Can Enzymatic Modified Pectin in Mediterranean Fruits Be Therapeutic Against Stomach Cancer?

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dc.authorid0000-0001-6193-3734
dc.contributor.authorUstun, Selime
dc.contributor.authorKizil, Hamit Emre
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-02-28T12:17:40Z
dc.date.available2026-02-28T12:17:40Z
dc.date.issued2024
dc.departmentBayburt Üniversitesi
dc.description.abstractThe aim of this study was to evaluate the cytotoxic effects of enzymatically modified pectin products derived from grapefruit, jujube, and kumquat on the MKN-45 gastric cancer cell line in vitro. FTIR analysis revealed that the spectra of the pectins produced were comparable to those of commercial pectin and included the characteristic peaks identified in the literature. The galacturonic acid content was measured as 612 mg/g in grapefruit pectin, 544 mg/g in jujube pectin, and 704 mg/g in kumquat pectin. DSC analysis indicated that all pectin samples and their modifications exhibited one endothermic peak and one exothermic peak. Cytotoxicity assessments revealed that the enzymatically modified grapefruit pectin demonstrated significant cytotoxic effects across all tested concentrations, with 0.075 mg/mL being the most effective. For kumquat pectin, all tested concentrations showed cytotoxic properties, with 0.3, 0.15, and 0.075 mg/mL being the most effective. In the case of jujube pectin, cytotoxic effects were observed at all concentrations except for 1.2 mg/mL. In vitro cytotoxic effects of enzymatically modified pectin products from grapefruit, jujube and kumquat on MKN-45 gastric cancer cell line at different concentrations were determined.image
dc.description.sponsorshipBayburt University Scientific Research Projects Unit [326-BOP]
dc.description.sponsorshipResults obtained from the preliminary trials of this study were presented as two abstracts (oral presentation) at the 4th International Conference on Advances in Natural & Applied Science Biotechnology (ID: 325-BOP, ID: 326-BOP).
dc.identifier.doi10.1002/fsn3.4507
dc.identifier.endpage9478
dc.identifier.issn2048-7177
dc.identifier.issue11
dc.identifier.pmid39620028
dc.identifier.scopus2-s2.0-85206260092
dc.identifier.scopusqualityQ1
dc.identifier.startpage9469
dc.identifier.urihttps://doi.org/10.1002/fsn3.4507
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5905
dc.identifier.volume12
dc.identifier.wosWOS:001330531800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectantioxidant
dc.subjectcytotoxicity
dc.subjectheterosaccharides
dc.subjectpectin
dc.subjectstomach cancer
dc.titleCan Enzymatic Modified Pectin in Mediterranean Fruits Be Therapeutic Against Stomach Cancer?
dc.typeArticle

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