Optimization of extraction technology of protein from Momordica charantia residue and its inhibitory effect on proliferation of K562 cells in vitro
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(1. Henan Province Food Industry Research Institute Co., Ltd,. Zhengzhou, Henan 450053, China;2. The State Light Industry Food Quality Supervision and Detection Station, Zhengzhou City, Zhengzhou, Henan 450053, China; 3. Henan University of Animal Husbandry & Economy, Zhengzhou, Henan 450000,China; 4. Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China)

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    Abstract:

    Single factor combined with uniform design were used to optimized the extraction process of protein from Momordica charantia residue by salt dissolving method, and the inhibitory activity in vitroon K562 cell proliferation of crude extract was determined by MTT assay. The test results showed that the optimal conditions were as followed: salt concentration of 0.25 mol/L, time 3.59 h, pH=9, ratio of liquid-material 10.36︰1 (mL/g) and the temperature of 25 ℃, extracting twice. Under this condition, the actual extraction rate was 9.28%. In the range of experimental concentration, the crude protein from Momordica charantia residue had a significant inhibitory effect on proliferation of K562 cells in vitro, and showed dose-effect relationship.

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李镁娟,郝景灏,马甜甜,等.苦瓜渣蛋白提取工艺优化及其体外抑制K562细胞增殖作用研究[J].食品与机械英文版,2017,33(10):145-148,162.

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  • Online: March 10,2023
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