Critical role of grape seed extract on Hodgkin lymphoma through controls the cell cycle

 
crossMark

doi: 10.18081/2333-5106/015-07/392-402
American Journal of BioMedicine Volume 3, Issue 7, pages 392-402
Published: July 14, 2015


Mark B McKenna, Kaisa K Zaman, Patrick K Becker, Thomas H Terraz, Maurizio Q Fracchiolla   

Abstract

The objective of this study is to investigate the effects and mechanism of grape seeds extract on Hodgkin lymphoma patients treated with chemotherapy. In vitro study; used a commercially available grape seed extract and exposed Hodgkin cells to 10 µg/mL, 20 µg/mL, and 40 µg/mL concentrations of the extract for 6 and 12 hours. While in vivo study; a total of 47 patients with Hodgkin lymphoma were divided into two groups: the chemotherapy/radiation alone group (21 patients) and the grape seeds extract + chemotherapy/radiation group (26 patients), for 120-day treatment. This study demonstrated that the grape seeds extract had a strong effect on the CDK inhibitor which controls the cell cycle and had an adjuvant effect on Hodgkin patients treated with chemotherapy.

Keywords: Grape seeds; Hodgkin lymphoma; CDK inhibitor; Cell cycle

ReferencesFull-Text/PDFFeedback

References

1. Dawson PJ. The original illustrations of Hodgkin’s disease. Ann Diagn Pathol 1999; 3:386–93. [PubMed]

2. Kapatai G, Murray P. Contribution of the Epstein Barr virus to the molecular pathogenesis of Hodgkin lymphoma. J Clin Pathol 2007;60:1342–9. [PubMed]

3. Swerdlow SH, Campo E, Harris NL, et al. WHO Classification of Tumours of Haematopoietic and Lymphoid Tissues. Lyon, France: IARC Press; 2008.

4. Xia EQ, Deng GF, GuoYJ, Li HB. Biological activities of polyphenols from grapes. Int J Mol Sci 2010;11: 622–646. [PubMed]

5. Shrikhande AJ. Wine by-products with health benefits. Food Res. Internat 2000;33:469–474.

6. Dopico-Garcia MS, Fique A, Guerra L, et al. Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds? Talanta 2008;75:1190–1202. [PubMed]

7. Harris NL. Shades of gray between large B-cell lymphomas and Hodgkin lymphomas: Differential diagnosis and biological implications. Mod Pathol 2013;26:S57–70. [PubMed]

8. Spacil Z, Novakova L, Solich P. Analysis of phenolic compounds by high performance liquidchromatography and ultra performance liquid chromatography. Talanta 2008;76:189–199. [PubMed]

9. Bagchi D, Bagchi M, Stohs SJ, et al. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 2000;148:187–197. [PubMed]

10. Falchi M, Bertelli A, Scalzo RL, et al. Comparison of cardioprotective abilities between the flesh and skin of grapes. J. Agric. Food Chem 2006;54:6613–6622. [PubMed]

11. God JM, Tate P, Larcom LL. Anticancer effects of four varieties of muscadine grape. J. Med. Food 2007;10:54–59. [PubMed]

12. Rhodes PL, Mitchell JW, Wilson MW, Melton LD. Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier. Int. J. Food Microbiol 2006;107:281–286. [PubMed]

13. Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G. Phenolic content and antioxidant capacity of muscadine grapes. J. Agric. Food Chem 2003;51:5497–4503. [PubMed]

14. Karadeniz F, Durst RW, Wrolstad RE. Polyphenolic composition of raisins. J. Agric. Food Chem 2000;48:5343–5350. [PubMed]

15. Kass AM. Thomas Hodgkin remembered. Cancer Treat Rev 1999;25:133–143. [PubMed]

16. Vatai T, Skerget M, Knez Z. Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide. J. Food Eng 2009;90:246–254.

17. Ju ZY, Howard LR. Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin. J. Food Sci 2005; 70:270–276.

18. Pinelo M, Rubilar M, Sineiro J, Nunez MJ. A thermal treatment to increase the antioxidant capacity of natural phenols: catechin, resveratrol and grape extract cases. Eur. Food Res. Technol 2005;221:284–290.

19. Spranger I, Sun B, Mateus AM, de Freitas V, Ricardo-da-Silva JM. Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds. Food Chem 2008;108:519–532.

20. Maier T, Schieber A, Kammerer DR, Carle R. Residues of grape (Vitis vinifera) seed oil production as a valuable source of phenolic antioxidants. Food Chem 2009;112:551–559.

limited access This article with limited access need to be buy, before continue with your purchase please read carefully the AJBM terms and conditions of purchase.

Purchase this article at rate $55.00 and received Full-Text/PDF
You will have online immediate access to article following the completion of this purchase and you may download and print a copy of each article for your personal use. Use the coding below to purchase your article as PDF by credit card, debit card, payball will be asked to supply your billing card information.

 

For any technique error please contact us and will be response to sending purchase article by email.

Thank you for visiting American Journal of BioMedicine.  * = Required fields

[gravityform id=”6″ name=”Feedback”]

Print Friendly, PDF & Email