Effect of papaya modified fibers on three-dimensional co-culture of human colon cancer cells and on in vivo model of rats with chemically induced colon carcinogenesis

• Grant number: 19/11816-8
• Support Opportunities: Regular Research Grants
• Duration: August 01, 2019 - January 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Joao Paulo Fabi
• Grantee: Joao Paulo Fabi
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 21/08531-1 - EFFECT OF MODIFIED FOOD FIBERS FROM PAPAYAS USING IN VIVO MODEL OF RATS WITH CHEMICALLY INDUCED COLON CARCINOGENESIS, BP.TT; 20/02628-0 - EFFECT OF MODIFIED FOOD FIBERS FROM PAPAYAS USING IN VIVO MODEL OF RATS WITH CHEMICALLY INDUCED COLON CARCINOGENESIS, BP.TT; 19/25323-3 - Effect of modified fibers of papayas in three-dimensional colon cancer human cell culture, BP.TT

Abstract

The consumption of dietary fibers (DF), especially the non-digestible polysaccharides, has been related to the decrease in the incidence of colon cancer. Fruits, such as papayas, are foods rich in pectins, which constitute a large amount of the DF fraction of the fruit. Papaya has a very fast ripening, with consequent pulp softening and modification of the DF structures. The DF from ripe papayas have been linked to a number of beneficial biological effects in a structurally-dependent manner, including decreased colon (2D) cell proliferation in colon cancer cells, and decreased pre-neoplastic lesions in the colon of rats chemically induced for cancer development. However, the variation of DF composition in papayas is large, and previous studies have shown that the chemical modification of green papaya DF decreased and uniformized the molecular weight of pectins, increasing its biological effects such as decreased cell proliferation in 2D culture of colon cancer cells. Thus, the present project proposal aims to evaluate the effects of modified DF of unripe and ripe papayas, especially pectins, in 3D co-culture of spheroids using colorectal cancer cells (HCT116 and HT29) and human fibroblasts (CCD- 18Co), and to verify the effect of the consumption of the modified DF of unripe and ripe papayas in rats with pre-neoplastic colon lesions. In this way, it will be possible to evaluate whether the structure-dependent effects of modified DF, especially pectins, remain in a more complex model than the bi-dimensional cell culture. In this model, it will also be possible to evaluate the metabolism of AF consumed by the rat intestinal microbiota and the production of metabolites such as short chain fatty acids (SCFA). From a health and technological point of view, the results obtained from the present proposal could expand the knowledge of how the structural alterations of DF impact in the development of colon cancer by expanding the creation of new food supplements that may have preventive action in the development of colon cancer and that can also be used as adjuvants to the chemotherapy treatment of colon cancer. (AU)

Scientific publications

(17)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PRADO, SAMIRA B. R.; BEUKEMA, MARTIN; JERMENDI, EVA; SCHOLS, HENK A.; DE VOS, PAUL; FABI, JOAO PAULO. Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas. SCIENTIFIC REPORTS, v. 10, n. 1, FEB 3 2020. (19/11816-8, 13/07914-8, 12/23970-2)

PAESANI, CANDELA; DEGANO, ALICIA L.; INES ZALOSNIK, MARIA; FABI, JOAO PAULO; PEREZ, GABRIELA T.. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, v. 147, SEP 2021. (19/11816-8, 13/07914-8, 12/23970-2)

SOARES, CAROLINE GIACOMELLI; DO PRADO, SAMIRA BERNARDINO RAMOS; ANDRADE, SONIA C. S.; FABI, JOAO PAULO. Systems Biology Applied to the Study of Papaya Fruit Ripening: The Influence of Ethylene on Pulp Softening. CELLS, v. 10, n. 9, SEP 2021. (12/23970-2, 13/07914-8, 19/11816-8)

PAESANI, CANDELA; SCIARINI, LORENA S.; MOIRAGHI, MALENA; SALVUCCI, EMILIANO; PRADO, SAMIRA B. R.; TERESA PEREZ, GABRIELA; FABI, JOAO PAULO. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 134, DEC 2020. (19/11816-8, 13/07914-8, 12/23970-2)

ROSALES, THIECLA KATIANE OSVALDT; FABI, JOAO PAULO. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. FRONTIERS IN NUTRITION, v. 10, p. 19-pg., 2023-05-24. (19/11816-8, 13/07914-8)

ROSALES, THIECLA KATIANE OSVALDT; FABI, JOAO PAULO. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. International Journal of Biological Macromolecules, v. 229, p. 11-pg., 2022-12-29. (13/07914-8, 19/11816-8, 12/23970-2)

DONADIO, JANAINA L. S.; RAMOS DO PRADO, SAMIRA BERNARDINO; ROGERO, MARCELO M.; FABI, JOAO PAULO. Effects of pectins on colorectal cancer: targeting hallmarks as a support for future clinical trials. FOOD & FUNCTION, v. 13, n. 22, p. 17-pg., 2022-10-21. (19/11816-8, 19/18794-0, 13/07914-8, 12/23970-2)

DA SILVA, MAGNER PESSOA; ROSALES, THIECLA KATIANE OSVALDT; PEDROSA, LUCAS DE FREITAS; FABI, JOAO PAULO. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential beta-lactose delivery matrix: Structure and thermal stability analyses. FOOD HYDROCOLLOIDS, v. 134, p. 12-pg., 2023-01-01. (19/11816-8, 12/23970-2, 13/07914-8)

OSVALDT ROSALES, THIECLA KATIANE; AYMOTO HASSIMOTTO, NEUZA MARIKO; LAJOLO, FRANCO MARIA; FABI, JOAO PAULO. Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins. ANTIOXIDANTS, v. 11, n. 3, p. 22-pg., 2022-03-01. (19/11816-8, 12/23970-2, 13/07914-8)

PEDROSA, LUCAS DE FREITAS; RAZ, AVRAHAM; FABI, JOAO PAULO. The Complex Biological Effects of Pectin: Galectin-3 Targeting as Potential Human Health Improvement?. BIOMOLECULES, v. 12, n. 2, p. 32-pg., 2022-02-01. (20/08063-5, 16/19657-8, 12/23970-2, 19/11816-8, 13/07914-8)

ROSALES, THIECLA KATIANE OSVALDT; DA SILVA, MAGNER PESSOA; LOURENCO, FELIPE REBELLO; HASSIMOTTO, NEUZA MARIKO AYMOTO; FABI, JOAO PAULO. Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling. FOOD HYDROCOLLOIDS, v. 114, MAY 2021. (19/11816-8, 13/07914-8, 12/23970-2)

PRADO, SAMIRA BERNARDINO RAMOS DO; MINGUZZI, BEATRIZ TOLEDO; HOFFMANN, CHRISTIAN; FABI, JOAO PAULO. Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model. Food Chemistry, v. 348, JUN 30 2021. (19/11816-8, 12/23970-2, 13/07914-8)

ROSALES, THIECLA KATIANE OSVALDT; FABI, JOAO PAULO. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. COLLOIDS AND SURFACES B-BIOINTERFACES, v. 218, p. 16-pg., 2022-07-27. (13/07914-8, 19/11816-8, 12/23970-2)

PEDROSA, LUCAS DE FREITAS; LOPES, RODRIGO GUIMARAES; FABI, JOAO PAULO. The acid and neutral fractions of pectins isolated from ripe and overripe papayas differentially affect galectin-3 inhibition and colon cancer cell growth. International Journal of Biological Macromolecules, v. 164, p. 2681-2690, DEC 1 2020. (16/19657-8, 13/07914-8, 19/11816-8, 12/23970-2)

DO NASCIMENTO, RAISSA SANSONI; PEDROSA, LUCAS DE FREITAS; DIETHELM, LUIZA TAMIE HIRATA; SOUZA, THALES; SHIGA, TANIA M.; FABI, JAO PAULO. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growth. Food Research International, v. 137, NOV 2020. (13/07914-8, 12/23970-2, 19/11816-8)

ROSALES, THIECLA KATIANE OSVALDT; PEDROSA, LUCAS DE FREITAS; NASCIMENTO, KAREN REBOUCAS; FIOROTO, ALEXANDRE MINAMI; TONIAZZO, TAISE; TADINI, CARMEN CECILIA; PURGATTO, EDUARDO; HASSIMOTTO, NEUZA MARIKO AYMOTO; FABI, JOAO PAULO. Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. FOOD HYDROCOLLOIDS, v. 139, p. 18-pg., 2023-01-30. (13/07914-8, 19/11816-8, 12/23970-2)

DE FREITAS PEDROSA, LUCAS; FABI, JOAO PAULO. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. N/A, p. 21-pg., 2023-01-02. (19/11816-8, 13/07914-8, 20/08063-5)