Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities
Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities
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DOI：
10.1016/j.foodchem.2013.03.039
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发表时间：
2013-11-01
期刊：
影响因子：
8.8
通讯作者：
Hassan, Hassan M.
中科院分区：
文献类型：
--
作者：
Habib, Hosam M.;Ibrahim, Wissam H.;Hassan, Hassan M.
乳铁蛋白（Lf）是牛奶中主要的铁结合蛋白，具有生物活性。我们首次评估了骆驼奶乳铁蛋白在体外抑制结肠癌细胞系 HCT-116 增殖、DNA 损伤及其抗氧化活性的潜力。通过不同的测定来评估Lf的抗氧化能力，包括铁还原/抗氧化能力测定（FRAP）、自由基清除活性（DPPH）、一氧化氮（NO）自由基清除测定、总抗氧化活性和DNA损伤，并与维生素C和芦丁进行比较。 (c) 2013 Elsevier Ltd. 保留所有权利。
Lactoferrin (Lf), the main iron-binding protein of milk, has biological activities. We have evaluated the potential of camel milk lactoferrin for its ability to inhibit the proliferation of the colon cancer cell line, HCT-116, in vitro, DNA damage and its antioxidant activities for the first time. The antioxidant capacity of Lf was evaluated by different assays, including ferric-reducing/antioxidant power assay (FRAP), free radical-scavenging activity (DPPH), nitric oxide (NO) radical-scavenging assay, total antioxidant activity and DNA damage, compared with vitamin C and rutin. (c) 2013 Elsevier Ltd. All rights reserved.