Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulation.

María Eléxpuru Zabaleta, Tamara Yuliett Forbes-Hernández, Jesus Simal-Gandara, José Luis Quiles, Danila Cianciosi, Beatriz Bullon, Francesca Giampieri, Maurizio Battino

Journal: Food research international (Ottawa, Ont.) 2021;137():109623

PMID: 33233211

Full Text on Elsevier Science View on PubMed

Abstract

HER2-positive breast cancer is one of the most aggressive subtypes accounting for nearly 30% of diagnosed cases. It is associated with reduced disease-free survival, tumor invasiveness, and a poor overall prognosis. Unfortunately, numerous patients develop resistance to conventional therapies; therefore, many ongoing clinical trials are testing new possible treatments. Polyphenols are the main bioactive components of the Mediterranean diet with multiple beneficial properties playing a key role in cancer prevention through epigenetic regulation. Aberrant variations in microRNAs levels regulating oncogenes or tumor suppressor genes expression may lead to tumor development. Evidence has shown that dietary polyphenols modulate HER2-positive breast cancer-associated microRNAs, resulting in a reduction of tumor growth and metastatic potential, and chemosensitivity restoration without displaying toxicity-derived adverse effects. These beneficial properties make polyphenols a potential therapeutic approach for HER2-positive breast cancer patients in the clinical setting, alone or in combination with conventional therapies.

Address: Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Via Tronto 10/A, Torrette di Ancona, 60126 Ancona, Italy.; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Spain.; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.; Department of Physiology, Institute of Nutrition and Food Technology " Jose Mataix", Biomedical Research Center, University of Granada, Granada 18000, Spain; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.; Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche - Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy.; Department of Oral Medicine and Periodontology, University of Seville, Seville, Spain.; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Spain; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche - Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy. Electronic address: [email protected].; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Spain; Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche - Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China. Electronic address: [email protected].

DOI: 10.1016/j.foodres.2020.109623