Anti-inflammation effects of the enzyme hydrolysate of pectin

• Main Authors: Li, Qiao-Lin, 李巧琳
• Other Authors: Wu, Mei-Li
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/bny4fr

碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === Lipopolysaccharide-induced macrophage RAW 264.7 is often used as an inflammatory response in cells. Pectin, which usually exists in citrus fruit, is composed of hetero-polysaccharides and is rich in galactose residues. It has been found that pectin treated by enzyme has the abilities of bacteriostasis, increasing emulsifying capacity and inhibiting cancer cell growth. However, pectin has anti-inflammatory effect, but the pathway of it has not been clear. Therefore, the purpose of this study was to investigate the ability and pathway of the enzyme-treated pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Finally, the expression of NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) and tumor necrosis factor (TNF-α) were detected in the study. The results revealed that enzyme-treated pectin had no cell cytotoxicity to normal macrophage RAW 264.7 on the concentration of 0-1000 μg/ml. After cells were induced by 1 μg/ml lipopolysaccharide for 24 hours, the production of NO could be reduced through enzyme-treated pectin by 20%. In the western blot method, it was found that iNOS, COX-2, NF-κB, TNF-α and other proteins that activated NO production had a downtrend. It was found that pectin treated by enzyme had the potential to be used as a nutritional supplement to mitigate the inflammatory response.