Decolorization and Anti-tumor Activity in vitro of Exopolysaccharides from Lactobacillus plantarum 70810

doi:10.7506/spkx1002-6630-201121022

Abstract

Abstract: The effects of various operating conditions on decolorization of exopolysaccharides (EPS) from Lactobacillus plantarum 70810 by macroporous resin adsorption were explored in the current work. In addition, the anti-tumor effects of crude EPS from Lactobacillus plantarum 70810 and two fractions thereof obtained by sequential column chromatographies on DEAE-Cellulose and Sephadex G-100, named as EPS-1 and EPS-2, respectively, on large intestine carcinoma cells HT-29 in vitro were tested by cell counting kit-8 (CCK-8) assay. The results showed that macroporous resin S-8 provided optimal decolorization of crude EPS from Lactobacillus plantarum 70810 among all resins tested. After 4 h decolorization under the following conditions: macroporous resin S-8 amount 4 g/100 mL, sample pH adjustment until pH 6, 25 ℃ and polysaccharide concentration in samples 2 mg/mL, the decolorization rate and retention rate of EPS were 72.58% and 69.15%, respectively. Crude EPS, EPS-1 and EPS-2 exhibited a significant inhibitory effect on the cell growth of large intestine carcinoma cells HT-29 in vitro (P＜0.01) in a dose-dependent manner.

Key words: Lactobacillus plantarum, exopolysaccharides, macroporous adsorption resin, decolorization, anti-tumor activity

CLC Number:

TS201.3

FENG Mei-qin，ZHANG Qi，Mahinur·MUTUVULLA，HUANG Li-juan，CAO Lin，DONG Ming-sheng. Decolorization and Anti-tumor Activity in vitro of Exopolysaccharides from Lactobacillus plantarum 70810[J]. FOOD SCIENCE, 2011, 32(21): 107-111.

[1]	LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen. Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter [J]. FOOD SCIENCE, 2021, 42(6): 75-81.
[2]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[3]	LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo. Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro [J]. FOOD SCIENCE, 2021, 42(2): 151-157.
[4]	ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. FOOD SCIENCE, 2021, 42(18): 37-44.
[5]	XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying. Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin [J]. FOOD SCIENCE, 2021, 42(18): 95-102.
[6]	GAO Zhaojian, HUANG Lianghao, DING Feihong, ZHAO Yifeng, CHEN Teng. Characterization of Novel Broad-Spectrum Bacteriocin Produced by Lactobacillus plantarum from Pickles [J]. FOOD SCIENCE, 2021, 42(10): 171-177.
[7]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[8]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[9]	XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai. Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro [J]. FOOD SCIENCE, 2020, 41(6): 259-269.
[10]	WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning. Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2020, 41(6): 64-71.
[11]	HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei. Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics [J]. FOOD SCIENCE, 2020, 41(6): 163-169.
[12]	FANG Laishan, LAI Qiang, ZHONG Zemin, HUANG Yumao. Sequence Analysis of an Endogenous Plasmid in Lactobacillus plantarum and Construction of a Shuttle Expression Vector Using It [J]. FOOD SCIENCE, 2020, 41(4): 118-124.
[13]	LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng. Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It [J]. FOOD SCIENCE, 2020, 41(24): 117-124.
[14]	ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan. Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation [J]. FOOD SCIENCE, 2020, 41(22): 119-126.
[15]	LI Qiangkun, LIU Chenjian, LUO Yiyong, YANG En, LI Xiaoran. Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum [J]. FOOD SCIENCE, 2020, 41(2): 114-118.

Decolorization and Anti-tumor Activity in vitro of Exopolysaccharides from Lactobacillus plantarum 70810

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments