Apoptotic Activity of Lactobacillus plantarumDGK‐17‐Fermented Soybean Seed Extract in Human Colon Cancer Cells viaROS–JNK Signaling Pathway

• Autores: Göker Gürbüz, I. Marina Heinonen
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 6, 2017, págs. 1475-1483
• Idioma: inglés
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• Resumen

  • Fermented food has been always possesses upper hand compared to normal food due to its antibacterial, antioxidant, and anticancer properties. Soybeans, which have high nutritional value, are widely consumed in Korea. In this study, soybean seed powder fermented with Lactobacillus plantarumDGK‐17, which was previously isolated from kimchi, showed anticancer potential. Fermented soybean extract (FSE) resulted in morphological changes, reduction of cancer cell colony formation and apoptotic cell death of HCT‐116 colon cancer cells in a dose‐dependent manner, and IC50value of 111 μg. FSE treatment caused reduction of cell growth in a dose‐dependent manner viarelease of lactate dehydrogenase. FSE treatment induced HCT‐116 apoptotic cell death as confirmed by the presence of fragmented nuclei, oxidative burst, and reduced mitochondrial membrane potential (ΔΨm). Further, FSE treatment sensitized cells to ER stress viaIRE1‐α induction. FSE treatment also resulted in JNK activation, subsequently causing activation of Bax and downregulation of BCl2. Weakened mitochondrial membrane potential (ΔΨm) also caused release of Cyto C, further activating caspase‐mediated cell death. Therefore, this study reveals the apoptotic role of DGK‐17‐fermented soybean seed extract in human colon cancer HCT‐116 cells.