Apoptotic Induction in Human Cancer Cell Lines by Antimicrobial Compounds from Antarctic Streptomyces fildesensis (INACH3013)

Astudillo-Barraza, David; Oses, Romulo; Henriquez-Castillo, Carlos; Vui Ling Wong, Clemente Michael; Perez-Donoso, Jose M.; Purcarea, Cristina; Fukumasu, Heidge; Fierro-Vasquez, Natalia; Perez, Pablo A. A.; Lavin, Paris

Abstract

The Antarctic Streptomyces fildesensis has been recognized for its production of antimicrobial compounds with interesting biological activities against foodborne bacteria and multi-resistant strains, but not for its potential antiproliferative activity and mechanisms involved. Two bioactive ethyl acetate extract (EAE) fractions were purified via thin-layer chromatography and High-Performance Liquid Chromatography (HPLC), showing that orange-colored compounds displayed antimicrobial activity against pathogenic bacteria even after shock thermal treatment. The UV-VIS features of the active compounds, the TLC assay with actinomycin-D pure standard, Fourier transform infrared (FTIR) spectra and the ANTISMASH analysis support the presence of actinomycin-like compounds. We demonstrated that S. fildesensis displays antiproliferative activity against human tumor cell lines, including human breast cancer (MCF-7), prostate cancer (PC-3), colon cancer (HT-29) and non-tumoral colon epithelial cells (CoN). The half-maximal effective concentrations (EC50) ranged from 3.98 mu g/mL to 0.1 mu g/mL. Our results reveal that actinomycin-like compounds of S. fildesensis induced apoptosis mediated by caspase activation, decreasing the mitochondrial membrane potential and altering the cell morphology in all tumoral and non-tumoral cell lines analyzed. These findings confirm the potential of the psychrotolerant Antarctic S. fildesensis species as a promising source for obtaining potential novel anticancer compounds.

Más información

Título según WOS: ID WOS:000939140600001 Not found in local WOS DB
Título de la Revista: FERMENTATION-BASEL
Volumen: 9
Número: 2
Editorial: MDPI
Fecha de publicación: 2023
DOI:

10.3390/fermentation9020129

Notas: ISI