改性甘薯果胶对癌细胞增殖的影响.pdfVIP

中国农业科学 2012,45(9): 1798-1806 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2012.09.015 改性甘薯果胶对癌细胞增殖的影响 张燕燕，木泰华，张 苗 （中国农业科学院农产品加工研究所果蔬加工研究室，北京100193 ） 摘要：【目的】探讨pH 改性和热改性甘薯果胶对结肠癌细胞HT-29、乳腺癌细胞Bcap-37 和肝癌细胞SMMC- 7721 增殖的影响。【方法】分别对改性前后甘薯果胶的半乳糖醛酸含量、酯化度、分子量、微观结构及癌细胞增 殖抑制活性进行测定。【结果】果胶改性后半乳糖醛酸含量显著提高 （P＜0.05），而酯化度和分子量降低，微观 结构发生明显变化。未改性、pH 改性和热改性甘薯果胶对3 种癌细胞均有抑制作用，并呈浓度和时间依赖性；改 性后甘薯果胶对3 种癌细胞增殖抑制效果均有显著提高（P＜0.05），且改性甘薯果胶对HT-29 和Bcap-37 的抑制 效果更显著。【结论】改性甘薯果胶对HT-29 和Bcap-37 的增殖抑制效果较好，具有潜在的抗结肠癌和乳腺癌作用。 关键词：甘薯果胶；改性；癌细胞；增殖 Effects of Modified Sweet Potato Pectins on the Proliferation of Cancer Cells ZHANG Yan-yan, MU Tai-hua, ZHANG Miao (Department of Fruit and Vegetable Processing, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193 ) Abstract: 【Objective 】 Effects of pH-modified and heat-treated sweet potato pectins on proliferation of human colon cancer cell HT-29, human breast cancer cell Bcap-37 and human hepatoma cancer cell SMMC-7721 were investigated. 【Method 】The galacturonic acid content, degree of esterification (DE), molecular weight, microstructure and activity of cancer cell proliferation inhibition of pectins (natural, pH-modified and heat-treated pectins) were determined, respectively. 【Result 】Modification increased galacturonic acid content of sweet potato pectin, whereas decreased its DE and molecular weight significantly (P ＜0.05). The microstructures of modified pectins were obviously different from microstructure of natural pectin. Natural an