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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growth

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Author(s):
do Nascimento, Raissa Sansoni [1] ; Pedrosa, Lucas de Freitas [1] ; Diethelm, Luiza Tamie Hirata [1] ; Souza, Thales [1] ; Shiga, Tania M. [1] ; Fabi, Jao Paulo [2, 1, 3]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Dept Food Sci & Expt Nutr, Sch Pharmaceut Sci, Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
[3] Sao Paulo Res Fdn, Food Res Ctr FoRC, CEPID FAPESP Res Innovat & Disseminat Ctr, Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 137, NOV 2020.
Web of Science Citations: 0
Abstract

Fruits are a prime source of nutrients, bioactive compounds, and dietary fibers. Some products available on the Brazilian market use fruit by-products and claim to have useful effects on human health due to their dietary fiber content. The study aimed to extract and purify the total (28-47 w/w yield) and soluble dietary fiber (4-7 w/w yield) from jaboticaba, papaya, and plum commercial flours sold in Brazil and to study the in vitro biological effects of the fractions. The purified water-soluble fractions consisted mainly of pectin-derived oligosaccharides (5-15 KDa molecular weight) with a negligible content of polyphenols, protein, ashes, and starch. Jaboticaba sample was 95% galacturonic acid while plum and papaya samples were 40% galacturonic acid and 40% galactose (mol%), approximately. The samples were tested for recombinant human galectin-3 inhibition and changes in the cell viability of human colorectal cancer cells. Only the jaboticaba sample inhibited galectin-3 and decreased HCT116 cell viability after 48 h of treatment (p <= 0.01) while the plum sample decreased the cell viability after 24 h treatment (p <= 0.05). The results obtained in this study demonstrate the relationship between the structure of the soluble fibers extracted from jaboticaba flour and the possible beneficial effects of their consumption. (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
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