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The biological effects of modified pectins extracted from different fruits on colon cancer cells

Grant number: 16/10895-3
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): August 01, 2016
Effective date (End): January 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Joao Paulo Fabi
Grantee:Raissa Sansoni Do Nascimento
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated research grant:12/23970-2 - Biological changes of papaya pectins with possible benefits to human health, AP.JP

Abstract

The lifestyle of the modern man characterized by the low consumption of fruits could be the cause by the increasing of Chronic Non-Communicable Diseases (CNCDs) such as colon cancer. Fruits are excellent sources of nutrients and dietary fiber, and pectins have received attention due to some beneficial effects beyond the colonic fermentation. The Modified Citrus Pectin (MCP) is the most studied one and is the result of thermal, chemical and/or enzymatic treatments that decrease the size of polysaccharides increasing their solubility. Studies have suggested that the anticancer effects of MCP are due to the inhibition of pro-metastatic protein called galectin-3 by soluble galactans. Furthermore, the acid fractions of pectins can also exert anti-proliferative effects in cancer cell cultures. Thus, the project aims to extract and thermally modify 3 types of pectins from different plant sources (chayote, passion fruit and papaya) seeking for positive effects in colon cancer cell cultures. Chayote pectins have lots of galactans and arabinogalactans (neutral pectins); passion fruit pectins have many galacturonans (acidic pectins); papayas have both acidic and neutral pectins. The experiments of galectin-3 inhibition and the treatment of colon cancer cells can be the basis for the explanation of the possible beneficial effects such as the inhibition of proliferation and/or cell-cell adhesion. The results could open new perspectives regarding other types of pectins from other plant species and the possible beneficial effects of heat treatment of these pectins. (AU)

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