Ying-Che Huang
National Pingyung Univerity of Science and Technology, Taiwan
Title: Anti-infl ammation and colorectal cancer cell inhibition effects of enzyme treated pectin
Biography
Biography: Ying-Che Huang
Abstract
Pectin is a form of natural saccharide existing in the cell wall of plants. Pectic-enzyme treated pectin (PET pectin) could inhibit the growth of food-spoiling bacteria, enhance food emulsion, inhibit lipid peroxidation and inhibit the growth of human cancer cells. Among the enzyme-modified pectin, the fragments with molecular weight less than 1 kDa exhibited the highest inducing effect. When proinflammatory mediators and cytokines are over-expressed during inflammation, it may cause various inflammatory diseases. This research found that modified pectin was non-toxic to macrophage RAW 264.7 and it reduced the NO content by 20% induced by lipopolysaccharide. Western blot method showed that after the enzyme treatment of pectin can reduce inflammatory protein performance, such as COX-2ã€NF-kBã€TNF-a. PET pectin is expected to be used as a dietary supplement in the future to prevent inflammation.