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Research Article | Open Access

D-tryptophan triggered epithelial-mesenchymal transition by activating TGF-β signaling pathway

Chong Wang, Fangting Wang, Yanbo Wang, Linglin Fu( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China

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

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Abstract

D-tryptophan is a special kind of nonprotein amino acid showing multiple physiological functions, but the detailed mechanisms are not fully revealed, impairing its further development and applications. This work was to investigate D-tryptophan physiological function and demonstrate the underlying mechanisms. D-tryptophan suppressed HaCaT cell proliferation but increased cell migration. Specifically, D-tryptophan decreased E-cadherin and increased Snail, Twist, and Slug expression, resulting in the development of an epithelial-mesenchymal transitions (EMT) phenomenon. Moreover, D-tryptophan promoted the expression of transforming growth factor-β (TGF-β) 1, and Smad4 knockout damages D-tryptophan's ability. These results indicated that D-tryptophan stimulated HaCaT cells to produce TGF-β1 and thus activated the TGF-β/Samd pathway, resulting in the triggering of EMT. This study revealed the molecular mechanisms of D-tryptophan activity, provided D-tryptophan as a potential approach for cancer treatment, wound healing, organ development and other relevant applications.

Keywords

D-tryptophanEpithelial-mesenchymal transitionsSmad4Transforming growth factor-β

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Food Science and Human Wellness
Volume 11 Issue 5,
September 2022
Pages 1215-1221
DOI: 10.1016/j.fshw.2022.04.014
Cite this article:
Wang C, Wang F, Wang Y, et al. D-tryptophan triggered epithelial-mesenchymal transition by activating TGF-β signaling pathway. Food Science and Human Wellness, 2022, 11(5): 1215-1221. https://doi.org/10.1016/j.fshw.2022.04.014

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Received: 10 January 2021
Revised: 07 February 2021
Accepted: 09 May 2021
Published: 02 June 2022
© 2022 Beijing Academy of Food Sciences.

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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