The novel anti-cancer activities of food components: the analysis about their inhibitory functions on the invasion, growth and metastasis of cancer cells via anoikis induction

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K05932
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: The University of Shiga Prefecture
• Principal Investigator: Yano Mihiro 滋賀県立大学, 人間文化学部, 教授 (40304555)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 癌幹細胞 / 細胞死 / ストレス蛋白質 / アポトーシス / 上皮間葉転換 / アノイキス

Outline of Final Research Achievements

In this study, we investigated the inhibitory effects of food components on the invasion, growth and metastasis of cancer cells, in vitro and in vivo. First, it has been suggested that curcumin, hesperetin, resveratrol and/or capsaicin induce the anoikis in anchorage-independent growth cells including CSCs by undergoing epithelial-mesenchymal transition (EMT), consequently leading to the inhibition of cancer cell invasion, proliferation and metastasis. Furthermore, we found that curcumin prevents the metastasis of lung cancer cells using mouse lunge carcinoma cells (LLC) and allograft model in vivo.

Free Research Field

細胞生物学

Academic Significance and Societal Importance of the Research Achievements

癌の浸潤の多くは，通常の癌細胞が，EMT（上皮間葉転換)を起こし遊離した後，アノイキス耐性を獲得する事で生じる足場非依存性の増殖と関係している．一方，癌の遠隔臓器への転移や再発は，これらアノイキス耐性細胞と癌細胞に混じる少数の癌幹細胞(CSC)からなる足場非依存性癌細胞群（以後AICCGと略記）が重要な役割を果たしている．最近，我々は，抗癌作用を持つ一部の食品成分には，アノイキス抑制分子である幾つかのストレス蛋白質の発現を著明に減少させる作用がある事を見出した．今回，これら食品成分によるAICCGに対するアノイキス誘導能を検証する事で，癌細胞の浸潤・転移に対する抑制機能について解析を行った。