45I-8 |
Effects of n-3 PUFA and genistein on COX-2 expression in breast cancer cell lines |
E. HORIA and B. A. Watkins. Dept. of Food Science, Purdue Univ., Center for Enhancing Foods to Protect Health, 745 Agriculture Mall Dr., West Lafayette, IN 47907-2009 Comparative review of diet and breast cancer between two model populations, American and Japanese women, suggested that dietary fat and phytochemicals play a major role in the incidence of breast cancer. Japanese women have much lower breast cancer mortality and incidence rates than American women, but the rates have been increasing steadily during the past 30 years. Although maintaining constant caloric intake over the past 40 years, the Japanese fat intake has increased ~2.5 times. Consumption of meat, milk and other dairy products has increased dramatically, while intake of soybean has remained relatively constant and fish intake has increased modestly. The effects of dietary fat and soy phytoestrogens on breast cancer have been investigated in separate studies; however, few (2 studies) have evaluated the combination of both dietary factors. Our objective was to study the n-3 polyunsaturated fatty acids (PUFA) and genistein in breast cancer cells. Breast cancer cell lines MDA-MB-231 and MCF-7 were used as estrogen receptor negative and positive breast cancer models, and MCF-10A as a normal breast cell control. The cell cultures were treated with dietary fatty acids arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA), and phytoestrogen genistein. COX-2 protein was used as a molecular biomarker, and its gene expression was analyzed (western blotting and RT-PCR). The level of PGE2, the product of reaction catalyzed by COX-2, was measured using an EIA method. Supplementation of n-3 PUFA in conjunction with genistein in cultures of breast cancer cells MDA-MB-231 and MCF-7 modulated the expression of COX-2. Consequently, the supplementation also modulated PGE2 production and cell growth. Our results suggest that combination of n-3 PUFA rich food and soy-derived food in the diet may provide beneficial effects in reducing the risk of breast cancer beyond that of individual food.
Session 45I, Nutrition: General
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