European Food Research and Technology

, Volume 228, Issue 3, pp 417–424

Antioxidant activity versus cytotoxic and nuclear factor kappa B regulatory activities on HT-29 cells by natural fruit juices

  • Tea Kulisic-Bilusic
  • Kerstin Schnäbele
  • Ingrid Schmöller
  • Verica Dragovic-Uzelac
  • Anita Krisko
  • Branka Dejanovic
  • Mladen Milos
  • Greta Pifat
Original Paper

Abstract

The antioxidant activity (free radical scavenging ability and lipid oxidation inhibitory activity) and the activity in cell culture [influence on HT-29 human colon cancer cell viability and nuclear factor kappa B (NF-κB) activation] of natural fruit juices from red grape, strawberry, cherry and sour cherry were investigated in vitro. Analysis of polyphenolic composition of fruit juices showed the dominant presence of anthocyanins (cyanidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-rutinoside, pelargonidin-3-glucoside), anthocyanidins (procyanidins B1, B2 and B3), flavonoids (glucosides of myricetin, quercetin and kaempferol), and phenolic acids (neochlorogenic acid, chlorogenic acid, ellagic acid, p-coumaroylquinic acid) in juices. DPPH test and β-carotene bleaching method indicated that grape, strawberry, cherry and sour cherry natural juices (at the concentration of 2.5%) showed very strong free radical scavenging (75–92%) and antioxidant activity (71–94%). In addition, at the concentration of 0.01% they showed complete inhibition of copper-induced oxidation of human LDL (low density lipoprotein). In contrast, selected fruit juices did not show cytotoxic effects on HT-29 cells and NF-κB inhibitory activity (at the concentrations of 0.5 and 2%). Results of this study showed no correlation between the antioxidant activity of natural fruit juices from red grape, strawberry, cherry and sour cherry and their effect on HT-29 cell viability and NF-κB inhibitory activity.

Keywords

Fruit juices phenols Antioxidant activity Free radical scavenging HT 29 cells NF-κB activity 

Abbreviations

DPPH

2,2′-Diphenyl-1-picrylhydrazyl

EGFP

Enhanced green fluorescent protein

SDS

Sodium dodecyl sulfate

TNF

Tumor necrosis factor

LDL

Low density lipoprotein

DMEM

Dulbecco’s modified Eagle’s medium

FCS

Fetal calf serum

MTT

3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide

ROS

Reactive oxygen species

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Copyright information

© Springer-Verlag 2008

Authors and Affiliations

  • Tea Kulisic-Bilusic
    • 1
    • 5
  • Kerstin Schnäbele
    • 1
  • Ingrid Schmöller
    • 1
  • Verica Dragovic-Uzelac
    • 2
  • Anita Krisko
    • 3
  • Branka Dejanovic
    • 4
  • Mladen Milos
    • 5
  • Greta Pifat
    • 4
  1. 1.Department of Food and Nutrition, Life Science Center WeihenstephanTechnical University of MunichFreisingGermany
  2. 2.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia
  3. 3.Mediterranean Institute for Life SciencesSplitCroatia
  4. 4.Rudjer Boskovic InstituteZagrebCroatia
  5. 5.Faculty of Chemistry and TechnologyUniversity of SplitSplitCroatia

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