Evaluation of anti-proliferative activity of Cheddar cheeses using colon adenocarcinoma (HCT-116) cell line

被引：20

作者：

Rafiq, Saima ^{[1
]}

Gulzar, Nabila ^{[2
]}

Huma, Nuzhat ^{[2
]}

Hussain, Imtiaz ^{[1
]}

Murtaza, Mian Shamas ^{[3
]}

机构：

[1] Univ Poonch, Dept Food Sci & Technol, Rawalakot 12350, Azad Kashmir, Pakistan

[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38040, Pakistan

[3] Muhammad Nawaz Shareef Univ Agr, Dept Food Sci & Technol, Multan, Pakistan

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 01期

关键词：

Cheddar cheese; Colon cancer; Apoptosis induction; MILK-PROTEINS; PEPTIDES; CANCER; APOPTOSIS; HYDROLYSATE; INDUCTION;

D O I：

10.1111/1471-0307.12665

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study was planned to evaluate anti-proliferative activity of water-soluble peptides (WSPs) extracts of Cheddar cheeses made with buffalo and cow milk using a colon adenocarcinoma cell line. Cheese extracts were prepared at different stages of ripening up to six months. Anti-proliferative activity of extracts was evaluated through cell viability assay, cell cycle arrest and apoptosis induction using colon cancer (HCT-116) cell line. A dose-dependent increase in activity was observed till five months of ripening. Cells population was relatively higher at G(0)/G(1) phase of cell cycle. Moreover, apoptosis induction was also observed in a dose-dependent manner.

引用

页码：255 / 260

页数：6

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