During disease progression and bone metastasis, breast tumor cells interact with various types of bystander cells residing in the tumor microenvironment. Such interactions prompt tumor cell heterogeneity. We used successive co-culture as an experimental model to examine cancer-bystander cell interaction. RMCF7-2, a clone of the human breast cancer MCF-7 cells tagged with a red fluorescent protein, was tracked for morphologic, behavioral, and gene expression changes. Co-cultured with various types of hematopoietic cells, RMCF7-2 adopted stable changes to a rounded shape in suspension growth of red fluorescent cells, from which derivative clones displayed marked expressional changes of marker proteins, including reduced E-cadherin and estrogen receptor α, and loss of progesterone receptor. In a successive co-culture with bone marrow-derived mesenchymal stem/stromal cells, the red fluorescent clones in suspension growth changed once more, adopting an attachment growth, but in diversified shapes. Red fluorescent clones recovered from the second-round co-culture were heterogeneous in morphology, but retained the altered marker protein expression while displaying increased proliferation, migration, and xenograft tumor formation. Interaction with bystander cells caused permanent morphologic, growth behavioral, and gene expressional changes under successive co-culture, which is a powerful model for studying cancer cell heterogeneity during breast cancer progression and metastasis.
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http://dx.doi.org/10.3390/cells11223553 | DOI Listing |
Food Res Int
January 2025
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address:
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.
View Article and Find Full Text PDFEnviron Sci Technol
December 2024
State Key Laboratory of Organic Geochemistry, Guangdong Provincial Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China.
The fluorinated bisphenol A (2,2-bis[4-hydroxyphenyl]propane, BPA) substitute bisphenol AF (BPAF) could be more persistent and toxic than BPA, but little is known about its environmental fate. In this study, we established a co-metabolic BPAF-degrading bacterial enrichment culture with BPA as the growth substrate. BPAF degradation by the enrichment culture was dependent on BPA, and BPAF could be eliminated to below the detection limit with successive additions of BPA.
View Article and Find Full Text PDFSynth Syst Biotechnol
November 2024
College of Life Science and Technology & Xinjiang Production & Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Tarim University, Alar, 843300, Xinjiang, People's Republic of China.
Harmful Algae
November 2024
Virginia Institute of Marine Science, William & Mary, P.O. Box 1346, Gloucester Point, VA 23062, USA.
Species of the dinoflagellate genus Alexandrium can release bioactive extracellular compounds with allelopathic effects (e.g., immobilization, inhibition of growth, photosynthesis or lysis) towards other phytoplanktonic organisms.
View Article and Find Full Text PDFCurr Res Food Sci
September 2024
Institute of Nutrition, Mahidol University, Nakhon Pathom, 73170, Thailand.
This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation process were investigated. SPW broths were prepared from the head (SPW-SH) and body carapace (SPW-SS) of Pacific white shrimp () and fermented using a 5-day successive co-culture fermentation approach with TISTR-1880 and TBRC-388.
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