Biological Properties of Boletus edulis Extract on Caco-2 Cells: Antioxidant, Anticancer, and Anti-Inflammatory Effects

Quero, Javier (Universidad de Zaragoza) ; Paesa, Mónica (Universidad de Zaragoza) ; Morales, Carmen ; Mendoza, Gracia ; Osada, Jesús (Universidad de Zaragoza) ; Teixeira, José António ; Ferreira-Santos, Pedro ; Rodríguez-Yoldi, María Jesús (Universidad de Zaragoza)

Resumen: Boletus edulis (BE) is a mushroom well known for its taste, nutritional value, and medicinal properties. The objective of this work was to study the biological effects of BE extracts on human colon carcinoma cells (Caco-2), evaluating parameters related to oxidative stress and inflammation. In this study, a hydroethanolic extract of BE was obtained by ohmic heating green technology. The obtained BE extracts are mainly composed of sugars (mainly trehalose), phenolic compounds (taxifolin, rutin, and ellagic acid), and minerals (K, P, Mg, Na, Ca, Zn, Se, etc.). The results showed that BE extracts were able to reduce cancer cell proliferation by the induction of cell cycle arrest at the G0/G1 stage, as well as cell death by autophagy and apoptosis, the alteration of mitochondrial membrane potential, and caspase-3 activation. The extracts modified the redox balance of the cell by increasing the ROS levels associated with a decrease in the thioredoxin reductase activity. Similarly, BE extracts attenuated Caco-2 inflammation by reducing both iNOS and COX-2 mRNA expression and COX-2 protein expression. In addition, BE extracts protected the intestine from the oxidative stress induced by H2O2. Therefore, this study provides information on the potential use of BE bioactive compounds as anticancer therapeutic agents and as functional ingredients to prevent oxidative stress in the intestinal barrier.

Idioma: Inglés

DOI: 10.3390/antiox13080908

Año: 2024

Publicado en: Antioxidants 13, 8 (2024), 908 [22 pp.]
ISSN: 2076-3921

Factor impacto JCR: 6.6 (2024)

Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 45 / 319 = 0.141 (2024) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 22 / 181 = 0.122 (2024) - Q1 - T1
Categ. JCR: CHEMISTRY, MEDICINAL rank: 8 / 72 = 0.111 (2024) - Q1 - T1

Factor impacto SCIMAGO: 1.484 - Biochemistry (Q1) - Clinical Biochemistry (Q1) - Physiology (Q1) - Food Science (Q1) - Molecular Biology (Q1) - Cell Biology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/B16-23R
Financiación: info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012
Financiación: info:eu-repo/grantAgreement/ES/MCINN/PID2022-136414OB-I00
Financiación: info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/NEWPOWER-S1-1.1-E01116

Tipo y forma: Article (Published version)

Área (Departamento): Área Fisiología (Dpto. Farmac.Fisiol.y Med.L.F.)
Área (Departamento): Área Ingeniería Química (Dpto. Ing.Quím.Tecnol.Med.Amb.)
Área (Departamento): Área Bioquímica y Biolog.Mole. (Dpto. Bioq.Biolog.Mol. Celular)