Evaluation of the Anticancer Potential of Whey-Based Beverage Powders Using the MTT Assay

Abstract

Introduction: Oral cancer is a significant source of mortality and morbidity across borders. Therefore, there is a dire requirement to conceptualize groundbreaking protocols that have few negative reactions and proficient efficacy.

Objectives: The goal of this study was to use the MTT assay to look at how well a new whey-based drink could fight cancer in KB oral cancer cells, along with its free radical scavenging properties.

Methods: The preparation of whey-based beverages involved blending and pasteurizing the ingredients on a lab scale, followed by drum drying. The resulting flakes were ground into a fine powder and stored for further use. The DPPH method was utilized to execute the free radical scavenging activity and cell viability was tested by the MTT assay.

Results: Among the three treatment formulations, T2 whey-based beverage powder exhibited better antioxidant activity when compared with the control triphala. Also, the whey-based beverage powders were able to decrease cell survival in KB OC cells.  

Conclusions: Given that the formulation studied in this research exhibited cytotoxic properties, an in vivo approach may provide a more comprehensive investigation of their intrinsic toxicity and cell interactions before their advantageous application.