M Amigo-Benavent1, S Wang1, R Mateos1, B Sarriá2, L Bravo3. 1. Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain. 2. Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain. Electronic address: beasarria@ictan.csic.es. 3. Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/ Jose Antonio Nováis 10, 28040 Madrid, Spain. Electronic address: lbravo@ictan.csic.es.
Abstract
This work aimed at studying the effects of green coffee bean (GCBE) and yerba mate (YME) extracts, their main phenolic components (5-caffeoylquinic acid, 5-CQA; 3,5-dicaffeoylquinic acid, 3,5-DCQA) and metabolites (ferulic acid, FA; caffeic acid, CA; dihydrocaffeic acid, DHCA; and dihydroferulic acid, DHFA) along with caffeine (CAF) on the viability and proliferation of different human cell lines. Extracts (10-1000 μg/mL) and standards (10-1000 μM) were assayed in colon (Caco-2), lung (A549), oesophageal (OE-33), urinary bladder (T24) human carcinoma cells, and a non-cancer cell line (CCD-18Co). YME significantly reduced viability of cancer cells at all assayed concentrations, the higher doses also reducing cell proliferation. GCBE effects on cell viability were more effective at 100 and 1000 μg/mL, showing modest effects on cell proliferation. The highest doses of 5-CQA and 3,5-DCQA reduced cell viability and proliferation in all cell lines, whereas FA, DHCA and DHFA had lower and variable effects. Caffeine had no effect. Dietary-attainable concentrations (0.1, 1 and 10 μg/mL) of YME were tested for cytotoxicity and reactive oxygen species generation, showing no cytotoxic effect. Low concentrations of all tested compounds were non-cytotoxic to CCD-18Co cells. CONCLUSION: YME and to a lower degree GCBE, their phenolic components and metabolites may decrease cancer cell viability and proliferation.
This work aimed at studying the effects of green coffee bean (GCBE) and yerba mate (YME) extracts, their main phenolic components (5-caffeoylquinic acid, 5-CQA; 3,5-dicaffeoylquinic acid, 3,5-DCQA) and metabolites (ferulic acid, FA; caffeic acid, CA; dihydrocaffeic acid, DHCA; and dihydroferulic acid, DHFA) along with caffeine (CAF) on the viability and proliferation of different human cell lines. Extracts (10-1000 μg/mL) and standards (10-1000 μM) were assayed in colon (Caco-2), lung (A549), oesophageal (OE-33), urinary bladder (T24) humancarcinoma cells, and a non-cancer cell line (CCD-18Co). YME significantly reduced viability of cancer cells at all assayed concentrations, the higher doses also reducing cell proliferation. GCBE effects on cell viability were more effective at 100 and 1000 μg/mL, showing modest effects on cell proliferation. The highest doses of 5-CQA and 3,5-DCQA reduced cell viability and proliferation in all cell lines, whereas FA, DHCA and DHFA had lower and variable effects. Caffeine had no effect. Dietary-attainable concentrations (0.1, 1 and 10 μg/mL) of YME were tested for cytotoxicity and reactive oxygen species generation, showing no cytotoxic effect. Low concentrations of all tested compounds were non-cytotoxic to CCD-18Co cells. CONCLUSION:YME and to a lower degree GCBE, their phenolic components and metabolites may decrease cancer cell viability and proliferation.
Authors: Ayelén D Nigra; Deborah de Almeida Bauer Guimarães; César G Prucca; Otniel Freitas-Silva; Anderson J Teodoro; Germán A Gil Journal: Oxid Med Cell Longev Date: 2021-05-18 Impact factor: 6.543
Authors: Chamilani Nikapitiya; S H S Dananjaya; H P S U Chandrarathna; Mahanama De Zoysa; Ilson Whang Journal: Mar Drugs Date: 2020-01-15 Impact factor: 5.118