Investigation of the Anticancer and Proliferative Effect of Broccoli Extract on Du145 Prostate Cancer and MEF Healthy Fibroblast Cell Lines

In recent years, many researchers have focused on the health effects of plant-derived foods. In this context, foods with high content of flavonoids and phenolic substances have received a great deal of attention as potential agents for cancer prevention and treatment. Studies on the broccoli plant have revealed that broccoli has antioxidant and anti-carcinogenic properties. However, effective dose of broccoli needs to be determined for the cancer treatment. In this study, the effects of broccoli extracts on du145 prostate cancer and Mef fibroblast healthy cells were investigated at different doses for 48 hours. Du145 and Mef cells were grown with Dulbecco%252339%253Bs Minimum Essential Medium (DMEM) and HAMS F 12 (1%253A 1) supplemented with 2%25 FBS. Broccoli extracts at ten different doses (0,19%25 - 100%25) were added into cultures and incubated at 37deg%253BC for 24 and 48 h in 5%25 CO2. The viability of the cells was determined by the MTT method (3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide). Probit analysis by SPSS software revealed that the broccoli extract at a dose of 4.070 %25 dose killed du145 cancer cells at 48 h. At the same time, MTT results showed that the viability of Mef cells was increased during 48 h of incubation. As a result, broccoli extract showed a significant level of anticancer activity in Du145 cells, while increasing the viability of Mef healthy cells. This result suggests that broccoli extract is a potential candidate for cancer treatment

Effective clarification of pomegranate juice: A comparative study of pretreatment methods and their influence on ultrafiltration flux

The aim of this study was to introduce an effective pre-clarification step in order to improve performance of subsequent ultrafiltration (UF) and to obtain a high quality pomegranate juice (PJ) with improved clarity. The effects of various pre-clarification treatments utilizing gelatin, bentonite and polyvinyl polypyrrolidone (PVPP) on UF performance were evaluated comparatively through analysis of flux behavior and membrane fouling. Quality attributes of the PJs (pH, total acidity, total phenolic content, total monomeric anthocyanins, individual phenolic acids, organic acids, total antioxidant activity and color characteristics) following various pre-clarification treatments were also investigated. On the whole, pre-clarification treatments that included PVPP exhibited a higher overall adsorption capacity, especially of low molecular weight phenolics. The best results with regard to both the fouling behavior of the UF membrane and the juice clarity were achieved by sequential application of PVPP and bentonite. Since lesser amounts of fining agents were used in the pre-clarification treatments, quality attributes of PJ were well preserved comparing conventional clarification applications. (C) 2014 Elsevier Ltd. All rights reserved

Production of phytotherapeutics from broccoli juice by integrated membrane processes

An integrated membrane process for the recovery and concentration of phytotherapeutics in broccoli juice was investigated to develop a natural product that could be of interest for food and/or pharmaceutical industry. Following a pretreatment step to remove suspended solids, the juice was ultrafiltered through a 50 kDa MWCO polyethersulfone membrane. The permeate stream was further concentrated by osmotic distillation up to 42.6 degrees Brix. During ultrafiltration, a complete recovery of sulforaphane, malic acid and citric acid was achieved, where total phenolic content and ascorbic acid were recovered at a ratio of 94.5 and 92.4%, respectively. All the bioactive compounds identified in broccoli juice was well preserved during subsequent 6-fold concentration by osmotic distillation. No significant difference was observed in total antioxidant activity of the juice throughout the operation. The proposed integrated membrane process has shown promising potential to produce a natural concentrate enriched in phytotherapeutics of the broccoli juice.Trakya University Office of Scientific Research Projects Coordinations (TUBAP) [2015/21]This research was supported by Trakya University Office of Scientific Research Projects Coordinations (TUBAP, Grant No.: 2015/21)

Iron-encapsulated cold-set whey protein isolate gel powder - Part 1: Optimisation of preparation conditions and invitro evaluation

A central composite design with a quadratic model was used to investigate the effects of three independent variables involved in the synthesis of iron-encapsulated cold-set whey protein isolate gel (WPI) on encapsulation efficiency (EE) and L*, a*, b* colour characteristics. The optimal conditions for maximum EE with minimum colour alteration were determined as 6.8% WPI, 18.8mM iron and pH 7. In an invitro gastrointestinal assay, only about 28% of the encapsulated iron was released in the gastric condition (with pepsin at pH 1.2), compared to 95% in the intestinal condition (with pancreatin at pH 7.5).TUBITAK BIDEB program [2219]Pelin Onsekizoglu Bagci was supported by TUBITAK BIDEB 2219 program during this study at University of Wisconsin-Madison in USA

EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE

The purpose of this study was to evaluate the effects of various clarification treatments on organic acid compositions, phenolic compounds and on some other quality parameters including color and turbidity of pomegranate juice. All the clarification treatments resulted in an acceptable final clarity which is greater than 90% as light transmittance at 650 nm. The treatments significantly differed in their effects on the phenolic compounds and organic acid compositions of raw pomegranate juice. The ultrafiltration process had no observable effect on the phenolic compounds and organic acid compositions of raw pomegranate juice. Conventional clarification was more effective than others on the reduction of organic acids. The phenolic composition of pomegranate juice was significantly affected by polyvinylpolypyrrolidone together with conventional clarification treatment