Chili pepper compound can stop breast cancer: study
The scientists were motivated by existing research.
(Online) - A new research may have uncovered a molecule that slows down breast cancer.
Researchers were led by Dr. Hanns Hatt and Dr. Lea Weber, and they collaborated with several institutions in Germany. These included the Augusta clinics in Bochum, the hospital Herz-Jesu-Krankenhaus in Dernbach, and the Centre of Genomics in Cologne.
The researchers tested the effect of an active ingredient commonly found in chili or pepper - called capsaicin - on SUM149PT cell culture, which is a model for triple-negative breast cancer.
The scientists were motivated by existing research, which suggests that several transient receptor potential (TRP) channels influence cancer cell growth. As the authors explain, TRP channels are membranous ion channels that conduct calcium and sodium ions, and which can be influenced by several stimuli including temperature or pH changes.
One of the TRP channels that play a significant role in the development of several diseases - and received a great deal of attention from researchers - is the olfactory receptor TRPV1.
Capsaicin has also been shown to induce cell death and inhibit cancer cell growth in several types of cancer, including colon and pancreatic cancer.
In this new study, the researchers aimed to investigate the expression of TRP channels in a vast amount of breast cancer tissue, as well as to analyze and understand how TRPV1 could be used in breast cancer therapy.
The scientists found that the TRPV1 receptor appeared very frequently. TRPV1 is normally found in the fifth cranial nerve, which is called the trigeminal nerve.
This olfactory receptor is activated by the spicy molecule capsaicin as well as by helional - a chemical compound giving the scent of fresh sea breeze.
Dr. Hatt and team found TRPV1 in the tumor cells of nine different samples from breast cancer patients.
Researchers added capsaicin and helional to the culture for several hours or days. This activated the TRPV1 receptor in the cell culture.
As a result of TRPV1 being activated, the cancer cells died more slowly. Additionally, tumor cells died in larger numbers, and the remaining ones were not able to move as quickly as before. This suggests that their ability to metastasize was reduced.
