Abstract:
: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.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Prado SBRD,Santos GRC,Mourão PAS,Fabi JPdoi
10.1016/j.ijbiomac.2018.12.191subject
Has Abstractpub_date
2019-04-01 00:00:00pages
170-178eissn
0141-8130issn
1879-0003pii
S0141-8130(18)35855-0journal_volume
126pub_type
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