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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
Ramos do Prado, Samira Bernardino [1] ; Santos, Gustavo R. C. [2] ; Mourao, Paulo A. S. [2] ; Fabi, Joao Paulo [1, 3]
Número total de Autores: 4
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: International Journal of Biological Macromolecules; v. 126, p. 170-178, APR 1 2019.
Citações Web of Science: 3
Resumo

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)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 12/23970-2 - Alterações biológicas das pectinas de mamão com possíveis benefícios à saúde humana
Beneficiário:Joao Paulo Fabi
Linha de fomento: Auxílio à Pesquisa - Apoio a Jovens Pesquisadores