101
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The Effect of Different Extraction Conditions on the Physical Properties, Conformation and Branching of Pectins Extracted from Cucumis melo Inodorus. POLYSACCHARIDES 2020. [DOI: 10.3390/polysaccharides1010002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The extraction of pectin involves the physico-chemical hydrolysis and solubilisation of pectic polymers from plant tissues under the influence of several processing parameters. In this study, an experimental design approach was used to examine the effects of extraction pH, time and temperature on the pectins extracted from Cucumis melo Inodorus. Knowledge of physical properties (intrinsic viscosity and molar mass), dilute solution conformation (persistence length and mass per unit length), together with chemical composition, was then used to propose a new method, which can estimate the length and number of branches on the pectin RG-I region. The results show that physical properties, conformation and the length and number of branches are sensitive to extraction conditions. The fitting of regression equations relating length and number of branches on the pectin RG-I region to extraction conditions can, therefore, lead to tailor-made pectins with specific properties for specific applications.
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102
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103
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Koh J, Morales-Contreras BE, Guerra-Rosas MI, Osorio-Hernández E, Culver CA, Morales-Castro J, Wicker L. Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109692] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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104
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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105
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Duruflé H, Selmani M, Ranocha P, Jamet E, Dunand C, Déjean S. A powerful framework for an integrative study with heterogeneous omics data: from univariate statistics to multi-block analysis. Brief Bioinform 2020; 22:5890507. [PMID: 32778869 DOI: 10.1093/bib/bbaa166] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/23/2020] [Accepted: 07/03/2020] [Indexed: 01/25/2023] Open
Abstract
High-throughput data generated by new biotechnologies require specific and adapted statistical treatment in order to be efficiently used in biological studies. In this article, we propose a powerful framework to manage and analyse multi-omics heterogeneous data to carry out an integrative analysis. We have illustrated this using the mixOmics package for R software as it specifically addresses data integration issues. Our work also aims at applying the most recent functionalities of mixOmics to real datasets. Although multi-block integrative methodologies exist, we hope to encourage a more widespread use of such approaches in an operational framework by biologists. We have used natural populations of the model plant Arabidopsis thaliana in this work, but the framework proposed is not limited to this plant and can be deployed whatever the organisms of interest and the biological question may be. Four omics datasets (phenomics, metabolomics, cell wall proteomics and transcriptomics) were collected, analysed and integrated to study the cell wall plasticity of plants exposed to sub-optimal temperature growth conditions. The methodologies presented here start from basic univariate statistics leading to multi-block integration analysis. We have also highlighted the fact that each method, either unsupervised or supervised, is associated with one biological issue. Using this powerful framework enabled us to arrive at novel conclusions on the biological system, which would not have been possible using standard statistical approaches.
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Affiliation(s)
| | - Merwann Selmani
- Laboratoire de Recherche en Sciences Végétales and the Institut de Mathématiques de Toulouse
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106
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Li Q, Xu R, Fang Q, Yuan Y, Cao J, Jiang W. Analyses of microstructure and cell wall polysaccharides of flesh tissues provide insights into cultivar difference in mealy patterns developed in apple fruit. Food Chem 2020; 321:126707. [DOI: 10.1016/j.foodchem.2020.126707] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/01/2020] [Accepted: 03/27/2020] [Indexed: 12/11/2022]
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107
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Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques. Carbohydr Polym 2020; 241:116272. [DOI: 10.1016/j.carbpol.2020.116272] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 03/30/2020] [Accepted: 04/07/2020] [Indexed: 12/16/2022]
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108
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Günter EA, Popeyko OV, Belozerov VS, Martinson EA, Litvinets SG. Physicochemical and swelling properties of composite gel microparticles based on alginate and callus cultures pectins with low and high degrees of methylesterification. Int J Biol Macromol 2020; 164:863-870. [PMID: 32707284 DOI: 10.1016/j.ijbiomac.2020.07.189] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/16/2020] [Accepted: 07/17/2020] [Indexed: 01/12/2023]
Abstract
Composite gel microparticles based on alginate and callus culture pectins with low and high degrees of methylesterification or apple pectin were produced. By varying the chemical composition of the pectic samples and the ratio of alginate to pectin, the gel strength, morphology, and swelling properties of composite microparticles can be altered. The inclusion of increasing concentrations of alginate in gel formulations promoted an increase in the microparticle gel strength and the formation of a smoother surface microrelief independently of the pectin chemical composition. Microparticles based on the pectin with a low degree of methylesterification (DM) and a higher concentration of alginate exhibited an increased swelling degree in the simulated digestive fluids. Microparticles based on the pectin with high DM and low alginate concentration were destroyed in the simulated intestinal fluid within 1 h due to the low Ca2+ content, gel strength, and grooved and rough surface of these microparticles. An increase in alginate concentration of gel formulations based on pectin with high DM led to increased stability of the microparticles in the simulated intestinal and colonic fluids due to increased Ca2+ content, microparticle gel strength and degree of crosslinking.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Oxana V Popeyko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia
| | - Vladislav S Belozerov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia; Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia
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109
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Liu G, Liu Y, Yan S, Li J. Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides. Carbohydr Polym 2020; 240:116209. [PMID: 32475543 DOI: 10.1016/j.carbpol.2020.116209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2020] [Revised: 03/12/2020] [Accepted: 03/20/2020] [Indexed: 10/24/2022]
Abstract
Lotus rhizomes were used to study on the relationship between the cell wall polysaccharides and cooked texture by adding acetic acid. Hardness and scanning electron microscopy results showed that acetic acid treatment can maintain higher hardness and the integrity of the cell wall. Then, the cell walls were sequentially extracted and divided into water-soluble fraction, chelate-soluble fraction (CSF), sodium carbonate-soluble fraction and hemicellulose fraction. The pectin fraction contents, monosaccharides composition, esterification degree and sugar ratios in different groups were evaluated, the results showed that acetic acid increased the total amount of CSF, decreased the esterification degree and less side chain compared that in the solely thermal treatment group. The nanostructures showed that acetic acid treatment maintained longer chain and destroy helical structure of CSF backbone. This work helps us to demonstrate the relationship between polysaccharides structure and cooked texture, and further control the plant-based vegetables processing texture in food industry.
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Affiliation(s)
- Gongji Liu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070, People's Republic of China; Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, 430070, People's Republic of China
| | - Yanzhao Liu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070, People's Republic of China; Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, 430070, People's Republic of China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070, People's Republic of China; Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, 430070, People's Republic of China.
| | - Jie Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070, People's Republic of China; Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, 430070, People's Republic of China
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110
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Shafie MH, Gan CY. A comparison of properties between the citric acid monohydrate and deep eutectic solvent extracted Averrhoa bilimbi pectins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00533-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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111
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Isolation, purification, and structural characterization of polysaccharides from Atractylodis Macrocephalae Rhizoma and their immunostimulatory activity in RAW264.7 cells. Int J Biol Macromol 2020; 163:270-278. [PMID: 32619666 DOI: 10.1016/j.ijbiomac.2020.06.269] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/23/2020] [Accepted: 06/28/2020] [Indexed: 01/07/2023]
Abstract
Three water-soluble polysaccharides (AMAP-1, AMAP-2 and AMAP-3) were isolated and purified from Atractylodis Macrocephalae Rhizoma by using the combination of ion-exchange chromatography and gel permeation chromatography. The structures of the polysaccharides were characterized by chemical derivatization, HPGC, GC-MS, FT-IR, and NMR techniques. Structural analyses show that the three polysaccharides are pectin-type macromolecules consisting of homogalacturonan (HG) and rhamnogalacturonan type I (RG-I) regions in different ratios. Immunostimulatory assay highlighted that the RG-I-rich AMAP-1 and AMAP-2 with high molecular weights can stimulate RAW264.7 macrophages to release nitric oxide, but HG-rich AMAP-3 with a low molecular weight cannot. This finding suggests that the immune activity may be related to the side chains of the RG-I region, which provides a certain theoretical guidance for further exploring the structure-activity relationship. Meanwhile, AMAP-1 and AMAP-2, especially AMAP-2, from Atractylodis Macrocephalae Rhizoma show potential as immune adjuvants.
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112
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Philippe G, Geneix N, Petit J, Guillon F, Sandt C, Rothan C, Lahaye M, Marion D, Bakan B. Assembly of tomato fruit cuticles: a cross-talk between the cutin polyester and cell wall polysaccharides. THE NEW PHYTOLOGIST 2020; 226:809-822. [PMID: 31883116 DOI: 10.1111/nph.16402] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/17/2019] [Indexed: 05/23/2023]
Abstract
The cuticle is an essential and ubiquitous biological polymer composite covering aerial plant organs, whose structural component is the cutin polyester entangled with cell wall polysaccharides. The nature of the cutin-embedded polysaccharides (CEPs) and their association with cutin polyester are still unresolved Using tomato fruit as a model, chemical and enzymatic pretreatments combined with biochemical and biophysical methods were developed to compare the fine structure of CEPs with that of the noncutinized polysaccharides (NCPs). In addition, we used tomato fruits from cutin-deficient transgenic lines cus1 (cutin synthase 1) to study the impact of cutin polymerization on the fine structure of CEPs. Cutin-embedded polysaccharides exhibit specific structural features including a high degree of esterification (i.e. methylation and acetylation), a low ramification of rhamnogalacturonan (RGI), and a high crystallinity of cellulose. In addition to decreasing cutin deposition and polymerization, cus1 silencing induced a specific modification of CEPs, especially on pectin content, while NCPs were not affected. This new evidence of the structural specificities of CEPs and of the cross-talk between cutin polymerization and polysaccharides provides new hypotheses concerning the formation of these complex lipopolysaccharide edifices.
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Affiliation(s)
- Glenn Philippe
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Nathalie Geneix
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Johann Petit
- UMR 1332 Biologie du Fruit et Pathologie - INRAE Bordeaux-Aquitaine Bât, IBVM , 71 av. Edouard Bourlaux, CS 20032, 33882, Villenave d'Ornon Cedex, France
| | - Fabienne Guillon
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Christophe Sandt
- Synchrotron SOLEIL, Ligne SMIS, L'Orme des Merisiers, 91192, Gif-sur-Yvette, France
| | - Christophe Rothan
- UMR 1332 Biologie du Fruit et Pathologie - INRAE Bordeaux-Aquitaine Bât, IBVM , 71 av. Edouard Bourlaux, CS 20032, 33882, Villenave d'Ornon Cedex, France
| | - Marc Lahaye
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Didier Marion
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Bénédicte Bakan
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
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113
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Neckebroeck B, Verkempinck S, Vaes G, Wouters K, Magnée J, Hendrickx M, Van Loey A. Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105594] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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114
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Ding Y, Liu X, Bi J, Wu X, Li X, Liu J, Liu D, Trych U, Marszałek K. Effects of pectin, sugar and pH on the β-Carotene bioaccessibility in simulated juice systems. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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115
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Could choline chloride-citric acid monohydrate molar ratio in deep eutectic solvent affect structural, functional and antioxidant properties of pectin? Int J Biol Macromol 2020; 149:835-843. [DOI: 10.1016/j.ijbiomac.2020.02.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 10/22/2019] [Accepted: 02/03/2020] [Indexed: 12/11/2022]
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116
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Wellala CKD, Bi J, Liu X, Liu J, Lyu J, Zhou M, Marszałek K, Trych U. Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102279] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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117
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Zhang W, Fan X, Gu X, Gong S, Wu J, Wang Z, Wang Q, Wang S. Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105454] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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118
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Lopez-Sanchez P, Martinez-Sanz M, Bonilla M, Sonni F, Gilbert E, Gidley M. Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105253] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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119
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Vidyarthi SK, El Mashad HM, Khir R, Zhang R, Sun G, Tiwari R, Pan Z. Viscoelastic properties of tomato peels produced from catalytic infrared and lye peeling methods. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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120
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Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing temperature. Food Chem 2019; 300:125194. [DOI: 10.1016/j.foodchem.2019.125194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 07/14/2019] [Accepted: 07/15/2019] [Indexed: 11/20/2022]
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121
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Dimopoulou M, Alba K, Campbell G, Kontogiorgos V. Pectin recovery and characterization from lemon juice waste streams. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6191-6198. [PMID: 31250441 DOI: 10.1002/jsfa.9891] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 05/16/2019] [Accepted: 06/23/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high-purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Maria Dimopoulou
- Department of Chemical Engineering, University of Huddersfield, UK
- Department of Biological and Geographical Sciences, University of Huddersfield, UK
| | - Katerina Alba
- Department of Biological and Geographical Sciences, University of Huddersfield, UK
| | - Grant Campbell
- Department of Chemical Engineering, University of Huddersfield, UK
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122
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Rodrigues JM, Duarte MER, Noseda MD. Modified soybean meal polysaccharide with high adhesion capacity to Salmonella. Int J Biol Macromol 2019; 139:1074-1084. [PMID: 31398402 DOI: 10.1016/j.ijbiomac.2019.08.038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/05/2019] [Accepted: 08/05/2019] [Indexed: 12/23/2022]
Abstract
Carbohydrates are known to act as analog receptors for bacteria and therefore are promising alternatives for the control and prevention of bacterial infections. The present study evaluated the chemical structure of modified soybean meal polysaccharides and their capacity to adhere enterobacteria (Salmonella Typhimurium) and to interfere with the bacteria adhesion to the known analogue receptors, using in vitro assays. For this, soybean meal suspensions were subjected to a thermochemical extraction process and structural analyses showed that the fraction with higher adhesion and adhesion-inhibition potential, SAP, was constituted by two types of polysaccharides: a partially depolymerized pectin, of high molar mass, composed of xylogalacturonan and rhamnogalacturonan regions (SAP1, 545.5 kDa), and a (1 → 4)-linked-β-D-galactan of low molar mass (SAP2, 8.7 kDa). The results showed a high affinity of Salmonella for galactans, while high molar mass pectins showed no adhesion capacity. The chemical compositions of the fractions suggested that galactose could be responsible for the recognition process in the adhesion process. Other factors, such as structure and degree of polymerization of the polymers, may also be influencing the adhesion process. Modified soybean meal polysaccharides appear to be a promising alternative agent to antibiotics for the control and prevention of foodborne diseases.
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Affiliation(s)
- Jenifer Mota Rodrigues
- Bioprocess Engineering and Biotechnology Dept., Federal University of Paraná, PO Box: 19011, 81531-990 Curitiba, Paraná, Brazil; Biochemistry and Molecular Biology Dept., Federal University of Paraná, PO Box: 19046, 81531-980 Curitiba, Paraná, Brazil
| | - Maria Eugênia Rabello Duarte
- Biochemistry and Molecular Biology Dept., Federal University of Paraná, PO Box: 19046, 81531-980 Curitiba, Paraná, Brazil.
| | - Miguel Daniel Noseda
- Biochemistry and Molecular Biology Dept., Federal University of Paraná, PO Box: 19046, 81531-980 Curitiba, Paraná, Brazil.
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123
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Wu D, Zheng J, Mao G, Hu W, Ye X, Linhardt RJ, Chen S. Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health. Crit Rev Food Sci Nutr 2019; 60:2938-2960. [PMID: 31607142 DOI: 10.1080/10408398.2019.1672037] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
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Affiliation(s)
- Dongmei Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jiaqi Zheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Guizhu Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Weiwei Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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124
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Li X, Dong Y, Guo Y, Zhang Z, Jia L, Gao H, Xing Z, Duan F. Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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125
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Preparation and properties of the pectic gel microparticles based on the Zn2+, Fe3+ and Al3+ cross-linking cations. Int J Biol Macromol 2019; 138:629-635. [DOI: 10.1016/j.ijbiomac.2019.07.122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 06/28/2019] [Accepted: 07/19/2019] [Indexed: 11/18/2022]
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126
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Gao R, Ye F, Wang Y, Lu Z, Yuan M, Zhao G. The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. ULTRASONICS SONOCHEMISTRY 2019; 56:240-253. [PMID: 31101259 DOI: 10.1016/j.ultsonch.2019.04.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.
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Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yulin Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Maoyi Yuan
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center of Regional Foods, Chongqing 400715, People's Republic of China.
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127
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Li Q, Li J, Li H, Xu R, Yuan Y, Cao J. Physicochemical properties and functional bioactivities of different bonding state polysaccharides extracted from tomato fruit. Carbohydr Polym 2019; 219:181-190. [DOI: 10.1016/j.carbpol.2019.05.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/22/2019] [Accepted: 05/06/2019] [Indexed: 12/13/2022]
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128
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Peng J, Bi J, Yi J, Wu X, Zhou M, Zhao Y, Liu J. Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone. Food Chem 2019; 293:358-367. [DOI: 10.1016/j.foodchem.2019.05.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 03/26/2019] [Accepted: 05/01/2019] [Indexed: 10/26/2022]
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129
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Larsen LR, Buerschaper J, Schieber A, Weber F. Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9344-9353. [PMID: 31361957 DOI: 10.1021/acs.jafc.9b03108] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Anthocyanins determine the color and potential health-promoting properties of red fruit juices, but the juices contain remarkably less anthocyanins than the fruits, which is partly caused by the interactions of anthocyanins with the residues of cell wall polysaccharides like pectin. In this study, pectin was modified by ultrasound and enzyme treatments to residues of polysaccharides and oligosaccharides widely differing in their molecular weight. Modifications decreased viscosity and degrees of acetylation and methylation and released smooth and hairy region fragments. Native and modified pectin induced different effects on the concentrations of individual anthocyanins after short-term and long-term incubation caused by both hydrophobic and hydrophilic interactions. Results indicate that both pectin and anthocyanin structure influence these interactions. Linear polymers generated by ultrasound formed insoluble anthocyanin complexes, whereas oligosaccharides produced by enzymes formed soluble complexes with protective properties. The structure of the anthocyanin aglycone apparently influenced interactions more than the sugar moiety.
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Affiliation(s)
- Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Julia Buerschaper
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
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130
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Amaral SDC, Barbieri SF, Ruthes AC, Bark JM, Brochado Winnischofer SM, Silveira JLM. Cytotoxic effect of crude and purified pectins from Campomanesia xanthocarpa Berg on human glioblastoma cells. Carbohydr Polym 2019; 224:115140. [PMID: 31472853 DOI: 10.1016/j.carbpol.2019.115140] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 01/08/2023]
Abstract
A new source of pectin with a cytotoxic effect on glioblastoma cells is presented. A homogeneous GWP-FP-S fraction (Mw of 29,170 g mol-1) was obtained by fractionating the crude pectin extract (GW) from Campomanesia xanthocarpa pulp. According to the monosaccharide composition, the GWP-FP-S was composed of galacturonic acid (58.8%), arabinose (28.5%), galactose (11.3%) and rhamnose (1.1%), comprising 57.7% of homogalacturonans (HG) and 42.0% of type I rhamnogalacturonans (RG-I). These structures were characterized by chromatographic and spectroscopic methods; GW and GWP-FP-S fractions were evaluated by MTT and crystal violet assays for their cytotoxic effects. Both fractions induced cytotoxicity (15.55-37.65%) with concomitant increase in the cellular ROS levels in human glioblastoma cells at 25-400 μg mL-1, after 48 h of treatment, whereas no cytotoxicity was observed for normal NIH 3T3 cells. This is the first report of in vitro bioactivity and the first investigation of the antitumor potential of gabiroba pectins.
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Affiliation(s)
- Sarah da Costa Amaral
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR, 81531-990, Brazil
| | - Shayla Fernanda Barbieri
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR, 81531-990, Brazil
| | - Andrea Caroline Ruthes
- Division of Glycoscience, Royal Institute of Technology - KTH, Sweden; Department of Entomology and Nematology, University of Florida, Gulf Coast Research and Education Center (GCREC-UF), Wimauma, USA
| | - Juliana Müller Bark
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR, 81531-990, Brazil
| | - Sheila Maria Brochado Winnischofer
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR, 81531-990, Brazil; Department of Biochemistry and Molecular Biology, Federal University of Paraná, CEP 81.531-980, Curitiba-PR, Brazil; Postgraduate Program in Cellular and Molecular Biology, Federal University of Paraná, CEP 81.531-980, Curitiba-PR, Brazil
| | - Joana Léa Meira Silveira
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR, 81531-990, Brazil; Department of Biochemistry and Molecular Biology, Federal University of Paraná, CEP 81.531-980, Curitiba-PR, Brazil.
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131
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Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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132
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Phenotyping and cell wall polysaccharide composition dataset of five arabidopsis ecotypes grown at optimal or sub-optimal temperatures. Data Brief 2019; 25:104318. [PMID: 31489348 PMCID: PMC6717163 DOI: 10.1016/j.dib.2019.104318] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/15/2019] [Accepted: 07/17/2019] [Indexed: 11/23/2022] Open
Abstract
This article presents experimental data describing the morphology and the cell wall monosaccharide content of rosettes and flower stems of five Arabidopsis thaliana ecotypes grown at two contrasted temperatures. Besides, cell wall polysaccharides are reconstructed from data of monosaccharide quantification. The well-described and sequenced Columbia (Col) ecotype and four newly-described Pyrenees ecotypes (Duruflé et al., 2019) have been grown at two different temperatures (15 °C and 22 °C). For macrophenotyping, we provide dataset regarding (i) rosettes such as measurement of diameter and fresh mass as well as number of leaves just before bolting and (ii) floral stems at the first flower stage such as length, number of cauline leaves, mass and diameter at its base. Regarding cell wall composition, we provide data of quantification of seven monosaccharides and the reconstruction three polysaccharides. All these data are markers to differentiate both growth temperatures and the different ecotypes. They constitute a valuable resource for the community to study the adaptation of A. thaliana ecotypes to sub-optimal temperature growth conditions.
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133
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Mao Y, Lei R, Ryan J, Arrutia Rodriguez F, Rastall B, Chatzifragkou A, Winkworth-Smith C, Harding SE, Ibbett R, Binner E. Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I "hairy" pectin from sugar beet pulp. FOOD CHEMISTRY-X 2019; 2:100026. [PMID: 31423484 PMCID: PMC6690420 DOI: 10.1016/j.fochx.2019.100026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 04/24/2019] [Accepted: 04/29/2019] [Indexed: 11/30/2022]
Abstract
Conventional and microwave-assisted extraction of “hairy” pectin from sugar beet. Determined effect of heating method, temperature, time & pH on yield & composition. No difference between microwave and conventional extraction under conditions tested. Strong alkaline is favoured in rhamnogalacturonan-I “hairy” pectin extraction. Hydrothermal water extraction can be an alternative to strong alkaline extraction.
Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored several alternative methods, including microwave-assisted extraction (MAE) and conventional-solvent extraction (CSE) at atmospheric pressure using different solvents, and microwave-assisted hydrothermal extraction (MAHE) under pressure using water. No conclusive differences in microwave and conventional heating were found with heating rate controlled. The optimum treatment times of both MAE and CSE at 90 °C atmospheric pressure and regardless of the solvents used were 120 min; however, MAHE at 130 °C under pressure can dramatically reduce the time to 10 min. Alcohol-insoluble solids (AIS) extracted using pH13 solvent by MAE had both the highest RG-I yield at 25.3% and purity at 260.2 mg/g AIS, followed by AIS extracts using water by MAHE with 7.5% and 166.7 mg/g AIS respectively.
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Affiliation(s)
- Yujie Mao
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Rui Lei
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - John Ryan
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Fatima Arrutia Rodriguez
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Bob Rastall
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, 13 Whiteknights, Reading RG6 6AP, UK
| | - Afroditi Chatzifragkou
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, 13 Whiteknights, Reading RG6 6AP, UK
| | - Charles Winkworth-Smith
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK
| | - Roger Ibbett
- School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK
| | - Eleanor Binner
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
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134
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Barbieri SF, da Costa Amaral S, Ruthes AC, de Oliveira Petkowicz CL, Kerkhoven NC, da Silva ERA, Silveira JLM. Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior. Carbohydr Polym 2019; 214:250-258. [DOI: 10.1016/j.carbpol.2019.03.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 02/23/2019] [Accepted: 03/13/2019] [Indexed: 11/28/2022]
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135
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Sample Preparation and Analysis of Tomato Pectin Monomers. Chromatographia 2019. [DOI: 10.1007/s10337-019-03719-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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136
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Liu G, Li X, Yan S, Li J. The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking. Food Chem 2019; 279:373-378. [DOI: 10.1016/j.foodchem.2018.11.145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 11/05/2018] [Accepted: 11/22/2018] [Indexed: 11/30/2022]
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137
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Canteri MH, Renard CM, Le Bourvellec C, Bureau S. ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables. Carbohydr Polym 2019; 212:186-196. [DOI: 10.1016/j.carbpol.2019.02.021] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 01/07/2023]
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138
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Li X, Liu G, Tu Y, Li J, Yan S. Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey). Food Chem 2019; 278:502-508. [DOI: 10.1016/j.foodchem.2018.10.086] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 10/16/2018] [Accepted: 10/16/2018] [Indexed: 11/16/2022]
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139
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Li Y, Xiang D, Wang B, Gong X. Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex. Molecules 2019; 24:E1097. [PMID: 30897726 PMCID: PMC6471402 DOI: 10.3390/molecules24061097] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/15/2019] [Accepted: 03/15/2019] [Indexed: 11/17/2022] Open
Abstract
The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xanthan gum (XG) and propylene glycol alginate (PGA) were investigated. The results showed that ultrasonic treatment at different intensities decreased the apparent viscosity and narrowed the molecular weight distribution. Higher intensity increased the effectivity of the sonochemical effect. Ultrasound degradation did not change the primary structure of the PGA-XG complex, and SEM analysis showed that the morphology of the original polysaccharide differed from that of the degraded polysaccharide fractions. The ultrasonic intensities and treatment times had a substantial influence on the stability of the polysaccharide-stabilized oil-in-water (O/W) emulsions. The O/W emulsion stabilized by the polysaccharide treated with 270 W ultrasound waves for 7 min led to the smallest average particle size (detected via fluorescence microscopy) and showed stability against aggregation in O/W emulsions.
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Affiliation(s)
- Yujie Li
- College of Food Science, Hainan University, No.58 Haikou 570228, China.
| | - Dong Xiang
- College of Food Science, Hainan University, No.58 Haikou 570228, China.
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Haikou 570228, China.
| | - Bo Wang
- College of Food Science, Hainan University, No.58 Haikou 570228, China.
| | - Xiaoyue Gong
- College of Food Science, Hainan University, No.58 Haikou 570228, China.
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140
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Lyu J, Bi J, Liu X, Zhou M, Chen Q. Characterization of water status and water soluble pectin from peaches under the combined drying processing. Int J Biol Macromol 2019; 123:1172-1179. [DOI: 10.1016/j.ijbiomac.2018.11.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 10/22/2018] [Accepted: 11/07/2018] [Indexed: 12/11/2022]
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141
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Li L, Zhao W, Feng X, Chen L, Zhang L, Zhao L. Changes in Fruit Firmness, Cell Wall Composition, and Transcriptional Profile in the yellow fruit tomato 1 ( yft1) Mutant. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:463-472. [PMID: 30545217 DOI: 10.1021/acs.jafc.8b04611] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fruit firmness is an important trait in tomato ( Solanum lycopersicum), associated with shelf life and economic value; however, the precise mechanism determining fruit softening remains elusive. A yellow fruit tomato 1 ( yft1) mutant harbors a genetic lesion in the YFT1 gene and has significantly firmer fruit than those of the cv. M82 wild type at a red ripe stage, 54 days post-anthesis (dpa). When softening was further dissected, it was found that the yft1 firm fruit phenotype correlated with a difference in cellulose, hemicellulose, and pectin deposition in the primary cell wall (PCW) compared to cv. M82. Alterations in the structure of the pericarp cells, chemical components, hydrolase activities, and expression of genes encoding these hydrolases were all hypothesized to be a result of the loss of YFT1 function. This was further affirmed by RNA-seq analysis, where a total of 183 differentially expressed genes (DEGs, 50/133 down-/upregulated) were identified between yft1 and cv. M82. These DEGs were mainly annotated as participating in ethylene- and auxin-related signal transduction, sugar metabolism, and photosynthesis. This study provides new insights into the mechanism underlying the control of fruit softening.
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142
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Günter EA, Popeyko OV, Istomina EI. Encapsulated drug system based on the gels obtained from callus cultures modified pectins. J Biotechnol 2019; 289:7-14. [DOI: 10.1016/j.jbiotec.2018.11.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 10/19/2018] [Accepted: 11/06/2018] [Indexed: 12/19/2022]
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143
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Liu X, Liu J, Bi J, Yi J, Peng J, Ning C, Wellala CKD, Zhang B. Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice. Carbohydr Polym 2019; 203:176-184. [DOI: 10.1016/j.carbpol.2018.09.055] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 07/19/2018] [Accepted: 09/20/2018] [Indexed: 10/28/2022]
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144
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Kyomugasho C, Munyensanga C, Celus M, Van de walle D, Dewettinck K, Van Loey AM, Grauwet T, Hendrickx ME. Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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145
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Koh J, Xu Z, Wicker L. Blueberry Pectin Extraction Methods Influence Physico-Chemical Properties. J Food Sci 2018; 83:2954-2962. [PMID: 30462831 DOI: 10.1111/1750-3841.14380] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 08/31/2018] [Accepted: 09/28/2018] [Indexed: 01/17/2023]
Abstract
Pectins from highbush blueberry powder were sequentially solubilized in water, chelator, and sodium carbonate solvents and precipitated (ADF.WSF, ADF.CSF, and ADF.NSF) or not precipitated in ethanol (DF.WSF, DF.CSF, and DF.NSF) before dialysis and freeze-drying. Alcohol precipitation more effectively removed bound anthocyanins and low molar mass pectins from water- and chelator soluble fractions than dialysis alone. Blueberry water soluble fractions were high methoxyl pectins, rich in neutral sugars (36 to 38 mol%), and had high molar mass (7.01 × 105 to 2.71 × 106 g/mol). Blueberry chelator soluble fractions were low methoxyl pectins and rich in uronic acids (90 to 92 mol%) which were more linear and less branched structure than other fractions or commercial citrus pectin. The molar mass ranged from 1.59 × 106 to 2.06 × 106 g/mol. Water- and chelator soluble fractions exhibited pseudoplastic behavior (n < 1) at 1% dispersion. Blueberry sodium carbonate soluble fractions were rich in protein (18%) and neutral sugars (42 to 28 mol%), and had low molar mass (1.08 × 105 to 1.27 × 105 g/mol). Blueberry pectins have desirable physico-chemical properties for use as functional ingredients in food or beverages. PRACTICAL APPLICATION: Alcohol precipitation effectively removed anthocyanins from the pectin. The characterization data provided the benefits of blueberry pectin as a functional ingredient. This study can be used by food or product developers who are interested in pectin from blueberries or other berry products.
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Affiliation(s)
- Jeewon Koh
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
| | - Louise Wicker
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
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146
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Morales-Soriano E, Panozzo A, Ugás R, Grauwet T, Van Loey A, Hendrickx M. Carotenoid profile and basic structural indicators of native Peruvian chili peppers. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3193-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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147
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Broxterman SE, van Erven G, Schols HA. The solubility of primary plant cell wall polysaccharides in LiCl-DMSO. Carbohydr Polym 2018; 200:332-340. [DOI: 10.1016/j.carbpol.2018.07.083] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 07/16/2018] [Accepted: 07/27/2018] [Indexed: 11/26/2022]
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148
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Celus M, Lombardo S, Kyomugasho C, Thielemans W, Hendrickx ME. Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction. Carbohydr Polym 2018; 197:460-468. [DOI: 10.1016/j.carbpol.2018.05.079] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 05/22/2018] [Accepted: 05/27/2018] [Indexed: 01/02/2023]
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149
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Aguilera-Angel EY, Espinal-Ruiz M, Narváez-Cuenca CE. Pectic polysaccharides with different structural characteristics as inhibitors of pancreatic lipase. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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150
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Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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