山药多糖和燕麦多糖发酵产酸及发酵产物对结肠癌细胞的增殖抑制作用

殷丹婷; 郝丽鑫; 王琦; 赵新淮

doi:10.13386/j.issn1002-0306.2017.15.055

山药多糖和燕麦多糖发酵产酸及发酵产物对结肠癌细胞的增殖抑制作用

乳品科学教育部重点实验室东北农业大学

基金项目:

高等学校博士学科点专项科研基金(20092325110012)；

详细信息

作者简介:
殷丹婷 (1993-) , 女, 在读硕士研究生, 研究方向:食品科学, E-mail:yindanting@163.com。;

赵新淮 (1963-) , 男, 博士, 教授, 主要从事食品化学研究, E-mail:zhaoxh@neau.edu.cn。;

中图分类号: TS201.4
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出版历程
- 收稿日期: 2017-02-20

Acid production of the polysaccharides from yam and oat in vitro fermentation as well as the growth inhibition of the fermentation products on human colon cancer cells

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

摘要

摘要: 采用水提取、醇沉淀法制备山药多糖和燕麦多糖,利用健康成人粪便提取物中的肠道微生物体外发酵多糖,确定发酵产酸情况（乙酸,丙酸,丁酸,乳酸）以及发酵产物对结肠癌细胞HCT-116的增殖抑制作用。山药多糖和燕麦多糖的糖含量分别为82.63%和80.32%。发酵24 h,山药多糖和燕麦多糖产生23.28、25.14 mmol/L乙酸、2.49、1.97 mmol/L丙酸、11.04、7.99 mmol/L丁酸和0.19、0.46 mmol/L乳酸;发酵48 h,它们产生四种酸为28.14、42.53,6.48、2.45,13.76、9.64,0.08、0.09 mmol/L。发酵时间从24 h延长至48 h,产物中乙酸、丙酸和丁酸含量显著提高（p<0.05）,而乳酸含量明显降低（p<0.05）。两种多糖对细胞的抑制作用小于24.5%,而两种多糖发酵产物有更强的抑制作用,分别达到46.2%⁶9.1%、44.6%⁶7.3%;48 h发酵产物抑制作用更强,处理细胞48 h产生的抑制作用更大。结果表明,两种多糖经过肠道微生物发酵后,其产物对结肠癌细胞具有更强的增殖抑制活性。
- 山药多糖 /
- 燕麦多糖 /
- 发酵 /
- 短链脂肪酸 /
- 结肠癌细胞
Abstract: Yam polysaccharides and oat polysaccharides were both prepared using water extraction and alcohol precipitation methods.The intestinal microflora in a fecal extract from the health adults were used to ferment the two polysaccharides in vitro.The amount of four organic acids ( acetic, propionic, butyric and lactic acids) in the generated fermentation products were measured, and growth inhibition of these fermentation products on human colon cancer cells ( HCT-116 cells) were assessed.Yam polysaccharides and oat polysaccharides contained saccharide contents of 82.63% and 80.32%, respectively. Being fermented for 24 h, yam polysaccharides and oat polysaccharides generated acetic, propionic, butyric and lactic acids in levels of 23.28 and 25.14, 2.49 and 1.97, 11.04 and 7.99, 0.19 and 0.46 mmol/L, respectively. Being fermented for 48 h, yam polysaccharides and oat polysaccharides resulted in the levels of the four acids at 28.14 and 42.53, 6.48 and 2.45, 13.76 and9.64, 0.08 and 0.09 mmol/L, respectively. With the increase of fermentation time ( 24 ~ 28 h) , acetate, propionate and butyrate contents in fermentation products were enhanced clearly ( p < 0.05) , but lactate contents was also decreased markedly ( p <0.05) .Yam polysaccharides and oat polysaccharides showed lower growth inhibition ( less than 24.5%) on the HCT-116 cells.However, the obtained fermentation products exerted growth inhibition effect ( 46.2% ⁶9.1% and 44.6% ⁶7.3%, respectively) on the cells.And more, a fermentation time of 48 h conferred the fermentation products with higher growth inhibition while treatment of the cells for 48 h also led to higher growth inhibition.It is thus concluded that in vitro fermentation of the two polysaccharides by the intestinal microflora could bring enhanced anti-proliferation activities to the colon cancer cells.
- yam polysaccharides /
- oat polysaccharides /
- fermentation /
- short-chain fatty acids /
- colon cancer cells

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