6-Shogaol mediated ROS production and apoptosis via endoplasmic reticulum and mitochondrial pathways in human endometrial carcinoma Ishikawa cells - Details

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Abstract：

Endometrial　cancer　(EC)　associated　with　endogenous　hormone　metabolism,　obesity,　diabetes,　and　inappropriate　dietary　habits　has　shown　a　rising　trend　in　recent　years.　Various　therapeutics　methods　including　dietary　approaches　(vital　phytochemicals)　offer　healthy　and　nontoxic　strategies　against　cancer.　To　date,　6-shogaol　as　one　of　the　antitumor　phytochemicals　remains　unexplored　against　human　endometrial　cancer　cells.　In　our　study,　6-shogaol　obtained　from　Zingiber　officinale　rhizomes　separated　and　purified　by　HPLC,　LC-MS/MS,　and　NMR　respectively　could　inhibit　Ishikawa　cell　proliferation　at　IC50　(24.91　μM)　with　the　arrested　cell　cycle　in　the　G2/M　phase.　Moreover,　it　promoted　apoptosis,　as　a　result,　triggered　ROS　production,　then　activated　key　ER　response　biomarkers　in　Ishikawa　cell　associated　with　mitochondria,　and　ultimately　regulated　related　genes　and　proteins　in　vitro　and　in　vivo.　Therefore,　6-shogaol　can　be　used　as　a　promising　natural　compound　endowed　with　potential　benefits　for　cancer　treatment　and/or　prevention　at　large　and　EC　in　particular.　©　2020　The　Authors

Keyword：

6-shogaol; ER stress; Ishikawa cell; Mitochondria pathways; ROS

Community：

[ 1 ] [Ma, R.-H.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 2 ] [Ma, R.-H.]School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, China
[ 3 ] [Ni, Z.-J.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 4 ] [Ni, Z.-J.]School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, China
[ 5 ] [Zhang, F.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 6 ] [Zhang, Y.-Y.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 7 ] [Liu, M.-M.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 8 ] [Thakur, K.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 9 ] [Thakur, K.]School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, China
[ 10 ] [Zhang, J.-G.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 11 ] [Zhang, J.-G.]School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, China
[ 12 ] [Wang, S.]College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 13 ] [Wei, Z.-J.]School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
[ 14 ] [Wei, Z.-J.]School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, China

Reprint 's Address：

[Wei, Z.-J.]School of Food and Biological Engineering, Hefei University of TechnologyChina

Email：

zjwei@hfut.edu.cn

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Source ：

Journal of Functional Foods

ISSN： 1756-4646

Year： 2020

Volume： 74

4 . 4 5 1

JCR@2020

3 . 8 0 0

JCR@2023

ESI HC Threshold：116

JCR Journal Grade：1

CAS Journal Grade：2

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 30

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 3

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