Fermented lingonberry juice inhibits oral tongue squamous cell carcinoma invasion in vitro similarly to curcumin
Hoornstra, Douwe; Vesterlin, Jenni; Pärnänen, Pirjo; Al-Samadi, Ahmed; Zlotogorski-Hurvitz, Ayelet; Vered, Marilena; Salo, Tuula
HOORNSTRA, D., VESTERLIN, J., PÄRNÄNEN, P., AL-SAMADI, A., ZLOTOGORSKI-HURVITZ, A., VERED, M., SALO, T. (2018) Fermented Lingonberry Juice Inhibits Oral Tongue Squamous Cell Carcinoma Invasion In Vitro Similarly to Curcumin. In Vivo, 32 (5), 1089-1095. doi:10.21873/invivo.11350
Copyright© 2018, International Institute of Anticancer Research (Dr. George J. Delinasios), All rights reserved. Published in this repository with the kind permission of the publisher.
Background: Oral tongue squamous cell carcinoma (OTSCC) cells are highly proliferative and invasive. Lingonberry contains several polyphenolic compounds similar to curcumin. We hypothesize that fermented lingonberry juice (FLJ) has an anti-invasive and anti-proliferative effect on OTSCC cells similarly to curcumin, which is known to be anti-carcinogenic.
Materials and methods: FLJ, curcumin dissolved in ethanol, or curcumin loaded in Candida extracellular vesicles (EVs) were added to more (HSC-3) and less aggressive (SCC-25) OTSCC cells. Cell proliferation was measured with a 5-bromo-2’-deoxyuridine kit and invasion in the three-dimensional Myogel spheroid assay. Statistical analyses were completed with one-way ANOVA and Bonferroni post-hoc testing.
Results: Both FLJ and curcumin significantly reduced the proliferation and invasion of HSC-3 and SCC-25 cells. The effects of curcumin were not improved when cells were treated with curcumin loaded within EVs.
Conclusions: Our results suggest that FLJ, like curcumin, has an anti-carcinogenic effect on aggressive OTSCC cells in vitro.
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