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Study of the biological effects of modified passion fruit pectins using in vitro and in vivo models of Colon Carcinogenesis

Grant number: 20/08063-5
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): October 01, 2021
Effective date (End): May 31, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Joao Paulo Fabi
Grantee:Lucas de Freitas Pedrosa
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

The correlation between poor eating habits and the scarcity or even absence of plant foods in the diet has been demonstrated in the literature with the development and higher prevalence of several chronic non-communicable diseases, including colon cancer. Dietary fibers have been increasingly explored as one of the factors with protective characteristics in relation to this development, in addition to its other well-established benefits. Pectins are a type of soluble dietary fiber and are found in many vegetables and fruits. Currently, an anti-Cancer effect of several natural and modified pectins is known. When thermally modified, some types of pectins perform more significant anticancer activity than when native, the effect being related to changes in size and molecular types. Passion fruit, especially its albedo, is rich in pectins with many chains of homogalacturonans, a pectin of a more acid character. Studies from our laboratory have found that the chemical modification of these pectins from the passion fruit albedo increased the anticancer action in two-dimensional cultures of Colon Cancer cells. However, other methodologies that more accurately mimic what occurs in the human body should be employed to obtain the best results of bioactivity projections, in addition to testing the effectiveness of heat treatment in this same pectic matrix. Therefore, the present study seeks to evaluate the biological effects of thermally modified passion fruit pectins in both in vitro and in vivo models of Colon Carcinogenesis. (AU)

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