Evaluation the cytotoxicity effects of protein hydrolysates prepared from Greater lizardfish (Saurida tumbil (Bloch, 1975)) on mouse breast cancer cell lines (4T1)

Document Type : scientific research article

Author

Corresponding Author, Assistant Prof., Dept. of Fisheries, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.

Abstract

Today, the attention of researchers is directed to natural sources to discover new anticancer drugs, so that more than 60% of existing anticancer drugs are of natural origin. Bioactive peptides from aquatic protein sources with multiple biological activities, including anticancer, are promising in this field. The present study was conducted with the aim of evaluating the cytotoxicity of hydrolyzed protein of Greater lizardfish on breast cancer cells. Greater lizardfish meat was hydrolyzed with enzymatic hydrolysis with alcalase and papain enzymes with ratios of 2 and 4% and during 90 and 180 minutes. Mouse breast cancer cell lines (4T1) were subjected to protein hydrolysate samples (1 mg/ml) and incubated for 48 and 72 hours, and then cytotoxicity was determined by MTT colorimetric test. The samples hydrolyzed with alcalase enzyme showed strong cytotoxicity in 48 hours (14.19 to 74.54%) and 72 hours (95.51 to 96.14%) incubation. The samples hydrolyzed with papain also showed moderate toxicity in 48-hour incubation (5.72 to 26.56%) and strong toxicity in 72-hour incubation (93.27 to 96.26%). The highest cytotoxicity in 48-hour incubation was observed by the sample hydrolyzed with alcalase at a concentration of 4% for 180 minutes (74.54%), but in 72-hour incubation, all samples showed cytotoxicity above 90%. The protein hydrolysate of Greater lizardfish inhibited the growth of breast cancer cells and probably with more research in the future, it can be used in cancer treatment.

Keywords

Main Subjects


1.Ferlay, J., Colombet, M., Soerjomataram, I., Parkin, D. M., Piñeros, M., Znaor A., & Bray, F. (2021). Cancer statistics for the year 2020: An overview. International journal of cancer. 149 (4), 778-789.2.Rabiei, S., Rezaei, M., Asgharzade, S., Nikoo, M., & Rafieia-kopai, M. (2019). Antioxidant and cytotoxic properties of protein hydrolysates obtained from enzymatic hydrolysis of Klunzinger’s mullet (Liza klunzingeri) muscle. Brazilian Journal of Pharmaceutical Sciences. 55.
3.Otaghvar, H. A., Hosseini, M., Tizmaghz, A., Shabestanipour, G., & Noori, H. (2015). A review on metastatic breast cancer in Iran. Asian pacific journal of tropical biomedicine. 5 (6), 429-433.4.Sun, Y. S., Zhao, Z., Yang, Z. N., Xu, F., Lu, H. J., Zhu, Z. Y., Shi, W., Jiang, J., Yao, P. P., & Zhu, H. P. (2017). Risk factors and preventions of breast cancer. International journal of biological sciences. 13 (11), 1387.5.Kellen, E., Vansant, G., Christiaens, M. R., Neven, P., & Van Limbergen, E. (2009). Lifestyle changes and breast cancer prognosis: a review. Breast cancer research and treatment. 114 (1), 13-22.6.Rabiei, S., Nikoo, M., Rezaei, M., & Rafieian-Kopaei, M. (2017). Marine-Derived Bioactive Peptides with Pharmacological Activities-A Review. Journal of Clinical and Diagnostic Research. 11 (10), 1-6.7.Domingo, J. L. (2016). Nutrients and chemical pollutants in fish and shellfish. Balancing health benefits and risks of regular fish consumption. Critical
reviews in food science and nutrition
. 56 (6), 979-988.8.Khalili Tilami, S., & Sampels, S. (2018). Nutritional value of fish: lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science and Aquaculture. 26 (2), 243-253.9.Mendivil, C. O. (2021). Fish consumption: a review of its effects on metabolic and hormonal health. Nutrition and Metabolic Insights. 14, 11786388211022378.10.Song, J., Su, H., Wang, B. L.,  Zhou,Y. Y.,  & Guo, L. L. (2014). Fish consumption and lung cancer risk: systematic review and meta-analysis. Nutrition and cancer. 66 (4), 539-549.11.Wu, S., Feng, B.,  Li, K., Zhu, X., Liang, X., Liu, X., Han, S., Wang, B., Wu, K., & Miao, D. (2012). Fish consumption and colorectal cancer risk in humans: a systematic review and meta-analysis. The American journal of medicine. 125 (6), 551-559. e555.12.Yu, X. F., Zou, J., & Dong, J. (2014). Fish consumption and risk of gastrointestinal cancers: a meta-analysis of cohort studies. World journal of gastroenterology: WJG. 20 (41), 15398.13.Gao, M., Sun, K., Guo, M., Gao, H., Liu, K., Yang, C., Li, S., & Liu, N. (2015). Fish consumption and n-3 polyunsaturated fatty acids, and risk of hepatocellular carcinoma: systematic review and meta-analysis. Cancer Causes & Control. 26 (3), 367-376.14.Kim, J., Lim, S. Y., Shin, A., Sung, M. K., Ro, J., Kang, H. S., Lee, K. S.,  Kim, S. W., & Lee, E. S.) 2009). Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study. BMC cancer. 9 (1), 1-10.15.Kim, S. K. (2013). Marine proteins
and peptides: biological activities and applications, John Wiley & Sons.16.Khositanon, P., Inpratom, D., Somwang, T., Iawsipo, P., Roytrakul S., & Choksawangkarn, W. (2018). Antibacterial and anticancer activities of protein hydrolysate from fish sauce byproduct. 6th International Conference on Biochemistry and Molecular Biology. June.17.Stankus, A. (2021). State of world aquaculture 2020 and regional reviews: FAO webinar series. FAO Aquaculture Newsletter. 63, 17-18.18.Bahram, S., Khezri, M., & Javadian,S. R. (2020). Evaluation of antioxidant and‎ antimicrobial properties of hydrolyzed‎ protein of Saurida tumbil. Experimental animal Biology. 9 (2), 23-35.19.Nadzri, F. A., Tawalbeh, D., & Sarbon, N. (2021). Physicochemical properties and antioxidant activity of enzymatic hydrolysed chickpea (Cicer arietinum L.) protein as influence by alcalase and papain enzyme. Biocatalysis and Agricultural Biotechnology. N.36: 102131.20.Sheih, I. C., Fang, T. J., Wu, T. K., & Lin, P. H. (2010). Anticancer and antioxidant activities of the peptide fraction from algae protein waste. Journal of agricultural and food chemistry. 58 (2), 1202-1207.21.Kannan, A., Hettiarachchy, N., Johnson M. G., & Nannapaneni, R. (2008). Human colon and liver cancer cell proliferation inhibition by peptide hydrolysates derived from heat-stabilized defatted rice bran. Journal of Agricultural and Food Chemistry.56 (24), 11643-11647.22.Halim, N. R. A., Azlan, A., Yusof, H. M., & Sarbon, N. M. (2018). Antioxidant and anticancer activities of enzymatic eel (Monopterus sp) protein hydrolysate as influenced by different molecular weight. Biocatalysis and agricultural biotechnology. 16, 10-16.23.Shahidi, F., &  Zhong, Y.  (2008). Bioactive peptides. Journal of AOAC international. 91(4): 914-931.