柑橘皮渣制备低分子果胶及其抗癌活性的评价

Preparation of low molecular weight citrus pectin from citrus pomace and evaluation of their anticancer activities

以温州蜜柑、胡柚为原料,分别取其皮及榨汁后的果渣,采用酸提醇沉的方法制备柑橘果胶。将制得的各种柑橘果胶经121℃处理30 min得到低分子柑橘果胶(LMCP),分别测定其分子质量、半乳糖醛酸含量、酯化度和体外抗人前列腺癌激素不依赖型PC 3细胞活性。结果表明,经过高温处理后4种柑橘果胶的分子质量比处理前下降64%～92%,以温州蜜柑皮的下降最大,胡柚皮的下降最小;半乳糖醛酸含量比处理前上升了6%～14%,以温州蜜柑皮的最大,温州蜜柑果渣和胡柚皮的最小;酯化度比处理前下降了8%～21%,以胡柚皮的最大,温州蜜柑皮和胡柚果渣的最小。高温处理后4种LMCP在高剂量(10 mg.mL-1)下对PC 3细胞的抑制作用均在70%以上,其中以温州蜜柑皮和胡柚果渣为原料制备的LMCP的抑制率高达90%以上。

Citrus pectin （CP） was prepared from peel and pomace of Satsuma-mandarin and Changshan-huyou by acid extraction and ethanol precipitation method. The CP was treated at 121℃ for 30 min to prepare low molecular weight citrus pectin （LMCP）. The molecular properties including weight, galacturonic acid content and degree of esterification （DE） of LMCP and CP were determined and their resistance capacities on hormone-independent prostate cancer PC 3 cells in vitro were investigated as well. The results indicated that after the high-temperature treatment of four kinds of CP,their molecular weight （Mw） were decreased by 64%-92% with the most for that from Satsuma-mandarin peel and the least for that from Changshan-huyou peel; the galacturonic acid content were increased by 6%-14% with the high- est for that from Satsuma-mandarin peel and the least for that from Satsuma-mandarin pomace; the DE values were declined by 8%-21% with the most for that from Changshan-huyou peel and the least for that from Changshan-huyou pomace. The inhibition of the four kinds of LMCP in high dose （ 10 mg·mL-1 ） to PC 3 cell viability were above 70%, among which more than 90% for those were prepared by Satsuma-mandarin peel and Changshan-huyou pomace.