Chelate-soluble pectin fraction from papaya pulp interacts with galectin-3 and inhibits colon cancer cell proliferation

Author(s)

Ramos do Prado, Samira Bernardino ^[1] ; Santos, Gustavo R. C. ^[2] ; Mourao, Paulo A. S. ^[2] ; Fabi, Joao Paulo ^{[1, 3]}

Affiliation

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo, SP - Brazil

^[2] Univ Fed Rio de Janeiro, Inst Med Biochem, Rio De Janeiro - Brazil

^[3] CEPID FAPESP, Sao Paulo Res Fdn, Res Innovat & Disseminat Ctr, Food Res Ctr FoRC, Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: International Journal of Biological Macromolecules; v. 126, p. 170-178, APR 1 2019.
• Web of Science Citations: 3

Abstract

Colorectal cancer has an overexpression of galectin-3 that is related to cancer progression. A decreased risk of colon cancer can be related to consumption of dietary fibers, but the entire mechanism by which this protection occurs remains unclear. Pectin is a type of dietary fiber that possesses beta-galactosides and can bind and inhibit galectin-3-mediated effects. Papaya fruit has a massive cell wall disassembling during ripening that naturally changes its pectin structure. Our work shows that different points in the ripening time of papaya fruit exhibit pectins (chelate-soluble fractions; CSF) that can or cannot inhibit galectin-3. The fraction that inhibits galectin-3 (3CSF) also diminishes the proliferation of colon cancer cell lines, and it is derived from an intermediate point of papaya ripening. Therefore, we related this to a papaya pectin structure-dependent effect, and the papaya fruit seems to have a pectin structure that is promising in decreasing the risk of colon cancer development. (C) 2018 Elsevier B.V. All rights reserved. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 12/23970-2 - Biological changes of papaya pectins with possible benefits to human health
• Grantee: Joao Paulo Fabi
• Support Opportunities: Research Grants - Young Investigators Grants