Capsaicin inhibits cell proliferation by cytochrome c release in gastric cancer cells

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dc.contributor.authorMeral, Öğünç
dc.contributor.authorAlpay, Merve
dc.contributor.authorKısmalı, Görkem
dc.contributor.authorKosova, Funda
dc.contributor.authorÇakır, Dilek Ülker
dc.contributor.authorPekcan, Mert
dc.contributor.authorSel, Tevhide
dc.date.accessioned2020-04-30T22:40:31Z
dc.date.available2020-04-30T22:40:31Z
dc.date.issued2014
dc.departmentDÜ, Tıp Fakültesi, Temel Tıp Bilimleri Bölümüen_US
dc.descriptionPEKCAN, MERT/0000-0003-3084-125X; KOSOVA, FUNDA/0000-0001-8070-5067en_US
dc.descriptionWOS: 000339736300042en_US
dc.descriptionPubMed: 24682934en_US
dc.description.abstractCapsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is the principal pungent component in hot peppers. The role of capsaicin in carcinogenesis is quite controversial. Although some investigators suspect that capsaicin is a carcinogen, co-carcinogen, or tumor promoter, others have reported that it has chemopreventive and chemotherapeutic effects. The present study aimed to evaluate the cytotoxicity and chemosensitizing activities of capsaicin alone and on 5-flourouracil (5-FU)-treated gastric cancer cells. In this study, the gastric cancer cell line HGC-27 was used and capsaicin used as a chemosensitizer and 5-flourouracil (5-FU) was used as chemotherapeutic. Cytotoxicity and chemosensitizing activities were analyzed with MTT assay; supernatant levels of LDH and glucose were detected as biochemical markers of cell viability; cytochrome c and AIF were evaluated with western blot; and additionally, wound-healing assays were employed. Results suggested that capsaicin had significant anticancer abilities; such capsaicin were capable of causing multifold decreases in the half maximal inhibitory concentration IC50 value of 5-FU. The continuing controversy surrounding consumption or topical application of capsaicin clearly suggests that more well-controlled epidemiologic studies are needed to evaluate the safety and efficacy of capsaicin use. In summary, the present study demonstrated that capsaicin has the potential to be used for treating gastric carcinoma with 5-FU in vitro.en_US
dc.identifier.doi10.1007/s13277-014-1864-6en_US
dc.identifier.endpage6492en_US
dc.identifier.issn1010-4283
dc.identifier.issn1423-0380
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage6485en_US
dc.identifier.urihttps://doi.org/10.1007/s13277-014-1864-6
dc.identifier.urihttps://hdl.handle.net/20.500.12684/3000
dc.identifier.volume35en_US
dc.identifier.wosWOS:000339736300042en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofTumor Biologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapsaicinen_US
dc.subject5-Fluorouracilen_US
dc.subjectGastric canceren_US
dc.subjectCytochrome cen_US
dc.titleCapsaicin inhibits cell proliferation by cytochrome c release in gastric cancer cellsen_US
dc.typeArticleen_US

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