Continuation? Kombucha Tea and MCF-7
Posted 17 November 2010 - 01:18 PM
I am a high school student looking for some guidance on her science fair project. I am looking to do a continuation on my project from last year, but do not really know where to go from here, so I was hoping for some advice from people who know their stuff.
My project last year was on the effects that Kombucha Tea had on MCF-7 cell proliferation. It was a very simple experiment in which I used different percentages of Kombucha Tea with Growth Medium and cultured MCF-7 cells for 7 days, then ran an MTT Assay. I repeated this with MRC-5 cells as a comparison. My results using this were all over the place, sometimes decreasing proliferation and at other times increasing proliferation.
I know that this was extremely simple, but I am looking to expand on this and somehow get more concrete results. Does anyone have any ideas of what I could do?
I had been recommended to somehow imitate what would happen to Kombucha Tea after being absorbed into the body, and then seeing it's effect on the cells, because the tea in a real-life situation would never fully come into contact with the cells. Is there some procedure that I could use to do this?
Posted 17 November 2010 - 03:59 PM
One would expect to find some kind of relationship between concentration and proliferation - it may be linear, non-linear, threshold etc. If you're getting some kind of "scatter", for me it would indicate some problems with the experiment itself - eg. sample preparation, cell culture (passage no., infection, time of culture before and after administration of compound) or proliferation assay. It may be worth it to use some kind of compound and make standard curve for proliferation.
If you have differences between cell lines - it's not that surprising, different cell lines may have completely different physiological characteristics.
As for imitation of Kombucha Tea absorption into body - the most simple thing I can think of would be dialysis or ultrafiltration (both with low cut-off points). As for more complicated - PAMPA. Even more complicated - Caco-2 cell line transport experiment.
Posted 18 November 2010 - 02:04 PM
Thanks! I will definitely discuss those with my mentor.
Posted 19 November 2010 - 08:10 AM
Posted 19 November 2010 - 08:55 AM
And the Kombucha Tea: I wonder how standardised the product is, i.e. different charges might contain different concentrations of the ingredients or even different ingredients at all, as it is a "natural" product made by fermenting tea with different yeasts and bacteria.
...except casandra's that belong to the funniest, most interesting and imaginative (or over-imaginative?) ones, I suppose.
Posted 19 November 2010 - 05:27 PM
What I considered could be the cause of it was that I made sure to use the same bottle of commercial tea every time, so maybe as it aged it's properties changed? Kombucha tea is so unstable and unknown, but I was just offered the opportunity to do some tests on it with bacteria to test mutations that it could cause, so it might actually give me some insight on this.