Effect Of Essential Fatty Acid On Cell Survival In An In-Vitro Model Of Breast Cancer

VARA MESSLER M; COMBA A; BUCCELLATI C; SALA A; VALENTICH MA; PASQUALINI ME

Mendoza

Congreso; XLVIII Reunión Anual de la Sociedad Argentina de Investigación en Bioquímica y Biología Molecular (SAIB); 2012

Cancer is a multicausal disease affecting key biological events. Different studies showed that 35% of cancers are related to diet. Controling dietary factors, as essential fatty acids (EFAs), would play an important role in cancer prevention. EFAs, as Eicosapentaenoic acid (EPA n-3) and docosapentaenoic acid (DHA n-3) are highly susceptible to oxidation producing oxidants that reduce tumor cell survival, respect to arachidonic acid (AAn-6). We proposed to determine the effect of EFAs on a breast cancer cell survival. MCF-7 cell line was incubated with increased concentrations of AA-EPA-DHA. EtOH was used as control. The effect was assessed from 24 to 72 hours post-treatment. Cell viability was determined by MTT assay, cellular production of oxidants by xylenol orange assay (XO) and apoptosis byAnnexin-V FITC. EPA and DHA significantly inhibited cell viability in a dose and time manner compares to cells treated with AA (p = 0.05). Cellular oxidant production and the percentage of apoptotic cells was significantly higher in cells treated with DHA for 72 hours (p = 0.05). Treatment with DHAand EPAinhibited tumor cell survival in mammary adenocarcinoma by increased release of oxidants, compared to those treated with AA which would correlate with decreased cell viability and increased degree of apoptosis.