Effects of phenolic compounds of colored wheats on colorectal cancer cell lines

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dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosid????????, ????/AAS-4902-2020
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.contributor.authorGeyik, Oykue Gonul
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorShamanin, Vladamir P.
dc.contributor.authorKarasu, Salih
dc.contributor.authorPototskaya, Inna, V
dc.contributor.authorShepelev, Sergey S.
dc.contributor.authorChursin, Alexandr S.
dc.date.accessioned2024-05-19T14:39:31Z
dc.date.available2024-05-19T14:39:31Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractIn this study, the different colored wheat brans were analyzed and compared for phenolic content (PC), phenolic compositions, and the total antioxidant capacity (TEAC) with methods based on the ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), and anthocyanin compositions. This study also aims to characterize the bioactive components of wheat grain genotypes as well as to test the protective and rescuer effects of their extracts on colorectal cancer (CRC) cell lines. PCs in the bound insoluble fraction of red wheat bran, blue wheat bran, and purple wheat bran were determined as 369.60, 446.95, and 486.79 mg gallic acid equivalents (GAE)/100 g wheat bran, respectively, while strong relationships were detected between PC and antioxidant activity (DPPH and ABTS) results. HPLC analysis of phenolic extracts demonstrated that ferulic acid was determined as the dominant phenolic acid in the bound fractions of red, purple, and blue wheats. In the free fractions, p-coumaric acid (11.55 mu g/100 g wheat bran) was the dominant phenolic acid for red wheat bran, whereas ellagic acid (14.72 and 11.55 mu g/100 g wheat bran) was the highest phenolic acid for purple and blue wheat brans, respectively. In bound fractions, ferulic acid was the highest phenolic acid for red (988.39 mu g/100 g wheat bran), purple (1948.76 mu g/100 g wheat bran), and blue (2263.96 mu g/100 g wheat bran) wheat brans. On the other hand, Cyanidin-3-O-glucoside chloride was the predominant anthocyanin in free extracts of purple and blue wheat brans. In line with the antioxidant activities and phenolic acid concentrations, the blue wheat bran extracts increased CRC cell viability nonsignificantly in HT-29 and HCT-116 cell lines, whereas purple wheat bran extract had a significantly higher (P = 0.0361) rescuer effect compared to vehicle control under 50 mu M H2O2 concentration. In conclusion, the in vitro data here show that blue and purple wheat brans are posing a novel means to increase the defense of cells against oxidative stress and cell death.en_US
dc.description.sponsorshipMinistry of Science and Higher Education of the Russian Federation [075-15-2021-534]en_US
dc.description.sponsorshipThe work was carried out with support of the Ministry of Science and Higher Education of the Russian Federation (Agreement No. 075-15-2021-534; 28 May 2021) .en_US
dc.identifier.doi10.15586/qas.v15i4.1354
dc.identifier.endpage31en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85178366417en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage21en_US
dc.identifier.urihttps://doi.org10.15586/qas.v15i4.1354
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4795
dc.identifier.volume15en_US
dc.identifier.wosWOS:001083165200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofQuality Assurance and Safety of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBlue Wheat Branen_US
dc.subjectColorectal Cancer Cellsen_US
dc.subjectFree And Bound Phenolicen_US
dc.subjectHct-116en_US
dc.subjectHt-29en_US
dc.subjectPurple Wheat Branen_US
dc.subjectRed Wheat Branen_US
dc.titleEffects of phenolic compounds of colored wheats on colorectal cancer cell linesen_US
dc.typeArticleen_US

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