Anti-proliferative Activity and Mitochondria-Dependent Apoptosis Induced by Almond and Walnut By-product in Bone Tumor Cells

Khani, Ameneh; Meshkini, Azadeh

doi:10.1007/s12649-020-01072-8

Cited by 7 publications

(4 citation statements)

References 35 publications

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“…As a matter of fact, the cytotoxicity attributed to polyphenols from methanolic almond kernel extracts against MFC-7 and HepG2 cancer cell lines was proved to be due to the induction of cell cycle arrest at the G2/M phase, associated with preG1 apoptosis induction, via the coordinated upregulation of cyclin-dependent kinase inhibitor 2A (CDKN2A) and the inhibition of cyclin-dependent kinase 4 (CDK4) genes [50]. Besides the kernel, the almond hull has also been reported as a polyphenol-enriched by-product, whose the hydroacetonic extracts showed a potent cytotoxicity against human osteosarcoma cell line (Saos-2), exhibiting GI 50 values = 123.7 µg/mL, mostly affecting cancer cell cycle progression, which was arrested at G2/M phase, impairing the mitochondrial function, inducing caspase apoptotic activity, and inhibiting tumoral cell migration [46].…”

Section: Anticancer Activitymentioning

confidence: 99%

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Barral-Martinez

Fraga-Corral

García-Pérez

et al. 2021

Foods

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The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

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Section: Anticancer Activitymentioning

confidence: 99%

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Barral-Martinez

Fraga-Corral

García-Pérez

et al. 2021

Foods

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“…In this context, it has been reported that walnut, almond and pistachio husks have a wide range of phenolic contents with antioxidant and antimicrobial effects ( Barreira et al, 2010;Fernández-Agulló et al, 2013;Rajaei et al, 2010). Moreover, the researchers documented that husks protect the cell from the degradative aspect (Meshkini, 2016) and have anti-proliferative effects on bone tumor cells (Khani & Meshkini, 2021). In previous studies, the biochemical and medicinal properties of walnut, almond, and pistachio husks were examined, but their use as a food ingredient was rarely questioned (Jahanban-Esfahlan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Changes of Quality Characteristics of Functional Fruit Yogurts Fortified With Husk Extracts of Various Nuts During Cold Storage

DOGAN¹,

Çelik²,

Doğan

2022

J microb biotech food sci

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Walnut, almond, and pistachio husk extracts were used to enrich the peach yogurt. The effects of the extracts on the physicochemical, biochemical, microbiological, and sensory properties of yogurt were investigated during 21 days of cold storage. Husk extracts slowed down the increase in acidity of yogurt and, correlatedly, the syneresis values of extract fortified yogurts were lower than the control yogurt. Inevitably, husk extracts caused a difference in ΔE of yogurts. However, this difference did not affect the sensory appearance scores of yogurts negatively. All extracts, especially those of walnut husk, significantly increased the antioxidant and antidiabetic activities of yogurt, but this effect was partially reduced with prolonged storage. Also, the extracts reduced the lipid oxidation of yogurt by almost half. Although some sensory values of almond and walnut samples were relatively lower than control yogurt, the panelists liked pistachio yogurts at least as much as control yogurt. The findings of this study revealed that husk extracts of various nuts can be used as both a natural preservative and a functional ingredient in fruit yoghurt.

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“…As one of the precious tree species, Juglans mandshurica is not only excellent in wood, but also has multiple medicinal values [5,6,7]. Researches have shown that the stem barks, leaves, roots and fruits of Juglans mandshurica which contain polyphenols, naphthoquinones and tetralones [8,9,10,11,12] having obvious pharmacological activity curing cancer, kidney de ciency, in ammation [13,14,15,16].…”

Section: Introductionmentioning

confidence: 99%

A novel method to extract juglone from Juglans mandshurica waste branches using a water-in-oil microemulsion

Meng

Tian

et al. 2021

Preprint

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Pruning of Juglans mandshurica produces a lot of waste branches which are potentially rich source of juglone. However, they are usually discarded as waste. Given that, the water-in-oil microemulsion was proposed, aiming at developing a novel and efficient microemulsion-based microwave-assisted extraction（MBMAE）method. By which juglone in the Juglans mandshurica waste branches could be obtained. In our experiment, the waste branches powder was added to the MBMAE system. Under the best microemulsion system: (tween 80: n-propanol : n-hexane : water＝27% : 13.5% : 4.5% : 55%), the PH of the microemulsion solution of 5.6, microemulsion - Juglans mandshurica branches powder of 20:1 (mL/g), operating temperature of 40°C and operating time of 63 s, operating power of 400 W, the juglone yield was 4.58 mg/g. The results were that the extraction yield applying the MBMAE method were 1.86-fold and 6.65-fold that of microwave-assisted extraction applying ethanol (Ethanol-MAE) and heat reflux extraction by ethanol (Ethanol-HRE), respectively. Obviously, the MBMAE method could be used as an alternative to traditional extraction methods to extract juglone.Statement of Novelty A large number of waste branches from Juglans mandshurica pruning are often discarded as waste. Based on the concept of green development, this work proposes for the first time the extraction and utilization of juglone from the waste branches of Juglans mandshurica. However, a certain problem such as low efficiency, high cost, and complicated operation is existing in traditional extraction method for juglone. Consequently, a special microemulsion system for juglone was established for the first time, and on this basis, the application of MBMAE method to the extraction of juglone was also proposed for the first time. It provides data support for the extraction of juglone from other materials or plants.

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Anti-proliferative Activity and Mitochondria-Dependent Apoptosis Induced by Almond and Walnut By-product in Bone Tumor Cells

Cited by 7 publications

References 35 publications

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Changes of Quality Characteristics of Functional Fruit Yogurts Fortified With Husk Extracts of Various Nuts During Cold Storage

A novel method to extract juglone from Juglans mandshurica waste branches using a water-in-oil microemulsion

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