Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells
Identifieur interne : 000486 ( Istex/Corpus ); précédent : 000485; suivant : 000487Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells
Auteurs : Peiju Qiu ; Ping Dong ; Huashi Guan ; Shiming Li ; Chi-Tang Ho ; Min-Hsiung Pan ; David Julian Mcclements ; Hang XiaoSource :
- Molecular Nutrition & Food Research [ 1613-4125 ] ; 2010-07.
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Abstract
Hydroxylated polymethoxyflavones (PMFs) are a class of novel flavonoid compounds mainly found in citrus plants. We studied the effects of three major 5‐hydroxy PMFs, namely: 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone, 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone, and 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone, on human colon cancer HCT116 and HT29 cells. Their effects were compared with those produced by their permethoxylated counterparts, namely: nobiletin, 3,5,6,7,8,3′,4′‐heptamethoxylflavone, and tangeretin. 5‐Hydroxy PMFs showed much stronger inhibitory effects on the growth of the colon cancer cells in comparison with their permethoxylated counterparts, suggesting the pivotal role of hydroxyl group at 5‐position in the enhanced inhibitory activity by 5‐hydroxy PMFs. Flow cytometry analysis demonstrated that three 5‐hydroxy PMFs produced different effects on the cell cycle and apoptosis, which may suggest that three 5‐hydroxy PMFs act through different mechanisms. For example, 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone caused cell cycle arrest at G2/M phase in HT29 cells, while 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone led to significant G0/G1 phase arrest. In contrast, 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone increased sub‐G0/G1 cell population, which has been confirmed to be due to enhanced apoptosis. Our results further demonstrated that the inhibitory effects of 5‐hydroxy PMFs were associated with their ability in modulating key signaling proteins related to cell proliferation and apoptosis, such as p21Cip1/Waf1, CDK‐2, CDK‐4, phosphor‐Rb, Mcl‐1, caspases 3 and 8, and poly ADP ribose polymerase (PARP).
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DOI: 10.1002/mnfr.200900605
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We studied the effects of three major 5‐hydroxy PMFs, namely: 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone, 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone, and 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone, on human colon cancer HCT116 and HT29 cells. Their effects were compared with those produced by their permethoxylated counterparts, namely: nobiletin, 3,5,6,7,8,3′,4′‐heptamethoxylflavone, and tangeretin. 5‐Hydroxy PMFs showed much stronger inhibitory effects on the growth of the colon cancer cells in comparison with their permethoxylated counterparts, suggesting the pivotal role of hydroxyl group at 5‐position in the enhanced inhibitory activity by 5‐hydroxy PMFs. Flow cytometry analysis demonstrated that three 5‐hydroxy PMFs produced different effects on the cell cycle and apoptosis, which may suggest that three 5‐hydroxy PMFs act through different mechanisms. For example, 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone caused cell cycle arrest at G2/M phase in HT29 cells, while 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone led to significant G0/G1 phase arrest. In contrast, 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone increased sub‐G0/G1 cell population, which has been confirmed to be due to enhanced apoptosis. Our results further demonstrated that the inhibitory effects of 5‐hydroxy PMFs were associated with their ability in modulating key signaling proteins related to cell proliferation and apoptosis, such as p21Cip1/Waf1, CDK‐2, CDK‐4, phosphor‐Rb, Mcl‐1, caspases 3 and 8, and poly ADP ribose polymerase (PARP).</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Peiju Qiu</name><affiliations><json:string>Marine Drug and Food Institute, Ocean University of China, Qingdao Shandong, P. R. 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We studied the effects of three major 5‐hydroxy PMFs, namely: 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone, 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone, and 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone, on human colon cancer HCT116 and HT29 cells. Their effects were compared with those produced by their permethoxylated counterparts, namely: nobiletin, 3,5,6,7,8,3′,4′‐heptamethoxylflavone, and tangeretin. 5‐Hydroxy PMFs showed much stronger inhibitory effects on the growth of the colon cancer cells in comparison with their permethoxylated counterparts, suggesting the pivotal role of hydroxyl group at 5‐position in the enhanced inhibitory activity by 5‐hydroxy PMFs. Flow cytometry analysis demonstrated that three 5‐hydroxy PMFs produced different effects on the cell cycle and apoptosis, which may suggest that three 5‐hydroxy PMFs act through different mechanisms. For example, 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone caused cell cycle arrest at G2/M phase in HT29 cells, while 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone led to significant G0/G1 phase arrest. In contrast, 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone increased sub‐G0/G1 cell population, which has been confirmed to be due to enhanced apoptosis. Our results further demonstrated that the inhibitory effects of 5‐hydroxy PMFs were associated with their ability in modulating key signaling proteins related to cell proliferation and apoptosis, such as p21Cip1/Waf1, CDK‐2, CDK‐4, phosphor‐Rb, Mcl‐1, caspases 3 and 8, and poly ADP ribose polymerase (PARP).</abstract><qualityIndicators><score>6.923</score><pdfVersion>1.3</pdfVersion><pdfPageSize>595.276 x 793.701 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>5</keywordCount><abstractCharCount>1628</abstractCharCount><pdfWordCount>4511</pdfWordCount><pdfCharCount>30578</pdfCharCount><pdfPageCount>9</pdfPageCount><abstractWordCount>201</abstractWordCount></qualityIndicators><title>Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells</title><genre><json:string>article</json:string></genre><host><volume>54</volume><publisherId><json:string>MNFR</json:string></publisherId><pages><total>9</total><last>S252</last><first>S244</first></pages><issn><json:string>1613-4125</json:string></issn><issue>S2</issue><author><json:item><name>Andreas Gescher</name></json:item></author><subject><json:item><value>Research Article</value></json:item></subject><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1613-4133</json:string></eissn><title>Molecular Nutrition & Food Research</title><doi><json:string>10.1002/(ISSN)1613-4133</json:string></doi></host><publicationDate>2010</publicationDate><copyrightDate>2010</copyrightDate><doi><json:string>10.1002/mnfr.200900605</json:string></doi><id>2DE7961BB68B1A64AD6ACCEEABC6C85476FFF902</id><score>0.3654266</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/2DE7961BB68B1A64AD6ACCEEABC6C85476FFF902/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/2DE7961BB68B1A64AD6ACCEEABC6C85476FFF902/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/2DE7961BB68B1A64AD6ACCEEABC6C85476FFF902/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>WILEY‐VCH Verlag</publisher><pubPlace>Weinheim</pubPlace><availability><p>Copyright © 2010 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</p></availability><date>2010</date></publicationStmt><notesStmt><note>Healey Endowment Research Grant</note><note>CVIP grant</note><note>University of Massachusetts Amherst</note><note>Center for Excellence in Apoptosis Research at the Pioneer Valley Life Sciences Institute</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells</title><author xml:id="author-1"><persName><forename type="first">Peiju</forename><surname>Qiu</surname></persName><affiliation>Marine Drug and Food Institute, Ocean University of China, Qingdao Shandong, P. R. China</affiliation><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation></author><author xml:id="author-2"><persName><forename type="first">Ping</forename><surname>Dong</surname></persName><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation></author><author xml:id="author-3"><persName><forename type="first">Huashi</forename><surname>Guan</surname></persName><affiliation>Marine Drug and Food Institute, Ocean University of China, Qingdao Shandong, P. R. China</affiliation></author><author xml:id="author-4"><persName><forename type="first">Shiming</forename><surname>Li</surname></persName><affiliation>WellGen, Inc., North Brunswick, NJ, USA</affiliation></author><author xml:id="author-5"><persName><forename type="first">Chi‐Tang</forename><surname>Ho</surname></persName><affiliation>Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA</affiliation></author><author xml:id="author-6"><persName><forename type="first">Min‐Hsiung</forename><surname>Pan</surname></persName><affiliation>Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan</affiliation></author><author xml:id="author-7"><persName><forename type="first">David Julian</forename><surname>McClements</surname></persName><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation></author><author xml:id="author-8"><persName><forename type="first">Hang</forename><surname>Xiao</surname></persName><note type="correspondence"><p>Correspondence: Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA Fax: +1‐413‐545‐1262</p></note><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation></author></analytic><monogr><title level="j">Molecular Nutrition & Food Research</title><title level="j" type="abbrev">Mol. 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We studied the effects of three major 5‐hydroxy PMFs, namely: 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone, 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone, and 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone, on human colon cancer HCT116 and HT29 cells. Their effects were compared with those produced by their permethoxylated counterparts, namely: nobiletin, 3,5,6,7,8,3′,4′‐heptamethoxylflavone, and tangeretin. 5‐Hydroxy PMFs showed much stronger inhibitory effects on the growth of the colon cancer cells in comparison with their permethoxylated counterparts, suggesting the pivotal role of hydroxyl group at 5‐position in the enhanced inhibitory activity by 5‐hydroxy PMFs. Flow cytometry analysis demonstrated that three 5‐hydroxy PMFs produced different effects on the cell cycle and apoptosis, which may suggest that three 5‐hydroxy PMFs act through different mechanisms. For example, 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone caused cell cycle arrest at G2/M phase in HT29 cells, while 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone led to significant G0/G1 phase arrest. In contrast, 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone increased sub‐G0/G1 cell population, which has been confirmed to be due to enhanced apoptosis. Our results further demonstrated that the inhibitory effects of 5‐hydroxy PMFs were associated with their ability in modulating key signaling proteins related to cell proliferation and apoptosis, such as p21Cip1/Waf1, CDK‐2, CDK‐4, phosphor‐Rb, Mcl‐1, caspases 3 and 8, and poly ADP ribose polymerase (PARP).</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>5‐hydroxy polymethoxyflavones</term></item><item><term>Apoptosis</term></item><item><term>Cell cycle arrest</term></item><item><term>Cell growth inhibition</term></item><item><term>Colon cancer</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Research Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2009-12-18">Received</change><change when="2010-02-02">Registration</change><change when="2010-07">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/2DE7961BB68B1A64AD6ACCEEABC6C85476FFF902/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>WILEY‐VCH Verlag</publisherName><publisherLoc>Weinheim</publisherLoc></publisherInfo><doi registered="yes">10.1002/(ISSN)1613-4133</doi><issn type="print">1613-4125</issn><issn type="electronic">1613-4133</issn><idGroup><id type="product" value="MNFR"></id></idGroup><titleGroup><title type="main" xml:lang="en" sort="MOLECULAR NUTRITION FOOD RESEARCH">Molecular Nutrition & Food Research</title><title type="short">Mol. 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Food Res.</title></titleGroup></publicationMeta><publicationMeta level="part" position="75"><doi origin="wiley" registered="yes">10.1002/mnfr.v54.7s</doi><titleGroup><title type="specialIssueTitle">New Perspectives on Dietary Polyphenols</title><title type="supplementTitle">New Perspectives on Dietary Polyphenols</title></titleGroup><numberingGroup><numbering type="journalVolume" number="54">54</numbering><numbering type="journalIssue">S2</numbering><numbering type="supplement" number="2">2</numbering></numberingGroup><creators><creator xml:id="sped1" creatorRole="sponsoringEditor"><personName><givenNames>Andreas</givenNames><familyName>Gescher</familyName></personName></creator></creators><coverDate startDate="2010-07">July 2010</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="15" status="forIssue"><doi origin="wiley" registered="yes">10.1002/mnfr.200900605</doi><idGroup><id type="unit" value="MNFR200900605"></id></idGroup><countGroup><count type="pageTotal" number="9"></count></countGroup><titleGroup><title type="articleCategory">Research Article</title><title type="tocHeading1">Research Articles</title></titleGroup><copyright ownership="publisher">Copyright © 2010 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</copyright><eventGroup><event type="manuscriptReceived" date="2009-12-18"></event><event type="manuscriptRevised" date="2010-01-29"></event><event type="manuscriptAccepted" date="2010-02-02"></event><event type="firstOnline" date="2010-04-15"></event><event type="publishedOnlineFinalForm" date="2010-07-22"></event><event type="publishedOnlineAcceptedOrEarlyUnpaginated" date="2010-04-15"></event><event type="xmlConverted" agent="Converter:JWSART34_TO_WML3G version:2.4.4 mode:FullText" date="2011-01-26"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-02-02"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-31"></event></eventGroup><numberingGroup><numbering type="pageFirst">S244</numbering><numbering type="pageLast">S252</numbering></numberingGroup><correspondenceTo>Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA Fax: +1‐413‐545‐1262</correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:MNFR.MNFR200900605.pdf"></link></linkGroup></publicationMeta><contentMeta><countGroup><count type="figureTotal" number="5"></count><count type="tableTotal" number="0"></count><count type="referenceTotal" number="25"></count></countGroup><titleGroup><title type="main" xml:lang="en">Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells</title></titleGroup><creators><creator xml:id="au1" creatorRole="author" affiliationRef="#af1 #af2"><personName><givenNames>Peiju</givenNames><familyName>Qiu</familyName></personName></creator><creator xml:id="au2" creatorRole="author" affiliationRef="#af2"><personName><givenNames>Ping</givenNames><familyName>Dong</familyName></personName></creator><creator xml:id="au3" creatorRole="author" affiliationRef="#af1"><personName><givenNames>Huashi</givenNames><familyName>Guan</familyName></personName></creator><creator xml:id="au4" creatorRole="author" affiliationRef="#af3"><personName><givenNames>Shiming</givenNames><familyName>Li</familyName></personName></creator><creator xml:id="au5" creatorRole="author" affiliationRef="#af4"><personName><givenNames>Chi‐Tang</givenNames><familyName>Ho</familyName></personName></creator><creator xml:id="au6" creatorRole="author" affiliationRef="#af5"><personName><givenNames>Min‐Hsiung</givenNames><familyName>Pan</familyName></personName></creator><creator xml:id="au7" creatorRole="author" affiliationRef="#af2"><personName><givenNames>David Julian</givenNames><familyName>McClements</familyName></personName></creator><creator xml:id="au8" creatorRole="author" affiliationRef="#af2" corresponding="yes"><personName><givenNames>Hang</givenNames><familyName>Xiao</familyName></personName><contactDetails><email>hangxiao@foodsci.umass.edu</email></contactDetails></creator></creators><affiliationGroup><affiliation xml:id="af1" countryCode="CN" type="organization"><unparsedAffiliation>Marine Drug and Food Institute, Ocean University of China, Qingdao Shandong, P. R. China</unparsedAffiliation></affiliation><affiliation xml:id="af2" countryCode="US" type="organization"><unparsedAffiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</unparsedAffiliation></affiliation><affiliation xml:id="af3" countryCode="US" type="organization"><unparsedAffiliation>WellGen, Inc., North Brunswick, NJ, USA</unparsedAffiliation></affiliation><affiliation xml:id="af4" countryCode="US" type="organization"><unparsedAffiliation>Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA</unparsedAffiliation></affiliation><affiliation xml:id="af5" countryCode="TW" type="organization"><unparsedAffiliation>Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en" type="author"><keyword xml:id="kwd1">5‐hydroxy polymethoxyflavones</keyword><keyword xml:id="kwd2">Apoptosis</keyword><keyword xml:id="kwd3">Cell cycle arrest</keyword><keyword xml:id="kwd4">Cell growth inhibition</keyword><keyword xml:id="kwd5">Colon cancer</keyword></keywordGroup><fundingInfo><fundingAgency>Healey Endowment Research Grant</fundingAgency></fundingInfo><fundingInfo><fundingAgency>CVIP grant</fundingAgency></fundingInfo><fundingInfo><fundingAgency>University of Massachusetts Amherst</fundingAgency></fundingInfo><fundingInfo><fundingAgency>Center for Excellence in Apoptosis Research at the Pioneer Valley Life Sciences Institute</fundingAgency></fundingInfo><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p>Hydroxylated polymethoxyflavones (PMFs) are a class of novel flavonoid compounds mainly found in citrus plants. We studied the effects of three major 5‐hydroxy PMFs, namely: 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone, 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone, and 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone, on human colon cancer HCT116 and HT29 cells. Their effects were compared with those produced by their permethoxylated counterparts, namely: nobiletin, 3,5,6,7,8,3′,4′‐heptamethoxylflavone, and tangeretin. 5‐Hydroxy PMFs showed much stronger inhibitory effects on the growth of the colon cancer cells in comparison with their permethoxylated counterparts, suggesting the pivotal role of hydroxyl group at 5‐position in the enhanced inhibitory activity by 5‐hydroxy PMFs. Flow cytometry analysis demonstrated that three 5‐hydroxy PMFs produced different effects on the cell cycle and apoptosis, which may suggest that three 5‐hydroxy PMFs act through different mechanisms. For example, 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone caused cell cycle arrest at G2/M phase in HT29 cells, while 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone led to significant G0/G1 phase arrest. In contrast, 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone increased sub‐G0/G1 cell population, which has been confirmed to be due to enhanced apoptosis. Our results further demonstrated that the inhibitory effects of 5‐hydroxy PMFs were associated with their ability in modulating key signaling proteins related to cell proliferation and apoptosis, such as p21<sup>Cip1/Waf1</sup>, CDK‐2, CDK‐4, phosphor‐Rb, Mcl‐1, caspases 3 and 8, and poly ADP ribose polymerase (PARP).</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Inhibitory effects of 5‐hydroxy polymethoxyflavones on colon cancer cells</title></titleInfo><name type="personal"><namePart type="given">Peiju</namePart><namePart type="family">Qiu</namePart><affiliation>Marine Drug and Food Institute, Ocean University of China, Qingdao Shandong, P. R. China</affiliation><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Ping</namePart><namePart type="family">Dong</namePart><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Huashi</namePart><namePart type="family">Guan</namePart><affiliation>Marine Drug and Food Institute, Ocean University of China, Qingdao Shandong, P. R. China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Shiming</namePart><namePart type="family">Li</namePart><affiliation>WellGen, Inc., North Brunswick, NJ, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Chi‐Tang</namePart><namePart type="family">Ho</namePart><affiliation>Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Min‐Hsiung</namePart><namePart type="family">Pan</namePart><affiliation>Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">David Julian</namePart><namePart type="family">McClements</namePart><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Hang</namePart><namePart type="family">Xiao</namePart><affiliation>Department of Food Science, University of Massachusetts, Amherst, MA, USA</affiliation><description>Correspondence: Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA Fax: +1‐413‐545‐1262</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>WILEY‐VCH Verlag</publisher><place><placeTerm type="text">Weinheim</placeTerm></place><dateIssued encoding="w3cdtf">2010-07</dateIssued><dateCaptured encoding="w3cdtf">2009-12-18</dateCaptured><dateValid encoding="w3cdtf">2010-02-02</dateValid><copyrightDate encoding="w3cdtf">2010</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">5</extent><extent unit="references">25</extent></physicalDescription><abstract lang="en">Hydroxylated polymethoxyflavones (PMFs) are a class of novel flavonoid compounds mainly found in citrus plants. We studied the effects of three major 5‐hydroxy PMFs, namely: 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone, 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone, and 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone, on human colon cancer HCT116 and HT29 cells. Their effects were compared with those produced by their permethoxylated counterparts, namely: nobiletin, 3,5,6,7,8,3′,4′‐heptamethoxylflavone, and tangeretin. 5‐Hydroxy PMFs showed much stronger inhibitory effects on the growth of the colon cancer cells in comparison with their permethoxylated counterparts, suggesting the pivotal role of hydroxyl group at 5‐position in the enhanced inhibitory activity by 5‐hydroxy PMFs. Flow cytometry analysis demonstrated that three 5‐hydroxy PMFs produced different effects on the cell cycle and apoptosis, which may suggest that three 5‐hydroxy PMFs act through different mechanisms. For example, 5‐hydroxy‐6,7,8,3′,4′‐pentamethoxyflavone caused cell cycle arrest at G2/M phase in HT29 cells, while 5‐hydroxy‐3,6,7,8,3′,4′‐hexamethoxyflavone led to significant G0/G1 phase arrest. In contrast, 5‐hydroxy‐6,7,8,4′‐tetramethoxyflavone increased sub‐G0/G1 cell population, which has been confirmed to be due to enhanced apoptosis. Our results further demonstrated that the inhibitory effects of 5‐hydroxy PMFs were associated with their ability in modulating key signaling proteins related to cell proliferation and apoptosis, such as p21Cip1/Waf1, CDK‐2, CDK‐4, phosphor‐Rb, Mcl‐1, caspases 3 and 8, and poly ADP ribose polymerase (PARP).</abstract><note type="funding">Healey Endowment Research Grant</note><note type="funding">CVIP grant</note><note type="funding">University of Massachusetts Amherst</note><note type="funding">Center for Excellence in Apoptosis Research at the Pioneer Valley Life Sciences Institute</note><subject lang="en"><genre>keywords</genre><topic>5‐hydroxy polymethoxyflavones</topic><topic>Apoptosis</topic><topic>Cell cycle arrest</topic><topic>Cell growth inhibition</topic><topic>Colon cancer</topic></subject><relatedItem type="host"><titleInfo><title>Molecular Nutrition & Food Research</title></titleInfo><titleInfo type="abbreviated"><title>Mol. Nutr. Food Res.</title></titleInfo><name type="personal"><namePart type="given">Andreas</namePart><namePart type="family">Gescher</namePart></name><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Research Article</topic></subject><identifier type="ISSN">1613-4125</identifier><identifier type="eISSN">1613-4133</identifier><identifier type="DOI">10.1002/(ISSN)1613-4133</identifier><identifier type="PublisherID">MNFR</identifier><part><date>2010</date><detail type="title"><title>New Perspectives on Dietary Polyphenols</title></detail><detail type="volume"><caption>vol.</caption><number>54</number></detail><detail type="issue"><caption>no.</caption><number>S2</number></detail><detail type="supplement"><caption>Suppl. no.</caption><number>2</number></detail><extent unit="pages"><start>S244</start><end>S252</end><total>9</total></extent></part></relatedItem><identifier type="istex">2DE7961BB68B1A64AD6ACCEEABC6C85476FFF902</identifier><identifier type="DOI">10.1002/mnfr.200900605</identifier><identifier type="ArticleID">MNFR200900605</identifier><accessCondition type="use and reproduction" contentType="copyright">Copyright © 2010 WILEY‐VCH Verlag GmbH & Co. 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