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

Herrera-Sotero, Mónica; Cruz-Hernández, Carlos D.; Oliart-Ros, Rosa María; Chávez-Servia, José Luís; Guzmán-Gerónimo, Rosa Isela; González-Covarrubias, Vanessa; Cruz-Burgos, Marian; Rodríguez-Dorantes, Mauricio

doi:10.1080/01635581.2019.1654529

Cited by 22 publications

(13 citation statements)

References 29 publications

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“…Foods rich in anthocyanin have been proposed as potential agents to decrease the risk of colon cancer by inhibiting proliferation of human colon cancer cells in vitro ( Jing et al., 2008 ). In this sense, anthocyanins contained in the tortillas made with blue corn of the Mixteco race showed antiproliferative effects on breast and prostate cancer cells ( Herrera-Sotero et al., 2020 ). Additionally, anthocyanins have been proposed as modulators of gut microbiota that contribute to obesity control and these bioactive metabolites may be considered to have a prebiotic action ( Jamar et al., 2017 ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

Colín-Chávez

Virgen-Ortíz

Serrano-Rubio

et al. 2020

Current Research in Food Science

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Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p- coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT.

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Section: Resultsmentioning

confidence: 99%

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

Colín-Chávez

Virgen-Ortíz

Serrano-Rubio

et al. 2020

Current Research in Food Science

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“…Results revealed that both of the ACNs rich extracts especially the tortillas extract was able to decrease the LNCaP cell viability and arrest the cell cycle in the G1 phase at 500 to 1000 µg/mL. Further assessments exhibited induction of apoptosis behavior on LNCaP cells when the ACN rich extract of tortilla was co-treated with 2-amino-N-quinolin-8-yl-benzenesulfonamide [ 66 ].…”

Section: Anti-prostate Cancer Properties Of Anthocyanidins/anthocyaninsmentioning

confidence: 99%

The Promising Therapeutic and Preventive Properties of Anthocyanidins/Anthocyanins on Prostate Cancer

Mottaghipisheh

Doustimotlagh

Irajie

et al. 2022

Cells

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As water-soluble flavonoid derivatives, anthocyanidins and anthocyanins are the plants pigments mostly rich in berries, pomegranate, grapes, and dark color fruits. Many bioactivity properties of these advantageous phytochemicals have been reported; among them, their significant abilities in the suppression of tumor cells are of the promising therapeutic features, which have recently attracted great attention. The prostate malignancy, is considered the 2nd fatal and the most distributed cancer type in men worldwide. The present study was designated to gather the preclinical and clinical studies evaluating potencies of anthocyanidins/anthocyanins for the treatment and prevention of this cancer type for the first time. In general, findings confirm that the anthocyanins (especifically cyanidin-3-O-glucoside) indicated higher activity against prostatic neoplasms compared to their correlated anthocyanidins (e.g., delphinidin); in which potent anti-inflammatory, apoptosis, and anti-proliferative activities were analyzed. Complementary anti-prostate cancer assessment of diverse naturally occurred anthocyanidins/anthocyanins and their synthetically optimized derivatives through preclinical experiments and eventually confirmed by clinical trials can promisingly lead to discover natural-based chemotherapeutic drug options.

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“…In the same way, Mojica et al [ 6 ] and Smorowska et al [ 7 ] demonstrated the antidiabetic actions of anthocyanin-rich extracts of black beans and blue corn. Moreover, Herrera-Sotero et al [ 8 ] showed the antiproliferative effects on the breast and prostate cancer cell lines, using extracts of blue corn kernels. Blue corn and black beans, and other novel functional ingredients, such as herbaceous plants (e.g., chard), are rich in minerals, fiber, and phenolic compounds [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

et al. 2021

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The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.

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

Cited by 22 publications

References 29 publications

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

The Promising Therapeutic and Preventive Properties of Anthocyanidins/Anthocyanins on Prostate Cancer

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

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