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Research Article | Open Access

Stevenleaf from Gynostemma Pentaphyllum inhibits human hepatoma cell (HepG2) through cell cycle arrest and apoptotic induction

Sayed Sajid HussainaFan ZhangaYuanyuan ZhangaKiran ThakuraMahrukh NaudhaniaCarlos L. Cespedes-AcuñabZhaojun Weia,c,d( )
School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Department of Basic Sciences, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan, Chile
College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
Biological Science and Engineering College, North Minzu University, Yinchuan, 750021, China

Peer review under responsibility of KeAi Communications Co., Ltd]]>

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Abstract

The anticancer activity of stevenleaf (SV) on the basis of cell viability, cell cycle, and apoptosis induction in HepG2 cancer cells were evaluated. SV controlled the growth of HepG2 cells with IC50 of 139.82 μmol/L for 24 h, IC50 of 119.12 μmol/L for 48 h and cell cycle arrested at G0/G1 phase, induced cell apoptosis and enhanced intracellular ROS generation. For cell cycle arrest, the mRNA expression levels of p21, p27 and p53 were up-regulated, while the expression levels of Cyclin A, Cyclin D1, Cyclin E and CDK1/2 were down-regulated. SV efficiently up-regulated TNF R1, TRADD1 and FADD and down-regulated Caspase8 for cell death receptors; similarly, up-regulated Bax, Bak, Cyt c, Apaf1, Caspase3 and Caspase9, and down-regulated Bcl2, Bcl xl and Bad for mitochondrial signal pathway. SV induced the mTOR-mediated cell apoptosis in HepG2 cells via activation of Akt and AMPK. The mechanistic explanation for the anticancer activity of SV as functional food can be derived from above results.

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Food Science and Human Wellness
Pages 295-303
Cite this article:
Hussain SS, Zhang F, Zhang Y, et al. Stevenleaf from Gynostemma Pentaphyllum inhibits human hepatoma cell (HepG2) through cell cycle arrest and apoptotic induction. Food Science and Human Wellness, 2020, 9(3): 295-303. https://doi.org/10.1016/j.fshw.2020.04.011

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Received: 30 January 2020
Revised: 24 April 2020
Accepted: 27 April 2020
Published: 17 May 2020
© 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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