Abstract
Aim: To investigate anti-proliferative effect of three types of Terengganu singgang extracts on colon cancer cell lines (HT-29, HCT-116, CT-26).
 Study Design: Experimental study.
 Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019.
 Methodology: Samples comprised three types of singgang dish, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%.These singgang samples were chub mackerel (ST), Indian mackerel (SK),and a control sample with no fish (SC). Extracts were analyzed for their anti-proliferative effect by MTT-based assay. Then, the morphological of cell apoptotic changes was observed using light inverted microscope.
 Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%).The extract of ST in aqueous (0.27 (0.11)) yielded the most cytotoxic value, followed by extract SK in 100% EtOH (0.28 (0.10)) and extract SC in 50% EtOH (0.20 (0.08)). Then, the anti-proliferative effect was confirmed with morphological changes of cell which were characterized by cell shrinkage, membrane blebbing, and fragmentation of apoptotic bodies after 24, 48 and 72 hours of treatment.
 Conclusion: In conclusion, the ST extract showed the best anti-proliferative effect.
Highlights
In Malaysia, colorectal or colon cancer is the second most common cancers between 2012 – 2016, most common cancer among males (16.9%) and second most common in women (10.7%) [1]
The SC sample extracted in 100% EtOH gave the highest yield among all samples (3.74%)
The SC sample extracted in 100% EtOH gave the highest extraction yield with 3.74% among other sample extracted
Summary
In Malaysia, colorectal or colon cancer is the second most common cancers between 2012 – 2016, most common cancer among males (16.9%) and second most common in women (10.7%) [1]. Most patients with colorectal cancer have been diagnosed at a late stage in Malaysia, with the 5-year relative survival lower than that in Asian countries [3]. The economic burden of colorectal cancer and the low efficacy of treatment is likely to increase due to current trend and aging population [4]. In Asian, spices and herbs such as turmeric, galangal, garlic, sour plum and chillies are well known flavour enhancers for food. Turmeric is known to have antioxidant, antibacterial, anti-inflammatory, antiviral, antifungal, and anticancer activity [5]. Chillies had been known to have anti-cancer, antioxidant, anti-hypertension and hypolipidemic effects [11]
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