TY - JOUR T1 - Fermented Lingonberry Juice Inhibits Oral Tongue Squamous Cell Carcinoma Invasion <em>In Vitro</em> Similarly to Curcumin JF - In Vivo JO - In Vivo SP - 1089 LP - 1095 DO - 10.21873/invivo.11350 VL - 32 IS - 5 AU - DOUWE HOORNSTRA AU - JENNI VESTERLIN AU - PIRJO PÄRNÄNEN AU - AHMED AL-SAMADI AU - AYELET ZLOTOGORSKI-HURVITZ AU - MARILENA VERED AU - TUULA SALO Y1 - 2018/09/01 UR - http://iv.iiarjournals.org/content/32/5/1089.abstract N2 - 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. ER -