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Food Funct. 2013 Jun;4(6):960-71. doi: 10.1039/c3fo30350k. Epub 2013 May 14.

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

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School of Life Science, Northeast Normal University, 5268 Renmin Street, 130024 Changchun, Jilin Province, People's Republic of China.


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 kg(-1) d(-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.

[Indexed for MEDLINE]

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