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

Article information


Submitted
30 Nov 2012
Accepted
15 Apr 2013
First published
15 Apr 2013

Food Funct., 2013,4, 960-971
Article type
Paper

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

Social activity

Search articles by author

Spotlight

Advertisements