科学家在鲑鱼和其他常见食物中发现抗癌化合物

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Fig. 1 Research led by Associate Professor Akiko Kojima-Yuasa at Osaka Metropolitan University suggests that nucleic acids from foods like salmon milt DNA and torula yeast RNA may inhibit cancer cell growth by preventing cells from entering their replication phase. This discovery highlights the potential of dietary nucleic acids in enhancing immune functions and preventing cancer.

Fig. 2 Compounds from nucleic acids derived from salmon milt DNA and torula yeast RNA showed effects against cancer cell growth. Credit: Osaka Metropolitan University

据日本大阪公立大学（Osaka Metropolitan University, Osaka, Japan）2024年8月31日提供的消息，科学家在鲑鱼和其他常见食物中发现抗癌化合物（Scientists Discover Cancer-Fighting Compounds in Salmon and Other Common Foods）。

某些核苷（nucleosides）阻碍肿瘤细胞的复制是预防癌症的一个步骤。当个体食用食物时，他们也摄入了存在于所有生物体中的核酸。根据大阪公立大学人类生命与生态研究生院（Osaka Metropolitan University’s Graduate School of Human Life and Ecology）副教授汤浅（小岛）明子（Akiko Kojima-Yuasa）和她的同事在《公共科学图书馆·综合》（PLOS ONE）上发表的研究结果——Nahoko Shiomi, Mamia Furuta, Yutaro Sasaki, Isao Matsui-Yuasa, Keisuke Kiriyama, Mica Fujita, Keita Sutoh, Akiko Kojima-Yuasa. Suppression of Ehrlich ascites tumor cell proliferation via G1 arrest induced by dietary nucleic acid-derived nucleosides. PLOS ONE, 2024, 19(7): e0305775. DOI: 10.1371/journal.pone.0305775. Published: July 18, 2024. https://doi.org/10.1371/journal.pone.0305775，这些核酸中的某些化合物可能具有抑制癌细胞生长的潜力。参与此项研究的除了来自日本大阪公立大学的研究人员之外，还有来自日本大阪市立大学（Osaka City University, Osaka, Japan）、日本东京Fordays株式会社（Fordays Co., Ltd., Tokyo, Japan）以及日本东京农业技术大学（Tokyo University of Agriculture and Technology, Tokyo, Japan）的研究人员。

食用食物中的核酸已被证明可以增强免疫系统并预防某些疾病。消化这些核酸产生的核苷酸（nucleotides）和核苷（nucleosides）是这些有益作用的主要原因。

汤浅（小岛）明子教授研究小组利用从鲑鱼鱼白DNA（salmon milt DNA）和环形酵母RNA(torula yeast RNA)中提取的核酸化合物，在实验鼠身上发现了鸟苷(guanosine)之类的化合物可以阻止某些癌细胞的增殖。这些化合物阻止细胞开始它们的复制阶段。

汤浅（小岛）明子教授解释说:“我们的研究为从食物中提取的核酸的生理功能提供了一个新的视角,希望这将是预防癌症的关键一步。”

本研究得到了日本科学促进会{Japan Society for the Promotion of Science简称JSPS, KAKENHI (Grant Number: 20K11626)}、Fordays株式会社（Fordays Co., Ltd.）的支持或资助。

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Abstract

The nucleic acids found in food play a crucial role in maintaining various bodily functions. This study investigated the potential anticancer effects of dietary nucleic acids, an area that is still not fully understood. By utilizing an in vivo mouse model and an in vitro cell model, we discovered an anti-proliferative impact of RNA in both systems. DNA exhibited anti-proliferative effects in the mouse model, while this phenomenon wasn’t observed in the in vitro cell model using Ehrlich ascites tumor (EAT) cells. Conversely, DNA hydrolysate demonstrated distinct anti-proliferative effects in EAT cells, suggesting that nucleotides or nucleosides generated during nucleic acid digestion act as active constituents. Furthermore, we examined various nucleosides and two sodium-independent equilibrative nucleoside transporter inhibitors (ENTs), identifying guanosine and 2’-deoxyguanosine as pivotal in the anti-proliferative effect. We also found that the anti-proliferation activity with both nucleosides was suppressed by the treatment of dipyridamole, a non-selective inhibitor for ENT1 and ENT2, but not nitrobenzylthioinosine, a low inhibitor for ENT2. The uptake of these compounds into cells is likely facilitated by ENT2. These nucleotides impeded the progression of cancer cells from the G1 phase to the S phase in the cell cycle. Another significant finding is the increased expression of CCAAT/enhancer-binding protein (C/EBPβ) induced by guanosine and 2’-deoxyguanosine. Furthermore, immunostaining revealed that C/EBPβ diffuses into the nucleus, indicating its presence. This suggests that guanosine or 2-deoxyguanosine induces G1 arrest in cancer cells via the activation of C/EBPβ. Encouraged by these promising results, guanosine and 2’-deoxyguanosine show potential applications in cancer prevention.