Nisin, an apoptogenic bacteriocin and food preservative, attenuates HNSCC tumorigenesis via CHAC1
Version of Record online: 2 OCT 2012
© 2012 The Authors. Cancer Medicine published by Blackwell Publishing Ltd.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Volume 1, Issue 3, pages 295–305, December 2012
How to Cite
Cancer Medicine 2012; 1(3): 295-305
- Issue online: 3 DEC 2012
- Version of Record online: 2 OCT 2012
- Manuscript Accepted: 22 AUG 2012
- Manuscript Revised: 21 AUG 2012
- Manuscript Received: 8 JUL 2012
- National Institutes of Health (NIH). Grant Numbers: 3P50 CA097248-07S1, 2R56DE014429
- Cancer biology;
- cellular biology;
- drug discovery and delivery;
- translational research
Nisin, a bacteriocin and commonly used food preservative, may serve as a novel potential therapeutic for treating head and neck squamous cell carcinoma (HNSCC), as it induces preferential apoptosis, cell cycle arrest, and reduces cell proliferation in HNSCC cells, compared with primary keratinocytes. Nisin also reduces HNSCC tumorigenesis in vivo. Mechanistically, nisin exerts these effects on HNSCC, in part, through CHAC1, a proapoptotic cation transport regulator, and through a concomitant CHAC1-independent influx of extracellular calcium. In addition, although CHAC1 is known as an apoptotic mediator, its effects on cancer cell apoptosis have not been examined. Our studies are the first to report CHAC1's new role in promoting cancer cell apoptosis under nisin treatment. These data support the concept that nisin decreases HNSCC tumorigenesis in vitro and in vivo by inducing increased cell apoptosis and decreased cell proliferation; effects that are mediated by activation of CHAC1, increased calcium influxes, and induction of cell cycle arrest. These findings support the use of nisin as a potentially novel therapeutic for HNSCC, and as nisin is safe for human consumption and currently used in food preservation, its translation into a clinical setting may be facilitated.