Keywords
apoptosis, cell viability, colony formation assays, colorectalButyric acid, Colorectal cancer, fermented extract of garambullo.Garambullo, Molecular docking, Programmed cell death.
Abstract
Garambullo (Myrtillocactus geometrizans) is a Mexican fruit rich in bioactive phytochemicals. Its fermented extract (FEG), obtained after in vitro gastrointestinal digestion and fermentation, was evaluated in HT-29 and SW480 colorectal cancer cells. FEG reduced cell viability (IC50: 2985 and 3200 μg/mL, respectively) and induced apoptosis and necrosis. In 3D assays, FEG inhibited colony formation, with complete suppression in HT-29 cells. Molecular docking further suggested that butyric acid identified in FEG interacts with Caspase-3 and RIPK1. These findings support the antiproliferative and pro-death effects of FEG in colorectal cancer models.
Recommended Citation
Soledad, López-Alvarez Guadalupe; Yareli, Gutierrez-Silerio Gloria; Pablo, García-Solís; Rocio, Morales-Bárcenas; Yesennia, Sánchez-Pérez; Gabriela, Hernández-Puga Ana; and Azeneth, Vergara-Castañeda Haydé
(2026)
"Garambullo (Myrtillocactus geometrizans) Reduces Cell Viability via Apoptosis and Inhibits Colony Formation in HT-29 and SW480 Colon Cancer Cell Lines.,"
Journal of Food and Drug Analysis: Vol. 34
:
Iss.
3
, Article 8.
Available at: https://doi.org/10.38212/2224-6614.3599
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