decreased polyunsaturated fatty acid content contributes to increased survival in human colon cancer多不饱和脂肪酸含量下降有助于增加生存在人类结肠癌.pdfVIP

Hindawi Publishing Corporation Journal of Oncology Volume 2009, Article ID 867915, 9 pages doi:10.1155/2009/867915 Research Article Decreased Polyunsaturated Fatty Acid Content Contributes to Increased Survival in Human Colon Cancer Manuela Oraldi, Antonella Trombetta, Fiorella Biasi, Rosa A. Canuto, Marina Maggiora, and Giuliana Muzio Dipartimento di Medicina ed Oncologia Sperimentale, Universita di Torino, 10125 Torino, Italy ` Correspondence should be addressed to Rosa A. Canuto, rosangela.canuto@unito.it Received 11 May 2009; Revised 24 July 2009; Accepted 27 July 2009 Recommended by Massimo Aglietta Among diet components, some fatty acids are known to affect several stages of colon carcinogenesis, whereas others are probably helpful in preventing tumors. In light of this, our aim was to determine the composition of fatty acids and the possible correlation with apoptosis in human colon carcinoma specimens at different Duke’s stages and to evaluate the effect of enriching human colon cancer cell line with the possible reduced fatty acid(s). Specimens of carcinoma were compared with the corresponding non- neoplastic mucosa: a significant decrease of arachidonic acid, PPARα, Bad, and Bax and a significant increase of COX-2, Bcl-2, and pBad were found. The importance of arachidonic acid in apoptosis was demonstrated by enriching a Caco-2 cell line with this fatty acid. It induced apoptosis in a dose- and time-dependent manner via induction of PPARα that, in turn, decreased COX-2. In conclusion, the reduced content of arachidonic acid is likely related to carcinogenic process decreasing the susceptibility of cancer cells to apoptosis. Copyright © 2009 Manuela Oraldi et al. This is an open acce