Toxic activity of Prunus spinosa L. flower extract in hepatocarcinoma cells.

Journal: Arhiv za higijenu rada i toksikologiju
PMID: 32623857

Abstract

Prunus spinosa L. (blackthorn) is used in traditional medicine as a remedy for various diseases. To establish its anticancer properties, we exposed human liver cancer cells (Hep G2) to a range of blackthorn flower extract concentrations (10-200 µg/mL) and determined cytotoxic activity with the neutral red and kenacid blue methods after 24, 48, and 72 h of incubation. Statistically significant inhibitory effects on Hep G2 cellular proliferation were observed at concentrations above 50 µg/mL (p<0.001-0.05). Cell viability was lower when determined with neutral red than kenacid blue method. In addition, we evaluated antioxidant/prooxidant effects of the blackthorn flower extract by measuring reactive oxygen species (ROS), and the results confirmed its prooxidant behaviour within the applied concentration range. Flow cytometry determined primarily necrotic and apoptotic cell death, which provides additional evidence of its cytotoxic effect on liver carcinoma.

Authors

  • Teuta Murati
    Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Marina Miletić
    Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Josipa Kolarić
    Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Vanja Lovrić
    Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Danijela Bursać Kovačević
    Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Predrag Putnik
    Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Irena Landeka Jurčević
    Laboratory for Food Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Domagoj Đikić
    Division of Animal Physiology, Faculty of Science, University of Zagreb, Zagreb, Croatia.
  • Verica Dragović-Uzelac
    Laboratory for Technology of Fruits and Vegetables Preservation and Processing, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
  • Ivana Kmetič
    Laboratory for Toxicology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.

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