Identification of the bioactive components from pH-modified citrus pectin and their inhibitory effects on galectin-3 function
Identification of the bioactive components from pH-modified citrus pectin and their inhibitory effects on galectin-3 function
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pH调节柑橘果胶生物活性成分的鉴定及其对半乳糖凝集素3功能的抑制作用
DOI：
10.1016/j.foodhyd.2016.02.020
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发表时间：
2016-07
影响因子：
10.7
通讯作者：
Guihua Tai
中科院分区：
文献类型：
--
作者：
Tao Zhang;Yu Lan;Yi Zheng;Fengjian Liu;Dongyang Zhao;Kevin H. Mayo;Yifa Zhou;Guihua Tai
Citrus pectin is widely used as a gelling/thickening agent and stabilizer in the food and pharmaceutical industries. The usefulness of citrus pectin, however, has been limited due to its large size, an obstacle that can be partially overcome with pH-modified citrus pectin (MCP). In the present study, we fractionated MCP into four fractions (MCP-1, 2, 3, and 4) and then sub-fractions of type-I rhamnogalacturonanrich pectins (RG-I: MCP-1a, MCP-2a, MCP-3Sa and MCP-4a) and homogalacturonan-rich pectins (HG: MCP-2b, MCP-3Sb, MCP-3P, MCP-4b). Upon analysis of their chemical structures, we found that the RG-I sub-fractions contain (1 / 4)-linked b-D-galactan and (1 / 5)-linked a-L-arabinans or type-I arabinogalactan side-chains. Because parent MCP is known to inhibit hemagglutination mediated by galectin-3 (a lectin associated with cancer progression and metastasis), we used this assay to define which MCP fraction best promotes anti-galectin-3 activity. Our results demonstrate that MCP-2 was the most inhibitory with a MIC of 0.06 mg/ml (ten-fold more potent than parent MCP), and that RG-I-rich pectins with (1 / 4)-linked b-D-galactan side-chains were more active than the other RG-I-rich and HG-rich pectins. These findings provide new insight into structure-activity relationships of MCP and provide impetus towards the development of MCP-based food stabilizers and galectin-3 targeted therapeutics for use in the clinical setting.
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影响因子：
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作者：
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DOI：
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发表时间：
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影响因子：
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