Anti-ROS and Anticancer Potential of Rhizomes and a Polyunsaturated Fatty Acid From Chloroform Fraction of Curcuma wallichii as a Bioactive Compound

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Md. Sabbir Hossain, A. B. M. Ashraful, Aziz Abdur Rahman, Mamunur Rashid, Md. Golam Sadik, A. H. M. Khurshid Alam
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Abstract

Background and Aim: Cancer incidence and mortality rates remain high despite significant advancements in treatment strategies. This study explores the in vitro anti-ROS activities, in silico anticancer potential of the isolated compound, and in vivo cytotoxicity of chloroform fraction of Curcuma wallichii (CHCW), which is known for diverse pharmacological properties.

Experimental Procedure: The anti-ROS properties were investigated using various in vitro assay techniques, including total antioxidant capacity, ferrous reducing power, DPPH scavenging, hydroxyl radical scavenging, and lipid peroxidation inhibition. Ehrlich Ascites Carcinoma (EAC) cell–induced tumor-bearing mice were used to evaluate the in vivo anticancer potential of the fraction. An in silico study was conducted using a computer-aided model with the P53 protein.

Key Results: The phytochemical screening revealed the presence of a wide variety of plant metabolites. The crude methanolic extract and CHCW exhibited high phenolic and flavonoid content with powerful antioxidant activity. Moreover, CHCW and aqueous fraction showed significant DPPH radical scavenging activity with IC50 values of 15.09 and 19.83 μg/mL, respectively. Both extracts demonstrated the highest inhibitory activity in the brain lipid peroxidation assay with IC50 values of 46.86 and 53.85 μg/mL. Additionally, CHCW resulted in significant tumor growth inhibition of 72.69% and 36.70% at doses of 10 mg and 5 mg/kg body weight, respectively. The isolated methyl linoleate yielded a docking score of −4.6 kcal/mol, suggesting potential anticancer activity. The toxicological study indicated that the compound exhibited no side effects.

Conclusions and Implications: The CHCW fraction exhibited potent anti-ROS and tumor cytotoxicity in all assays performed. Therefore, C. wallichii might be a promising source for the development of cancer therapeutics.

姜黄根茎及氯仿部分多不饱和脂肪酸作为生物活性化合物的抗ros和抗癌潜力
背景和目的:尽管治疗策略取得了重大进展,但癌症发病率和死亡率仍然很高。本研究探讨了具有多种药理特性的姜黄(Curcuma wallichii, CHCW)氯仿部分的体外抗ros活性、硅抗癌潜力和体内细胞毒性。实验过程:采用各种体外测定技术研究抗ros性能,包括总抗氧化能力、亚铁还原能力、DPPH清除能力、羟基自由基清除能力和脂质过氧化抑制能力。以Ehrlich腹水癌(EAC)细胞诱导的荷瘤小鼠为实验对象,评价其在体内的抗癌作用。利用计算机辅助模型对P53蛋白进行了一项计算机研究。关键结果:植物化学筛选显示存在多种植物代谢物。粗甲醇提取物和黄酮类化合物含量高,具有较强的抗氧化活性。CHCW和水溶液组分具有明显的DPPH自由基清除活性,IC50值分别为15.09和19.83 μg/mL。两种提取物对脑脂质过氧化的抑制活性最高,IC50值分别为46.86和53.85 μg/mL。此外,CHCW在10 mg和5 mg/kg体重剂量下对肿瘤生长的抑制率分别为72.69%和36.70%。分离得到的亚油酸甲酯的对接值为- 4.6 kcal/mol,表明其具有潜在的抗癌活性。毒理学研究表明该化合物无副作用。结论和意义:CHCW部分在所有的实验中都表现出有效的抗ros和肿瘤细胞毒性。因此,C. wallichii可能是开发癌症治疗药物的一个有希望的来源。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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