Antioxidant and antitumor activities of the polysaccharide from seed cake of Camellia oleifera Abel

被引:105
|
作者
Jin, Xianchun [1 ]
Ning, Yu [2 ]
机构
[1] Henan Agr Univ, Sch Sci, Zhengzhou 450002, Peoples R China
[2] Henan Agr Univ, Sch Life Sci, Zhengzhou 450002, Peoples R China
基金
中国国家自然科学基金;
关键词
Camellia oleifera Abel; Polysaccharide; Antioxidant; Antitumor; FRACTIONS;
D O I
10.1016/j.ijbiomac.2012.05.033
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
To explore biomedical potential of the polysaccharide from seed cake of Camellia oleifera Abel, we investigated antioxidant and antitumor capacities of the polymer. The results showed that the polysaccharide is capable of scavenging both superoxide anion and hydroxyl radicals in vitro. The highest scavenging rate of superoxide anion and hydroxyl radicals is 85% and 76%, respectively. Using the model animal, Caenorhabditis elegans, we further show that the polysaccharide can increase antioxidant enzyme activity, decrease lipid peroxidation level, and reduce paraquat-induced oxidative damage at a polysaccharide concentration more than 50 mg/l. We also revealed that the polysaccharide has some ferric chelating ability and strong in vivo antitumor activity. The antitumor rate against Sarcoma180 solid tumor grown in BALB/C mice reached 85.6% at the highest dose of 40 x 20 mg/kg days. (C) 2012 Elsevier B.V. All rights reserved.
引用
下载
收藏
页码:364 / 368
页数:5
相关论文
共 50 条
  • [1] Physicochemical property and antioxidant activity of polysaccharide from the seed cakes of Camellia oleifera Abel
    Wei, Meidan
    Hu, Yuxin
    Zou, Wanshuang
    Li, Yanping
    Cao, Yiyang
    Li, Shangtong
    Huang, Jing
    Xing, Lingyu
    Huang, Bingjie
    Wang, Xiaoyin
    FOOD SCIENCE & NUTRITION, 2022, 10 (05): : 1667 - 1682
  • [2] Chemical Constituents of the Seed Cake of Camellia oleifera and Their Antioxidant and Antimelanogenic Activities
    Zhu, Wan-Fang
    Wang, Ci-Li
    Ye, Feng
    Sun, Hao-Peng
    Ma, Cong-Yu
    Liu, Wen-Yuan
    Feng, Feng
    Abe, Masahiko
    Akihisa, Toshihiro
    Zhang, Jie
    CHEMISTRY & BIODIVERSITY, 2018, 15 (07)
  • [3] Hypoglycemic activity in vitro of polysaccharides from Camellia oleifera Abel. seed cake
    Zhang, Sheng
    Li, Xiangzhou
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 115 : 811 - 819
  • [4] Effects of Heating on Total Phenols and Their Antioxidant Activities in Camellia oleifera Seed Oil and the Cake
    Luo F.
    Chen Z.
    Lan L.
    Du M.
    Wang C.
    1600, Chinese Society of Forestry (56): : 61 - 68
  • [5] Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake
    Xu Li
    Junlin Deng
    Shian Shen
    Tian Li
    Ming Yuan
    Ruiwu Yang
    Chunbang Ding
    Journal of Food Science and Technology, 2015, 52 : 5681 - 5690
  • [6] Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake
    Li, Xu
    Deng, Junlin
    Shen, Shian
    Li, Tian
    Yuan, Ming
    Yang, Ruiwu
    Ding, Chunbang
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (09): : 5681 - 5690
  • [7] Bioactivities of water-soluble polysaccharides from fruit shell of Camellia oleifera Abel: Antitumor and antioxidant activities
    Jin, Xianchun
    CARBOHYDRATE POLYMERS, 2012, 87 (03) : 2198 - 2201
  • [8] Simultaneous extraction of oil, protein and polysaccharide from residual seed cake of Camellia oleifera Abel. using three phase partitioning
    Qiu, Changyang
    Chen, Zhihong
    Hu, Fenjuan
    Wu, Hailing
    Wang, Lu
    Liu, Meixia
    Zhou, Kai
    INDUSTRIAL CROPS AND PRODUCTS, 2024, 209
  • [9] Hypolipidemic and Antioxidant Activities of Hydrolyzed Saponins from Defatted Seeds of Camellia oleifera Abel.
    Ye, Yong
    Chen, Xuelan
    Xing, Haiting
    LATIN AMERICAN JOURNAL OF PHARMACY, 2013, 32 (03): : 409 - 417
  • [10] Kaempferol acetylated glycosides from the seed cake of Camellia oleifera
    Gao, Da-Fang
    Xu, Min
    Zhao, Ping
    Zhang, Xiao-Yuan
    Wang, Yi-Fei
    Yang, Chong-Ren
    Zhang, Ying-Jun
    FOOD CHEMISTRY, 2011, 124 (02) : 432 - 436