Red wine polyphenolics have anti-cancer effects in colon-cancer and target oncogenic microRNAs as potential underlying mechanisms
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abstract
Red wine has been identified as a food with anticancer properties. The aim of this study was to investigate the anticancer effect of a Texas red wine from Black Spanish grapes (Vitis labrusca) in colorectal adenocarcinoma cells (HT29). A polyphenolic extract prepared from the wine was tested (20300 mg/L) regarding anticancer effects and underlying mechanisms related to apoptosis and angiogenesis. Reactive oxygen species (ROS) increased up to 6.5fold at 300mg/L and mRNA of p53 was increased up to 1.9fold compared to the control and caspase3 activity was increased up to 1.8 fold within the same concentrationrange, indicating proapoptotic activity of the wine extract. The oncogenic specificity protein Sp1 was significantly decreased, where the zincfinger protein ZBTB10 a transcription factor which has been found to inhibit Sp1 was increased up to 1.3fold with the wine extract. Vascular endothelial growth factor (VEGF) mRNA a target of Sp1 was decreased up to 3.7fold, indicating antiangiogenic effects. Additionally, the prooncogenic microRNAs 21 and 27a were significantly decreased within an extract concentration range of 37300 mg/L, and 75300mg/L, respectively. In conclusion, since ZBTB10 is a relevant target for miRNA 27a, the reduction of miRNA27a may be responsible for a ZBTB10involved reduction of the oncogenic Sp1 causing decrease in VEGF and inducing apoptosis as underlying mechanism.Grant Funding SourceTexas A&M University
