Dados do Trabalho

Título

Effect of modified papaya pectin in three-dimensional human colon cancer cells

Introdução

Consumption of dietary fiber, especially indigestible polysaccharides, is associated with reduced incidence of colon cancer. Papaya, rich in pectins, a significant dietary fiber component, undergoes rapid ripening causing pulp softening and changes in fiber structure. Ripe papaya fiber has shown beneficial biological effects like inhibiting cell proliferation in 2D colon cancer cell cultures. However, pectin composition in papayas varies widely, necessitating protocols to modify pectins to standardize molecular size and reduce variability.

Material e Métodos

This study aims to evaluate the effects of thermally modified unripe (UP) and ripe papayas (RP) fibers at different concentrations (0.5, 1, and 2 mg/mL) and durations (24, 48, and 72h) on colon cancer cells lineages (HCT116 and HT29) in both 2D and 3D cell cultures, either alone or in spheroid co-culture with mouse fibroblasts (NIH3T3). The pectins were extracted from papayas using a reflux system with ethanol. Thermal modification was conducted at 120°C for 45 minutes. Treatment media utilized the water-soluble fraction (WSF) of the modified pectins in the DMEM medium. Viability analysis on cells, yielding quantitative results, employed the MTT reagent, whereas the “AlamarBlueTM Cell Viability” reagent was used for spheroids. Qualitative viability assessment utilized the "LIVE/DEAD Viability/Cytotoxicity" kit.

Resultados e Discussão

This study aims to evaluate the effects of thermally modified unripe (UP) and ripe papayas (RP) fibers at different concentrations (0.5, 1, and 2 mg/mL) and durations (24, 48, and 72h) on colon cancer cells lineages (HCT116 and HT29) in both 2D and 3D cell cultures, either alone or in spheroid co-culture with mouse fibroblasts (NIH3T3). The pectins were extracted from papayas using a reflux system with ethanol. Thermal modification was conducted at 120°C for 45 minutes. Treatment media utilized the water-soluble fraction (WSF) of the modified pectins in the DMEM medium. Viability analysis on cells, yielding quantitative results, employed the MTT reagent, whereas the “AlamarBlueTM Cell Viability” reagent was used for spheroids. Qualitative viability assessment utilized the "LIVE/DEAD Viability/Cytotoxicity" kit.

Conclusão

The modified papaya pectins offer insights for developing new dietary supplements and chemotherapy adjuncts.