Öz
Sweet cherries (Prunus avium) are rich in flavonoids such as
anthocyanins that are beneficial for the immune system. The aim of the present study was to
investigate in vitro antigenotoxicity and anticytotoxicity of total antochyanins
extracted from Prunus avium (TAP) using by chromosomal aberration (CA), single
cell gel electrophoresis (Comet) and micronucleus assay (MN) in human
peripheral lymphocytes. 50, 100, 200 and 400 µg/mL concentrations of TAP was
screened for its protective activity using mytomicin-C and H2O2 induced DNA damage in human lymphocytes.
Also, positive, negative and solvent controls were used. According to the positive control TAP
statistically decreased the abnormal cell percentage and CA/cell in 200 and 400
µg/mL at 24 h treatment and in all concentrations at 48 h. On the other hand,
it was significantly increased the mitotic index in only 200 µg/mL at 24h and
in all concentrations (except 200µg/mL) at 48h.
Similarly, TAP were reduced MN frequency in all concentrations according
to the positive control. In the comet assay, significant decreases in comet
tail length, tail moment and tail intensity were observed in all
concentrations. According to these results, we demonstrate that TAP has potent
anticytotoxic and antigenotoxic effect against MMC and H2O2-
induced genotoxicity.
Anahtar Kelimeler
Anthocyahins Prunus avium Antigenotoxicity Comet Chromosomal aberration Micronucleus
Kaynakça
- S. Özçağıran, A. Ünal, E. Özeker, M. İsfendiyaroglu, Ilıman İklim Meyve Türleri (Sert Çekirdekli Meyveler) Cilt-I. 4th edition. İzmir: Ege Üniversitesi Basimevi. ISBN 978-975-483-894-7.
- L. Gao, G. Mazza, “Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries,” J Agric Food Chem., vol. 43, pp. 343-346. 1995.
- S. Zafra‐Stone, T. Yasmin, M. Bagchi, A. Chatterjee, J.A. Vinson, D. Bagchi, D, “Berry anthocyanins as novel antioxidants in human health and disease prevention,” Mol Nutr Food Res., vol. 51, pp. 675-683. 2007.
- Y. Liu, X. Liu, F. Zhong, R. Tian, K. Zhang, X. Zhang, T. Li, “Comparative study of phenolic compounds and antioxidant activity in different species of cherries”. J food Sci., vol. 76, pp. C633-C638, 2011.
- V. Usenik, N. Fajt, M. Mikulic-Petkovsek, A. Slatnar, F. Stampar, R. Veberic, “Sweet cherry pomological and biochemical characteristics influenced by rootstock,” J Agric Food Chem., vol. 58, pp. 4928-33, 2010.
- T. Tsuda, F. Horio, T. Osawa, “Absorption and metabolism of cyanidin 3‐O‐β‐D‐glucoside in rats,” FEBS Letters, vol. 449, pp.179-82, 1999.
- K.A. Youdim, A. Martin, J.A. Joseph, “Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress,” Free Radic Biol Med, vol. 29, pp. 51-60, 2000.
- P.H. Shih, C.T. Yeh, G.C. Yen, “Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells,” Food Chem Toxicol., vol. 43, pp. 1557-1566, 2005.
- R.L. Prior, G. Cao, A. Martin, E. Sofic, J. McEwen, C. O'Brien, N. Lischner, M. Ehlenfeldt, W. Kalt, G. Krewer, C.M. Mainland, “Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species,” J Agric Food Chem., vol. 46, pp. 2686-2693, 1998.
- A. Russo, R. Acquaviva, A. Campisi, V. Sorrenti, C. Di Giacomo, G. Virgata, M.L. Barcellona, A. Vanella, “Bioflavonoids as antiradicals, antioxidants and DNA cleavage protectors,” Cell Biol Toxicol., vol. 16, pp. 91-98, 2000.
- M.C. Lazze, R. Pizzala, M. Savio, L.A. Stivala, E. Prosperi, L. Bianchi, “Anthocyanins protect against DNA damage induced by tert-butyl-hydroperoxide in rat smooth muscle and hepatoma cells,” Mutat Res Genet Toxicol Environ Mutagen., vol. 535, pp. 103-115, 2003.
- A. Subarnas, H. Wagner, “Analgesic and anti-inflammatory activity of the proanthocyanidin shellegueain a from Polypodium feei METT”. Phytomedicine, vol. 7, pp. 401-405, 2000.
- C.T. Yeh, G.C. Yen, “Induction of apoptosis by the Anthocyanidins through regulation of Bcl-2 gene and activation of c-Jun N-terminal kinase cascade in hepatoma cells,” J Agric Food Chem., vol. 53, pp. 1740-49, 2005.
- H. Wang, M.G. Nair, G.M. Strasburg, Y.C. Chang, A.M. Booren, J.I. Gray, D.L. DeWitt, “Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries”. J Nat Prod., vol. 62, pp. 294-296, 1999.
- R.A. Moyer, K.E. Hummer, C.E. Finn, B. Frei, R.E. Wrolstad, “Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes,” J Agric Food Chem., vol. 50, pp. 519-25, 2002.
- S.S. Hassellund, A. Flaa, E. Kjeldsen, I. Seljeflot, A. Karlsen, I. Erlund, M. Rostrup, “Effects of anthocyanins on cardiovascular risk factors and inflammation in prehypertensive men: a double-blind randomized placebo-controlled crossover study,” J Hum Hypertens, vol. 27, pp. 100-106, 2013.
- C.J. Wang, J.M. Wang, W.L. Lin, C.Y. Chu, F.P. Chou, TH. Tseng, “Protective effect of Hibiscus anthocyanins against tert-butyl hydroperoxide-induced hepatic toxicity in rats”. Food Chem Toxicol., vol. 38, pp. 411-416, 2000.
- A. Hagiwara, H. Yoshino, T. Ichihara, M. Kawabe, S. Tamano, H. Aoki, T. Koda, M. Nakamura, K. Imaida, N. Ito, T. Shirai, “Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with 1,2-dimethylhydrazine”. J Toxicol Sci., vol. 27, pp. 57-68, 2002.
- T. Demir, F. Sönmez, C. Bilen, N. Gencer, “Extraction and biological activity of total anthocyanins from sweet cherry cultivars as polyphenol oxidase inhibitors”. Int J Food Agric and Environ., vol. 11, pp. 572-75, 2013.
- N.P. Singh, M.T. McCoy, R.R. Tice, E.L. Schneider, “A simple technique for quantitation of low levels of DNA damage in individual cells”. Exp Cell Res., vol. 175, pp. 184-191, 1988.
- M.D. Waters, A.L. Brady, H.F. Stack, H.E. Brockman, “Antimutagenicity profiles for some model compounds,” Mutat Res-Rev Genet., vol. 238, pp. 57-85, 1990.
- J. He, M. Giusti, “Anthocyanins: natural colorants with health-promoting properties,” Annual Rev Food Sci Technol., vol. 1, pp. 163-187, 2010.
- A. Büyükbalci, S.N. El, “Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas,” Plant Foods Hum Nutr., vol. 63, pp. 27-33. 2008.
- D. Ghosh, T.K. McGhie, J. Zhang, A. Adaim, M. Skinner, “Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells,” J Sci Food Agric., vol. 86, pp. 678-86. 2006.
- M.Y. Heo, S.H. Kim, H.E. Yang, S.H. Lee, B.K. Jo, H.P. Kim, “Protection against ultraviolet B-and C-induced DNA damage and skin carcinogenesis by the flowers of Prunus persica extract,” Mutat Res Genet Toxicol Environ Mutagen., vol. 496, pp. 47-59, 2001.
- B.B. Lee, M.R. Cha, S.Y. Kim, E. Park, H.R. Park, S.C. Lee, “Antioxidative and anticancer activity of extracts of cherry (Prunus serrulata var. spontanea) blossoms,” Plant Foods Hum Nutr., vol. 62, pp. 79-84, 2007.
- W. Liu, X. Lu, G. He, X. Gao, M. Li, J. Wu, Z. Li, J. Wu, J. Wang, C. Luo, “Cytosolic protection against ultraviolet induced DNA damage by blueberry anthocyanins and anthocyanidins in hepatocarcinoma HepG2 cells,” Biotechnol Lett., vol.35, pp. 491-498, 2013.
- F. Hakimuddin, G. Paliyath, K. Meckling, “Selective cytotoxicity of a red grape wine flavonoid fraction against MCF-7 cells,” Breast Cancer Res Treat., vol. 85, pp. 65-79, 2004.
- F. Galvano La, L. Fauci, G. Lazzarino, V. Fogliano, A. Ritieni, S. Ciappellano, N.C. Battistini, B. Tavazzi, G. Galvano, “Cyanidins: metabolism and biological properties”. J Nutr Biochem., vol. 15, pp. 2-11. 2004.
- M. Schantz, C. Mohn, M. Baum, E. Richling, “Antioxidative efficiency of an anthocyanin rich bilberry extract in the human colon tumor cell lines Caco-2 and HT-29”. J Berry Res., vol. 1, pp. 25-33, 2010.
- L. Rocco, F. Mottola, M. Santonastaso, V. Saputo, E. Cusano, D. Costagliola, T. Suero, S. Pacifico, V. Stingo, “Anti-genotoxic ability of α-tocopherol and Anthocyanin to counteract fish DNA damage induced by musk xylene,” Ecotoxicology., vol. 24, pp. 2026-2035, 2015.
- S. Caillet, G. Lorenzo, J. Côté, G. Doyon, J.F. Sylvain, M. Lacroix, “Cancer chemopreventive effect of fractions from cranberry products”. Food Res Int., vol. 45, pp. 320-330, 2012.
- L.S. Wang, G.D. Stoner, “Anthocyanins and their role in cancer prevention”. Cancer Lett., vol. 269, pp. 281-290, 2008.
- G.D. Stoner, L.S. Wang, B.C. Casto, “Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries,” Carcinogenesis., vol. 29, pp. 1665-1674, 2008.
Öz
Kiraz (Prunus avium) antosiyanin gibi immün sistem için
faydalı olan flavonoidler açısından oldukça zengin bir bitkidir. Bu çalışmada
amaç Prunus avium’dan ekstrakte edilen total antosiyaninlerin (TAP) in vitro
antigenotoksik ve antisitotoksik etkilerini insan lenfositlerinde kromozomal
anormallik (CA), tek hücre jel elektroforezi (Comet) ve Mikronükleus testleri
(MN) ile değerlendirmektir. Çalışmamızda, insan lenfositlerinde mitomisin-C ve
H2O2 ile indüklenen DNA hasarına karşı TAP’ın 50, 100, 200
and 400 µg/mL’lik konsantrasyonlarının koruyucu etkisi gözlemlenmiştir. Ayrıca, pozitif, negatif ve çözücü kontrol
grupları da dahil edilmiştir. Pozitif
kontrole göre TAP; 24 saatlik uygulamanın 200 ve 400 µg/mL’lik, 48 saatlik
uygulamanın ise tüm konsantrasyonlarında anormal hücre yüzdesini ve CA/hücre
frekansını istatistiksel olarak anlamlı bir şekilde azaltmıştır. Benzer şekilde
TAP, mitotik indeksi istatistiksel olarak anlamlı bir şekilde 24 saatlik
uygulamanın sadece 200 µg/mL’lik konsantrasyonunda artırırken, 48 saatlik
uygulamanın ise tüm dozlarında (200 µg/mL’lik konsantrasyon hariç) artırmıştır.
Bu sonuçlara paralel olarak TAP, MN frekansını da pozitif kontrole göre tüm
konsantrasyonlarda istatistiksel olarak anlamlı bir şekilde azaltmıştır. Comet
testinde yapılan TAP uygulamasıyla tüm dozlarda kuyruk uzunluğu, kuyruk momenti
ve kuyruk yoğunluğunda da anlamlı bir azalma olduğu gözlemlenmiştir. Elde
edilen bu sonuçlara göre, TAP’ın mitomisin-C ve H2O2 gibi
genotoksik ajanlara karşı potansiyel antisitotoksik ve antigenotoksik koruyucu
bir etkiye sahip olduğu gösterilmiştir.
Anahtar Kelimeler
Prunus avium Comet Antosiyaninler Antigenotoksisite Kromozomal anormallik Mikronükleus
Kaynakça
- S. Özçağıran, A. Ünal, E. Özeker, M. İsfendiyaroglu, Ilıman İklim Meyve Türleri (Sert Çekirdekli Meyveler) Cilt-I. 4th edition. İzmir: Ege Üniversitesi Basimevi. ISBN 978-975-483-894-7.
- L. Gao, G. Mazza, “Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries,” J Agric Food Chem., vol. 43, pp. 343-346. 1995.
- S. Zafra‐Stone, T. Yasmin, M. Bagchi, A. Chatterjee, J.A. Vinson, D. Bagchi, D, “Berry anthocyanins as novel antioxidants in human health and disease prevention,” Mol Nutr Food Res., vol. 51, pp. 675-683. 2007.
- Y. Liu, X. Liu, F. Zhong, R. Tian, K. Zhang, X. Zhang, T. Li, “Comparative study of phenolic compounds and antioxidant activity in different species of cherries”. J food Sci., vol. 76, pp. C633-C638, 2011.
- V. Usenik, N. Fajt, M. Mikulic-Petkovsek, A. Slatnar, F. Stampar, R. Veberic, “Sweet cherry pomological and biochemical characteristics influenced by rootstock,” J Agric Food Chem., vol. 58, pp. 4928-33, 2010.
- T. Tsuda, F. Horio, T. Osawa, “Absorption and metabolism of cyanidin 3‐O‐β‐D‐glucoside in rats,” FEBS Letters, vol. 449, pp.179-82, 1999.
- K.A. Youdim, A. Martin, J.A. Joseph, “Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress,” Free Radic Biol Med, vol. 29, pp. 51-60, 2000.
- P.H. Shih, C.T. Yeh, G.C. Yen, “Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells,” Food Chem Toxicol., vol. 43, pp. 1557-1566, 2005.
- R.L. Prior, G. Cao, A. Martin, E. Sofic, J. McEwen, C. O'Brien, N. Lischner, M. Ehlenfeldt, W. Kalt, G. Krewer, C.M. Mainland, “Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species,” J Agric Food Chem., vol. 46, pp. 2686-2693, 1998.
- A. Russo, R. Acquaviva, A. Campisi, V. Sorrenti, C. Di Giacomo, G. Virgata, M.L. Barcellona, A. Vanella, “Bioflavonoids as antiradicals, antioxidants and DNA cleavage protectors,” Cell Biol Toxicol., vol. 16, pp. 91-98, 2000.
- M.C. Lazze, R. Pizzala, M. Savio, L.A. Stivala, E. Prosperi, L. Bianchi, “Anthocyanins protect against DNA damage induced by tert-butyl-hydroperoxide in rat smooth muscle and hepatoma cells,” Mutat Res Genet Toxicol Environ Mutagen., vol. 535, pp. 103-115, 2003.
- A. Subarnas, H. Wagner, “Analgesic and anti-inflammatory activity of the proanthocyanidin shellegueain a from Polypodium feei METT”. Phytomedicine, vol. 7, pp. 401-405, 2000.
- C.T. Yeh, G.C. Yen, “Induction of apoptosis by the Anthocyanidins through regulation of Bcl-2 gene and activation of c-Jun N-terminal kinase cascade in hepatoma cells,” J Agric Food Chem., vol. 53, pp. 1740-49, 2005.
- H. Wang, M.G. Nair, G.M. Strasburg, Y.C. Chang, A.M. Booren, J.I. Gray, D.L. DeWitt, “Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries”. J Nat Prod., vol. 62, pp. 294-296, 1999.
- R.A. Moyer, K.E. Hummer, C.E. Finn, B. Frei, R.E. Wrolstad, “Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes,” J Agric Food Chem., vol. 50, pp. 519-25, 2002.
- S.S. Hassellund, A. Flaa, E. Kjeldsen, I. Seljeflot, A. Karlsen, I. Erlund, M. Rostrup, “Effects of anthocyanins on cardiovascular risk factors and inflammation in prehypertensive men: a double-blind randomized placebo-controlled crossover study,” J Hum Hypertens, vol. 27, pp. 100-106, 2013.
- C.J. Wang, J.M. Wang, W.L. Lin, C.Y. Chu, F.P. Chou, TH. Tseng, “Protective effect of Hibiscus anthocyanins against tert-butyl hydroperoxide-induced hepatic toxicity in rats”. Food Chem Toxicol., vol. 38, pp. 411-416, 2000.
- A. Hagiwara, H. Yoshino, T. Ichihara, M. Kawabe, S. Tamano, H. Aoki, T. Koda, M. Nakamura, K. Imaida, N. Ito, T. Shirai, “Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with 1,2-dimethylhydrazine”. J Toxicol Sci., vol. 27, pp. 57-68, 2002.
- T. Demir, F. Sönmez, C. Bilen, N. Gencer, “Extraction and biological activity of total anthocyanins from sweet cherry cultivars as polyphenol oxidase inhibitors”. Int J Food Agric and Environ., vol. 11, pp. 572-75, 2013.
- N.P. Singh, M.T. McCoy, R.R. Tice, E.L. Schneider, “A simple technique for quantitation of low levels of DNA damage in individual cells”. Exp Cell Res., vol. 175, pp. 184-191, 1988.
- M.D. Waters, A.L. Brady, H.F. Stack, H.E. Brockman, “Antimutagenicity profiles for some model compounds,” Mutat Res-Rev Genet., vol. 238, pp. 57-85, 1990.
- J. He, M. Giusti, “Anthocyanins: natural colorants with health-promoting properties,” Annual Rev Food Sci Technol., vol. 1, pp. 163-187, 2010.
- A. Büyükbalci, S.N. El, “Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas,” Plant Foods Hum Nutr., vol. 63, pp. 27-33. 2008.
- D. Ghosh, T.K. McGhie, J. Zhang, A. Adaim, M. Skinner, “Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells,” J Sci Food Agric., vol. 86, pp. 678-86. 2006.
- M.Y. Heo, S.H. Kim, H.E. Yang, S.H. Lee, B.K. Jo, H.P. Kim, “Protection against ultraviolet B-and C-induced DNA damage and skin carcinogenesis by the flowers of Prunus persica extract,” Mutat Res Genet Toxicol Environ Mutagen., vol. 496, pp. 47-59, 2001.
- B.B. Lee, M.R. Cha, S.Y. Kim, E. Park, H.R. Park, S.C. Lee, “Antioxidative and anticancer activity of extracts of cherry (Prunus serrulata var. spontanea) blossoms,” Plant Foods Hum Nutr., vol. 62, pp. 79-84, 2007.
- W. Liu, X. Lu, G. He, X. Gao, M. Li, J. Wu, Z. Li, J. Wu, J. Wang, C. Luo, “Cytosolic protection against ultraviolet induced DNA damage by blueberry anthocyanins and anthocyanidins in hepatocarcinoma HepG2 cells,” Biotechnol Lett., vol.35, pp. 491-498, 2013.
- F. Hakimuddin, G. Paliyath, K. Meckling, “Selective cytotoxicity of a red grape wine flavonoid fraction against MCF-7 cells,” Breast Cancer Res Treat., vol. 85, pp. 65-79, 2004.
- F. Galvano La, L. Fauci, G. Lazzarino, V. Fogliano, A. Ritieni, S. Ciappellano, N.C. Battistini, B. Tavazzi, G. Galvano, “Cyanidins: metabolism and biological properties”. J Nutr Biochem., vol. 15, pp. 2-11. 2004.
- M. Schantz, C. Mohn, M. Baum, E. Richling, “Antioxidative efficiency of an anthocyanin rich bilberry extract in the human colon tumor cell lines Caco-2 and HT-29”. J Berry Res., vol. 1, pp. 25-33, 2010.
- L. Rocco, F. Mottola, M. Santonastaso, V. Saputo, E. Cusano, D. Costagliola, T. Suero, S. Pacifico, V. Stingo, “Anti-genotoxic ability of α-tocopherol and Anthocyanin to counteract fish DNA damage induced by musk xylene,” Ecotoxicology., vol. 24, pp. 2026-2035, 2015.
- S. Caillet, G. Lorenzo, J. Côté, G. Doyon, J.F. Sylvain, M. Lacroix, “Cancer chemopreventive effect of fractions from cranberry products”. Food Res Int., vol. 45, pp. 320-330, 2012.
- L.S. Wang, G.D. Stoner, “Anthocyanins and their role in cancer prevention”. Cancer Lett., vol. 269, pp. 281-290, 2008.
- G.D. Stoner, L.S. Wang, B.C. Casto, “Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries,” Carcinogenesis., vol. 29, pp. 1665-1674, 2008.
Ayrıntılar
| Konular | Yapısal Biyoloji |
|---|---|
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Aralık 2017 |
| Gönderilme Tarihi | 6 Nisan 2017 |
| Kabul Tarihi | 1 Haziran 2017 |
| Yayımlandığı Sayı | Yıl 2017 Cilt: 21 Sayı: 6 |
Kaynak Göster
Cited By
Sweet cherry research world overview 2015-2017
Horticultural Science
https://doi.org/10.17221/70/2021-HORTSCI
Sakarya University Journal of Science (SAUJS)