4.7 Article

Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1

期刊

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 13, 页码 3454-3463

出版社

AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b01086

关键词

Lactobacillus helveticus MB2-1; cell-bound exopolysaccharide (c-EPS); structural characterization; anticancer activity

资金

  1. National Natural Science Foundation of China [31201422, 31371807]
  2. Fundamental Research Funds for the Central Universities [KYZ201419]
  3. Key Projects in the National Science & Technology Pillar Program of China [2013BAD18B01-4]
  4. High-Tech Research and Development Program of China [2011AA100903]
  5. Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

向作者/读者索取更多资源

A novel cell-bound exopolysaccharide (c-EPS) was isolated from Lactobacillus helveticus MB2-1 by ultrasonic extraction, anion exchange, and gel filtration chromatography before being structurally characterized. The c-EPS is a heteropolysaccharide with an average molecular weight of 1.83 x 10(5) Da and is composed of glucose, mannose, galactose, rhamnose, and arabinose at a molar ratio of 3.12:1.01:1.00:0.18:0.16. Methylation analysis and nuclear magnetic resonance analysis revealed that the c-EPS is a linear glucomannogalactan containing repeating units of -> 6)-beta-d-Manp-(1 -> 3)-beta-d-Glcp-(1 -> 3)-beta-d-Glcp-(1 -> 3)-beta-d-Glcp-(1 -> 4)-alpha-d-Galp-(1 -> and trace amounts of Rhap-(1 -> and (1 -> 4)-Arap residues. Complex formation with Congo red demonstrated a triple-strand helical conformation for the c-EPS. Scanning electron microscopy of the c-EPS revealed many regular feather-like structural units. Topographical examination of c-EPS by atomic force microscopy revealed that the c-EPS formed rounded-to-spherical lumps with different sizes and chain formations. Furthermore, preliminary in vitro tests revealed that c-EPS significantly inhibited the proliferation of HepG-2, BGC-823, and especially HT-29 cancer cells.

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