Hidayet Tutun, Muhammet Mükerrem Kaya, Soner Tutun, Melike Sultan Usluer

Ev Yapımı Elma Sirkesi ve Ticari Elma Sirkesinin Miyeloma Hücreleri Üzerine Antiproliferatif Etkisinin Araştırılmas

Sirke, elma ve üzüm gibi yüksek karbonhidrat içeriğine sahip meyvelerden, maya ve asetik asit bakterinin aktiviteleri ile oluşturulan sulu bir gıda ürünüdür. Sirke, antimikrobiyal, antidiyabetik ve antikanser aktiviteleri dahil olmak üzere tedavi edici özelliklerinden dolayı eski çağlardan beri baharat ve ilaç olarak kullanılmaktadır. Sirkelerde antioksidan aktivite sergileyen bazı biyoaktif bileşiklerin antikanser aktiviteye yol açtığı gösterilmiştir. Bu çalışmanın amacı, ticari ve ev yapımı elma sirkelerin nötralize ve doğal hallerinin miyelom hücreleri üzerine antiproliferatif etkilerini araştırmaktır. Sirkeleri nötralize etmek için sodyum hidroksit (NaOH) kullanıldı. Hücrelerin iki kat seri dilusyonları (%50, %25, %12,5, %6,25, %3,12, %1,56, %0,78 ve %0,39) hücre mediumu ile gerçekleştirildi. MTT (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) deneyi, sirke ile muamele edilen hücrelerde hücresel canlılığı belirlemek için kullanıldı. Bu çalışmada, ticari sirke, ev yapımı sirkeye göre daha güçlü bir antiproliferatif aktiviteye sahipken, tüm doğal sirkeler, nötralize sirkelere göre daha güçlü antiproliferatif etkiye sahipti. İlginç bir şekilde, ev yapımı sirke (hem doğal hem de nötrleştirilmiş) konsantrasyonları %6,25 ile %1,56 arasında değiştiğinde, hücre canlılığı arttı. Elma sirkesi, miyelom hücreleri üzerinde antiproliferatif aktivite sergiledi. Ancak, bu aktivitenin altında yatan mekanizmaları açıklığa kavuşturmak için daha fazla araştırma yapılması gerekmektedir.

Investigation of Antiproliferative Effects of Home-Made and Commercial Apple Vinegars on Myeloma Cells

Vinegar is an aqueous food product made by a succession of yeast and acetic acid bacteria activities from fruits that contain high carbohydrates such as apples and grapes. Vinegar has been used as a dietary spice and natural remedy since ancient times due to its therapeutic properties including antimicrobial, antidiabetic, and anticancer activities. It has been shown that some bioactive compounds exhibiting antioxidant activity in vinegars lead to anticancer activity. The aim of the present study was to investigate antiproliferative effect of commercial and home-made apple vinegars in native and neutralized form on myeloma cells. In order to neutralize the vinegars, sodium hydroxide (NaOH) was used. A serial two-fold dilutions of the vinegars (50%, 25%, 12.5%, 6.25%, 3.12%, 1.56%, 0.78%, 0.39%) prepared with cell medium were treated to the cells. The MTT (3-(4.5- Dimethylthiazol-2-yl)-2.5-Diphenyltetrazolium Bromide) assay was used to determine the cellular viability in the cells treated with the vinegars. In this study, while commercial vinegar possessed a stronger antiproliferative activity than home-made vinegar, all native vinegars possessed stronger antiproliferative effect than neutralized vinegars. Interestingly, when home-made vinegar (both native and neutralized) concentrations were from 6.25 to 1.56%, the cell viability increased. Apple vinegar exhibited antiproliferative activity on myeloma cells; however, further studies are required to clarify the mechanisms underlying this activity.

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