Comprehensive antigenotoxic profile of endemic Cirsium steriolepis Petrak extracts against hydrogen peroxide induced toxicity

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-04-24 DOI:10.1007/s10068-024-01555-7

Hamza Bayhan, Serap Dogan, Begumhan Yilmaz Kardas, Mehmet Emin Diken, Tuncay Dirmenci, Serap Celikler

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Abstract

Cyto/genotoxicity have been widespread utilized for the safety risk assessment of synthetic/natural chemicals. Plants can protect organisms from harmful effects of xenobiotics. On the other hand, plants can extract toxic molecules from the environment which may disrupt mitosis and cytokinesis. However, the precise role of Cirsium steriolepis during this process is unknown. We showed that steriolepis didn’t cause cyto/genotoxicity. Findings showed powerful inhibition in micronucleus formation and they are safe for healthy human lymphocytes in terms of their capacity to generate chromosomal aberrations. They caused significant increases in sister chromatid exchange (SCE) compared to control but they were able to decrease SCE frequency caused by H₂O₂. Additionally, the antibacterial efficiencies of the samples against Escherichia coli and Staphylococcus aureus were up to 50% of the effectivity of penicillin/streptomycin. Steriolepis was able to protect the organism from the oxidative damage and didn’t affect the normal developmental phases of Drosophila melanogaster.

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当地特有的 Cirsium steriolepis Petrak 提取物对过氧化氢引起的毒性的综合抗原毒性分析

细胞毒性/遗传毒性已被广泛用于合成/天然化学物质的安全风险评估。植物可以保护生物免受异种生物的有害影响。另一方面，植物可以从环境中提取有毒分子，从而破坏有丝分裂和细胞分裂。然而，立体长春花在这一过程中的确切作用尚不清楚。我们的研究表明，Cirsium steriolepis 不会引起细胞/遗传毒性。研究结果表明，它们对微核的形成有很强的抑制作用，而且就其产生染色体畸变的能力而言，它们对健康的人类淋巴细胞是安全的。与对照组相比，它们引起的姐妹染色单体交换（SCE）明显增加，但它们能降低 H2O2 引起的 SCE 频率。此外，这些样品对大肠杆菌和金黄色葡萄球菌的抗菌效率高达青霉素/链霉素的 50%。Steriolepis 能够保护生物体免受氧化损伤，并且不会影响黑腹果蝇的正常发育阶段。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.