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author:

Hussain, S.S. (Hussain, S.S..) [1] | Zhang, F. (Zhang, F..) [2] | Zhang, Y. (Zhang, Y..) [3] | Thakur, K. (Thakur, K..) [4] | Naudhani, M. (Naudhani, M..) [5] | Cespedes-Acuña, C.L. (Cespedes-Acuña, C.L..) [6] | Wei, Z. (Wei, Z..) [7]

Indexed by:

Scopus

Abstract:

The anticancer activity of stevenleaf (SV) on the basis of cell viability, cell cycle, and apoptosis induction in HepG2 cancer cells were evaluated. SV controlled the growth of HepG2 cells with IC50 of 139.82 μmol/L for 24 h, IC50 of 119.12 μmol/L for 48 h and cell cycle arrested at G0/G1 phase, induced cell apoptosis and enhanced intracellular ROS generation. For cell cycle arrest, the mRNA expression levels of p21, p27 and p53 were up-regulated, while the expression levels of Cyclin A, Cyclin D1, Cyclin E and CDK1/2 were down-regulated. SV efficiently up-regulated TNF R1, TRADD1 and FADD and down-regulated Caspase8 for cell death receptors; similarly, up-regulated Bax, Bak, Cyt c, Apaf1, Caspase3 and Caspase9, and down-regulated Bcl2, Bcl xl and Bad for mitochondrial signal pathway. SV induced the mTOR-mediated cell apoptosis in HepG2 cells via activation of Akt and AMPK. The mechanistic explanation for the anticancer activity of SV as functional food can be derived from above results. © 2020

Keyword:

Apoptosis; Cell cycle; Gynostemma Pentaphyllum; HepG2 cell; Stevenleaf

Community:

  • [ 1 ] [Hussain, S.S.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 2 ] [Zhang, F.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 3 ] [Zhang, Y.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 4 ] [Thakur, K.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 5 ] [Naudhani, M.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 6 ] [Cespedes-Acuña, C.L.]Department of Basic Sciences, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan, Chile
  • [ 7 ] [Wei, Z.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 8 ] [Wei, Z.]College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
  • [ 9 ] [Wei, Z.]Biological Science and Engineering College, North Minzu University, Yinchuan, 750021, China

Reprint 's Address:

  • [Wei, Z.]School of Food Science and Biological Engineering, Hefei University of TechnologyChina

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Source :

Food Science and Human Wellness

ISSN: 2213-4530

Year: 2020

Issue: 3

Volume: 9

Page: 295-303

5 . 1 5 4

JCR@2020

5 . 6 0 0

JCR@2023

ESI HC Threshold:116

JCR Journal Grade:1

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 0

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