Issue 21, 2021

Anti-glioblastoma effects of nanomicelle-curcumin plus erlotinib

Abstract

Glioblastoma (GBM), one of the most significant brain neoplasms, is characterized by high metastasis and recurrence. Crossing the blood–brain barrier is one of the main therapeutic obstacles, seriously hampering therapeutic agents entering the brain. This research investigated the co-delivery of erlotinib and curcumin via nanomicelles for enhancing anti-GBM treatment in vitro. For this purpose, curcumin and nanomicelle-curcumin (50 μM) were investigated alone and also with erlotinib (50 μM) in U87 glioblastoma cells. The cell viability of U87 cells after exposure to curcumin/nanomicelle curcumin/erlotinib and their combinations was measured by CCK-8 assay. The expression of the Wnt signaling-related genes was measured by qRT-PCR assay. The altered expression of NF-kB and proteins associated with angiogenesis, apoptosis, and autophagy were investigated by western blot assay. Compared with the control, all treatments reduced the viability of U87 glioblastoma cells. Furthermore, the level of proteins related to angiogenesis and Wnt pathway-associated genes in the nanomicelle-curcumin + erlotinib group were significantly decreased compared to the curcumin, erlotinib, and control groups. Each treatment regulated autophagy and apoptosis-associated proteins. Total phospho-NF-κB (p65) and total NF-κB (p65) declined in each treatment at the protein levels. Overall, nanomicelle-curcumin alone or combined with erlotinib showed anti-GBM activity in the U87 cell line by regulating the signaling pathways in GBM pathogenesis and thus may be a promising nanodrug candidate for application in the field of GBM therapy.

Graphical abstract: Anti-glioblastoma effects of nanomicelle-curcumin plus erlotinib

Article information

Article type
Paper
Submitted
24 May 2021
Accepted
14 Sep 2021
First published
14 Oct 2021

Food Funct., 2021,12, 10926-10937

Anti-glioblastoma effects of nanomicelle-curcumin plus erlotinib

A. Bagherian, B. Roudi, N. Masoudian and H. Mirzaei, Food Funct., 2021, 12, 10926 DOI: 10.1039/D1FO01611C

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