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Curcumin reduces pulmonary tumorigenesis in vascular endothelial growth factor (VEGF)-overexpressing transgenic mice

  • Yu Tang Tung
  • , Hsiao Ling Chen
  • , Cheng Wei Lai
  • , Chih Jie Shen
  • , Yi Wen Lai
  • , Chuan Mu Chen

Research output: Contribution to journalArticlepeer-review

Abstract

Scope: We investigated the inhibition of pulmonary tumor formation through treatment with curcumin in transgenic mice. Methods and results: In this study, a strain of transgenic mice carrying human vascular endothelial growth factor A165 (hVEGF-A165) gene to induce pulmonary tumor was used as an in vivo cancer therapy model. We found that curcumin significantly reduced hVEGF-A165 overexpression to normal, specifically in Clara cells of the lungs of transgenic mice, and suppressed the formation of tumors. In addition, we demonstrated a relationship between curcumin treatment and the expression of VEGF, EGFR, ERK2, and Cyclin A at the transcriptional and translational levels. We also noticed a reduction of Cyclin A and Cyclin B after curcumin treatment that had an effect on the cell cycle. Curcumin-induced inhibition of Cyclin A and Cyclin B likely results in decreased progression through S and G2/M phases. These results demonstrated that the expression of proteins involved in the S to M phase transition in transgenic mice is suppressed by curcumin. Conclusion: A Data suggest that a blockade of the cell cycle may be a critical mechanism for the observed effects on vasculogenesis and angiogenesis following treatment with curcumin.

Original languageEnglish
Pages (from-to)1036-1043
Number of pages8
JournalMolecular Nutrition and Food Research
Volume55
Issue number7
DOIs
Publication statusPublished - Jul 2011
Externally publishedYes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

  1. SDG 3 - Good Health and Well-being
    SDG 3 Good Health and Well-being

Keywords

  • Curcumin
  • Pulmonary cancer
  • Transgenic mice
  • Turmeric
  • VEGF

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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