Palm Fruit (Phoenix dactylifera L.) Pollen Extract Inhibits Cancer Cell and Enzyme Activities and DNA and Protein Damage.
Palm Fruit (Phoenix dactylifera L.) Pollen Extract Inhibits Cancer Cell and Enzyme Activities and DNA and Protein Damage.
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DOI：
10.3390/nu15112614
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发表时间：
2023-06-02
期刊：
影响因子：
5.9
通讯作者：
Ibrahim WH
中科院分区：
文献类型：
--
作者：
Habib HM;El-Fakharany EM;El-Gendi H;El-Ziney MG;El-Yazbi AF;Ibrahim WH
棕榈果花粉提取物（PFPE）是生物活性多酚的天然来源。本研究的主要目的是确定PFPE的抗氧化、抗菌、抗癌、酶抑制、牛血清白蛋白（BSA）和dna保护特性，并鉴定和量化PFPE中存在的酚类化合物。结果表明，PFPE在各种自由基清除实验中表现出较强的抗氧化活性，包括（2,2-二苯基-1-吡啶肼）（DPPH•）、2,2-氮基-双-3-乙基苯并噻唑-6-磺酸（ABTS•）、一氧化氮（NO）、铁还原/抗氧化能力（FRAP）和总抗氧化能力（TAC）。PFPE还显示出对几种致病菌的抗菌活性。同样，PFPE降低了乙酰胆碱酯酶、酪氨酸酶和α-淀粉酶的活性。PFPE已被证明对结肠癌（Caco-2）、肝癌（HepG-2）和乳腺癌（MDA）癌细胞具有抗癌作用。pfpe处理的细胞呈剂量依赖性发生凋亡，细胞周期阻滞。此外，在乳腺癌细胞中，PFPE下调Bcl-2和p21，上调p53和Caspase-9。这些结果表明，PFPE是一种潜在的多酚来源，可用于制药、营养保健和功能食品。
Palm fruit pollen extract (PFPE) is a natural source of bioactive polyphenols. The primary aim of the study was to determine the antioxidant, antimicrobial, anticancer, enzyme inhibition, bovine serum albumin (BSA), and DNA-protective properties of PFPE and identify and quantify the phenolic compounds present in PFPE. The results demonstrated that PFPE exhibited potent antioxidant activity in various radical-scavenging assays, including (2,2-diphenyl-1-picrylhydrazyl) (DPPH•), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), nitric oxide (NO), ferric-reducing/antioxidant power (FRAP), and total antioxidant capacity (TAC). PFPE also displayed antimicrobial activity against several pathogenic bacteria. Similarly, PFPE reduced acetylcholinesterase, tyrosinase, and α-amylase activities. PFPE has been proven to have an anticancer effect against colon carcinoma (Caco-2), hepatoma (HepG-2), and breast carcinoma (MDA) cancer cells. Apoptosis occurred in PFPE-treated cells in a dose-dependent manner, and cell cycle arrest was observed. Furthermore, in breast cancer cells, PFPE down-regulated Bcl-2 and p21 and up-regulated p53 and Caspase-9. These results show that PFPE constitutes a potential source of polyphenols for pharmaceutical, nutraceutical, and functional food applications.
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影响因子：
1.3
作者：
Abdallah, Walid Elsayed;Awad, Hanem M.;Mhsen, Mona Mohamed Abdel
通讯作者：
Mhsen, Mona Mohamed Abdel
影响因子：
8.1
作者：
Abu-Reidah, Ibrahim M.;Gil-Izquierdo, Angel;Ferreres, Federico
通讯作者：
Ferreres, Federico
影响因子：
6
作者：
Daoud, Amal;Malika, Drira;Gharsallah, Neji
通讯作者：
Gharsallah, Neji
影响因子：
4.6
作者：
El-Fakharany, Esmail M.;Abu-Serie, Marwa M.;Habashy, Noha H.;Eltarahony, Marwa
通讯作者：
Eltarahony, Marwa
影响因子：
4.6
作者：
Abu-Serie MM;El-Fakharany EM
通讯作者：
El-Fakharany EM