ABSTRACT
OBJECTIVES: The main aim of this work was to analyse the potential tumour growth inhibition effects of (-)-epicatechin (EC). Triple-negative breast cancer (TNBC) is an invasive form of cancer characterized by the absence of progesterone receptor, estrogen receptor and human epidermal growth factor receptor 2. Doxorubicin (DOX) is widely used for its anti-tumour activity. EC belongs to the flavanol subfamily and is a candidate molecule for the adjuvant treatment of cancer due to its antiproliferative activities. METHODS: Evaluation of EC effects and pathways involved in a model of TNBC. KEY FINDINGS: EC inhibited tumour growth as efficiently as DOX (inhibition rates of 74% and 79% for EC and DOX, respectively). The evaluation of adenosine monophosphate-activated protein kinase (AMPK) and Akt phosphorylation and mTOR expression indicates that EC modulates these pathways, resulting in the inhibition of cell proliferation. Additionally, we found an increase in the survival of EC-treated animals compared with control-treated animals. This effect was similar to the effects induced by DOX (survival rates of 44% and 30% for EC and DOX, respectively). CONCLUSION: EC has antiproliferative properties and increases survival in a model of TNBC. These effects may occur through the modulation of deregulated AMPK and Akt/mTOR signalling pathways.
Subject(s)
Antineoplastic Agents, Phytogenic/pharmacology , Catechin/pharmacology , Mammary Glands, Human/metabolism , Phytotherapy , Plant Extracts/pharmacology , Triple Negative Breast Neoplasms/metabolism , AMP-Activated Protein Kinases/metabolism , Animals , Antineoplastic Agents, Phytogenic/therapeutic use , Catechin/therapeutic use , Cell Line, Tumor , Cell Proliferation , Doxorubicin/pharmacology , Female , Gene Expression Regulation, Neoplastic , Humans , Mice, Inbred BALB C , Phosphorylation , Plant Extracts/therapeutic use , Proto-Oncogene Proteins c-akt/metabolism , Signal Transduction , TOR Serine-Threonine Kinases/metabolism , Triple Negative Breast Neoplasms/drug therapyABSTRACT
Condensed smoke or liquid smoke (LS) and lauric arginate (LAE) are antimicrobials used in food preservation. They have demonstrated abilities to reduce or inhibit pathogenic and spoilage organisms. Few studies, however, have reported on the effectiveness of LS or LAE over the range of temperatures typically encountered in food marketing channels. Therefore, the effects of temperature on the antimicrobial properties of two commercial LS fractions, an LS derived from pecan shells, and LAE against two common foodborne pathogens, Listeria and Salmonella, were investigated. The MICs of the three LS samples and LAE were measured at 4, 10, and 37°C for Listeria monocytogenes strains 2045 (Scott A, serotype 4b) and 10403S (serotype 1/2a) and two strains of Listeria innocua, a well-established surrogate, and at 10, 25, and 37°C for Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Heidelberg. The MICs for LS against Listeria ranged from 3 to 48% (vol/vol), with higher MICs seen with lower temperatures. The MICs for LS on Salmonella ranged from 3 to 24%. Values for LAE ranged between 0.004 and 0.07% for both pathogens, and like LS, higher MICs were always associated with lower incubation temperatures. Understanding how storage temperature affects the efficacy of antimicrobials is an important factor that can contribute to lowering the hurdles of use levels and costs of antimicrobials and ultimately improve food safety for the consumer.
Subject(s)
Anti-Bacterial Agents/pharmacology , Arginine/analogs & derivatives , Carya/chemistry , Food Preservation/methods , Listeria monocytogenes/drug effects , Salmonella enterica/drug effects , Smoke/analysis , Arginine/pharmacology , Food Microbiology , Food Preservation/instrumentation , Microbial Sensitivity Tests , Seeds/chemistry , TemperatureABSTRACT
The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas.
