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Ying-Che Huang

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-2、NF-kB、TNF-a. PET pectin is expected to be used as a dietary supplement in the future to prevent inflammation.