101
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Zhou M, Wu J, Wang T, Gao L, Yin H, Lü X. The purification and characterization of a novel alkali-stable pectate lyase produced by Bacillus subtilis PB1. World J Microbiol Biotechnol 2017; 33:190. [PMID: 28975516 DOI: 10.1007/s11274-017-2357-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Accepted: 09/23/2017] [Indexed: 10/18/2022]
Abstract
Pectinase is an important kind of enzyme with many industrial applications, among which pectinases produced by bacteria were scarce compared with fungal sources. In this study, a novel bacterium which produced extracellular pectinase was firstly isolated from flue-cured tobacco leaves and identified as Bacillus subtilis PB1 according to its 16S rRNA gene. The pectinolytic enzyme was purified by ammonium sulfate precipitation, ion-exchange and gel filtration chromatography, after which molecular weight was determined as 43.1 ± 0.5 kDa by SDS-PAGE. Peptide mass fingerprinting of the pectinase by MALDI-TOF MS showed that the purified enzyme shared homology with pectate lyase and was designated as BsPel-PB1. The optimal temperature for BsPel-PB1 was 50 °C. The optimal pH was pH 9.5 for BsPel-PB1 while it had a broad pH stability from 5 to 11. The values of K m and V max were 0.312 mg/mL and 1248 U/mL, respectively. Accordingly, the BsPel-PB1 was a novel alkaline pectate lyase which could find potential application as a commercial candidate in the pectinolytic related industries.
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Affiliation(s)
- Man Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Jingli Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Lina Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Huijun Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China.
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102
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Ge L, Xie J, Wu T, Zhang S, Zhao L, Ding G, Wang Z, Xiao W. Purification and characterisation of a novel α-L-rhamnosidase exhibiting transglycosylating activity from Aspergillus oryzae. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13546] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Lin Ge
- Co-Innovation Center for Sustainable Forestry in Southern China; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
- College of Chemical Engineering; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
| | - Jingcong Xie
- Co-Innovation Center for Sustainable Forestry in Southern China; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
- College of Chemical Engineering; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
| | - Tao Wu
- Co-Innovation Center for Sustainable Forestry in Southern China; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
- College of Chemical Engineering; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
| | - Shanshan Zhang
- Co-Innovation Center for Sustainable Forestry in Southern China; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
- College of Chemical Engineering; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
| | - Linguo Zhao
- Co-Innovation Center for Sustainable Forestry in Southern China; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
- College of Chemical Engineering; Nanjing Forestry University; 159 Long Pan Road Nanjing 210037 China
| | - Gang Ding
- Jiangsu Kanion Pharmaceutical Co., Ltd.; 58 Haichang South Road Lianyungang Jiangsu 222001 China
| | - Zhenzhong Wang
- Jiangsu Kanion Pharmaceutical Co., Ltd.; 58 Haichang South Road Lianyungang Jiangsu 222001 China
| | - Wei Xiao
- Jiangsu Kanion Pharmaceutical Co., Ltd.; 58 Haichang South Road Lianyungang Jiangsu 222001 China
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103
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Muñoz-Almagro N, Montilla A, Moreno FJ, Villamiel M. Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment. ULTRASONICS SONOCHEMISTRY 2017; 38:807-819. [PMID: 27993542 DOI: 10.1016/j.ultsonch.2016.11.039] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 05/24/2023]
Abstract
Pectin-derived oligosaccharides are emerging as a new generation of functional ingredients with new or improved technological and/or bioactive properties as compared to pectin. This work addresses the impact of power ultrasound (US) on the structure of citrus and apple pectin under different experimental conditions of power, amplitude and pectin concentration in aqueous and acid media, as well as in the presence of a pectinase. Results indicated that depolymerisation of both pectin increased with time and intensity of US in aqueous media and their polydispersity decreased. In general, a higher depolymerisation was observed in pectin treated by US in the presence of nitric and citric acids than in water, and hardly any difference was detected between both types of acids. Most of the assays gave rise to high-methoxylated pectin with a degree of esterification above 50%, pointing out their suitability for potential gelling agents. Finally, US did not have any impact in assisted enzymatic hydrolysis on the degree and/or rate of depolymerisation at low and medium levels of pectin concentration (0.5 and 2%), whereas a higher diversity of pectin fragments was found at 5% which could be indicative of a more controlled depolymerisation. These findings highlight the importance of the selection of appropriate US processing conditions to diversify the applications of modified pectin, as well as the potential of US as a prospective alternative to currently used depolymerisation techniques.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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104
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Zhao C, Wu Y, Liu X, Liu B, Cao H, Yu H, Sarker SD, Nahar L, Xiao J. Functional properties, structural studies and chemo-enzymatic synthesis of oligosaccharides. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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105
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In vitro evaluation of the prebiotic effect of red and white grape polyphenolic extracts. J Physiol Biochem 2017; 74:101-110. [DOI: 10.1007/s13105-017-0573-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 06/12/2017] [Indexed: 01/10/2023]
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106
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Gerschenson LN. The production of galacturonic acid enriched fractions and their functionality. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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107
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Klinchongkon K, Khuwijitjaru P, Adachi S. Degradation kinetics of passion fruit pectin in subcritical water. Biosci Biotechnol Biochem 2017; 81:712-717. [DOI: 10.1080/09168451.2016.1277941] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Abstract
The degradation of passion fruit pectin by subcritical water treatment in a continuous flow-type reactor was investigated in the temperature range of 80−160 °C at a constant pressure of 5 MPa. Changes in the degree of polymerization and reducing end formation were monitored and modeled by applying the Emsley equation and zeroth-order kinetics, respectively. The results showed that both the pectin degradation rate constant and the change in the amount of reducing end were enhanced by temperature, and that the temperature dependence of these parameters obeyed the Arrhenius relationship. The activation energies for pectin degradation and reducing end formation were 62.8 and 86.9 kJ/mol, respectively. The non-linear relationship between the ratio of broken galacturonic acid units to the total galacturonic acid units and the change in the amount of reducing end indicated that pectin cleavage became easier as hydrolysis progressed.
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Affiliation(s)
- Khwanjai Klinchongkon
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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108
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Buruiana CT, Gómez B, Vizireanu C, Garrote G. Manufacture and evaluation of xylooligosaccharides from corn stover as emerging prebiotic candidates for human health. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.083] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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109
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Emerging concepts in the nutraceutical and functional properties of pectin-A Review. Carbohydr Polym 2017; 168:227-239. [PMID: 28457445 DOI: 10.1016/j.carbpol.2017.03.058] [Citation(s) in RCA: 224] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 02/21/2017] [Accepted: 03/17/2017] [Indexed: 01/30/2023]
Abstract
Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the pharmaceutical arena, pectin exhibits a number of functions, from decreasing blood fat to combating various types of cancers. This review shows the shift of pectin from its conventional roles to its progressive applications. Insights into the advances in the production of pectin, the role it plays as a nutraceutical, possible prebiotic potential and a delivery vehicle for probiotics, and food applications are highlighted. Bioactive and functional properties of pectin are discussed and how the structural built up defines them, is emphasized. As a biopolymer, the applications of pectin in active packaging are also mentioned.
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110
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A Novel Non-Cumbersome Approach Towards Biosynthesis of Pectic-Oligosaccharides by Non-Aflatoxigenic Aspergillus sp. Section Flavi Strain EGY1 DSM 101520 through Citrus Pectin Fermentation. PLoS One 2016; 11:e0167981. [PMID: 27992459 PMCID: PMC5167267 DOI: 10.1371/journal.pone.0167981] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2016] [Accepted: 11/15/2016] [Indexed: 11/19/2022] Open
Abstract
Pectic-Oligosaccharides (POS) have a growing potential in food and feed industries. To satisfy the demand of worldwide markets from POS and avoid the shortcomings of currently applied methodologies encountered in their preparation, the present study highlights a novel robust approach for POS biosynthesis. In the current approach, Aspergillus sp.section Flavi strain EGY1 DSM 101520 was grown on citrus pectin-based medium as a core POS production medium. POS' levels accumulated in the fungal fermentation broth were optimized through a three step sequential statistical mathematical methodology; Plackett-Burman design (PBD), Box-Behnken design (BBD) and canonical analysis. Three key determinants namely citrus pectin, peptone and NaH2PO4 were pointed out by PBD to impose significant consequences (P<0.05) on the process outcome (POS' levels). Optimal levels of these key determinants along with maximal of POS' levels were set by BBD and canonical analysis to be 2.28% (w/v) citrus pectin, 0.026% (w/v) peptone and 0.28% (w/v) NaH2PO4 to achieve a net amount of 1.3 g POS /2.28 g citrus pectin. Through this approach, a yield of 57% (w/w) POS of the total citrus pectin was obtained after 24 h of fungal growth on optimized citrus pectin-based medium. A fold enhancement of 13 times in POS' levels released in the fermentation fungal broth was realized by the end of the optimization strategy. This novel robust approach is considered a new insight towards POS biosynthesis via efficient, rapid and non-cumbersome procedure. To the best of authors' knowledge, the present work is the first article underlining detailed POS production from the fermentation broth of a fungus growing on citrus pectin-based medium.
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111
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Zhang YJ, Zhang JX, Cheng F, Shen XL, Wang Z. Isolation and structural characterization of a low-molecular-weight pectic polysaccharide SHPPB-1 isolated from sunflower heads. J Carbohydr Chem 2016. [DOI: 10.1080/07328303.2016.1221077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yin-jun Zhang
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, ZJ, P.R. China
| | - Jian-xun Zhang
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, ZJ, P.R. China
| | - Feng Cheng
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, ZJ, P.R. China
| | - Xue-liang Shen
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, ZJ, P.R. China
| | - Zhao Wang
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, ZJ, P.R. China
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112
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Louis P, Flint HJ, Michel C. How to Manipulate the Microbiota: Prebiotics. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2016; 902:119-42. [PMID: 27161355 DOI: 10.1007/978-3-319-31248-4_9] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
During the last century, human nutrition has evolved from the definition of our nutritional needs and the identification of ways to meet them, to the identification of food components that can optimise our physiological and psychological functions. This development, which aims to ensure the welfare, health and reduced susceptibility to disease during life, gave birth to the concept of "functional foods". In this context, there is an increasing interest in the physiological effects induced by the dense and diverse microbiota which inhabits the human colon and whose development depends on the fermentation of undigested food residues. Thus, much research aims at identifying ways to guide these impacts in order to benefit the health of the host. It is in this context that the concept of "prebiotics" was developed in the 1990s. Since then, prebiotics have stimulated extensive work in order to clarify their definition, their nature and their physiological properties in accordance with the evolution of knowledge on the intestinal microbiota. However many questions remain open about their specificities, their mechanism(s) of action and therefore the relevance of their current categorisation.
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Affiliation(s)
- Petra Louis
- Microbiology Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK.
| | - Harry J Flint
- Microbiology Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
| | - Catherine Michel
- UMR Physiologie des Adaptations Nutritionnelles, Université de Nantes, INRA, HNB1- CHU-Hotel DIEU, Place Alexis Ricordeau, 44093, NANTES Cedex 1, France
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113
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Li PJ, Xia JL, Nie ZY, Shan Y. Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.042] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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114
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Expression and Characterization of Hyperthermostable Exo-polygalacturonase TtGH28 from Thermotoga thermophilus. Mol Biotechnol 2016; 58:509-19. [DOI: 10.1007/s12033-016-9948-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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115
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Karboune S, Khodaei N. Structures, isolation and health-promoting properties of pectic polysaccharides from cell wall-rich food by-products: a source of functional ingredients. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.02.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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116
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Babbar N, Baldassarre S, Maesen M, Prandi B, Dejonghe W, Sforza S, Elst K. Enzymatic production of pectic oligosaccharides from onion skins. Carbohydr Polym 2016; 146:245-52. [PMID: 27112872 DOI: 10.1016/j.carbpol.2016.03.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 03/02/2016] [Accepted: 03/06/2016] [Indexed: 12/13/2022]
Abstract
Onion skins are evaluated as a new raw material for the enzymatic production of pectic oligosaccharides (POS) with a targeted degree of polymerization (DP). The process is based on a two-stage process consisting of a chelator-based crude pectin extraction followed by a controlled enzymatic hydrolysis. Treatment of the extracted crude onion skin's pectin with various enzymes (EPG-M2, Viscozyme and Pectinase) shows that EPG-M2 is the most appropriate enzyme for tailored POS production. The experiments reveal that the highest amount of DP2 and DP3 is obtained at a time scale of 75-90min with an EPG-M2 concentration of 26IU/mL. At these conditions the production amounts 2.5-3.0% (w/w) d.m for DP2 and 5.5-5.6% (w/w) d.m for DP3 respectively. In contrast, maximum DP4 production of 5.2-5.5% (w/w) d.m. is obtained with 5.2IU/mL at a time scale of 15-30min. Detailed LC-MS analysis reveals the presence of more methylated oligomers compared to acetylated forms in the digests.
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Affiliation(s)
- Neha Babbar
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium; Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Stefania Baldassarre
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Miranda Maesen
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium
| | - Barbara Prandi
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Winnie Dejonghe
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium
| | - Stefano Sforza
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Kathy Elst
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium.
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117
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Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1698-708. [PMID: 27570295 PMCID: PMC4984704 DOI: 10.1007/s13197-015-2100-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2015] [Accepted: 11/03/2015] [Indexed: 02/06/2023]
Abstract
Although many fruit by-products are good sources of nutrients, little is known about their prebiotic potential. This research was aimed at establishing the prebiotic effect of pineapple wastes on probiotics including Lactobacillus (L.) acidophilus (ATCC® 4356™), L. casei (ATCC® 393™) and L. paracasei spp. paracasei (ATCC® BAA52™) and the subsequent release of antioxidant and antimutagenic peptides in yogurt during their growth. Oven- and freeze- dried peel and pomace were milled separately into powders and tested for prebiotic activities. The net probiotic growth (1.28-2.14 log cfu/g) in customized MRS broth containing the pineapple powders as a direct carbohydrate source was comparable to MRS broth containing glucose. The powders were also separately added to milk during the manufacturing of yogurt with or without probiotics. An increase (by 0.3-1.4 log cycle) in probiotic populations was observed in the yogurts as a consequence of pineapple powder supplementation. Crude water-soluble peptide extracts, prepared by high-speed centrifugation of the yogurts, displayed remarkable antioxidant activities assessed through in vitro assays, namely scavenging activity of 1,1-diphenyl-2-picrylhydrazyl radicals (IC50 = 0.37-0.19 mg/ml) and hydroxyl radicals (58.52-73.55 %). The peptide extracts also exhibited antimutagenic activities (18.60-32.72 %) as sodium azide inhibitor in the Salmonella mutagenicity test. Together, these results suggest that pineapple by-products exhibited prebiotic properties and could possibly be commercially applied in new functional food formulations.
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Affiliation(s)
- B. N. P. Sah
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - T. Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - S. McKechnie
- Advanced Food Systems Research Unit, College of Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - O. N. Donkor
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
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118
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Gómez B, Gullón B, Yáñez R, Schols H, Alonso JL. Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.10.029] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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119
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Mitra D, Jena AK, De A, Das M, Das B, Samanta A. Prebiotic potential of gum odina and its impact on gut ecology: in vitro and in vivo assessments. Food Funct 2016; 7:3064-72. [DOI: 10.1039/c5fo01581b] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The attributed effects of gum odina as a novel prebiotic and immunomodulatory agent are studied.
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Affiliation(s)
- Debmalya Mitra
- Division of Microbiology
- Department of Pharmaceutical Technology
- Jadavpur University
- Kolkata 700032
- India
| | - Aditya Kr. Jena
- Division of Microbiology
- Department of Pharmaceutical Technology
- Jadavpur University
- Kolkata 700032
- India
| | - Arnab De
- Division of Microbiology
- Department of Pharmaceutical Technology
- Jadavpur University
- Kolkata 700032
- India
| | - Mousumi Das
- Division of Microbiology
- Department of Pharmaceutical Technology
- Jadavpur University
- Kolkata 700032
- India
| | - Bhaskar Das
- Division of Microbiology
- Department of Pharmaceutical Technology
- Jadavpur University
- Kolkata 700032
- India
| | - Amalesh Samanta
- Division of Microbiology
- Department of Pharmaceutical Technology
- Jadavpur University
- Kolkata 700032
- India
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120
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Khodaei N, Fernandez B, Fliss I, Karboune S. Digestibility and prebiotic properties of potato rhamnogalacturonan I polysaccharide and its galactose-rich oligosaccharides/oligomers. Carbohydr Polym 2016; 136:1074-84. [DOI: 10.1016/j.carbpol.2015.09.106] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 09/27/2015] [Accepted: 09/29/2015] [Indexed: 01/08/2023]
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121
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Khodaei N, Karboune S. Enzymatic generation of galactose-rich oligosaccharides/oligomers from potato rhamnogalacturonan I pectic polysaccharides. Food Chem 2015; 197:406-14. [PMID: 26616968 DOI: 10.1016/j.foodchem.2015.10.122] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 10/12/2015] [Accepted: 10/24/2015] [Indexed: 02/08/2023]
Abstract
Potato pulp by-product rich in galactan-rich rhamnogalacturonan I (RG I) was investigated as a new source of oligosaccharides with potential prebiotic properties. The efficiency of selected monocomponent enzymes and multi-enzymatic preparations to generate oligosaccharides/oligomers from potato RG I was evaluated. These overall results of yield were dependent on the activity profile of the multi-enzymatic preparations. Highest oligo-RG I yield of 93.9% was achieved using multi-enzymatic preparation (Depol 670L) with higher hydrolytic activity toward side chains of RG I as compared to its backbone. Main oligo-RG I products were oligosaccharides with DP of 2-12 (79.8-100%), while the oligomers with DP of 13-70 comprised smaller proportion (0.0-20.2%). Galactose (58.9-91.2%, w/w) was the main monosaccharide of oligo-RG I, while arabinose represented 0.0-12.1%. An understanding of the relationship between the activity profile of multi-enzymatic preparations and the yield/DP of oligo-RG I was achieved. This is expected to provide the capability to generate galacto- and galacto(arabino) oligosaccharides and their corresponding oligomers from an abundant by-product.
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Affiliation(s)
- Nastaran Khodaei
- Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste-Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste-Anne de Bellevue, Quebec H9X 3V9, Canada.
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122
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Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0230-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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123
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Ngouémazong ED, Christiaens S, Shpigelman A, Van Loey A, Hendrickx M. The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12160] [Citation(s) in RCA: 137] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Eugénie D. Ngouémazong
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Stefanie Christiaens
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Avi Shpigelman
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Ann Van Loey
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Marc Hendrickx
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
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124
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Serna-Cock L, García-Gonzales E, Torres-León C. Agro-industrial potential of the mango peel based on its nutritional and functional properties. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094815] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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125
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Klinchongkon K, Khuwijitjaru P, Wiboonsirikul J, Adachi S. Extraction of Oligosaccharides from Passion Fruit Peel by Subcritical Water Treatment. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12269] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khwanjai Klinchongkon
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Jintana Wiboonsirikul
- Department of Food Science and Technology; Faculty of Agricultural Technology; Phetchaburi Rajabhat University; Phetchaburi 76000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
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126
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Babbar N, Dejonghe W, Gatti M, Sforza S, Elst K. Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits. Crit Rev Biotechnol 2015; 36:594-606. [DOI: 10.3109/07388551.2014.996732] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Neha Babbar
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang, Mol, Belgium and
- Department of Food Science, University of Parma, Parco Area delle Scienze, Parma, Italy
| | - Winnie Dejonghe
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang, Mol, Belgium and
| | - Monica Gatti
- Department of Food Science, University of Parma, Parco Area delle Scienze, Parma, Italy
| | - Stefano Sforza
- Department of Food Science, University of Parma, Parco Area delle Scienze, Parma, Italy
| | - Kathy Elst
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang, Mol, Belgium and
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127
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Gullón B, Gullón P, Tavaria F, Alonso JL, Pintado M. In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota. Food Funct 2015; 6:525-31. [DOI: 10.1039/c4fo00857j] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Aloe veramucilage is reported to be rich in acemannan that is a polysaccharide with a backbone of β-(1→4)-d-mannose residues acetylated at the C-2 and C-3 positions and contains some side chains of galactose and arabinose attached to the C-6 carbon.
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Affiliation(s)
- Beatriz Gullón
- Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa
- Porto
- Portugal
| | - Patricia Gullón
- Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa
- Porto
- Portugal
| | - Freni Tavaria
- Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa
- Porto
- Portugal
| | - José Luis Alonso
- Department of Chemical Engineering
- University of Vigo (Campus Ourense)
- 32004 Ourense
- Spain
| | - Manuela Pintado
- Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa
- Porto
- Portugal
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128
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129
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de Moura FA, Macagnan FT, da Silva LP. Oligosaccharide production by hydrolysis of polysaccharides: a review. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12681] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Fernanda A. de Moura
- Departamento de Tecnologia e Ciência de Alimentos; Centro de Ciências Rurais; Universidade Federal de Santa Maria (UFSM); Av. Roraima - 1000 Camobi CEP 97105-900 Santa Maria RS Brazil
| | - Fernanda T. Macagnan
- Departamento de Tecnologia e Ciência de Alimentos; Centro de Ciências Rurais; Universidade Federal de Santa Maria (UFSM); Av. Roraima - 1000 Camobi CEP 97105-900 Santa Maria RS Brazil
| | - Leila P. da Silva
- Departamento de Zootecnia; Centro de Ciências Rurais; Universidade Federal de Santa Maria (UFSM); Av. Roraima - 1000 Camobi CEP 97105-900 Santa Maria RS Brazil
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130
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Gómez B, Gullón B, Remoroza C, Schols HA, Parajó JC, Alonso JL. Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange peel wastes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9769-82. [PMID: 25207862 DOI: 10.1021/jf503475b] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Pectic oligosaccharides (POS) were obtained by hydrothermal treatment of orange peel wastes (OPW) and purified by membrane filtration to yield a refined product containing 90 wt % of the target products. AraOS (DP 3-21), GalOS (DP 5-12), and OGalA (DP 2-12, with variable DM) were identified in POS mixtures, but long-chain products were also present. The prebiotic potential of the concentrate was assessed by in vitro fermentation using human fecal inocula. For comparative purposes, similar experiments were performed using orange pectin and commercial fructo-oligosaccharides (FOS) as substrates for fermentation. The dynamics of selected microbial populations was assessed by fluorescent in situ hybridization (FISH). Gas generation, pH, and short-chain fatty acid (SCFA) production were also measured. Under the tested conditions, all of the considered substrates were utilized by the microbiota, and fermentation resulted in increased numbers of all the bacterial groups, but the final profile of the microbial population depended on the considered carbon source. POS boosted particularly the numbers of bifidobacteria and lactobacilli, so that the ratio between the joint counts of both genera and the total cell number increased from 17% in the inocula to 27% upon fermentation. SCFA generation from POS fermentation was similar to that observed with FOS, but pectin fermentation resulted in reduced butyrate generation.
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Affiliation(s)
- Belén Gómez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense) , As Lagoas, 32004 Ourense, Spain
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131
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Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction. Journal of Food Science and Technology 2014; 51:1947-55. [PMID: 25190850 DOI: 10.1007/s13197-014-1263-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2013] [Accepted: 01/17/2014] [Indexed: 10/25/2022]
Abstract
The optimal extraction of bioactive compounds from longan fruit pulp using Pectinex® Ultra SP-L pectinase hydrolysis of the fruit homogenate was evaluated. The highest degree of hydrolysis (DH), as determined by the amount of reducing sugars released from the longan pulp, was obtained at a pectinase concentration of 2.5 % (v/w) (257 polygalacturonase units/g fruit) for 4 h. The level of bioactive compounds obtained from the pectinase-treated longan pulp increased with increasing DH to a maximum at the highest DH (21 %) obtained, with an antioxidant activity of 0.083 EC50 μg fresh mass (FM)/μg diphenyl-(2,4,6-trinitrophenyl)iminoazanium and 92.7 μM Trolox equivalent/g FM, respectively. The total phenolic and flavonoid contents in the 21 % DH extract were 196.0 mg gallic acid equivalents/g FM and 19.6 mg catechin equivalents/g FM, respectively. The 21 % DH longan extract showed an enhanced (3.6- to 4.0-fold) inhibition of lipid peroxidation of oil compared to the untreated (0 % DH) extract. In addition, the 21 % DH longan extract had the highest soluble dietary fiber content, which was related to the decreased particle size of 345 μM, and displayed enhanced prebiotic activity scores of 1.69 and 1.44 for Lactobacillus acidophilus La5 and Bifidabacterium lactis Bb12, respectively. Most of the 33 detected volatile compounds differed in their relative proportions after enzymic extraction (15 increased, 15 decreased with three showing no significant change) with the 0 % and 21 % DH hydrolysates exhibiting 25 and 22 different volatile compounds, respectively, with 11 and eight unique compounds between them, respectively.
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132
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133
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Bonnin E, Garnier C, Ralet MC. Pectin-modifying enzymes and pectin-derived materials: applications and impacts. Appl Microbiol Biotechnol 2013; 98:519-32. [DOI: 10.1007/s00253-013-5388-6] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Revised: 11/05/2013] [Accepted: 11/05/2013] [Indexed: 11/30/2022]
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134
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Gómez B, Gullón B, Yáñez R, Parajó JC, Alonso JL. Pectic oligosacharides from lemon peel wastes: production, purification, and chemical characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10043-10053. [PMID: 24066740 DOI: 10.1021/jf402559p] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Lemon peel wastes were extracted with water to remove free sugars and other soluble compounds, and the insoluble solid was employed as a substrate for the manufacture of pectin-derived oligosaccharides by processing with hot, compressed water. When water-extracted lemon peel wastes were treated with water at 160 °C, the oligomer concentration reached the maximum value (31 g/L). Autohydrolysis liquors were subjected to two membrane filtration stages (diafiltration followed by concentration), yielding a refined product containing about 98 wt % of oligomers at a global yield of 14 kg/100 kg oven-dry lemon peel. The concentrate contained oligogalacturonides (with DP in the range of 2-18) and arabinooligosaccharides (with DP in the range of 2-8).
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Affiliation(s)
- Belén Gómez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense) , As Lagoas, 32004 Ourense, Spain
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135
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de Regil R, Sandoval G. Biocatalysis for biobased chemicals. Biomolecules 2013; 3:812-47. [PMID: 24970192 PMCID: PMC4030974 DOI: 10.3390/biom3040812] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 10/08/2013] [Accepted: 10/08/2013] [Indexed: 11/17/2022] Open
Abstract
The design and development of greener processes that are safe and friendly is an irreversible trend that is driven by sustainable and economic issues. The use of Biocatalysis as part of a manufacturing process fits well in this trend as enzymes are themselves biodegradable, require mild conditions to work and are highly specific and well suited to carry out complex reactions in a simple way. The growth of computational capabilities in the last decades has allowed Biocatalysis to develop sophisticated tools to understand better enzymatic phenomena and to have the power to control not only process conditions but also the enzyme's own nature. Nowadays, Biocatalysis is behind some important products in the pharmaceutical, cosmetic, food and bulk chemicals industry. In this review we want to present some of the most representative examples of industrial chemicals produced in vitro through enzymatic catalysis.
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Affiliation(s)
- Rubén de Regil
- Unidad de Biotecnología Industrial, CIATEJ, A.C. Av. Normalistas 800, Col. Colinas de la Normal, Guadalajara, Jal, C.P. 44270, Mexico.
| | - Georgina Sandoval
- Unidad de Biotecnología Industrial, CIATEJ, A.C. Av. Normalistas 800, Col. Colinas de la Normal, Guadalajara, Jal, C.P. 44270, Mexico.
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136
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Lam KL, Chi-Keung Cheung P. Non-digestible long chain beta-glucans as novel prebiotics. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.bcdf.2013.09.001] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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