The Cytotoxic Effect of Maillard Reaction Products from Whey on the Cancer Cell Lines In vitro

Authors

  • Luma Abdul- Hadi Al-Tai Dep. Biology, College of Education, Ibn Al- Haithem, University of Baghdad
  • Adul- Majed H. Al Samarra Dep. Food Sei & Biotech, College of Agric., University of Baghdad
  • Nahi Y. Yaseen Iraqi Center for Cancer and Medical Genetics Research, University of Al- Mustansiriyah

DOI:

https://doi.org/10.29409/ijcmg.v3i1.32

Abstract

The cytotoxic effect was tested of whey products (1%) boiled for (1, 3, 5 hours) and PH (9.0) on the cancer cell lines (Human Larynx Epidermoid carcinoma Hep-2 and Mouse – Mamary Adenocarcinoma
(Ahmed – Mohammed – Nahi 2003 AMN3)by using four concentration (0, 0.625, 1.28, 2.5, 5) mg /ml for 24, 48, 72 hours an exposure period.
The result showed the genotoxic effect of whey products on cancer cell line was appeared at 5 mg/ ml concentration for 72 hours on Hep-2 and 1.25, 2.5 mg/ml concentration for 48 , 72 hours on
AMN-3. The AMN-3 cell line more sensitive than Hep-2,

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Published

2010-06-01

Issue

Vol. 3 No. 1 (2010)

Section

Cancer Research

License

Copyright (c) 2010 Iraqi Journal of Cancer and Medical Genetics

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.