Comparative phytochemical and pharmacological analysis of two cultivars of Annona squamosa L. cultivated in Egypt.

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2025-01-15 DOI:10.1038/s41538-024-00368-6
Safaa Yassin, Samah M Elsohafy, Amr El-Hawiet, Maged S Abdel-Kader, Doaa A Ghareeb, Fikria A Darwish, Masouda E Amer
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Abstract

This study compared two Annona squamosa L. cultivars, Abdelrazik (Annona A.) and Balady (Annona B.), in terms of their chemical profile, in vitro cytotoxicity against HCT-116 and A549 cell lines, and total acetogenin. In addition, the two cultivars pulp were compared regarding carbohydrates and magnesium ions content and immunomodulating activity. The two cultivars were also differentiated genetically by DNA barcoding using the universal primer matK and the specific primer Annona squamosa matK. The results showed that Annona A. seeds had higher acetogenin content and exhibited more potent cytotoxic activity against the two cell lines. In contrast, Annona B. pulp had higher carbohydrate content and lower magnesium ions content. The splenic lymphocyte proliferation assay revealed that Annona A. pulp extract was slightly more active as an immunostimulant. The specific primer used for DNA barcoding was more effective for species identification, while the universal primer was better for cultivar differentiation. Overall, our findings indicate the potential for using active compounds of Annona squamosa L. cultivars to develop new therapeutic agents for cancer therapy and immune enhancement.

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埃及栽培的两个番荔枝品种的植物化学和药理比较分析。
本研究比较了两个番槐栽培品种Abdelrazik (Annona A.)和Balady (Annona B.)的化学性质、对HCT-116和A549细胞株的体外细胞毒性和总乙酰原素。此外,还比较了两种品种果肉的碳水化合物、镁离子含量和免疫调节活性。利用通用引物matK和特异引物Annona squamosa matK进行DNA条形码鉴定。结果表明,番荔枝种子具有较高的乙酰原素含量,对两种细胞系具有较强的细胞毒活性。相比之下,番荔枝果肉碳水化合物含量较高,镁离子含量较低。脾淋巴细胞增殖试验显示,番荔枝果肉提取物作为免疫刺激剂的活性略高。DNA条形码的特异引物对物种鉴定更有效,而通用引物对品种分化更有效。综上所述,我们的研究结果表明,利用番荔枝品种的活性成分开发新的癌症治疗和免疫增强药物的潜力。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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