The Experts below are selected from a list of 4578 Experts worldwide ranked by ideXlab platform
Jisnuson Svasti - One of the best experts on this subject based on the ideXlab platform.
-
homodimers of vanillin and apocynin decrease the metastatic potential of human cancer cells by inhibiting the fak pi3k akt signaling pathway
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Phatcharida Jantaree, Kriengsak Lirdprapamongkol, Somsak Ruchirawat, Wilailak Kaewsri, Charnsak Thongsornkleeb, Kiattawee Choowongkomon, Korakot Atjanasuppat, Jisnuson SvastiAbstract:The spread of cancer cells to distant organs, in a process called metastasis, is the main factor that contributes to most death in cancer patients. Vanillin, the vanilla Flavoring Agent, has been shown to suppress metastasis in a mouse model. Here, we evaluated the antimetastatic potential of the food additive divanillin, the homodimer of vanillin, and their structurally related compounds, apocynin and diapocynin, in hepatocellular carcinoma cells. The Transwell invasion assay showed that the dimeric forms exhibited a potency higher than those of vanillin and apocynin in inhibiting invasion, with IC50 values of 23.3 ± 7.4 to 41.3 ± 4.2 μM for the dimers, which are 26–34-fold lower than IC50 values of vanillin and apocynin (p < 0.05). Both monomeric and dimeric forms target regulation of the invasion process by inhibiting phosphorylation of FAK and Akt. Molecular docking studies suggested that the dimers should bind more tightly than vanillin and apocynin to the Y397 pocket of the FAK FERM domain. Thus, th...
-
vanillin suppresses metastatic potential of human cancer cells through pi3k inhibition and decreases angiogenesis in vivo
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Kriengsak Lirdprapamongkol, Janpeter Kramb, Gerd Dannhardt, Tuangporn Suthiphongchai, Chantragan Srisomsap, Rudee Surarit, Jisnuson SvastiAbstract:Vanillin, a food Flavoring Agent, has been shown to suppress cancer cell migration and metastasis in a mouse model, but its mechanism of action is unknown. In this report, we have examined the antimetastatic potential of vanillin and its structurally related compounds, vanillic acid, vanillyl alcohol, and apocynin on hepatocyte growth factor (HGF)-induced migration of human lung cancer cells by the Transwell assay. Vanillin and apocynin could inhibit cell migration, and both compounds selectively inhibited Akt phosphorylation of HGF signaling, without affecting phosphorylation of Met and Erk. Vanillin and apocynin could inhibit the enzymatic activity of phosphoinositide 3-kinase (PI3K), as revealed by an in vitro lipid kinase assay, suggesting that inhibition of PI3K activity was a mechanism underlying the inhibitory effect on cancer cell migration, and the presence of an aldehyde or ketone group in the vanillin structure was important for this inhibition. Vanillin and apocynin also inhibited angiogenesis...
-
vanillin suppresses in vitro invasion and in vivo metastasis of mouse breast cancer cells
European Journal of Pharmaceutical Sciences, 2005Co-Authors: Kriengsak Lirdprapamongkol, Noritaka Kawasaki, Minkyung Choo, Yasushi Aozuka, Pattama Singhirunnusorn, Hiroaki Sakurai, Jisnuson Svasti, Somsak Ruchirawat, Yurika SaitohAbstract:Abstract Vanillin, a food Flavoring Agent, has been reported to show anti-mutagenic activity and to inhibit chemical carcinogenesis. In this study, we examined the effect of vanillin on the growth and metastasis of 4T1 mammary adenocarcinoma cells in BALB/c mice. Mice orally administered with vanillin showed significantly reduced numbers of lung metastasized colonies compared to controls. In vitro studies revealed that vanillin, at concentrations that were not cytotoxic, inhibited invasion and migration of cancer cells and inhibited enzymatic activity of MMP-9 secreted by the cancer cells. Vanillin also showed growth inhibitory effect towards cancer cells in vitro. However, vanillic acid, a major metabolic product of vanillin in human and rat, was not active in these in vitro activity assays. Our findings suggest that vanillin has anti-metastatic potential by decreasing invasiveness of cancer cells. Since vanillin is generally regarded as safe, it may be of value in the development of anti-metastatic drugs for cancer treatment.
Kriengsak Lirdprapamongkol - One of the best experts on this subject based on the ideXlab platform.
-
homodimers of vanillin and apocynin decrease the metastatic potential of human cancer cells by inhibiting the fak pi3k akt signaling pathway
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Phatcharida Jantaree, Kriengsak Lirdprapamongkol, Somsak Ruchirawat, Wilailak Kaewsri, Charnsak Thongsornkleeb, Kiattawee Choowongkomon, Korakot Atjanasuppat, Jisnuson SvastiAbstract:The spread of cancer cells to distant organs, in a process called metastasis, is the main factor that contributes to most death in cancer patients. Vanillin, the vanilla Flavoring Agent, has been shown to suppress metastasis in a mouse model. Here, we evaluated the antimetastatic potential of the food additive divanillin, the homodimer of vanillin, and their structurally related compounds, apocynin and diapocynin, in hepatocellular carcinoma cells. The Transwell invasion assay showed that the dimeric forms exhibited a potency higher than those of vanillin and apocynin in inhibiting invasion, with IC50 values of 23.3 ± 7.4 to 41.3 ± 4.2 μM for the dimers, which are 26–34-fold lower than IC50 values of vanillin and apocynin (p < 0.05). Both monomeric and dimeric forms target regulation of the invasion process by inhibiting phosphorylation of FAK and Akt. Molecular docking studies suggested that the dimers should bind more tightly than vanillin and apocynin to the Y397 pocket of the FAK FERM domain. Thus, th...
-
vanillin suppresses metastatic potential of human cancer cells through pi3k inhibition and decreases angiogenesis in vivo
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Kriengsak Lirdprapamongkol, Janpeter Kramb, Gerd Dannhardt, Tuangporn Suthiphongchai, Chantragan Srisomsap, Rudee Surarit, Jisnuson SvastiAbstract:Vanillin, a food Flavoring Agent, has been shown to suppress cancer cell migration and metastasis in a mouse model, but its mechanism of action is unknown. In this report, we have examined the antimetastatic potential of vanillin and its structurally related compounds, vanillic acid, vanillyl alcohol, and apocynin on hepatocyte growth factor (HGF)-induced migration of human lung cancer cells by the Transwell assay. Vanillin and apocynin could inhibit cell migration, and both compounds selectively inhibited Akt phosphorylation of HGF signaling, without affecting phosphorylation of Met and Erk. Vanillin and apocynin could inhibit the enzymatic activity of phosphoinositide 3-kinase (PI3K), as revealed by an in vitro lipid kinase assay, suggesting that inhibition of PI3K activity was a mechanism underlying the inhibitory effect on cancer cell migration, and the presence of an aldehyde or ketone group in the vanillin structure was important for this inhibition. Vanillin and apocynin also inhibited angiogenesis...
-
vanillin suppresses in vitro invasion and in vivo metastasis of mouse breast cancer cells
European Journal of Pharmaceutical Sciences, 2005Co-Authors: Kriengsak Lirdprapamongkol, Noritaka Kawasaki, Minkyung Choo, Yasushi Aozuka, Pattama Singhirunnusorn, Hiroaki Sakurai, Jisnuson Svasti, Somsak Ruchirawat, Yurika SaitohAbstract:Abstract Vanillin, a food Flavoring Agent, has been reported to show anti-mutagenic activity and to inhibit chemical carcinogenesis. In this study, we examined the effect of vanillin on the growth and metastasis of 4T1 mammary adenocarcinoma cells in BALB/c mice. Mice orally administered with vanillin showed significantly reduced numbers of lung metastasized colonies compared to controls. In vitro studies revealed that vanillin, at concentrations that were not cytotoxic, inhibited invasion and migration of cancer cells and inhibited enzymatic activity of MMP-9 secreted by the cancer cells. Vanillin also showed growth inhibitory effect towards cancer cells in vitro. However, vanillic acid, a major metabolic product of vanillin in human and rat, was not active in these in vitro activity assays. Our findings suggest that vanillin has anti-metastatic potential by decreasing invasiveness of cancer cells. Since vanillin is generally regarded as safe, it may be of value in the development of anti-metastatic drugs for cancer treatment.
W. G. Moody - One of the best experts on this subject based on the ideXlab platform.
-
Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows.
Meat Science, 2007Co-Authors: J.f. Stika, Surendranath P. Suman, Y.l. Xiong, S.p. Blanchard, W. G. MoodyAbstract:Abstract Previous research has shown that beef quality decreased with the age of cattle. In this study, beef trimmings from nine mature cows ( n = 9), equally representing three animal age groups (2–4, 6–8, and 10–12 yr), were restructured into steaks formulated with propyl gallate, alone or in combination with a beefy Flavoring Agent, to enhance palatability and stability during 6 months of frozen storage at −29 °C. Lipid oxidation, rancidity, and loss of beefy flavor in restructured steaks during extended storage were reduced by propyl gallate. The beefy Flavoring Agent inclusion masked mature, forage-fed beef off-flavors, intensified beefy flavor, and improved steak tenderness, juiciness and cooking yield. Thus, the combination of propyl gallate and beefy Flavoring offers an effective means to enhance the palatability and storage stability of restructured beef prepared from mature cows.
-
Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and Flavoring Agents
Meat Science, 2003Co-Authors: D Reverte, Y.l. Xiong, W. G. MoodyAbstract:Abstract Beef trimmings from cattle finished on forage or grain were restructured into steaks to enhance palatability. Steaks were treated with propyl gallate with or without a beefy Flavoring Agent, stored at −29 °C, and analyzed after 0, 1, 3, and 6 months. The strong grassy flavor of forage-finished beef steaks, detected by a sensory panel, was masked by the beefy Flavoring Agent, rendering the beef more acceptable by consumers. Propyl gallate retarded lipid oxidation and rancidity development in steaks during extended frozen storage. Microbial populations decreased while color scores, cooking yield, and binding strength of steaks exhibited only minor changes during storage. Thus, the combination of antioxidant and Flavoring Agents with the muscle restructuring technology provides an effective means to enhance the palatability and storage stability of beef from forage-fed cattle.
Somsak Ruchirawat - One of the best experts on this subject based on the ideXlab platform.
-
homodimers of vanillin and apocynin decrease the metastatic potential of human cancer cells by inhibiting the fak pi3k akt signaling pathway
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Phatcharida Jantaree, Kriengsak Lirdprapamongkol, Somsak Ruchirawat, Wilailak Kaewsri, Charnsak Thongsornkleeb, Kiattawee Choowongkomon, Korakot Atjanasuppat, Jisnuson SvastiAbstract:The spread of cancer cells to distant organs, in a process called metastasis, is the main factor that contributes to most death in cancer patients. Vanillin, the vanilla Flavoring Agent, has been shown to suppress metastasis in a mouse model. Here, we evaluated the antimetastatic potential of the food additive divanillin, the homodimer of vanillin, and their structurally related compounds, apocynin and diapocynin, in hepatocellular carcinoma cells. The Transwell invasion assay showed that the dimeric forms exhibited a potency higher than those of vanillin and apocynin in inhibiting invasion, with IC50 values of 23.3 ± 7.4 to 41.3 ± 4.2 μM for the dimers, which are 26–34-fold lower than IC50 values of vanillin and apocynin (p < 0.05). Both monomeric and dimeric forms target regulation of the invasion process by inhibiting phosphorylation of FAK and Akt. Molecular docking studies suggested that the dimers should bind more tightly than vanillin and apocynin to the Y397 pocket of the FAK FERM domain. Thus, th...
-
vanillin suppresses in vitro invasion and in vivo metastasis of mouse breast cancer cells
European Journal of Pharmaceutical Sciences, 2005Co-Authors: Kriengsak Lirdprapamongkol, Noritaka Kawasaki, Minkyung Choo, Yasushi Aozuka, Pattama Singhirunnusorn, Hiroaki Sakurai, Jisnuson Svasti, Somsak Ruchirawat, Yurika SaitohAbstract:Abstract Vanillin, a food Flavoring Agent, has been reported to show anti-mutagenic activity and to inhibit chemical carcinogenesis. In this study, we examined the effect of vanillin on the growth and metastasis of 4T1 mammary adenocarcinoma cells in BALB/c mice. Mice orally administered with vanillin showed significantly reduced numbers of lung metastasized colonies compared to controls. In vitro studies revealed that vanillin, at concentrations that were not cytotoxic, inhibited invasion and migration of cancer cells and inhibited enzymatic activity of MMP-9 secreted by the cancer cells. Vanillin also showed growth inhibitory effect towards cancer cells in vitro. However, vanillic acid, a major metabolic product of vanillin in human and rat, was not active in these in vitro activity assays. Our findings suggest that vanillin has anti-metastatic potential by decreasing invasiveness of cancer cells. Since vanillin is generally regarded as safe, it may be of value in the development of anti-metastatic drugs for cancer treatment.
James S Chickos - One of the best experts on this subject based on the ideXlab platform.
-
the vapor pressure and vaporization enthalpy of r menthofuran a hepatotoxin metabolically derived from the abortifacient terpene r pulegone by correlation gas chromatography
The Journal of Chemical Thermodynamics, 2016Co-Authors: Chase Gobble, James S ChickosAbstract:Abstract The vapor pressure as a function of temperature and its vaporization enthalpy at T = 298.15 K of R-(+)-menthofuran, a substance metabolically derived from R-(+)-pulegone that is both a Flavoring Agent at low concentrations and a hepatotoxin at larger ones, is evaluated by correlation-gas chromatography. A vapor pressure p /Pa = (36 ± 12) has been evaluated at T = 298.15 K, and a normal boiling temperature of T b /K = 482.4 K is predicted. A boiling temperature of T b /K = 374.3 compares with the literature value of T b /K = 371.2 at reduced pressure, p /kPa = 2.93. The vaporization enthalpy of (56.5 ± 3.0) kJ·mol −1 compares to an estimated value of (57.8 ± 2.9) kJ·mol −1 .