Chelate-soluble Pectin Fraction From Papaya Pulp Interacts With galectin-3 and Inhibits Colon Cancer Cell Proliferation

Ramos do Prado, Samira Bernardino,1990-Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil (författare)

Research supported by LNNano - Brazilian Nanotechnology National Laboratory, CNPEM/MCTI (Proposal AFM #21087). This research was financially supported by grants #2012/23970-2 and #2013/07914-8, São Paulo Research Foundation (FAPESP). Scholarships were awarded to SBRP by the National Council for Scientific and Technological Development (CNPq; 167934/2014-7).
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 β-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.

Santos, Gustavo R.C.Institute of Medical Biochemistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil (författare)
Mourão, Paulo A.S.Institute of Medical Biochemistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil (författare)
Fabi, João PauloDepartment of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil (författare)
Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, BrazilInstitute of Medical Biochemistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil (creator_code:org_t)

Ingår i:International Journal of Biological Macromolecules: Elsevier126, s. 170-1780141-81301879-0003

Av författaren/redakt...: Ramos do Prado, ...; Santos, Gustavo ...; Mourão, Paulo A. ...; Fabi, João Paulo

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