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Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities.

Author(s): I Habib, REGINE SCHNEIDER-STOCK, Wael Hassan, Rawan W Ibrahim

Publication date: 2013-11-01

Keywords: Animals, Antioxidants, chemistry, pharmacology, Camels, Cell Proliferation, drug effects, Colorectal Neoplasms, genetics, metabolism, physiopathology, DNA Damage, Down-Regulation, HCT116 Cells, Humans, Lactoferrin, Milk

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Abstract

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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PubMed ID:: 23768340

DOI:: 10.1016/j.foodchem.2013.03.039

ScienceOpen disciplines: Chemistry

Keywords: Animals,Antioxidants,chemistry,pharmacology,Camels,Cell Proliferation,drug effects,Colorectal Neoplasms,genetics,metabolism,physiopathology,DNA Damage,Down-Regulation,HCT116 Cells,Humans,Lactoferrin,Milk

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