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Antioxidant and cancer cell proliferation inhibition effect of citrus pectin-oligosaccharide prepared by irradiation
DC Field | Value | Language |
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dc.contributor.author | Kang, Ho Jin | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Kwon, Joong Ho | - |
dc.contributor.author | Son, Jun Ho | - |
dc.contributor.author | An, Bong Jeon | - |
dc.contributor.author | Byun, Myung Woo | - |
dc.date.accessioned | 2024-08-08T01:50:05Z | - |
dc.date.available | 2024-08-08T01:50:05Z | - |
dc.date.created | 2018-06-01 | - |
dc.date.created | 2018-06-01 | - |
dc.date.issued | 2006-09 | - |
dc.identifier.citation | Journal of Medicinal Food, Vol.9 No.3, pp.313-320 | - |
dc.identifier.issn | 1096-620X | - |
dc.identifier.uri | https://hdl.handle.net/10371/208531 | - |
dc.description.abstract | Pectin was dissolved in deionized distilled water (2%, vol/vol) and irradiated at 20 kGy using a Co-60 gamma ray irradiator. The resulting solution was dialyzed and lyophilized. The samples were separated into three groups to estimate their antioxidant and cancer cell proliferation effects: non-irradiated (0 kGy), irradiated (20 kGy), and dialyzed (20 kGy-F, mol wt < 10,000) samples. Antioxidant properties of each treatment was tested by a beta-carotene-linoleic acid bleaching assay and electron donating ability and compared for antioxidant index, which indicated that the activity was higher in the order of 20 kGy-F > 20 kGy > 0 kGy. Spleen cell survival effect of the irradiated pectin (20 kGy) and dialyzed (20 kGy-F) samples was higher than the non-irradiated control (0 kGy). The pectins inhibited growth of the cancer cell in the order of 20 kGy-F > 20 kGy > 0 kGy. The Ames test revealed that none of the fractions was mutagenic, and there was no indication of a dose-dependent response for any of the samples. These results suggest that a functional pectin oligosaccharide can be produced by irradiation for the food industry without any chemical treatment. | - |
dc.language | 영어 | - |
dc.publisher | 한국식품영양과학회 | - |
dc.title | Antioxidant and cancer cell proliferation inhibition effect of citrus pectin-oligosaccharide prepared by irradiation | - |
dc.type | Article | - |
dc.identifier.doi | 10.1089/jmf.2006.9.313 | - |
dc.citation.journaltitle | Journal of Medicinal Food | - |
dc.identifier.wosid | 000241095600004 | - |
dc.identifier.scopusid | 2-s2.0-33750624951 | - |
dc.citation.endpage | 320 | - |
dc.citation.number | 3 | - |
dc.citation.startpage | 313 | - |
dc.citation.volume | 9 | - |
dc.identifier.kciid | ART001180464 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | COLORIMETRIC ASSAY | - |
dc.subject.keywordPlus | MUTAGENICITY TEST | - |
dc.subject.keywordPlus | IN-VIVO | - |
dc.subject.keywordPlus | CHITOSAN | - |
dc.subject.keywordPlus | POLYSACCHARIDES | - |
dc.subject.keywordPlus | REACTOR | - |
dc.subject.keywordPlus | PLANTS | - |
dc.subject.keywordAuthor | antioxidative | - |
dc.subject.keywordAuthor | cancer cell proliferation | - |
dc.subject.keywordAuthor | inhibition | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | pectin | - |
dc.subject.keywordAuthor | pectin-oligosaccharide | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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