Mary Astuti

Anti-proliferation and Apoptosis Induction of Aqueous Leaf Extract of Carica papaya L. on Human Breast Cancer Cells MCF-7

BACKGROUND AND OBJECTIVE Breast cancer is the most frequently diagnosed cancer in women. Chemotherapy is the main method of breast cancer treatment but there are side effects. Carica papaya leaves is vegetable foods consumed by most people of Indonesia have potential as anticancer. The aim of this study was to investigate anti-proliferative and apoptotic induced effect of aqueous papaya leaves extracts on human breast cancer cell lines MCF-7. MATERIALS AND METHODS Inhibitory on cell proliferation was measured by MTT assay while apoptosis induction was measured using Annexin V. RESULTS The results showed that papaya leaf can inhibit the proliferation of human breast cancer cells MCF-7 with IC50 in 1319.25 μg mL-1. The IC50 values of papaya leaf extract was higher than the IC50 value quercetin and doxorubicin. Papaya leaf extract can also induce apoptosis of breast cancer cells MCF-7 about 22.54% for concentration 659.63 μg mL-1 and about 20.73% for concentration 329.81 μg mL-1. The percentage of cell apoptosis of papaya leaf extract lower than doxorubicin but higher than quercetin. CONCLUSION This study indicated that papaya leaf extract have potential as anticancer through mechanism anti-proliferation and apoptosis induction.

Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta

Black rice has higher anthocyanin content and other nutritional values than white rice but is not preferable as staple food by Indonesian people especially for its aroma and texture. Mixing black rice with white rice was expected to increased its cooking and eating qualities but might be affected its commercial and nutritional qualities. Local cultivars of black rice Cempo Ireng and white rice Mentik Wangi were mixed at ratios 1:0 (S1), 3:1 (S2), 1:1 (S3), 1:3 (S4) and 0:1 (S5) w/w. The raw and cooked mixed rice were physically, chemically, physicochemically and sensorily analyzed to determined its commercial, cooking, eating and nutritional qualities. The addition of white rice increased the cooking and eating qualities of mixed rice but reduce its nutritional value. It had been suggested that the ratio of black rice and white rice must not lower than 1:1 to preserve its eating and nutritional qualities.