Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds

Detalhes bibliográficos
Autor(a) principal: Lima, Ana
Data de Publicação: 2017
Outros Autores: Oliveira, Jennifer, Saúde, Filipe, Mota, Joana, Ferreira, Ricardo Boavida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.5/13721
Resumo: The search for anticancer MMP-9 inhibitors (MMPIs) in food products has become a major goal for research. MMPIs in soy have been related only to saponins and isoflavones, but recently, low specific protein fractions in soybeans were shown to reduce MMP-9 activity as well. The present work aimed at comparing the MMPI potential of protein fractions (P) and non-protein fractions (NP) isolated from soybean seeds, before and after soaking and cooking, mimicking dietary exposures. Reverse and substrate zymography, as well as a fluoregenic DQ gelatin assay were used to evaluate MMP-9 activities. Colon cancer cell migration and proliferation was also tested in HT29 cells. Regarding MMP-9 inhibition, proteins in soy presented IC50 values 100 times lower than non-protein extracts, and remained active after cooking, suggesting that proteins may be more effective MMP-9 inhibitors than non-protein compounds. Using the determined IC50 concentrations, NP fractions were able to induce higher inhibitions of HT29 cell migration and proliferation, but not through MMP-9 inhibition, whilst protein fractions were shown to specifically inhibit MMP-9 activity. Overall, our results show that protein fractions in soybeans might have a higher role in soy-related cancer prevention as MMPIs than previously expected. Being nontoxic and active at lower concentrations, the discovery of these heat-resistant specific MMPI proteins in soy can be of significant importance for cancer preventive diets, particularly considering the increasing use of soy proteins in food products and the controversy around isoflavones amongst consumers
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spelling Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seedssoysoaking and cookingsaponinspolyphenolsproteinsMMP-9MMP-2HT-29cancerThe search for anticancer MMP-9 inhibitors (MMPIs) in food products has become a major goal for research. MMPIs in soy have been related only to saponins and isoflavones, but recently, low specific protein fractions in soybeans were shown to reduce MMP-9 activity as well. The present work aimed at comparing the MMPI potential of protein fractions (P) and non-protein fractions (NP) isolated from soybean seeds, before and after soaking and cooking, mimicking dietary exposures. Reverse and substrate zymography, as well as a fluoregenic DQ gelatin assay were used to evaluate MMP-9 activities. Colon cancer cell migration and proliferation was also tested in HT29 cells. Regarding MMP-9 inhibition, proteins in soy presented IC50 values 100 times lower than non-protein extracts, and remained active after cooking, suggesting that proteins may be more effective MMP-9 inhibitors than non-protein compounds. Using the determined IC50 concentrations, NP fractions were able to induce higher inhibitions of HT29 cell migration and proliferation, but not through MMP-9 inhibition, whilst protein fractions were shown to specifically inhibit MMP-9 activity. Overall, our results show that protein fractions in soybeans might have a higher role in soy-related cancer prevention as MMPIs than previously expected. Being nontoxic and active at lower concentrations, the discovery of these heat-resistant specific MMPI proteins in soy can be of significant importance for cancer preventive diets, particularly considering the increasing use of soy proteins in food products and the controversy around isoflavones amongst consumersMDPIRepositório da Universidade de LisboaLima, AnaOliveira, JenniferSaúde, FilipeMota, JoanaFerreira, Ricardo Boavida2017-06-06T13:01:57Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/13721eng"Nutrients". ISSN 2072-6643. 9 (2017), 2012072-664310.3390/nu9030201info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:11:32Zoai:repositorio.ulisboa.pt:10400.5/13721Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:05:16.509931Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
title Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
spellingShingle Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
Lima, Ana
soy
soaking and cooking
saponins
polyphenols
proteins
MMP-9
MMP-2
HT-29
cancer
title_short Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
title_full Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
title_fullStr Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
title_full_unstemmed Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
title_sort Proteins in soy might have a higher role in cancer prevention than previously expected: soybean protein fractions are more effective MMP-9 inhibitors than non-protein fractions, even in cooked seeds
author Lima, Ana
author_facet Lima, Ana
Oliveira, Jennifer
Saúde, Filipe
Mota, Joana
Ferreira, Ricardo Boavida
author_role author
author2 Oliveira, Jennifer
Saúde, Filipe
Mota, Joana
Ferreira, Ricardo Boavida
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Lima, Ana
Oliveira, Jennifer
Saúde, Filipe
Mota, Joana
Ferreira, Ricardo Boavida
dc.subject.por.fl_str_mv soy
soaking and cooking
saponins
polyphenols
proteins
MMP-9
MMP-2
HT-29
cancer
topic soy
soaking and cooking
saponins
polyphenols
proteins
MMP-9
MMP-2
HT-29
cancer
description The search for anticancer MMP-9 inhibitors (MMPIs) in food products has become a major goal for research. MMPIs in soy have been related only to saponins and isoflavones, but recently, low specific protein fractions in soybeans were shown to reduce MMP-9 activity as well. The present work aimed at comparing the MMPI potential of protein fractions (P) and non-protein fractions (NP) isolated from soybean seeds, before and after soaking and cooking, mimicking dietary exposures. Reverse and substrate zymography, as well as a fluoregenic DQ gelatin assay were used to evaluate MMP-9 activities. Colon cancer cell migration and proliferation was also tested in HT29 cells. Regarding MMP-9 inhibition, proteins in soy presented IC50 values 100 times lower than non-protein extracts, and remained active after cooking, suggesting that proteins may be more effective MMP-9 inhibitors than non-protein compounds. Using the determined IC50 concentrations, NP fractions were able to induce higher inhibitions of HT29 cell migration and proliferation, but not through MMP-9 inhibition, whilst protein fractions were shown to specifically inhibit MMP-9 activity. Overall, our results show that protein fractions in soybeans might have a higher role in soy-related cancer prevention as MMPIs than previously expected. Being nontoxic and active at lower concentrations, the discovery of these heat-resistant specific MMPI proteins in soy can be of significant importance for cancer preventive diets, particularly considering the increasing use of soy proteins in food products and the controversy around isoflavones amongst consumers
publishDate 2017
dc.date.none.fl_str_mv 2017-06-06T13:01:57Z
2017
2017-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/13721
url http://hdl.handle.net/10400.5/13721
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Nutrients". ISSN 2072-6643. 9 (2017), 201
2072-6643
10.3390/nu9030201
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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