Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Culinary Herb and Spice (CHS) Extracts
2.2. Growth Inhibition Studies: Effect of Herb and Spice Extracts (Individual and in Combination) on Growth of HCA-7 Cells
2.3. The Effect of Culinary Herb and Spice Extracts on COX-2 Expression in HCA-7 CRC Cells
2.4. The Effect of Culinary Herb and Spice Extracts on COX-2 Activity, Based on PGE-2 Release, in HCA-7 CRC Cells
2.5. The Effect of CHS Extracts on HCA-7 Cell Viability at 24, 48 and 72 h
2.6. The Effect of CHS on the Cell Cycle and Apoptosis in HCA-7 CRC Cells
2.7. Data Expression and Statistical Analysis
3. Results
3.1. Effect of the CHS and Their Combinations on HCA-7 Cell Growth Using the SRB Assay
3.2. The Effect of CHS Extracts on COX-2 Expression in HCA-7 CRC Cells
3.3. The Effect of Culinary Herb and Spice Extracts on COX-2 Activity, Based on PGE-2 Release, in HCA-7 CRC Cells
3.4. The Effect of CHS Extracts on HCA-7 Cell Viability at 24, 48, and 72 h
3.5. The Effect of CHS on the Cell Cycle and Apoptosis in HCA-7 CRC Cells
4. Discussion
5. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
Abbreviations
A | aqueous |
BLE | bay leaf ethanol |
BLTE | bay leaf ethanol and turmeric ethanol |
COX-2 | Cyclo-ooxygenase 2 |
DMEM | Dulbecco’s modified Eagle’s medium |
E | ethanol |
GAE | gallic acid equivalent |
GE | ginger ethanol |
PGE-2 | prostaglandin E2 |
RA | rosemary aqueous |
RE | rosemary ethanol |
RTE | rosemary ethanol and turmeric ethanol |
SA | sag aqueous |
SBLE | sage ethanol and bay leaf ethanol |
SE | sage ethanol |
SGE | sage ethanol and ginger ethanol |
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Herb/Spice/Combinations | IC50 (μg GAE/mL) | IC50 (μg/mL of DW) |
---|---|---|
TE | 3.0 (±0.3) | 300 |
BLTE | 3.3 (±0.7) | 227 |
BLE | 4.7 (±0.2) | 177 |
GE | 5.5 (±0.3) | 417 |
BLSE | 5.5 (±0.3) | 180 |
RTE | 6.0 (±0.4) | 382 |
SGE | 6.8 (±0.1) | 352 |
SE | 12.5 (±0.9) | 347 |
SAE | 15.7 (±0.6) | 414 |
RE | 15.9 (±0.4) | 347 |
RAE | 16.2 (±0.4) | 432 |
RA | 17.1 (±0.1) | 442 |
SA | >20 (n/a) | >442 |
Combinations | HCA-7 |
---|---|
RAE | 0.98 |
SAE | n/a |
RTE | 1.20 |
BLTE | 0.90 |
SGE | 0.67 |
SBLE | 0.80 |
Herbs/Spices | 24 H | 48 H | 72 H | Extracts Removed from Media * |
---|---|---|---|---|
IC50 (μg GAE/mL) (±SEM) | IC50 (μg GAE/mL) (±SEM) | IC50 (μg GAE/mL) (±SEM) | IC50 (μg GAE/mL) (±SEM) | |
TE | 6.0 (±0.1) | 2.1 (±0.3) | 2.5 (±0.2) | 2.5 (±0.4) |
GE | 10.0 (±0.5) | 6.1 (±0.6) | 5.8 (±0.1) | 7.8 (±0.8) |
BLE | 10.5 (±0.3) | 6.0 (±0.5) | 9.2 (±0.2) | 8.4 (±0.6) |
BLTE | 11.1 (±0.9) | 4.9 (±0.5) | 3.6 (±0.6) | 3.7 (±0.6) |
SGE | 11.1 (±0.8) | 10.7 (±0.5) | 10.9 (±0.8) | 11.3 (±0.9) |
Herbs/Spices | Sub G1 (%) (±SEM) | G1 (%) (±SEM) | S (%) (±SEM) | G2 (%) (±SEM) | ||||
---|---|---|---|---|---|---|---|---|
24 h | 48 h | 24 h | 48 h | 24 h | 48 h | 24 h | 48 h | |
Untreated control | 10 (±1.3) | 7 (±1.4) | 40 (±1.5) | 46 (±1.0) | 26 (±1.2) | 25 (±2.3) | 23 (±1.2) | 20 (±2.9) |
Vehicle control (ethanol) | 9 (±1.2) | 4 (±0.7) | 41 (±1.6) | 47 (±1.3) | 27 (±1.2) | 24 (±1.2) | 23 (±0.4) | 23 (±0.3) |
Vehicle control (H2O) | 10 (±1.0) | 4 (±1.0) | 39 (±0.9) | 45 (±0.6) | 25 (±1.8) | 25 (±0.3) | 24 (±1.2) | 23 (±0.3) |
TE (2 μg GAE/mL) | 23 (±4.0) * | 49 (±3.1) * | 41 (±3.2) | 21 (±4.7) | 20 (±0.3) | 19 (±1.2) | 15 (±0.9) | 9 (±0.6) |
GE (8 μg GAE/mL) | 27 (±3.9) * | 49 (±3.1) * | 41 (±2.3) | 25 (±2.9) | 17 (±0.3) | 15 (±1.2) | 12 (±0.6) | 8 (±0.7) |
BLE (6 μg GAE/mL) | 28 (±3.2) * | 43 (±2.5) * | 38 (±3.4) | 28 (±1.5) | 20 (±1.8) | 15 (±1.2) | 13 (±1.8) | 12 (±1.0) |
SE 16 μg GAE/mL | 16 (±2.3) | 30 (±1.3) * | 42 (±0.3) | 31 (±4.2) | 23 (±1.2) | 21 (±3.5) | 18 (±1.5) | 17 (±0.3) |
RE (20 μg GAE/mL) | 14 (±0.3) | 17 (±4.3) | 42 (±0.9) | 41 (±1.2) | 31 (±0.7) | 20 (±0.4) | 10 (±0.3) | 20 (±1.6) |
BLTE (3 μg GAE/mL BL and 1 μg GAE/mL TE) | 33 (±0.9) * | 33 (±0.6) * | 34 (±0.3) | 35 (±1.3) | 19 (±0.6) | 16 (±0.7) | 11 (±0.7) | 14 (±1.5) |
BLSE (3 μg GAE/mL BL and 8 μg GAE/mL SE) | 19 (±0.8) * | 26 (±1.8) * | 41 (±0.8) | 42 (±3.2) | 18 (±1.6) | 18 (±1.7) | 12 (±0.4) | 14 (±1.0) |
RTE (10 μg GAE/mL RE and 1 μg GAE/mL TE) | 16 (±0.9) * | 35 (±0.3) * | 42 (±1.5) | 32 (±2.5) | 26 (±2.3) | 17 (±1.2) | 18 (±0.3) | 12 (±0.3 |
SGE (8 μg GAE/mL SE and 4 μg GAE/mL GE) | 23 (±0.3) * | 22 (±1.2) | 37 (±0.7) | 45 (±0.7) | 27 (±0.3) | 20 (±0.6) | 11 (±0.6) | 12 (±1.0) |
Celecoxib (50 μM) | 23 | - | 45 | - | 18 | - | 13 | - |
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Jaksevicius, A.; Carew, M.; Mistry, C.; Modjtahedi, H.; Opara, E.I. Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression. Nutrients 2017, 9, 1051. https://doi.org/10.3390/nu9101051
Jaksevicius A, Carew M, Mistry C, Modjtahedi H, Opara EI. Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression. Nutrients. 2017; 9(10):1051. https://doi.org/10.3390/nu9101051
Chicago/Turabian StyleJaksevicius, Andrius, Mark Carew, Calli Mistry, Helmout Modjtahedi, and Elizabeth I. Opara. 2017. "Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression" Nutrients 9, no. 10: 1051. https://doi.org/10.3390/nu9101051