Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas

Author(s)

Prado, Samira B. R. ^{[1, 2, 3, 4]} ; Beukema, Martin ^[5] ; Jermendi, Eva ^[6] ; Schols, Henk A. ^[6] ; de Vos, Paul ^[5] ; Fabi, Joao Paulo ^{[1, 7, 2, 3, 4]}

Affiliation

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

^[2] Sao Paulo Res Fdn, Food Res Ctr FoRC, CEPID FAPESP Res Ctr, Sao Paulo, SP - Brazil

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

^[4] Sao Paulo Res Fdn, Food Res Ctr FoRC, CEPID FAPESP Disseminat Ctr, Sao Paulo, SP - Brazil

^[5] Univ Groningen, Univ Med Ctr Groningen, Dept Pathol & Med Biol, Immunoendocrinol, Div Med Biol, Groningen - Netherlands

^[6] Wageningen Univ, Lab Food Chem, Wageningen - Netherlands

^[7] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil

• Document type: Journal article
• Source: SCIENTIFIC REPORTS; v. 10, n. 1 FEB 3 2020.
• Web of Science Citations: 0

Abstract

Dietary fibers have been shown to exert immune effects via interaction with pattern recognition receptors (PRR) such as toll-like receptors (TLR) and nucleotide-binding oligomerization domain (NOD)-like receptors. Pectin is a dietary fiber that interacts with PRR depending on its chemical structure. Papaya pectin retains different chemical structures at different ripening stages. How this influence PRR signaling is unknown. The aim of this work was to determine how ripening influences pectin structures and their ability to interact with TLR2, 3, 4, 5 and 9, and NOD1 and 2. It was evaluated the interaction of the water-soluble fractions rich in pectin extracted from unripe to ripe papayas. The pectin extracted from ripe papayas activated all the TLR and, to a lesser extent, the NOD receptors. The pectin extracted from unripe papayas also activated TLR2, 4 and 5 but inhibited the activation of TLR3 and 9. The differences in pectin structures are the higher methyl esterification and smaller galacturonan chains of pectin from ripe papayas. Our finding might lead to selection of ripening stages for tailored modulation of PRR to support or attenuate immunity. (AU)

• FAPESP's process: 19/11816-8 - 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
• Grantee: Joao Paulo Fabi
• Support Opportunities: Regular Research Grants
• 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