Effects of preparation method on the biochemical characterization and cytotoxic activity of New Zealand surf clam extracts
Tinu Odeleye,
Zhiyong Zeng,
William Lindsey White,
Kelvin Sheng Wang,
Hui Li,
Xu Xu,
Hong Xu,
Jinyao Li,
Tianlei Ying,
Baohong Zhang,
Tao Feng,
Jun Lu
Affiliations
Tinu Odeleye
School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
Zhiyong Zeng
College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518071, Guangdong Province, China
William Lindsey White
School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
Kelvin Sheng Wang
School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
Hui Li
College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518071, Guangdong Province, China
Xu Xu
College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518071, Guangdong Province, China
Hong Xu
College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518071, Guangdong Province, China
Jinyao Li
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
Tianlei Ying
Key Laboratory of Medical Molecular Virology of MOE/MOH, Shanghai Medical College, Fudan University, Shanghai 200032, China
Baohong Zhang
Engineering Research Center of Cell and Therapeutic Antibody, Ministry of Education; School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
Tao Feng
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
Jun Lu
School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518071, Guangdong Province, China; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Public Health and Interdisciplinary Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand; Institute of Biomedical Technology, Auckland University of Technology, Auckland 1010, New Zealand; Maurice Wilkins Centre for Molecular Biodiscovery, Auckland, New Zealand; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; Corresponding author.
Molluscan extracts confer a wide range of health promoting properties, one of them is cytotoxicity. Extraction and processing can affect the efficacy and properties of bioactive molecules. New Zealand (NZ) surf clams have never been thoroughly studied for bioactives until recently. However, the effect of cold and heat extraction procedure on biochemical composition and cytotoxic activities of NZ surf clam remains unanswered. The objective is to compare the effects on cytotoxicity of three NZ surf clams (Diamond shell, Crassula aequilatera; Storm shell, Mactra murchisoni; and Deepwater Tua tua, Paphies donacina) extracts via cold or heat process across cancer cell lines to find out which process can preserve bioactivity better. Fractions of extracts prepared via cold or heat procedures were tested for cell growth inhibition, apoptosis induction and cell cycle arrest in seven cancer cell lines. Apoptosis was induced through all cell lines, as further evidenced in Caspase-3/7 activities. Cell cycle arrest was focused on G2/M- and S- phases. Petroleum ether and ethyl acetate fractions, with the greatest bioactivity in this study, are rich in lipids and proteins, indicating likely bioactive sources. Cold preparation was responsible for the lowest cancer cell viability and induced greater apoptosis. Cold process retained better bioactivity/cytotoxicity than that of heat-processed extracts. This information may guide future health/nutraceutical clam product development.
