@article{oai:toyama.repo.nii.ac.jp:00013205,
 author = {半明, 敬子 and 並川, 宏英 and 斉藤, 智宏 and 大上, 英夫 and 田澤, 賢次},
 journal = {富山医科薬科大学看護学会誌},
 month = {Mar},
 note = {application/pdf, 大腸癌発癌抑制作用が明らかとなっているアップルペクチンの作用機序の解明を目的に, アップルペクチン由来のオリゴ糖を用いて活性酸素に対する効果を分析し, 市販されている他のオリゴ糖やその関連物質とも比較した.アップルペクチン由来のオリゴ糖は平均重合度により, pos-S, pos-M, pos-L, pos-LLに分け, さらにpos-Sを121℃30分加熱し, pos-Hとした.活性酸素に対する効果はESRスピントラッピング法を行い, その抑制率から検討した.その結果, アップルペクチン由来のオリゴ糖は活性酸素抑制効果を持ち, ・02一に対してはpos-H(82.3%), pos-S(48.9%), ・OHではペクチンオリゴ糖(88.6%), pos-H(87.2%)であり, 加熱すると更に強いSOD様活性(26.7unit/ml)を示した.以上から, アップルペクチンの発癌抑制作用の一端に活性酸素抑制があることが示唆された., We investigated the action of apple pectin on anticarcinogenesis focusing on the antioxidant activity evaluated by an electron spin trapping technique in which the superoxide anion and hydroxyl radicals were generated by HPX-XOD and Fenton reaction systems, respectively. In the apple pectic oligosacharide- containing assay system, trapping-signals for both radicals became significantly lower compared with phosphate buffered saline-containing one, indicating that apple pectic oligosaccharide actually exhibited scavenging activity. When apple pectic oligosaccharide was divided into five fractions based on the degree of polymerization, a fraction with a lower polymerization (pos-S) showed a stronger scavenging activity than those with a higher one. Moreover, this activity was enhanced after heating of pos-S (12l℃ for 30min) These findings strongly suggest that antioxidant activity of apple pectic oligosaccharide might contribute at least in part to anticaricinogenic action of apple pectin., Article},
 pages = {7--16},
 title = {アップルペクチン由来オリゴ糖の活性酸素抑制効果に関する研究},
 volume = {2},
 year = {1999}
}