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Evaluation of anti‐proliferative activity of Cheddar cheeses using colon adenocarcinoma (HCT‐116) cell line
Author(s) -
Rafiq Saima,
Gulzar Nabila,
Huma Nuzhat,
Hussain Imtiaz,
Murtaza Mian Shamas
Publication year - 2020
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 - 10.1111/1471-0307.12665
Subject(s) - apoptosis , ripening , cell cycle , cell culture , cell , population , chemistry , cell growth , colon adenocarcinoma , cell cycle checkpoint , viability assay , food science , adenocarcinoma , colorectal cancer , cancer , biology , biochemistry , medicine , environmental health , genetics
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.