Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (9): 1798-1806.doi: 10.3864/j.issn.0578-1752.2012.09.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of Modified Sweet Potato Pectins on the Proliferation of Cancer Cells

 ZHANG  Yan-Yan, MU  Tai-Hua, ZHANG  Miao   

  1. 1.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
  • Received:2012-01-06 Online:2012-05-01 Published:2012-03-12

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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 and modified sweet potato pectins could inhibit the proliferation of three types of cancer cells in time- and concentration-dependent manner. In addition, the inhibitory effect of modified sweet potato pectins on three types of cancer cells increased significantly compared to natural pectin (P＜0.05). Furthermore, the proliferation-inhibitory effects of modified pectins on HT-29 and Bcap-37 were better than that of modified pectins on SMMC-7721.【Conclusion】 Proliferation of HT-29 and Bcap-37 could be inhibited effectively by modified sweet potato pectins. It is, therefore, suggested that modified sweet potato pectins have potential applications in prevention of human colon cancer and breast cancer.

Key words: sweet potato pectin, modification, cancer cells, proliferation

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