In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
-
Kai Jun Xiao
,
Ling Zhang
Abstract
Cherokee rose fruit (CRF) is a Chinese traditional herb which has been used in medicine for hundreds of years. The anti-tumor activity of CRF polysaccharides (CRFPs) has not yet been evaluated. To study the in vitro anti-tumor effects of CRFP and its derivatives, native CRFP was isolated from CRF by hot water extraction, and its molecular weight analyzed with gel filtration chromatography was 227,000 Da. Native CRFP was sulfated with ClSO3H-DMF and carboxymethylated with monochloroacetic acid in alkaline aqueous medium. The resulting derivatives were isolated and labeled as SF-CRFP and CM-CRFP, respectively. The in vitro inhibition rates of CRFP and its derivatives for tumor cells SKVO (human ovarian cancer cell), HepG2 (human hepatoma cell), and LoVo (human colon cancer cell) were evaluated, the result showed that native CRFP exhibited no significant inhibition effect on the three tumor cells even at a concentration of 50 μg/ml, but sulfation and carboxymethylation substantially enhanced the anti-tumor activities of CRFP in a dose-dependent way. SF-CRFP at the dose of 50 μg/ml displayed a significant inhibitory effect on SKVO, HepG2, and LoVo, with the viability rates of 33.6%, 44.8%, and 43.2%, respectively. It has a dosage-dependence inhibition on tumor growth in this model, with IC50 for SKVO, HepG 2, and LoVo being 21 μg/ml, 36 μg/ml, and 49 μg/ml, respectively. CM-CRFP showed a specific inhibition on HepG2 with a viability rate of 12.2%, with an IC50 of 17 μg/ml, while it had hardly any anti-tumor effect on SKVO cells. Thus, chemical modifications of CRFPs by sulfation and carboxymethylation effectively improved their anti-tumor properties.
Acknowledgments
The authors gratefully acknowledge the funding provided by Combination of Guangdong Province and the Ministry of Education Project (2009B090200020 and 2010B090400512) and Guangzhou Municipal Science and Technology Program (2010Z1-E071).
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©2014 by De Gruyter
Articles in the same Issue
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
Articles in the same Issue
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
