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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.)

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

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Autor(es):
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]
Número total de Autores: 6
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 7
Tipo de documento: Artigo Científico
Fonte: SCIENTIFIC REPORTS; v. 10, n. 1 FEB 3 2020.
Citações Web of Science: 0
Resumo

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)

Processo FAPESP: 19/11816-8 - Efeito das fibras alimentares modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon e em modelo in vivo de ratos com carcinogênese de cólon quimicamente induzida
Beneficiário:Joao Paulo Fabi
Linha de fomento: Auxílio à Pesquisa - Regular
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