Jump to main content
Jump to site search

Issue 7, 2012
Previous Article Next Article

Inhibition of leukemia proliferation by a novel polysaccharide identified from Monascus-fermented dioscorea via inducing differentiation

Author affiliations

Abstract

Monascus-fermented products offer valuable therapeutic benefits and have been extensively used in East Asia. However, the polysaccharide obtained from Monascus-fermented products has never been investigated. This study evaluated the effects of dioscorea polysaccharide (DPS) and red mold dioscorea polysaccharide (RMDPS) on differentiation of leukemic THP-1 cells. DPS and RMDPS inhibited THP-1 cells proliferation in dose- and time-dependent manners. The differentiation induction (macrophage-like cells) was observed when THP-1 cells were treated with DPS and RMDPS for 5 days. Superoxide anion production, phagocytic capacity, and cytokine secretion confirmed activity for differentiating THP-1 cells. Results indicated that RMDPS elevated reactive oxygen species production and immune activity, including phagocytosis, interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), and interferon-γ (IFN-γ) productions in THP-1 cells, which was greater than that seen with DPS. These results may be attributed to Monascus-fermentation altering the carbohydrate components and polysaccharide structure. RMDPS may serve as a novel material and functional ingredient to exert anticancer capacity.

Graphical abstract: Inhibition of leukemia proliferation by a novel polysaccharide identified from Monascus-fermented dioscorea via inducing differentiation

Back to tab navigation
Please wait while Download options loads

Publication details

The article was received on 13 Feb 2012, accepted on 10 Apr 2012 and first published on 13 Apr 2012


Article type: Paper
DOI: 10.1039/C2FO30026E
Citation: Food Funct., 2012,3, 758-764
  •   Request permissions

    Inhibition of leukemia proliferation by a novel polysaccharide identified from Monascus-fermented dioscorea via inducing differentiation

    B. Lee, W. Hsu, T. Liao and T. Pan, Food Funct., 2012, 3, 758
    DOI: 10.1039/C2FO30026E

Search articles by author