Anti-oxidtive and anti-cancer activities of noni (Morind citrifolia L.)juice and ethnol extracts

• Main Authors: Wang, Yen-Ping, 王彥蘋
• Other Authors: Lu, Hsi-Chi
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/29623830236055748336

碩士 === 東海大學 === 食品科學系 === 100 === Noni fruit (Morinda citrifolia L.) which has been used for more than 2000 years in Polynersia as traditional folk medicine is consumed as a food or dietary supplement with purported health benefits. The objective of this study was to investigate the optimal fermentation time, anti-oxidative, and cancer preventive effects of noni juice and ethanol extracts. In order to find the best fermentation time, partial fermented noni juices were prepared from noni fruits stored for three different periods of time: 0, 4, and 8 weeks. The characteristics of noni juice from different fermentation period were assayed by measuring functionalities, including physiological and chemical attributes. The characteristics were analyzed as following (1) changes in the physical properties including total yield, color value, and pH value, (2) changes in the content of functional ingredients including total phenolic compounds, flavonoids, condensed tannins, rutins, scopoletin and its derivatives, (3) changes in the physiological activities including trolox equivalent antioxidant capacity (TEAC) and DPPH free radical scavenging. Experimental results indicated that among three different fermentation periods, noni juice began to reduce some of its functional and physiological attributes such as total phenolic compounds, flavonoids, and rutins as time goes by; while condensed tannins, scopoletin and its derivative were increased over time. To investigate the polysaccharides in noni juice, ethanol extracts of noni juice (noni-ppt) were subjected to phenol–sulphuric acid test, DNS residual sugar assay, and molecular mass determination by HPLC analysis. Experimental results indicated that total sugar of noni-ppt was reduced during fermentation, content of reducing sugar of noni-ppt at the 4th week was higher than other periods, and the molecular mass of two major polysaccharide moieties were 468.61 and 448.46 KDa at 0 and 4 weeks respectively. Addition of noni juice or ethanol extracts to Caco-2 colon cancer cell cultures greatly and dose-dependently decreased cell viability as assayed by MTT. 6000 ppm of unfermented noni juice suppressed more than 50% of Caco-2 cell growth. As showed in flow cytometry, early and late apoptosis were most evident when noni was present at the highest concentration (6000 ppm). Western blot analysis of apoptotsis-related proteins will help to delineate the underlying mechanism.