Elaeagnus multiflora Thunb. (cherry silverberry, CS) is an underutilized fruit with notable phytochemical profile and biological activities. However, there are few studies on cancer inhibitory effect using fermented CS fruits. This study aimed to develop fermented CS fruits using lactic acid bacteria and investigate its anticolorectal cancer (CRC) property and phenolic composition. SW480 CRC cells were treated with aqueous extracts of CS fermented by single and coculture of Lactobacillus plantarum and L. casei. The extracts of fermented CS exhibited greater antiproliferative activity and anticlonogenicity in comparison with the unfermented extract and the control. Among the extracts of CS fruits, the ones fermented by the coculture (LPLC) showed the most potent tumor suppression property, at 25 to 50 µg/mL, by induction of cell cycle arrest at the S and G2/M phases, downregulating cyclins and its dependent kinases while increasing tumor suppressor proteins p27 and p53. LPLC also exerted its tumor suppression effect by inhibiting the chemotactic motility and invasiveness of SW480 cells, downregulating matrix metalloproteinase‐9, and PI3K/AKT/mTOR pathways and upregulating TIMP‐9, and E‐cadherin. HPLC‐PDA analysis revealed that the levels of major flavonoids in CS extracts, namely, catechin, epigallocatechin, epicatechin, epigallocatechin gallate, rutin, naringin, and quercetin, were enhanced by fermentation with L. plantarum and L. casei in coculture. Overall, this study showed that the extracts of fermented CS have augmented and multifaceted anticancer property and can be utilized in the development of functional food or ingredient for the prevention of CRC.

中文翻译：

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沙枣的提取物。乳酸菌发酵的果实通过诱导细胞周期停滞和抑制转移潜力抑制SW480人结肠腺癌

Elaeagnus multiflora Thunb。（cherry silverberry，CS）是一种未充分利用的水果，具有明显的植物化学特征和生物活性。然而，很少有研究使用发酵的CS水果抑制癌症。这项研究旨在利用乳酸菌开发发酵的CS水果，并研究其抗结肠直肠癌（CRC）特性和酚类成分。用植物乳杆菌和干酪乳杆菌的一次和共培养发酵的CS的水提取物处理SW480 CRC细胞。与未发酵的提取物和对照相比，发酵的CS的提取物表现出更大的抗增殖活性和抗蚁巢性。在CS果实的提取物中，通过共培养（LPLC）发酵的果实在S和G2 / M期诱导细胞周期停滞，下调细胞周期蛋白和其依赖性激酶，同时增加肿瘤抑制蛋白p27和p53。LPLC还通过抑制SW480细胞的趋化运动性和侵袭性，下调基质金属蛋白酶9和PI3K / AKT / mTOR途径以及上调TIMP-9和E-钙黏着蛋白发挥其肿瘤抑制作用。HPLC-PDA分析显示CS提取物中的主要类黄酮含量为儿茶素，表没食子儿茶素，表儿茶素，没食子儿茶素没食子酸酯，芦丁，共培养中的植物乳杆菌和干酪乳杆菌。总体而言，这项研究表明，发酵的CS提取物具有增强的和多方面的抗癌特性，可用于开发功能食品或成分以预防CRC。