Antioxidant, Anti-urease Activities and Genotoxic Effects of Terfezia Claveryi Methanol Extracts on Human Lymphocytes

Year 2018, Volume: 8 Issue: 3, 190 - 195, 28.09.2018

Turgut Taşkın Tugce Yesil Devecioglu İsmail Şenkardeş

https://doi.org/10.5152/clinexphealthsci.2017.651

Abstract

Objective: Terfezia claveryi is a dark brown color truffle and has been used

extensively in human diet in Turkey. Therefore; it is an important issue to determine

their biological activities and toxicity. This study aims to investigate the antioxidant and

anti-urease effects of T. claveryi methanol extracts and to evaluate the genotoxicity

of each extract.

Methods: The antioxidant activities of methanol extracts were examined by

2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-

sulfonate (ABTS) and ferric reducing/antioxidant power (FRAP) methods. The

amount of total phenolic compounds contained in the extracts was determined using

the Folin-Ciocalteu reagent (FCR) method. Anti-urease activities of methanol extracts

were evaluated by indophenol method. In addition, potential DNA damaging effects of

T. claveryi extracts on human lymphocytes were determined by the alkaline comet

assay.

Results: UM extract exhibited higher DPPH radical scavenging activity than MM

extract [the concentration of the substance which provides the inhibition of 50% of the

radical (IC50):0.77±0.01 mg/mL, 1.17±0.02 mg/mL, respectively, p<0.0001] however,

lower activity than standard (p<0.0001). Both extracts in different concentrations of

T. claveryi caused DNA damage (p<0.0001) compared with solvent control DMSO.

Also, total comet scores was higher in cells which had been incubated with MM

extract (p<0.05). UM extract exhibited higher ferric reducing and anti-urease activity

than MM extract but not found statistically different; also activities of both extract were

found lower than positive controls of each methods (p<0.0001).

Conclusion: T. claveryi methanol extracts induced genotoxicity on lymphocytes and

showed very low antioxidant activity compared to standards. This preliminary study

should be confirmed with further studies and in diferent cell lines.

Keywords

T. claveryi, genotoxic, antioxidant, anti-urease, maceration, ultrasonic bath

References

• Gadallah MGE, Ashoush IS. Value addition on nutritional and sensory properties of biscuit using desert truffle (Terfezia claveryi) Powder. Food Nutr Sci. 2016; 7: 1171-1181.