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https://doi.org/10.1016/j.jff.2018.01.003
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Título: | Bioactive compounds of tomato: Cancer chemopreventive effects and influence on the transcriptome in hepatocytes |
Fecha de publicación: | 3-ene-2018 |
Fecha de defensa / creación: | 10-oct-2017 |
Editorial: | Elsevier |
Cita bibliográfica: | Journal of Functional Foods |
ISSN: | 1756-4646 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | HepG2 cells Phenolic compounds Lycopene Tomato Gene expression Apoptosis Cell cycle arrest |
Resumen: | The mechanisms of the effects of tomato extracts (containing lycopene and phenolic compounds) and these pure bioactive compounds on the viability, apoptosis, cell cycle, and the scavenging of ROS of HepG2 cells were investigated. Simultaneously, a transcriptomic analysis in human hepatocytes from obese patients, after the intake of tomato juice, was carried out using Human Gene Expression Array (Affymetrix). The viability of HepG2 decreased after exposure to tomato extracts and pure compounds, but none showed apoptotic activity; however, lycopene was able to inhibit cell cycle progression in phase S. Tomato extracts and pure compounds were able to decrease the ROS generation, the phenolic compounds being more effective than lycopene. Transcriptomic analysis suggested a involvement in the regulation of the cell cycle and apoptosis pathways after the intake of tomato juice, through the lycopene accumulation. These results showed that tomato juice have potential as functional foods for maintenance of liver health. |
Autor/es principal/es: | Periago, María Jesús Navarro-González, Inmaculada García-Alonso, Javier |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S1756464618300021 |
URI: | http://hdl.handle.net/10201/137865 |
DOI: | https://doi.org/10.1016/j.jff.2018.01.003 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 10 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | ©2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Published, version of a Published Work that appeared in final form in Journal of Functional Foods. To access the final edited and published work see https://doi.org/10.1016/j.jff.2018.01.003 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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1. J Functional Foods 2018_MJ Periago.pdf | 1,04 MB | Adobe PDF | Visualizar/Abrir |
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