Comparative studies on the anti-tumor activities of high temperature- and pH-modified citrus pectins

Food Funct. 2013 Jun;4(6):960-71. doi: 10.1039/c3fo30350k. Epub 2013 May 14.


High temperature and pH modification could produce functional pectins. In this study, high temperature-modified (HTCP) and pH-modified (MCP) citrus pectins were prepared for studying their anti-tumor activities in eight cancer cell lines and a mouse Sarcoma-180 (S-180) tumor model. HTCP inhibited the proliferation of these cancer cells and induced a caspase-3-dependent cell apoptosis and cell cycle arrest at G2/M phase. It also inhibited the growth of S-180 tumor to 49% of the control at the dose of 200 mg kg(-1) d(-1) and extended the survival time of the tumor-bearing mice. MCP had no anti-proliferative effects on these cancer cells and no anti-tumor effect in the mouse model. The anti-tumor activity of HTCP in the mouse tumor model was not correlated with immunomodulation and galectin-3 inhibition, but correlated well with proliferation inhibition. HTCP might be exploited as a functional food for cancer prevention and/or treatment.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Apoptosis / drug effects
  • Caspase 3 / genetics
  • Caspase 3 / metabolism
  • Cell Cycle / drug effects
  • Cell Line, Tumor
  • Cell Proliferation / drug effects
  • Humans
  • Hydrogen-Ion Concentration
  • Male
  • Mice
  • Mice, Inbred ICR
  • Neoplasms / drug therapy*
  • Neoplasms / enzymology
  • Neoplasms / genetics
  • Neoplasms / physiopathology
  • Pectins / administration & dosage*
  • Pectins / chemistry*
  • Pectins / isolation & purification
  • Plant Extracts / administration & dosage*
  • Plant Extracts / chemistry*
  • Plant Extracts / isolation & purification
  • Temperature


  • Plant Extracts
  • Pectins
  • Caspase 3