Publication: Meme kanseri hücre hatlarında çay kaynaklı polifenollerin faz I ve faz II enzim aktiviteleri ile hücre ölüm mekanizmaları üzerine etkisi
Abstract
1.ÖZET Amaç: Çalışmamızda siyah ve yeşil çay polifenollerinin meme kanser hatları üzerine antiproliferatif etkisi incelenmiştir. Siyah ve yeşil çay ekstrelerinin etkileri faz I, faz II enzimleri üzerinden değerlendirilmiş, ayrıca bu polifenollerin hücre döngüsü ile apoptoz ölüm mekanizmasına olan etkileri de incelenmiştir. Gereç ve yöntem: Çay örneklerinden ekstrakte edilen polifenoller püskürtmeli kurutucu yardımı ile toz haline getirilmiş ve LC-MS-MS yöntemi kullanılarak polifenol içerikleri belirlenmiştir. Elde edilen polifenol ekstrelerinin meme kanser (MCF-7 ve MDA MB-231) hücrelerinde canlılık, apoptoz ve hücre döngüsü üzerine olan etkileri akış sitometri yöntemi ile incelenmiştir. Ayrıca, kinon redüktaz (QR)ve glutatyon transferaz (GST) aktivitelerinin ölçümü yapılmıştır. Bulgular: MCF-7 hücrelerinde çay polifenolleri apoptoz ve nekrozu birlikte anlamlı bir şekilde arttırırken MDA MB-231 hücrelerinde bu etki gözlenmemiştir. MCF-7 hücrelerinde çay polifenolleri kinon redüktaz aktivitesini arttırırken, MDA MB-231 hücrelerinde kontrol grubuna göre bir değişiklik görülmemiştir. MCF-7 hücrelerinde yeşil çay uygulaması ile glutatyon transferaz aktivitesinin arttığı tespit edilirken, siyah çay uygulandığında anlamlı bir değişiklik gözlenmemiştir. MDA MB-231 hücrelerine çay polifenolleri uygulaması ile GST aktivitesi azalmıştır. Sonuç: Polifenollerin meme kanseri hücre hatlarının moleküler özelliklerine bağlı olarak farklı yolakları aktive ettiği gösterilmiştir. MCF-7 hücreleri polifenol etkilerine karşı MDA MB-231 hücrelerinden daha hassastır. Polifenoller MCF-7 hücrelerinde apoptotik bir ölümü desteklemekte, MDA MB-231 hücrelerinde ise farklı ölüm yolaklarını aktive etmektedir. Polifenollerin meme kanser hücrelerindeki faz I ve faz II enzim aktivitesini farklı bir şekilde etkilediği düşünülmektedir. 1.
Purpose: In this study the antiproliferative effect of green and black tea polyphenols on breast cancer lines was investigated. The effects of polyphenol extracts on phase I and phase II enzymes were evaluated. Also, the effects of these polyphenols on apoptotic cell death mechanisms were investigated. Materials and methods: Polyphenols extracted from tea samples were transferred into powder form with spray drying and their polyphenol contents were determined using LC-MS-MS method. Extracts were then applied to breast cancer cell lines (MCF-7 and MDA MB-231) and their effects oncell viability, apoptosis and cell cycle were investigated by flow cytometry. Additionally activities quinone reductase (QR), glutathione transferase (GST) were determined. Results: Tea polyphenols increased apoptosis and necrosis in MCF-7 cells. This effect was not observed in MDA MB-231 cells. Tea polyphenols increased quinone reductase activityin MCF-7 cells but for MDA MB-231 cells almost no change in activity was observed compared to the control group. When glutathione transferase activity was examined in MCF-7 cells, only increased activity was observed for green tea. In MDA MB-231cells GST activity was decreased after tea polyphenols application. Conclusion: Polyphenols have been shown to effect different pathways depending on the molecular properties of breast cancer cell lines. MCF-7 cells were more sensitive to the effects of polyphenols than MDA MB-231 cells. Polyphenols induced apoptotic cell death in MCF-7 cells, whereas in MDA MB-231 cells different death pathways were activated. Polyphenols are thought to effect phase I and phase II enzyme activities of breast cancer cells indifferent ways. Breast cancer, Polyphenols, Cell death, Cell cycle, Enzyme activities.
Purpose: In this study the antiproliferative effect of green and black tea polyphenols on breast cancer lines was investigated. The effects of polyphenol extracts on phase I and phase II enzymes were evaluated. Also, the effects of these polyphenols on apoptotic cell death mechanisms were investigated. Materials and methods: Polyphenols extracted from tea samples were transferred into powder form with spray drying and their polyphenol contents were determined using LC-MS-MS method. Extracts were then applied to breast cancer cell lines (MCF-7 and MDA MB-231) and their effects oncell viability, apoptosis and cell cycle were investigated by flow cytometry. Additionally activities quinone reductase (QR), glutathione transferase (GST) were determined. Results: Tea polyphenols increased apoptosis and necrosis in MCF-7 cells. This effect was not observed in MDA MB-231 cells. Tea polyphenols increased quinone reductase activityin MCF-7 cells but for MDA MB-231 cells almost no change in activity was observed compared to the control group. When glutathione transferase activity was examined in MCF-7 cells, only increased activity was observed for green tea. In MDA MB-231cells GST activity was decreased after tea polyphenols application. Conclusion: Polyphenols have been shown to effect different pathways depending on the molecular properties of breast cancer cell lines. MCF-7 cells were more sensitive to the effects of polyphenols than MDA MB-231 cells. Polyphenols induced apoptotic cell death in MCF-7 cells, whereas in MDA MB-231 cells different death pathways were activated. Polyphenols are thought to effect phase I and phase II enzyme activities of breast cancer cells indifferent ways. Breast cancer, Polyphenols, Cell death, Cell cycle, Enzyme activities.