The Suppressive role of Nanoencapsulated Chia oil against DMBA-induced breast cancer through oxidative stress repression and tumor genes expression modulation in rats

Abstract Chia oil is high in omega-3 fatty acids, which have been linked to a lower risk of many diseases, including cancer. Oil encapsulation is a promising method for preserving oil content and improving solubility and stability. This study aims to prepare nano-encapsulated Chia oil and explore its suppressive role against chemically induced breast cancer in rats. The oil was extracted from commercial Chia seeds and their fatty acids were analyzed using Gas Chromatography-Mass Spectrometry (GC/MS). The Chia oil nanocapsules were prepared by using sodium alginate as a loading agent. The ability of oil nanocapsules to scavenge free radicals was determined using the DPPH radical scavenging assay. Breast cancer was induced via a single-dose subcutaneous injection of 80 mg/kg dimethylbenz(a)anthracene (DMBA). Breast cancer models were orally treated with Chia oil nanocapsules at doses of 100 & 200mg/kg for one month. The suppressive effect of Chia oil nanocapsules was investigated through estimation of intracellular reactive oxygen species (ROS) and protein carbonyl, gene expression of tumor suppressor genes (BRCA 1 & 2, TP53) evaluation, and histopathological analysis. The administration of Chia oil nanocapsules significantly reduced the increase in ROS and PC levels induced in DMBA groups. On the molecular level, the mRNA expression levels of BRCA1, BRCA2, and TP53 were modulated in tumor tissue of rats given Chia oil nanocapsules. According to the histopathological analysis, nanocapsules improved the tissue architecture of breast tumors. These findings demonstrate the ability of Chia oil nanocapsules to inhibit cancer cells in the rat breast.