Abstract
An organic extract from fresh shrimp (Litopenaeus vannamei) was studied for antimutagenic and antiproliferative properties using Salmonella typhimurium tester strains TA98 and TA100 with metabolic activation (S9) and a cancer cell line (B-cell lymphoma), respectively. Shrimp extract was sequentially fractionated by thin layer chromatography (TLC) and each fraction was tested for antimutagenic and antiproliferative activities. Crude organic extracts obtained from shrimp reduced the number of revertants caused by aflatoxina B1, showing a dose-response type of relationship. Sequential TLC fractionation of the active extracts produced several antimutagenic and/or antiproliferative fractions. These results suggested that the lipid fraction of the tested species contained compounds with chemoprotective properties that reduce the mutagenicity of AFB1 and proliferation of a cancer cell line.
Highlights
During the last two decades several kinds of chemical mutagens and carcinogens have been found to be present in food
Antimutagenicity testing showed all extracts to have an inhibitory effect on the mutagenicity of 500 ng of AFB1 for both tester strains suggesting the presence of antimutagenic compounds in all of them
Results from the antimutagenicity assay showed that RB232 inhibited AFB1 to a greater extent than the other two fractions. These results suggested that antimutagenic compounds were concentrated in this fraction located in the middle portion of the thin layer chromatography (TLC) plate
Summary
During the last two decades several kinds of chemical mutagens and carcinogens have been found to be present in food. Among the types of “functional” compounds found in food are anti-cholesterolemic compounds, antioxidants, antiviral, etc., including antimutagenic and antiproliferative agents. These compounds include thiocyanates, indole-3-carbinol, allyium compounds, linoleic acid ( found as conjugated linoleic acid), polyunsaturated fatty acids, caffeic acid phenethyl ester (CAPE) and flavonoids such as pinocembrin, rutin, naringenin, and hesperetin, respectively [2]. Omega-3 and omega-6 fatty acids are components of lipid fraction of fish that have been associated with the prevention of cardiovascular diseases and cancer [3,4,5] These fatty acids are structurally similar to linoleic and linolenic acids, which have been shown to be antimutagenic and anticarcinongenic [3,6,7]. This research work attempted to detect the presence of antimutagenic and antiproliferative compounds in shrimp, a highly consumed seafood, worldwide
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