详细信息
Partial characterization, antioxidant and antitumor activities of three sulfated polysaccharides purified from Bullacta exarata ( SCI-EXPANDED收录)
文献类型:期刊文献
英文题名:Partial characterization, antioxidant and antitumor activities of three sulfated polysaccharides purified from Bullacta exarata
作者:Zhang, Daihui[2];Wu, Hongxi[3];Xia, Zhaoming[2];Wang, Chong[2];Cai, Jingbo[3];Huang, Zhenhua[3];Du, Lei[2];Sun, Peng[2];Xie, Jingli[1,2]
机构:[1]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]E China Univ Sci & Technol, Sch Biotechnol, Dept Food Sci & Technol, Shanghai 200237, Peoples R China;[3]Zhejiang Mariculture Res Inst, Zhejiang Key Lab Coastal Bioresource, Wenzhou 325005, Peoples R China
年份:2012
卷号:4
期号:4
起止页码:784
外文期刊名:JOURNAL OF FUNCTIONAL FOODS
收录:;WOS:【SCI-EXPANDED(收录号:WOS:000309569000010)】;
基金:This work was supported by the Open Project Funding of Zhejiang Key Laboratory of Coastal Bio-resource, Zhejiang Mariculture Research Institute.
语种:英文
外文关键词:Sulfated polysaccharides; Bullacta exarata; Antitumor activity; Antioxidant activity
摘要:Three sulfated polysaccharides from Bullacta exarata were isolated, purified, and named BEP1, BEP2 and BEP3, respectively. The antitumor and antioxidant activities, in vitro, of three polysaccharides were investigated, including inhibition of cells proliferation, hydroxyl radical scavenging effect, superoxide radical scavenging capacity and reducing power assay. The results suggested that three polysaccharides possessed antioxidant activities in a dose-dependent manner, and BEP3 exhibited stronger antioxidant activities than BEP1 and BEP2. Furthermore, BEP3 showed significant inhibitory effects on growth of Bcap37 breast cancer cells, SW1990 pancreatic cancer cells and HeLa cervical cancer cells, and the IC50 were 135.3, 147.5 and 172.6 mu g/ml, respectively. The highest inhibition rates of BEP1 and BEP2 were approximately 10% against three cancer cells. The data obtained in vitro models indicates that polysaccharides from B. exarata could be explored as novel and potential natural antioxidants and cancer prevention agents for use in functional foods. (c) 2012 Elsevier Ltd. All rights reserved.
参考文献:
正在载入数据...
