Öz
Kaynakça
- Gadallah MGE, Ashoush IS. Value addition on nutritional and sensory properties of biscuit using desert truffle (Terfezia claveryi) Powder. Food Nutr Sci. 2016; 7: 1171-1181.
Antioxidant, Anti-urease Activities and Genotoxic Effects of Terfezia Claveryi Methanol Extracts on Human Lymphocytes
Öz
Objective: Terfezia claveryi is a dark brown color truffle and has been used
extensively in human diet in Turkey. Therefore; it is an important issue to determine
their biological activities and toxicity. This study aims to investigate the antioxidant and
anti-urease effects of T. claveryi methanol extracts and to evaluate the genotoxicity
of each extract.
Methods: The antioxidant activities of methanol extracts were examined by
2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-
sulfonate (ABTS) and ferric reducing/antioxidant power (FRAP) methods. The
amount of total phenolic compounds contained in the extracts was determined using
the Folin-Ciocalteu reagent (FCR) method. Anti-urease activities of methanol extracts
were evaluated by indophenol method. In addition, potential DNA damaging effects of
T. claveryi extracts on human lymphocytes were determined by the alkaline comet
assay.
Results: UM extract exhibited higher DPPH radical scavenging activity than MM
extract [the concentration of the substance which provides the inhibition of 50% of the
radical (IC50):0.77±0.01 mg/mL, 1.17±0.02 mg/mL, respectively, p<0.0001] however,
lower activity than standard (p<0.0001). Both extracts in different concentrations of
T. claveryi caused DNA damage (p<0.0001) compared with solvent control DMSO.
Also, total comet scores was higher in cells which had been incubated with MM
extract (p<0.05). UM extract exhibited higher ferric reducing and anti-urease activity
than MM extract but not found statistically different; also activities of both extract were
found lower than positive controls of each methods (p<0.0001).
Conclusion: T. claveryi methanol extracts induced genotoxicity on lymphocytes and
showed very low antioxidant activity compared to standards. This preliminary study
should be confirmed with further studies and in diferent cell lines.
Anahtar Kelimeler
T. claveryi genotoxic antioxidant anti-urease maceration ultrasonic bath
Kaynakça
- Gadallah MGE, Ashoush IS. Value addition on nutritional and sensory properties of biscuit using desert truffle (Terfezia claveryi) Powder. Food Nutr Sci. 2016; 7: 1171-1181.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Sağlık Kurumları Yönetimi |
| Bölüm | Articles |
| Yazarlar | |
| Yayımlanma Tarihi | 28 Eylül 2018 |
| Gönderilme Tarihi | 20 Temmuz 2017 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 8 Sayı: 3 |
Kaynak Göster
