Department of Biology, Faculty of Sciences, Urmia University, Urmia, Iran
Department of Basic Science, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Department of Pathobiology and Quality Control, Artemia & Aquaculture Research Institute, Urmia University, Urmia, Iran
In this study, the effects of white-leg shrimp hydrolysate protein extracted in a progressive rise in temperature (40-60°C) (Gradual) and without centrifugation (Mix) on the colon cancer cells were determined. Both bioactive peptides were prepared using enzymatic hydrolysis with alcalase. The cytotoxic effect on HCT-116 cell line was evaluated using the Neutral red and MTT assay. In-vitro, antioxidant activity was performed using DPPH, TAC, and nitric oxide assays. Apoptosis with acridine orange/etho bromide and redox changes was evaluated in the cell lines.The results of toxicity assays showed that the survival rate of the cells were decreased by increasing the concentrations of the peptides (0.3, 0.6, 1.2, and 2.4 mg/mL). Based on the results of antioxidant activity (TAC, DPPH, No), the Gradual peptides had significantly higher antioxidant activity than Mix peptides (p<0.05). In addition, the Gradual peptide increased the concentration of nitric oxide compared to the control and Mix groups (p<0.05). Results also showed that the Gradual peptides reduced the secretion of catalase and GSH enzymes in the cancer cells (p<0.05). Both types of peptides increased apoptosis in the cancerous cell line and a higher value was observed in bioactive peptides treatments The results of the present study showed that the Pacific white shrimp hydrolysates protein obtained in a progressive rise in temperature showed anti-cancer activities against colon HCT-116cancer cell line.