2011
Stool-fermented Plantago ovata husk induces apoptosis in colorectal cancer cells independently of molecular phenotype
Sohn VR, Giros A, Xicola RM, Fluvià L, Grzybowski M, Anguera A, Llor X. Stool-fermented Plantago ovata husk induces apoptosis in colorectal cancer cells independently of molecular phenotype. British Journal Of Nutrition 2011, 107: 1591-1602. PMID: 22018732, DOI: 10.1017/s0007114511004910.Peer-Reviewed Original ResearchMeSH KeywordsAntineoplastic Agents, PhytogenicApoptosisBacteria, AnaerobicBcl-2 Homologous Antagonist-Killer ProteinBcl-X ProteinCell Line, TumorColorectal NeoplasmsFatty Acids, VolatileFecesFermentationGene Expression ProfilingGene Expression Regulation, NeoplasticHumansMembrane Potential, MitochondrialNeoplasm ProteinsOligonucleotide Array Sequence AnalysisPlant EpidermisPlantagoRNA, MessengerSeedsConceptsMolecular phenotypesExtrinsic pathwayDeath receptor-mediated apoptosisDeath domain proteinActivator of caspaseMitochondrial membrane depolarisationApoptosis-inducing factorReceptor-mediated apoptosisInhibitor of apoptosisLoVo cellsRegulation of inhibitorAdenomatous polyposis coliTNF-α ligandDomain proteinsMetastatic cell linesPro-apoptotic environmentCaspase activatorsCRC cellsApoptotic proteaseDifferent molecular phenotypesPro-apoptotic effectsDeath receptorsPlantago ovata huskApoptosis survivinIntrinsic pathway
2009
Regulation of Colorectal Cancer Cell Apoptosis by the n-3 Polyunsaturated Fatty Acids Docosahexaenoic and Eicosapentaenoic
Giros A, Grzybowski M, Sohn VR, Pons E, Fernandez-Morales J, Xicola RM, Sethi P, Grzybowski J, Goel A, Boland CR, Gassull MA, Llor X. Regulation of Colorectal Cancer Cell Apoptosis by the n-3 Polyunsaturated Fatty Acids Docosahexaenoic and Eicosapentaenoic. Cancer Prevention Research 2009, 2: 732-742. PMID: 19638488, PMCID: PMC3793343, DOI: 10.1158/1940-6207.capr-08-0197.Peer-Reviewed Original ResearchConceptsExtrinsic pathwayColorectal cancer cell apoptosisIntrinsic pathwayColorectal cancer cellsImportant protective effectCancer cell apoptosisColorectal cancerCyclooxygenase-2Protective effectDifferent molecular phenotypesInduction of apoptosisTRAIL-R2Cell apoptosisTNF-R1Proapoptotic effectsDocosahexaenoicCancer cellsEicosapentaenoicAnticancer agentsApoptosisDeath receptorsMolecular phenotypesProapoptotic activityNoncancerous cellsCaspase-8 activation
2003
The effects of fish oil, olive oil, oleic acid and linoleic acid on colorectal neoplastic processes
LLOR X, PONS E, ROCA A, ÀLVAREZ M, MAÑÉ J, FERNÁNDEZ-BAÑARES F, GASSULL MA. The effects of fish oil, olive oil, oleic acid and linoleic acid on colorectal neoplastic processes. Clinical Nutrition 2003, 22: 71-79. PMID: 12553953, DOI: 10.1054/clnu.2002.0627.Peer-Reviewed Original ResearchMeSH KeywordsApoptosisCaco-2 CellsCells, CulturedCyclooxygenase 2Fish OilsGenes, bcl-2HT29 CellsHumansIsoenzymesKeratin-8KeratinsLinoleic AcidMembrane ProteinsMicroscopy, FluorescenceOleic AcidOlive OilPlant OilsProstaglandin-Endoperoxide SynthasesReverse Transcriptase Polymerase Chain ReactionSucrase-Isomaltase ComplexThymidineConceptsColorectal cancer developmentCOX-2Bcl-2 expressionFish oilCancer developmentHT-29 colorectal cancer cellsCell proliferationLinoleic acidColorectal cancer cellsMain dietary sourceFatty acidsLate effectsColorectal carcinogenesisAntineoplastic effectsNeoplastic processInduction of apoptosisEarly downregulationImportant mediatorOlive oilCancer cellsCaco-2Dietary sourcesBcl-2Different fatsApoptosis induction