Inhibitory potential of anthocyanin-rich purple and red corn extracts on human colorectal cancer cell proliferation in vitro
Candice Mazewski | Katie Liang | Elvira Gonzalez de Mejia
Anthocyanin-rich foods have shown potential health benefits. The objective was to evaluate the anti-proliferative effect of anthocyanin-rich purple and red corn on HCT-116 and HT-29 human colorectal cancer cells. IC50 values ranged from 1.1 to 6.3 mg/mL, suggesting the corn extracts exhibited anti-proliferative effects on colon cancer cells; the red corn had the highest potential. All extracts increased apoptotic cells and impacted markers of apoptosis (BAX, Bcl-2, cytochrome c, TRAILR2/D5). Angiogenesis markers were also affected; a decreased expression of VEGF resulted with all corn extracts. Red corn significantly reduced other important markers of angiogenesis like Tie-2. Free binding energy of anthocyanins to tyrosine kinases was estimated at −7.86 and −7.76 kcal/mol for cyanidin-3-glucoside with a non-receptor tyrosine kinase and peonidin with a receptor tyrosine kinase, respectively. The results indicate that anthocyanin-rich purple and red corn can potentially inhibit human colon cancer cell proliferation through promoting apoptosis and suppressing angiogenesis.
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