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Related Experiment Videos

Decrease of heat shock protein levels and cell populations by wine phenolic extracts.

Irene Roussou1, Ioannis Lambropoulos, Gerassimos N Pagoulatos

  • 1Laboratories of General Biology and Biological Chemistry, Medical School, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.

Journal of Agricultural and Food Chemistry
|February 19, 2004
PubMed
Summary

Red and white wine extracts containing phenolics reduced heat shock protein (Hsp) levels and cell counts in tumor and endothelial cells. These findings suggest wine phenolics possess anticarcinogenic properties.

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Area of Science:

  • Biochemistry
  • Oncology
  • Pharmacology

Background:

  • Heat shock proteins (Hsps) play a role in cellular stress responses and cancer progression.
  • Wine contains various phenolic compounds with potential health benefits.

Purpose of the Study:

  • To investigate the effect of red and white wine extracts and phenolic fractions on Hsp levels in cancer cells.
  • To evaluate the impact of these compounds on tumor and endothelial cell populations in vitro.

Main Methods:

  • Treatment of tumor and endothelial cells with total wine extracts and specific phenolic fractions.
  • Measurement of heat shock protein (Hsp70 and Hsp27) levels.
  • Quantification of tumor and endothelial cell numbers.

Main Results:

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  • Total red wine extracts significantly decreased Hsp70, Hsp27 levels, and cell numbers.
  • Specific red and white wine phenolic fractions, particularly polymeric flavanols and phenolic acids, reduced Hsp27 levels.
  • Several fractions reduced tumor and endothelial cell proliferation in vitro.

Conclusions:

  • Wine phenolics can decrease Hsp levels in tumor and endothelial cells.
  • These effects on Hsp modulation and cell proliferation suggest a role for wine phenolics in cancer prevention.