食品科学2016，Vol.37Issue(19)：48-53,6.DOI:10.7506/spkx1002-6630-201619008
南瓜硒多糖的制备表征及活性分析
Preparation, Characterization and Activity Analysis of Selenium-Containing Pumpkin Polysaccharide
摘要
Abstract
Objective: To investigate selenium modification of pumpkin polysaccharide and to evaluate thein vitro antioxidant activity and antitumor effect against human breast cancer MDA-MB-231 cells of the modified polysaccharide. Methods: Pumpkin polysaccharide was prepared and purified and it was modified by reaction with Na2SeO3 to obtain selenium-containing polysaccharide. Furthermore, the structure of the modified polysaccharide was characterized through UV, IR, atomic fluorescence spectroscopies and thermogravimetric analysis. Finally, its scavenging effect on O2-· and ·OH as well as growth inhibitory effect on breast cancer cells were tested by using pyrogallol autoxidation, salicylic acid method and methyl thiazolyl tetrazolium colorimetric assay. Results: Se=O and Se–C bonds were observed in the structure of the target product, thus successfully achieving the selenium modification of pumpkin polysaccharide. The selenium-containing pumpkin polysaccharide had significantly stronger scavenging effects on O2-· and ·OH than ordinary pumpkin polysaccharide, which were concentration-dependent. Meanwhile, the modified polysaccharide also inhibited the growth of human breast cancer cells in a dose-dependent manner more significantly than did the unmodified one.关键词
南瓜硒多糖/制备/表征/活性Key words
selenium-containing pumpkin polysaccharide/preparation/characterization/activity分类
轻工纺织引用本文复制引用
商龙臣,吴少魏,张驰,廖红华,刘信平..南瓜硒多糖的制备表征及活性分析[J].食品科学,2016,37(19):48-53,6.基金项目
国家自然科学基金地区科学基金项目（21461009；F030304）；湖北省高校应用化学战略性新兴产业人才培养计划项目 （）
