Jump to main content
Jump to site search

Issue 6, 2013
Previous Article Next Article

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

Author affiliations

Abstract

High temperature and pH modification could produce functional pectins. In this study, high temperature-modified (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 kgāˆ’1 dāˆ’1 and extended the survival time of the tumor-bearing mice. MCP had no anti-proliferative 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.

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

Back to tab navigation

Publication details

The article was received on 30 Nov 2012, accepted on 15 Apr 2013 and first published on 15 Apr 2013


Article type: Paper
DOI: 10.1039/C3FO30350K
Citation: Food Funct., 2013,4, 960-971
  •   Request permissions

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

    M. Hao, X. Yuan, H. Cheng, H. Xue, T. Zhang, Y. Zhou and G. Tai, Food Funct., 2013, 4, 960
    DOI: 10.1039/C3FO30350K

Search articles by author

Spotlight

Advertisements