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Lactoferricin treatment decreases the rate of cell proliferation of a human colon cancer cell line.

Freiburghaus, Catja LU ; Janicke, Birgit LU ; Lindmark Månsson, Helena LU ; Oredsson, Stina LU and Paulsson, Marie LU (2009) In Journal of Dairy Science 92(6). p.2477-2484
Abstract
Food components modify the risk of cancer at a large number of sites but the mechanism of action is unknown. In the present investigation, we studied the effect of the peptide lactoferricin derived from bovine milk lactoferrin on human colon cancer CaCo-2 cells. The cells were either untreated or treated with 2.0, 0.2, or 0.02 microM lactoferricin. Cell cycle kinetics were investigated with a bromodeoxyuridine DNA flow cytometric method. The results show that lactoferricin treatment slightly but significantly prolonged the S phase of the cell cycle. Lactoferricin treatment lowered the level of cyclin E1, a protein involved in the regulation of genes required for G(1)/S transition and consequently for efficient S phase progression. The... (More)
Food components modify the risk of cancer at a large number of sites but the mechanism of action is unknown. In the present investigation, we studied the effect of the peptide lactoferricin derived from bovine milk lactoferrin on human colon cancer CaCo-2 cells. The cells were either untreated or treated with 2.0, 0.2, or 0.02 microM lactoferricin. Cell cycle kinetics were investigated with a bromodeoxyuridine DNA flow cytometric method. The results show that lactoferricin treatment slightly but significantly prolonged the S phase of the cell cycle. Lactoferricin treatment lowered the level of cyclin E1, a protein involved in the regulation of genes required for G(1)/S transition and consequently for efficient S phase progression. The slight prolongation of the S phase resulted in a reduction of cell proliferation, which became more apparent after a long treatment time. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Dairy Science
volume
92
issue
6
pages
2477 - 2484
publisher
American Dairy Science Association
external identifiers
  • wos:000266344200012
  • scopus:67649236592
ISSN
1525-3198
DOI
10.3168/jds.2008-1851
language
English
LU publication?
yes
id
e2ca4105-356d-4039-a0f2-f9d53a9dd829 (old id 1412211)
date added to LUP
2009-06-11 09:16:58
date last changed
2017-11-05 03:44:52
@article{e2ca4105-356d-4039-a0f2-f9d53a9dd829,
  abstract     = {Food components modify the risk of cancer at a large number of sites but the mechanism of action is unknown. In the present investigation, we studied the effect of the peptide lactoferricin derived from bovine milk lactoferrin on human colon cancer CaCo-2 cells. The cells were either untreated or treated with 2.0, 0.2, or 0.02 microM lactoferricin. Cell cycle kinetics were investigated with a bromodeoxyuridine DNA flow cytometric method. The results show that lactoferricin treatment slightly but significantly prolonged the S phase of the cell cycle. Lactoferricin treatment lowered the level of cyclin E1, a protein involved in the regulation of genes required for G(1)/S transition and consequently for efficient S phase progression. The slight prolongation of the S phase resulted in a reduction of cell proliferation, which became more apparent after a long treatment time.},
  author       = {Freiburghaus, Catja and Janicke, Birgit and Lindmark Månsson, Helena and Oredsson, Stina and Paulsson, Marie},
  issn         = {1525-3198},
  language     = {eng},
  number       = {6},
  pages        = {2477--2484},
  publisher    = {American Dairy Science Association},
  series       = {Journal of Dairy Science},
  title        = {Lactoferricin treatment decreases the rate of cell proliferation of a human colon cancer cell line.},
  url          = {http://dx.doi.org/10.3168/jds.2008-1851},
  volume       = {92},
  year         = {2009},
}