Aida I El Makawy1, Dalia M Mabrouk2, Shaimaa E Mohammed3, Sekena H Abdel-Aziem2, Heba A Abd El-Kader2, Hafiza A Sharaf4, Dalia A Youssef5, Faten M Ibrahim6. 1. Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt. aelmakawy@yahoo.com. 2. Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt. 3. Nutrition and Food Sciences Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, P.O.12622, Egypt. 4. Pathology Department, Medical Research and Clinical Studies Institute, National Research Centre, Giza, P.O.12622, Egypt. 5. Pests and Plant Protection Department, Agricultural and Biology Research Institute, National Research Centre, Giza, P.O.12622, Egypt. 6. Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Giza, P.O.12622, Egypt.
Abstract
BACKGROUND: Chia oil is high in omega-3 fatty acids, which have been linked to a lower risk of many diseases, including cancer. Oil encapsulation is a method that holds promise for maintaining oil content while enhancing solubility and stability. The purpose of this study is to prepare nanoencapsulated Chia oil and investigate its suppressive effects on rat chemically induced breast cancer. METHODS: The oil was extracted from commercial Chia seeds and their fatty acids were analyzed using Gas Chromatography-mass spectrometry (GC/MS). Sodium alginate was used as a loading agent to create the Chia oil nanocapsules. The DPPH assay was used to assess the oil nanocapsules' capacity to scavenge free radicals. Breast cancer induction was done by single dose subcutaneously administration of 80 mg/kg dimethylbenz (a) anthracene (DMBA). Models of breast cancer were given Chia oil nanocapsules orally for one month at doses of 100 and 200 mg/kg. Through measuring intracellular reactive oxygen species (ROS) and protein carbonyl, assessing the gene expression of tumor suppressor genes (BRCA 1 & 2, TP53), and conducting histopathological analysis, the suppressive effect of Chia oil nanocapsules was examined. RESULTS: The increase in ROS and PC levels brought on by DMBA was significantly decreased by the administration of Chia oil nanocapsules. In tumor tissue from rats given Chia oil nanocapsules, the mRNA expression levels of BRCA1, BRCA2, and TP53 were controlled Histopathological analysis clarified that the tissue architecture of breast tumors was improved by nanocapsules management. CONCLUSIONS: These findings demonstrate the ability of Chia oil nanocapsules to inhibit cancer cells in the rat breast.
BACKGROUND: Chia oil is high in omega-3 fatty acids, which have been linked to a lower risk of many diseases, including cancer. Oil encapsulation is a method that holds promise for maintaining oil content while enhancing solubility and stability. The purpose of this study is to prepare nanoencapsulated Chia oil and investigate its suppressive effects on rat chemically induced breast cancer. METHODS: The oil was extracted from commercial Chia seeds and their fatty acids were analyzed using Gas Chromatography-mass spectrometry (GC/MS). Sodium alginate was used as a loading agent to create the Chia oil nanocapsules. The DPPH assay was used to assess the oil nanocapsules' capacity to scavenge free radicals. Breast cancer induction was done by single dose subcutaneously administration of 80 mg/kg dimethylbenz (a) anthracene (DMBA). Models of breast cancer were given Chia oil nanocapsules orally for one month at doses of 100 and 200 mg/kg. Through measuring intracellular reactive oxygen species (ROS) and protein carbonyl, assessing the gene expression of tumor suppressor genes (BRCA 1 & 2, TP53), and conducting histopathological analysis, the suppressive effect of Chia oil nanocapsules was examined. RESULTS: The increase in ROS and PC levels brought on by DMBA was significantly decreased by the administration of Chia oil nanocapsules. In tumor tissue from rats given Chia oil nanocapsules, the mRNA expression levels of BRCA1, BRCA2, and TP53 were controlled Histopathological analysis clarified that the tissue architecture of breast tumors was improved by nanocapsules management. CONCLUSIONS: These findings demonstrate the ability of Chia oil nanocapsules to inhibit cancer cells in the rat breast.
Authors: C Panis; V J Victorino; A C S A Herrera; L F Freitas; T De Rossi; F C Campos; A N Colado Simão; D S Barbosa; P Pinge-Filho; R Cecchini; A L Cecchini Journal: Breast Cancer Res Treat Date: 2011-11-03 Impact factor: 4.872
Authors: Aristidis M Tsatsakis; Anca Oana Docea; Daniela Calina; Ana Maria Buga; Ovidiu Zlatian; Sergei Gutnikov; Ronald N Kostoff; Michael Aschner Journal: Food Chem Toxicol Date: 2018-12-27 Impact factor: 6.023
Authors: Bruno Perillo; Marzia Di Donato; Antonio Pezone; Erika Di Zazzo; Pia Giovannelli; Giovanni Galasso; Gabriella Castoria; Antimo Migliaccio Journal: Exp Mol Med Date: 2020-02-14 Impact factor: 8.718