegar treatment group and this could be explained by the downregulation of inflammation related genes (iNOS, NF-kB and COX2), metastasis related genes (iCAM, VEGF and MMP9) and angeogenesis related genes (CD26, TIMP1, HGF, MMP3, IGFBP-1 and IGFBP-2).ConclusionThe ability of pineapple vinegar to delay cancer progression portrayed its potential as chemopreventive dietry intervention for cancer therapy.

Dataset Information

In vitro and in vivo antitumour effects of coconut water vinegar on 4T1 breast cancer cells.

Publications

<i>In vitro</i> and <i>in vivo</i> antitumour effects of coconut water vinegar on 4T1 breast cancer cells.

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