Chemoprevention of HBV-related hepatocellular carcinoma by the combined product of resveratrol and silymarin in transgenic mice | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 3 No. 9 (2013): September 2013 / Research Articles Chemoprevention of HBV-related hepatocellular carcinoma by the combined product of resveratrol and silymarin in transgenic mice Authors Wen-Chuan Hsieh National Institute of Infectious Diseases and Vaccinology, National Health Research Institutes, Tainan Ching-Wen Yang Institute of Basic Medical Research, National Cheng Kung University Medical School, Tainan Yi-Sheng Haung National Institute of Infectious Diseases and Vaccinology, National Health Research Institutes, Tainan Ting-Wei Chao National Institute of Infectious Diseases and Vaccinology, National Health Research Institutes, Tainan Tin-Fen Tsai Faculty of Life Sciences and Institute of Genetics, National Yang-Ming University, Taipei Ih-Jen Su National Institute of Infectious Diseases and Vaccinology, National Health Research Institutes, Tainan DOI: https://doi.org/10.31989/ffhd.v3i9.41 Abstract Background: Patients with chronic hepatitis B virus (HBV) infection are at a high risk to develop hepatocellular carcinoma (HCC). Recently, metabolic syndrome has been found to carry a risk for HCC development. Considering the limitation of chemotherapeutic drugs for HCCs, the development of chemopreventive agents for high risk chronic HBV carriers is urgently demanded. In this study, we used combined silymarin and resveratrol extract which have been shown to exhibit biologic effects on activating peroxisome proliferator activated receptors (PPAR) and inhibiting mTOR signaling in a transgenic mice model harboring HBV viral oncoproteins. Methods: The transgenic mice model harboring HBx and pre-S2 mutant constructs which develop HCC was adopted. First, we in vitro tested the ideal combination dosages of the silymarin and resveratrol product, and then we fed the natural product to the transgenic mice. The chemopreventive effects on preventing the development of HCC were evaluated. Results: MTT assay showed an enhanced effect of the combined silymarin and resveratrol product on the reduction of cell proliferation in two hepatoma cell lines, Huh-7 and Hep G2. In vitro reporter assay and Western blot analyses revealed that the combined product could activate PPAR/PGC-1α signaling and inhibit mTOR expression. In vivo, the combined products could significantly ameliorate fatty liver and reduce HCCs in transgenic mice harboring HBV oncoproteins. Conclusions: The combined silymarin and resveratrol product exhibits a synergistic effect on the reduction of HCC development in transgenic mice model and may represent a potential agent for the prevention of HCC in high risk chronic HBV carriers. Key words: HBV, HCC, Transgenic mice, Chemoprevention Downloads [Abstract] [Full Article] Published 2013-09-30 Issue Vol. 3 No. 9 (2013): September 2013 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com