Effect of Rubus coreanus Miquel on prostate tumour growth

Eun Young Baek, Seung Min Lee, Jung eun Lee, Eunkyo Park, Yuri Kim, In Kyung Jung, Jung Hyun Kim

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The rapidly increasing incidence of prostate cancer in Korea has increased awareness of preventive measures, such as dietary supplementation. Unripe Rubus coreanus Miquel (RCM) has been used to improve prostate health. Using nude mice transplanted with a prostate cancer cell line, we investigated whether RCM supplementation was beneficial for inhibiting the formation or growth of prostate tumour, and its mechanisms. RCM effectively restricted tumour growth compared to the control but had no effect on tumour initiation. Ripe and unripe RCM exerted significant reduction in tumour growth compared to the control. The reduction in tumour mass shown in the RCM groups was associated with increased active form of caspase-3, indicating an enhanced caspase-3-mediated apoptotic process. In addition, RCM demonstrated a strong antioxidant capacity through a decrease in lipid peroxidation products. In addition, RCM modulated the activity of endogenous antioxidant enzymes through modest changes. Collectively, our data indicate that RCM is a promising alternative supplementation for limiting the growth of prostate cancer, and its effect is likely to be achieved through the initiation of caspase-3-mediated apoptosis. The antioxidant properties of RCM appear to play an essential role in its anti-proliferative effect on prostate tumours.

Original languageEnglish
Pages (from-to)1478-1486
Number of pages9
JournalJournal of Functional Foods
Volume5
Issue number3
DOIs
Publication statusPublished - 2013 Jul 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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  • Cite this

    Baek, E. Y., Lee, S. M., Lee, J. E., Park, E., Kim, Y., Jung, I. K., & Kim, J. H. (2013). Effect of Rubus coreanus Miquel on prostate tumour growth. Journal of Functional Foods, 5(3), 1478-1486. https://doi.org/10.1016/j.jff.2013.06.005