Resveratrol-fortification of red wine does not provide greater inhibition of human lung cancer cell survival compared to non-fortified wine.

Jessy Moore, Gary Pickering, Nicole J Gaudette, Evangelia Tsiani

Abstract


Lung cancer is the leading cause of cancer-related deaths, and individuals with this disease often develop resistance to conventional cytotoxic therapies. Red wine and its polyphenolic component resveratrol, have been shown to have anticancer effects. Wines fortified with resveratrol have been marketed as having additional health benefits because of their increased polyphenolic content, however no studies exist examining this claim. The aim of the present study was to explore the effects of resveratrol-fortified red wine on lung cancer cell survival. Human NSCLC A549 cells were treated with varying concentrations of red wine with or without trans-resveratrol fortification. Cell survival was assessed using clonogenic assays and immunoblotting was used to explore the effects on Akt and ERK signaling molecules. Red wine significantly inhibited cell survival at concentrations as low as 0.02%, and significantly reduced phosphorylation of both Akt and ERK. No significant differences were seen between regular and resveratrol-fortified red wine. These data suggest that red wine may have considerable cancer preventive potential, however it does not support the use of resveratrol-fortified wine for additional health benefits.

 


Keywords


cancer, survival, Akt, ERK, red wine, resveratrol

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