標題: Rhubarb inhibits hepatocellular carcinoma cell metastasis via GSK-3-beta activation to enhance protein degradation and attenuate nuclear translocation of beta-catenin
作者: Tsai, Kun-Hsi
Hsien, Hau-Hsueh
Chen, Li-Mien
Ting, Wei-Jen
Yang, Yuh-Shyong
Kuo, Chia-Hua
Tsai, Chang-Hai
Tsai, Fuu-Jen
Tsai, Henry J.
Huang, Chih-Yang
生物科技學系
Department of Biological Science and Technology
關鍵字: Rhubarb;Hepatocellular carcinoma (HCC);GSK-3-beta;beta-Catenin
公開日期: 1-五月-2013
摘要: The aim of our study was to investigate the mechanisms by which rhubarb regulates beta-catenin as well as metastasis of hepatocellular carcinomas. Our results revealed that rhubarb extract inhibited HA22T cell migration ability in wound healing, migration and invasion assays in a dose-dependent manner. Rhubarb also reduced beta-catenin protein level, downregulated its downstream proteins, cyclin D, Tbx3 and c-Myc, and attenuated the expression of MMP9 and contactin-1 metastatic factors. Additionally, rhubarb inhibited beta-catenin nuclear accumulation and induced its degradation via proteasome-mediated pathway. Furthermore, we found that rhubarb suppressed the p-ser(9) GSK-3-beta protein level to inactivate Wnt signalling and reduce beta-catenin protein level. Taken together; we found that rhubarb blocked the metastatic process of HA22T hepatocellular carcinoma cells mediated through GSK-3-beta activation, and enhancement of protein degradation as well as reduction of the nuclear accumulation of beta-catenin. (C) 2012 Elsevier Ltd. All rights reserved.
URI: http://dx.doi.org/10.1016/j.foodchem.2012.10.038
http://hdl.handle.net/11536/21152
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.10.038
期刊: FOOD CHEMISTRY
Volume: 138
Issue: 1
起始頁: 278
結束頁: 285
顯示於類別:期刊論文


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  1. 000314193800042.pdf