Anthocyanins of Blue Corn and Tortilla Arrest Cell Cycle and Induce Apoptosis on Breast and Prostate Cancer Cells.

Background: Breast and prostate cancer are frequently diagnosed neoplasias in women and men around the world. The signaling of the androgen receptor (AR) influences the development of both tumors. Since therapies focused to block the receptor's activity have not been fully effective, and have shown side effects, therapies based on natural compounds are promissory complementary alternatives in its treatment. Objective: The aim of this study was to determine the effect of anthocyanins from blue corn in cancer cell lines. Methods: We analyzed the antiproliferative effect of anthocyanins from raw and alkali-processed (tortillas) Mixteco blue corn in breast and prostate cancer cell lines MDA-MB-453 (subtype: triple negative) and LNCaP using methyltiazlyl-tetrazolium (MTT) and flow cytometry (FCM). The combination of anthocyanins and 2-amino-N-quinolin-8-yl-benzenesulfonamide (QBS) or nocodazole also were evaluated. The anthocyanins were isolated trough column chromatography (XAD-7).Results: Our results demonstrated that anthocyanin specially the ones obtained from tortillas, decreased cell viability and arrested cell cycle in G1 phase inducing apoptosis. Cytometry analysis shows an increased effect on apoptosis of MDA-MB-453 and LNCaP cells when tortilla anthocyanins and QBS were combined. Conclusions: This is the first report that suggest that anthocyanins from blue corn have an effect in cell cycle and viability so they could serve as adjuvants for breast and prostate cancer therapies and may prompt to deepen investigations to decipher its molecular properties. AbbreviationsARAndrogen ReceptorCIDIIRInterdisciplinary Center for Research on Integral Regional DevelopmentDHT5α-DihydrotestosteroneEREstrogen ReceptorPRProgesterone ReceptorQBSAmino-N-quinolin-8-yl-benzenesulfonamide.

Antioxidant and antiproliferative activity of blue corn and tortilla from native maize.

BACKGROUND: Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, studies on their biological activity on cancer cell lines are limited. The goal of this study was to evaluate the antioxidant and antiproliferative activity of blue corn and tortilla on different cancer cell lines. METHODS: Total polyphenol content, monomeric anthocyanins, and antioxidant activity by the DPPH and TBARS methods of blue corn and tortilla were determined. The anthocyanin profile of tortilla was obtained by means of HPLC-ESI-MS. The antiproliferative activity of blue corn and tortilla extract on HepG2, H-460, Hela, MCF-7 and PC-3 was evaluated by the MTT assay. RESULTS: Blue corn had higher content of total polyphenols and monomeric anthocyanins as well as lower percentage of polymeric color than tortilla; however, both showed similar antioxidant activity by DPPH. In addition, although a higher degradation of anthocyanins was observed on tortilla extract, both extracts inhibited lipid peroxidation (IC50) at a similar concentration. The anthocyanin profile showed 28 compounds which are primarily derived from cyanidin, including acylated anthocyanins and proanthocyanidins. Blue corn and tortilla extracts showed antiproliferative effects against HepG2, H-460, MCF-7 and PC-3 cells at 1000 µg/mL, however Hela cells were more sensitive at this concentration. CONCLUSION: This is the first report to demonstrate anticancer properties in vitro of tortilla derived from blue corn, suggesting that this product has beneficial health effects. In addition, blue corn could be a potential source of nutraceuticals with anticancer activity.

Cambios en el perfil de ácidos grasos y microestructura de aguacate hass tratado con microondas / Fatty acids profile and microstructure of avocado puree after microwave heating

El objetivo del presente trabajo fue evaluar los cambios en el perfil de ácidos grasos y microestructura en el puré de aguacate por efecto del tratamiento térmico con microondas. Los resultados obtenidos muestran que el componente mayoritario del perfil de ácidos grasos fue el ácido oleico, seguido del ácido palmítico, linoleico y palmitoleico. El perfil de ácidos grasos de los purés no presentó cambios al ser calentado con microondas (p < 0.05). Así mismo, no se detectaron ácidos grasos trans. Por otra parte, cambios significativos en la microestructura del puré de aguacate tratado con microondas fueron detectados. Se encontró que a tiempos menores de 40 s, se conserva en mayor grado la estructura de los idioblastos del aguacate, mientras que a tiempos mayores de 40 s, se observaron zonas de rompimiento de las paredes y membranas celulares, liberando el aceite y mostrando restos de idioblastos vacíos, lo cual se correlaciona con la evaluación sensorial en donde se encontró que a tiempos de calentamiento de 60 s, las muestras fueron calificadas como aceitosas o grasas.

Changes in the fatty acid profile and the microstructure of avocado puree after microwave treatment were evaluated. The main components of the fatty acid profile were oleic, palmitic, linoleic and palmitoleic acids. Fatty acids profile of microwaved avocado puree did not show significant changes (p < 0.05). Trans fatty acids were not detected. Microwaved avocado puree showed significant changes in its microstructure. Samples treated with microwaves for less than 40 s preserved the cells shape, causing only a minimal modification. On the other hand, microwave treated avocado puree using more than 40 s, showed a disruption of idioblast oil cells, releasing the oil contained on them. The results might be explained based on the sensory evaluation that was performed on the microwaved avocado puree, where samples at 60 s showed oily texture and grassy flavor.

[Fatty acids profile and microstructure of avocado puree after microwave heating]. / Cambios en el perfil de ácidos grasos y microestructura de aguacate Hass tratado con microondas.

Changes in the fatty acid profile and the microstructure of avocado puree after microwave treatment were evaluated. The main components of the fatty acid profile were oleic, palmitic, linoleic and palmitoleic acids. Fatty acids profile of microwaved avocado puree did not show significant changes (p < 0.05). Trans fatty acids were not detected. Microwaved avocado puree showed significant changes in its microstructure. Samples treated with microwaves for less than 40 s preserved the cells shape, causing only a minimal modification. On the other hand, microwave treated avocado puree using more than 40 s, showed a disruption of idioblast oil cells, releasing the oil contained on them. The results might be explained based on the sensory evaluation that was performed on the microwaved avocado puree, where samples at 60 s showed oily texture and grassy flavor.