Dataset Information

Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo.

ABSTRACT:

Background

Plant-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.

Methods

Freeze-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.

Results

From 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).

Conclusion

The ability of pineapple vinegar to delay cancer progression portrayed its potential as chemopreventive dietry intervention for cancer therapy.

SUBMITTER: Mohamad NE

PROVIDER: S-EPMC6660685 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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Publications

Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo.

Mohamad Nurul Elyani NE Abu Nadiah N Yeap Swee Keong SK Lim Kian Lam KL Romli Muhammad Firdaus MF Sharifuddin Shaiful Adzni SA Long Kamariah K Alitheen Noorjahan Banu NB

Nutrition & metabolism 20190726

<h4>Background</h4>Plant-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 canc ...[more]

PMID: 31372176

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Dataset Information

Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo.

Background

Methods

Results

Conclusion

Publications

Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo.

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