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Effect of Thermal and Pulsed Electrical Fields Processing on the Antiproliferative Activity of the Milk Fat Globule Membrane on Colon Carcinoma Cells

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Title: Effect of Thermal and Pulsed Electrical Fields Processing on the Antiproliferative Activity of the Milk Fat Globule Membrane on Colon Carcinoma Cells
Author: Xu, Shu
Department: Department of Food Science
Program: Food Science
Advisor: Milena, Corredig
Abstract: The present work investigated the effect of thermal and pulsed electric fields (PEF) processing on the antiproliferative activity of the milk fat globule membrane (MFGM). The processed cream was churned to butter, and MFGM isolates were obtained from buttermilk using centrifugation at 70000g for 45min at 15°C. The antiproliferative activity of the extracts was tested on human adenocarcinoma HT-29 cells. There was up to 52% reduction of cell proliferation in PEF samples, and the effect was comparable to that obtained with untreated MFGM or 20 μM C2-ceramide, a compound with known antiproliferative activities on cancer cells. Heating decreased the anticarcinogenic activity of MFGM isolates, with a critical point between 70°C/ 30s and 70°C/ 2min. PEF may be a promising method to process valuable bioactive ingredients from fat globules in certain controlled temperature, as compared to heating, there were less changes in phospholipids composition and less protein aggregation.
URI: http://hdl.handle.net/10214/7538
Date: 2013-08
Rights: Attribution-NonCommercial-NoDerivs 2.5 Canada
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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada