Effects of Molecule Structure Modification of Lutein and Zeaxanthin on Inhibitory Tumor Cell Proliferation Activity

Abstract

Abstract: This study was aimed at investigating the relationship between lutein and zeaxanthin structures and their anti-tumor effects.Methods:Zeaxanthin and lutein were purified from corn protein residues,and then structures modified by mono-and di-acetylation of their ionone ring hydroxyl groups.The structures of the modified products were characterized by means of UV-visible absorption spectroscopy,HPLC-mass spectroscopy and 1~H-NMR spectroscopy.The tumor inhibitory effects of mono-and di-acetylated zeaxanthin and lutein were compared with that of natural zeaxanthin and lutein by MTT(methylthiaz olydiphenyl-tetrazolium bromide)assay with human mouth epithelia/cancer KB line as model cells.Results:Zeaxanthin and lutein showed lower anti-tumor-proliferation activities after mono-and di-acetylation of their ionone ring hydroxyl groups.Conclusion:The hydroxyl groups in zeaxanthin and lutein molecules make significant contribution to the function of anti-tumor-proliferation activity.

Key words: lutein, zeaxanthin, structure modification, lutein-di-acetylation ester, zeaxanthin-di-acctylation ester, anti-tumor-proliferation activity

SUN Zhen, YAO Hui-Yuan. Effects of Molecule Structure Modification of Lutein and Zeaxanthin on Inhibitory Tumor Cell Proliferation Activity[J]. FOOD SCIENCE, 2007, 28(4): 296-302.

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Effects of Molecule Structure Modification of Lutein and Zeaxanthin on Inhibitory Tumor Cell Proliferation Activity

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