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dc.contributor.author
Quiroga, Alejandra Viviana
dc.contributor.author
Barrio, Daniel Alejandro
dc.contributor.author
Añon, Maria Cristina
dc.date.available
2016-12-29T18:26:39Z
dc.date.issued
2015-01
dc.identifier.citation
Quiroga, Alejandra Viviana; Barrio, Daniel Alejandro; Añon, Maria Cristina; Amaranth lectins present potencial antitumor properties; Elsevier Science; Lwt - Food Science And Technology; 60; 1; 1-2015; 468-475
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/10619
dc.description.abstract
The possibility of reducing the risk of cancer is one of the most important challenges facing scientists. In this work we demonstrate that the amaranth lectin presents potential antitumor activity and we propose a mechanism of action. Our results indicate that the albumins and a hydrophobic fraction (MPI-h) from the Amaranthus mantegazzianus protein isolate (MPI) are capable of inhibiting UMR106 rat osteosarcoma-derived cell proliferation. Further fractionation of the hydrophobic fraction and LC-MS/MS analyses of the tryptic peptides showed the presence of lectin fragments in one active fraction. When a partially purified A. mantegazzianus lectin and the commercial Amaranthus caudatus lectin were tested as cell-proliferation inhibitors, both lectins showed high activity with an IC50 ¼ 0.1 mg/mL and 0.08 mg/mL respectively; similar to MPI-h activity. Lectins would exert a cytotoxic effect followed by cell apoptosis, in addition to inhibiting cell adhesion.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Amaranth Proteins
dc.subject
Antiproliferative Effect
dc.subject
Lectin
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Amaranth lectins present potencial antitumor properties
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-28T16:24:39Z
dc.journal.volume
60
dc.journal.number
1
dc.journal.pagination
468-475
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Quiroga, Alejandra Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
dc.description.fil
Fil: Barrio, Daniel Alejandro. Universidad Nacional de Rio Negro. Sede Atlantica. Departamento de Investigación en Ciencias Exactas, Naturales y de Ingenieria; Argentina
dc.description.fil
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.journal.title
Lwt - Food Science And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.07.035
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814004666
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