Md. Sabbir Hossain, A. B. M. Ashraful, Aziz Abdur Rahman, Mamunur Rashid, Md. Golam Sadik, A. H. M. Khurshid Alam
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引用次数: 0
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.
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