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Effect of Cheddar cheese peptide extracts on growth inhibition, cell cycle arrest and apoptosis induction in human lung cancer (H‐1299) cell line
Author(s) -
Rafiq Saima,
Huma Nuzhat,
Gulzar Nabila,
Murtaza Mian Anjum,
Hussain Imtiaz
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12533
Subject(s) - apoptosis , cell cycle , cell cycle checkpoint , cell growth , cell culture , lung cancer , ripening , cell , chemistry , population , peptide , growth inhibition , microbiology and biotechnology , biology , biochemistry , food science , medicine , environmental health , genetics
The objective of the study was to evaluate the anticancer activity of water‐soluble peptide ( WSP ) extracts of buffalo and cow milk Cheddar cheeses during their ripening. The WSP extracts were assessed for their effects on cell viability, cell cycle arrest and apoptosis induction using a lung cancer (H‐1299) cell line. Cheese extracts taken after 120 and 150 ripening days showed marked growth inhibition of the cancer cells, in a dose‐dependent manner. During cell cycle analysis, a significant increase in cells population at G 2 /M phase was observed in the lung cancer cell line at a rate of 400 μg/ mL and 500 μg/ mL . In addition, the extracts also induced extensive apoptosis in the lung cancer cell line.