Are salty liquid food flavorings in vitro antitumor substances?
| Autor: | Paulo Michel Pinheiro Ferreira, Daisy Jereissati Barbosa Lima, Cláudia Pessoa, Nárcia Mariana Fonseca Nunes, Marcília Pinheiro da Costa, Gardenia F. Rodrigues, Ana Paula Peron, Antonio Gabriel Moura, Francisco Ronielson de Sousa Carvalho |
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| Jazyk: | angličtina |
| Předmět: |
0301 basic medicine
Mitotic index Allium cepa Cell division Meristem neoplasic cells Mitosis Tetrazolium Salts Antineoplastic Agents Biology medicine.disease_cause Peripheral blood mononuclear cell Mice 03 medical and health sciences 0404 agricultural biotechnology Cheese Cell Line Tumor Onions Mitotic Index medicine Animals Humans Cytotoxic T cell MTT assay lcsh:Science antiproliferative action Formazans Multidisciplinary Cytotoxins food and beverages toxicity 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Molecular biology Flavoring Agents food additives 030104 developmental biology Biochemistry Cancer cell Butter Leukocytes Mononuclear Allium lcsh:Q Genotoxicity Mutagens |
| Zdroj: | Anais da Academia Brasileira de Ciências, Vol 88, Iss 3, Pp 1419-1430 Anais da Academia Brasileira de Ciências v.88 n.3 2016 Anais da Academia Brasileira de Ciências Academia Brasileira de Ciências (ABC) instacron:ABC Anais da Academia Brasileira de Ciências, Volume: 88, Issue: 3, Pages: 1419-1430, Published: SEP 2016 |
| ISSN: | 1678-2690 |
| Popis: | The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC50 values ranging from 125.4 µg/mL (Cheddar - HCT-116) to 402.6 µg/mL (Butter - OVCAR-8). Butter flavoring was the most cytotoxic on PBMC (136.3 µg/mL) and increased cell division rate in relation to the mitotic index but did not cause cellular aberrations. Onion and Cheddar flavorings reduced the mitotic index after 24h and 48h exposure, but only Onion flavoring resulted in cellular aberrations and mitotic spindle abnormalities, such as anaphase and telophase bridges, micronucleated cells, conchicine-metaphases and amplifications. So, Butter, Onion and/or Cheddar flavorings caused significant changes in the division of meristematic cells of A. cepa and presented cytotoxic action even on decontrolled proliferating human tumor cells. |
| Databáze: | OpenAIRE |
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