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

Autor(es)

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]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 137, NOV 2020.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: 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
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores
• 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
• Modalidade de apoio: Auxílio à Pesquisa - Regular