Papaya\nripening is an enzymatic, biochemically driven process that occurs over a short\nperiod of time (five days) and involves the mobilization of pectin and the\nalteration of its chemical composition.<\/p>\n\n\n\n
The authors\nevaluated the interaction of the water-soluble fractions rich in pectin\nextracted from unripe to ripe papayas. The pectin extracted from ripe papayas\nactivated all the TLR and, to a lesser extent, the NOD receptors. The pectin\nextracted from unripe papayas also activated TLR2, 4 and 5 but inhibited the\nactivation of TLR3 and 9.*<\/p>\n\n\n\n
During papaya\nripening, profound changes in pectin structures lead to differences in the\nbiological effects. The data presented in the paper show that papaya pectin\nextracted from fruit pulp at different ripening points differently interacted\nwith PRR in a ripening-dependent way. The longer chains of HG from unripe\npapayas pectin, which were less methyl-esterified, inhibited the activation of\nTLR3 and 9 and activated TLR2 and 4, in contrast to the ripe papaya\u2019s pectin,\nwhich have smaller HG chains with medium methyl esterification thus activating\nTLR2, 3, 4, 5 and 9.*<\/p>\n\n\n\n
This\nvariation may represent new biological features of papaya pectin structures in\naddition to anticancer activities, possibly creating new and cost-effective\napproaches to extracting papaya pectin with desirable structural and biological\nfeatures.*<\/p>\n\n\n\n
These\nfindings might lead to selection of ripening stages for tailored modulation of\nPRR to support or attenuate immunity in consumers.*<\/p>\n\n\n\n
The changes\nin Molecular weight ( Mw ) can also be visualized by Atomic Force Microscopy (see\nFig. 1C in the paper.)<\/p>\n\n\n\n
The AFM images presented in the paper were acquired in tapping mode using an NanoWorld Pointprobe\u00ae<\/a> NCHR<\/a> AFM probe with a typical spring constant of 42\u2009N\/m and typically 320\u2009kHz resonance frequency. The scan speed and scanning resolution were 0.5\u2009Hz and 512\u2009\u00d7\u2009512 points, respectively.*<\/p>\n\n\n\n *Samira B.\nR. Prado, Martin Beukema, Eva Jermendi, Henk A. Schols, Paul de Vos and Jo\u00e3o\nPaulo Fabi Please follow this external link to read the full article htt<\/a>ps:\/\/rdcu.be\/b3Fnb<\/a> .<\/p>\n\n\n\n Open Access The article \u201c Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas<\/em> \u201c by Samira B. R. Prado, Martin Beukema, Eva Jermendi, Henk A. Schols, Paul de Vos and Jo\u00e3o Paulo Fabi is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article\u2019s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article\u2019s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http:\/\/creativecommons.org\/licenses\/by\/4.0\/. <\/p>\n","protected":false},"excerpt":{"rendered":" Dietary fibers have been shown to exert immune effects via interaction with pattern recognition receptors (PRR) such as toll-like receptors (TLR) and nucleotide-binding oligomerization domain (NOD)-like receptors. Pectin is a dietary fiber that interacts with PRR depending on its chemical structure. Papaya pectin retains different chemical structures at different ripening stages. How this influences PRR … Continue reading Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[62,10,66,65,228,17,344,345,346,347,115,348,38,349,16,14,13,241,229,21,343,240],"class_list":{"0":"post-1681","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-news","7":"tag-afm-probes","8":"tag-afm-tips","9":"tag-afm","12":"tag-atomic-force-microscopy","13":"tag-carbohydrates","14":"tag-glycobiology","15":"tag-immunochemistry","16":"tag-natural-products","17":"tag-nchr","18":"tag-plant-physiology","19":"tag-pointprobe","20":"tag-pointprobe-nchr","21":"tag-scanning-probe-microscopy","22":"tag-spm-cantilevers","23":"tag-spm-probes","24":"tag-spm","26":"tag-tapping-mode","27":"tag-343","28":"tag-240"},"_links":{"self":[{"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/posts\/1681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/comments?post=1681"}],"version-history":[{"count":5,"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/posts\/1681\/revisions"}],"predecessor-version":[{"id":1687,"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/posts\/1681\/revisions\/1687"}],"wp:attachment":[{"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/media?parent=1681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/categories?post=1681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nanoworld.com\/blog\/wp-json\/wp\/v2\/tags?post=1681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/dhipgo7nn2tea.cloudfront.net\/wp-content\/uploads\/2020\/04\/20133500\/Figure-1-c-from-Pectin-Interaction-with-Immune-Receptors-is-Modulated-by-Ripening-Process-in-Papayas-by-Samira-B-R-Prado-et-al.jpg\")
(C) Representative topographical AFM images of Un-1-WSF and R-2-WSF. White arrow indicates linear structures, black arrow aggregates and grey arrow the smaller structure from the R-2-WSF. Un-1-WSF: unripe – papaya from 1st day after harvest – water-soluble fraction; Un-2-WSF: unripe – papaya from 2nd day after harvest – water-soluble fraction; I-WSF: intermediate ripening time point – papaya from 3rd day after harvest – water-soluble fraction; R-1-WSF: ripe – papaya from 4th day after harvest – water-soluble fraction; R-2-WSF: ripe – papaya from 5th day after harvest – water-soluble fraction. Please have a look at the full article for the full figure.<\/figcaption><\/figure>\n\n\n\n
\nPectin Interaction with Immune Receptors is Modulated by Ripening Process in\nPapayas<\/strong>
\nNature Scientific Reports volume 10, Article number: 1690 (2020)
\nDOI: https:\/\/doi.org\/10.1038\/s41598-020-58311-0<\/p>\n\n\n\n