Hystrix brachyura Bezoar Characterization, Antioxidant Activity Screening, and Anticancer Activity on Melanoma Cells (A375): A Preliminary Study

Determination toxic effects of Hystrix Brachyura Bezoar extracts using cancer cell lines and embryo zebrafish (Danio rerio) models and identification of active principles through GC-MS analysis

ETHNOPHARMACOLOGICAL RELEVANCE

Porcupine bezoar (PB) is used as folk medicine for various medical conditions including cancer treatment in Malaysia. However, its toxicity profile has never been thoroughly ascertained to confirm its safe nature as an efficacious traditional medicine in the treatment of cancer as well as other ailments.

AIM OF THE STUDY

This study was aimed to reveal three different PBs' aqueous extracts(viz. PB-A, PB-B, PB-C) chemical constituent's profile using GC-MS analysis, anticancer property on A375, HeLa and MCF7 cancer cells, toxicity profile on zebrafish embryo morphology, EC₅₀, LC₅₀ and teratogenicity index.

MATERIALS AND METHODS

PBs' extracts characterization was performed through GC-MS analysis, in vitro anticancer effect was carried out on A375, HeLa and MCF7 cancer cell lines and finally and toxicity properties on three different PBs aqueous extracts (viz. PB-A, PB-B, PB-C) were determined using zebrafish embryo model.

RESULTS

The GC-MS analysis revealed 10 similar compounds in all PBs' extracts. Dilauryl thiodipropionate was found to be a major compound in all PBs' extracts followed by tetradecanoic acid. An in vitro anticancer study revealed PB extracts exerted median inhibition concentration (IC₅₀) <50 μg/mL, on cancer cells viz. A375, HeLa and MCF7 with no significant toxicity on normal cells viz. NHDF cells. In vivo toxicity of PBs extracts found affecting tail detachment, hatching, craniofacial, brain morphology, soft tissues, edema, spinal, somites, notochord and cardiovascular system (brachycardia, disruption of blood circulation) deformities. The LC₅₀ and EC₅₀ demonstrated PB extracts effect as dose and time dependent with median concentration <150.0 μg/mL. Additionally, teratogenicity index (TI) viz. >1.0 revealed teratogenic property for PB extracts.

CONCLUSIONS

The findings revealed that all three PBs aqueous extracts possessed anticancer activity and exhibited significant toxicological effects on zebrafish embryos with high teratogenicity index. Hence, its use as an anticancer agent requires further investigation and medical attentions to determine its safe dose.

Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage

Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-O-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (−) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (p < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (−) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones.