DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell

DNA damaging effects of the salted and fermented food products (salted fishes, dried shrimps and shrimps pastes) collected from three different locations in Malacca namely Pantai Puteri, Batang Tiga and Kelemak on the DNA of the Chang liver cells were evaluated via Alkaline Comet Assay. Treatment at...

Full description

Bibliographic Details
Main Authors:	Razinah Sharif, Ahmad Rohi Ghazali, Nor Fadilah Rajab
Format:	Article
Language:	English
Published:	penerbit ukm 2007
Online Access:	http://journalarticle.ukm.my/1090/ http://journalarticle.ukm.my/1090/1/jurnal70.pdf

id	ukm-1090
recordtype	eprints
spelling	ukm-10902016-12-14T06:28:47Z http://journalarticle.ukm.my/1090/ DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell Razinah Sharif, Ahmad Rohi Ghazali, Nor Fadilah Rajab, DNA damaging effects of the salted and fermented food products (salted fishes, dried shrimps and shrimps pastes) collected from three different locations in Malacca namely Pantai Puteri, Batang Tiga and Kelemak on the DNA of the Chang liver cells were evaluated via Alkaline Comet Assay. Treatment at 62.5 mg/ml following 24 hours of incubation was used based on the preliminary cytoxicity data. Percentage of damage to the DNA was calculated using software for scoring based on the tail moment and tail intensity (severity of the DNA damage). Hydrogen peroxide was used as positive control at 0.1 mM following 30 minutes of incubation in 4 C.The results showed that the methanol extract of shrimps pastes and salted fish from Pantai Puteri, exhibited a higher DNA damage (shrimps pastes – TI – 8.33 ± 2.19; TI – 31.67 ± 5.84, salted fishes – TM – 2.25 ±0.86; TI – 9.25 ±1.55) and were expressed as (shrimps pastes) 56.66 ± 8.74% of DNA damage and methanol salted fish extracts from the same location showed 13.00 ± 2.84% of the DNA damage on Chang liver cells compared to the other extracts. Values for methanol extract of shrimps pastes from Pantai Puteri were comparable to the positive control-Hydrogen peroxide (TM-9.50 ± 1.50; TI 30.50 ± 2.50). On the other hand, aqueous salted fishes extract from Pantai Puteri (TM- 1.33 ± 0.42; TI – 8.67 ± 2.42) and shrimps pastes extract from Kelemak (methanol extract – TM – 1.75 ± 0.15; TI – 7.50 ± 0.50, aqueous extract – TM – 1.00 ± 0.00; TI – 5.00 ± 0.00) showed slightly high value for tail moment and tail intensity as compared to negative control (TM – 0.29 ± 0.05; TI – 2.50 ± 0.29). Values for methanol extracts of shrimps pastes from Pantai Puteri were comparable to the positive control (TM – 9.50 ± 1.50; TI – 30.50 ± 2.50). In conclusion, our results demonstrate genotoxic damage induced by few salted and fermented food extract in Chang liver cell. penerbit ukm 2007 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/1090/1/jurnal70.pdf Razinah Sharif, and Ahmad Rohi Ghazali, and Nor Fadilah Rajab, (2007) DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell. Jurnal Sains Kesihatan Malaysia, 5 (2). pp. 63-77. ISSN 1675-8161
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	DNA damaging effects of the salted and fermented food products (salted fishes, dried shrimps and shrimps pastes) collected from three different locations in Malacca namely Pantai Puteri, Batang Tiga and Kelemak on the DNA of the Chang liver cells were evaluated via Alkaline Comet Assay. Treatment at 62.5 mg/ml following 24 hours of incubation was used based on the preliminary cytoxicity data. Percentage of damage to the DNA was calculated using software for scoring based on the tail moment and tail intensity (severity of the DNA damage). Hydrogen peroxide was used as positive control at 0.1 mM following 30 minutes of incubation in 4 C.The results showed that the methanol extract of shrimps pastes and salted fish from Pantai Puteri, exhibited a higher DNA damage (shrimps pastes – TI – 8.33 ± 2.19; TI – 31.67 ± 5.84, salted fishes – TM – 2.25 ±0.86; TI – 9.25 ±1.55) and were expressed as (shrimps pastes) 56.66 ± 8.74% of DNA damage and methanol salted fish extracts from the same location showed 13.00 ± 2.84% of the DNA damage on Chang liver cells compared to the other extracts. Values for methanol extract of shrimps pastes from Pantai Puteri were comparable to the positive control-Hydrogen peroxide (TM-9.50 ± 1.50; TI 30.50 ± 2.50). On the other hand, aqueous salted fishes extract from Pantai Puteri (TM- 1.33 ± 0.42; TI – 8.67 ± 2.42) and shrimps pastes extract from Kelemak (methanol extract – TM – 1.75 ± 0.15; TI – 7.50 ± 0.50, aqueous extract – TM – 1.00 ± 0.00; TI – 5.00 ± 0.00) showed slightly high value for tail moment and tail intensity as compared to negative control (TM – 0.29 ± 0.05; TI – 2.50 ± 0.29). Values for methanol extracts of shrimps pastes from Pantai Puteri were comparable to the positive control (TM – 9.50 ± 1.50; TI – 30.50 ± 2.50). In conclusion, our results demonstrate genotoxic damage induced by few salted and fermented food extract in Chang liver cell.
format	Article
author	Razinah Sharif, Ahmad Rohi Ghazali, Nor Fadilah Rajab,
spellingShingle	Razinah Sharif, Ahmad Rohi Ghazali, Nor Fadilah Rajab, DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell
author_facet	Razinah Sharif, Ahmad Rohi Ghazali, Nor Fadilah Rajab,
author_sort	Razinah Sharif,
title	DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell
title_short	DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell
title_full	DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell
title_fullStr	DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell
title_full_unstemmed	DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell
title_sort	dna damaging effect of selected salted and fermented food products against chang liver cell
publisher	penerbit ukm
publishDate	2007
url	http://journalarticle.ukm.my/1090/ http://journalarticle.ukm.my/1090/1/jurnal70.pdf
first_indexed	2023-09-18T19:32:20Z
last_indexed	2023-09-18T19:32:20Z
_version_	1777405043873415168

DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell

Similar Items