PT  - JOURNAL ARTICLE
AU  - HOORNSTRA, DOUWE
AU  - VESTERLIN, JENNI
AU  - PÄRNÄNEN, PIRJO
AU  - AL-SAMADI, AHMED
AU  - ZLOTOGORSKI-HURVITZ, AYELET
AU  - VERED, MARILENA
AU  - SALO, TUULA
TI  - Fermented Lingonberry Juice Inhibits Oral Tongue Squamous Cell Carcinoma Invasion <em>In Vitro</em> Similarly to Curcumin
AID  - 10.21873/invivo.11350
DP  - 2018 Sep 01
TA  - In Vivo
PG  - 1089--1095
VI  - 32
IP  - 5
4099  - http://iv.iiarjournals.org/content/32/5/1089.short
4100  - http://iv.iiarjournals.org/content/32/5/1089.full
SO  - In Vivo2018 Sep 01; 32
AB  - Background: Oral tongue squamous cell carcinoma (OTSCC) cells are highly proliferative and invasive. Lingonberry contains several polyphenolic compounds similar to curcumin. We hypothesize that fermented lingonberry juice (FLJ) has an anti-invasive and anti-proliferative effect on OTSCC cells similarly to curcumin, which is known to be anti-carcinogenic. Materials and Methods: FLJ, curcumin dissolved in ethanol, or curcumin loaded in Candida extracellular vesicles (EVs) were added to more (HSC-3) and less aggressive (SCC-25) OTSCC cells. Cell proliferation was measured with a 5-bromo-2’-deoxyuridine kit and invasion in the three-dimensional Myogel spheroid assay. Statistical analyses were completed with one-way ANOVA and Bonferroni post-hoc testing. Results: Both FLJ and curcumin significantly reduced the proliferation and invasion of HSC-3 and SCC-25 cells. The effects of curcumin were not improved when cells were treated with curcumin loaded within EVs. Conclusion: Our results suggest that FLJ, like curcumin, has an anti-carcinogenic effect on aggressive OTSCC cells in vitro.