Mu Wang
Indiana University, USA
Title: The Effects of Dietary Unsaturated Fatty Acids on Prostate Cancer – A Proteomic Approach
Biography
Biography: Mu Wang
Abstract
Prostate cancer (PCa) is one of the most common cancers in men. In most PCa cases, tumors progress very slowly but in a small portion of patients, PCa develops into aggressive stages and becomes lethal. A line of evidence has suggested that early inference and dietary prevention are beneficial in PCa patient care. Fish oil (FO), which contains mostly omega-3 fatty acid (n-3 FA), is one of the most widely studied candidate supplements for PCa prevention; however, the molecular mechanism of its function remains elusive. The aim of this study was to identify and characterize factors and pathways involved in fatty acid metabolism in prostate cancer cells through proteomic and phosphoproteomic analyses. Our data suggest that the effects of fatty acids on prostate cancer may be a multi-stage event and autophagy, a double-edged sword, may play a critical role. Global discovery also found other proteins such as non-specific lipid-transfer protein (SCP2), fascin, integrin beta-1, calnexin, and prostate-associated microseminoprotein (MSMP) being altered in fatty acid treated cells. Cell signal pathway analysis reveals that FO modulates some pathways associated with cell cycle and glycolysis. Additionally, the global phosphoproteome study showed different phosphorylation patterns under different FA treatments. Overall, this study shows that fatty acids suppress fatty acid synthase (FASN) activity but only omega-3 fatty acid induces cell death. More functional validation studies are in progress.