Comparison of two extraction technology of Yam mucus protein and its inhibition on Esophageal cancer cells
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摘要: 本实验以恩施州红细毛山药为实验材料,探索了从山药全粉中提取山药黏蛋白的工艺,比较了酶解絮凝法和传统的水提醇沉法两种工艺的优劣,并研究了山药黏蛋白对人食道癌细胞EC-109的抑制作用。实验结果如下:水提醇沉法最高得率为1.98%,最适料液比为1∶25、浸提温度45℃、浸提时间2h;酶解絮凝法得率最高达4.25%,絮凝时最适p H为9、壳聚糖最适浓度为10g/L。利用提取的山药黏液蛋白作用于人食道癌细胞EC-109的实验结果表明,五种稀释浓度的黏液蛋白对肿瘤细胞均有一定的抑制效果,在200倍稀释情况下,对EC-109的抑制作用最明显。Abstract: In this paper, local hongximao yam in Enshi was used to extract Yam mucus protein as experimental material. Two kinds of extraction methods were compared. The inhibition of Yam mucus protein to human esophageal cancer cell EC-109 was also studied.Result showed that the highest yield of the traditonal method with water extraction and alcohol precipitation was 1.98%, the optimum solid- liquid ratio was 1 ∶ 25, the optimum extraction temperature was 45℃ and the optimum extraction time was two hours. The highest yield of the method enzymatic flocculation was 4.25%. The optimum p H of the flocculation process was 9 and the optimum concentration of chitosan was 10 g / L. Result of anticancer experiment showed that five solutions of mucus protein with different dilutions all had a certain inhibition on the tumor cells.The effect of the solution with 200- fold dilution to EC-109 cancer cells was the best.
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Keywords:
- Yam mucus protein /
- extraction technology /
- Esophageal cancer cell
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