高温度－和处理ph值－改性柑橘果胶抗肿瘤作用比较研究

 《食品&功能》，2013，4，960-971

摘要

通过高温和PH处理柑橘果胶获得低分子量改性果胶。本实验比较了高温改性果胶（HTCP）和PH改性果胶（MCP）对于8种肿瘤细胞以及S-180肿瘤模型小鼠的效果。实验结果表明，HTCP能抑制肿瘤细胞增生，诱导caspase-3依赖性的细胞凋亡和G2/M阶段的细胞周期停滞，延长肿瘤小鼠的生存时间，其肿瘤只有对照组的49%。MCP则对于肿瘤细胞和癌症小鼠效果不明显。实验结果同时表明，HTCP并不是完全通过免疫调节和GAL-3结合起作用，而是通过抑制增生对肿瘤小鼠产生影响。

Comparative studies on the anti-tumor activities of high temperature- and pH-modified citrus pectins 

Miao Hao, Xiaowen Yuan, Hairong Cheng, Huiting Xue, Tao Zhang, Yifa Zhou and Guihua Tai. 

Food & Function, 2013, 4, 960–971 

Abstract

High temperature and pH modification could produce functional pectins. In this study, high temperaturemodified (HTCP) and pH-modified (MCP) citrus pectins were prepared for studying their anti-tumor activities in eight cancer cell lines and a mouse Sarcoma-180 (S-180) tumor model. HTCP inhibited the proliferation of these cancer cells and induced a caspase-3-dependent cell apoptosis and cell cycle arrest at G2/M phase. It also inhibited the growth of S-180 tumor to 49% of the control at the dose of 200 mg kg-1 –d 1 and extended the survival time of the tumor-bearing mice. MCP had no antiproliferative effects on these cancer cells and no anti-tumor effect in the mouse model. The anti-tumor activity of HTCP in the mouse tumor model was not correlated with immunomodulation and galectin-3 inhibition, but correlated well with proliferation inhibition. HTCP might be exploited as a functional food for cancer prevention and/or treatment.