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.

How to Cite

The Cytotoxic Effect of Maillard Reaction Products from Whey on the Cancer Cell Lines In vitro. (2010). Iraqi Journal of Cancer and Medical Genetics, 3(1), 65-69. https://doi.org/10.29409/ijcmg.v3i1.32