151
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Broxterman SE, Schols HA. Characterisation of pectin-xylan complexes in tomato primary plant cell walls. Carbohydr Polym 2018; 197:269-276. [PMID: 30007613 DOI: 10.1016/j.carbpol.2018.06.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 05/30/2018] [Accepted: 06/01/2018] [Indexed: 11/29/2022]
Abstract
The primary plant cell wall is composed of a complex network of pectin, hemicellulose and cellulose. Potential interactions between these polysaccharides were studied for carrot, tomato and strawberry, with a focus on the role of pectin. The Chelating agent Unextractable Solids (ChUS), the residue after water- and EDTA extraction, was ball milled and subsequently water extracted. For tomato and strawberry, pectin and substantial amounts of hemicellulose were solubilised. Anion exchange chromatography (AEC) showed co-elution of pectin and acetylated glucuronoxylan in tomato, representing 18% of solubilised uronic acid and 48% of solubilised xylose by ball milling from ChUS. The existence of a covalently linked pectin-xylan complex was proposed since xylan co-precipitated with pectin under mild alkali conditions. It was proposed that pectin links with xylan through the RG-I region since degradation of HG did not alter AEC elution patterns for RG-I and xylan, suggesting RG-I - xylan interactions.
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Affiliation(s)
- Suzanne E Broxterman
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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152
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Celus M, Kyomugasho C, Salvia-Trujillo L, Van Audenhove J, Van Loey AM, Grauwet T, Hendrickx ME. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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153
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Mustafa AF, Baurhoo B. Effect of feeding broccoli floret residues on leghorn layer performance and egg quality and nutrient digestibility. Br Poult Sci 2018; 59:430-434. [PMID: 29659310 DOI: 10.1080/00071668.2018.1460459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
1. A study was conducted to determine the effects of dried broccoli floret (DBF) on egg production parameters, egg quality and apparent nutrient digestibility of laying hens. It was hypothesised that feeding DBF can improve egg quality without adversely affecting layer performance.2. Seventy-two White Leghorn layers aged 62 weeks were randomly allotted to 4 dietary treatments (6 cage replicates with 3 hens each) and fed diets containing 0, 40, 80 and 120 g/kg DBF in feed for 56 d.3. Inclusion of DBF had no effect on feed intake, egg production, feed conversion ratio or egg components. However, egg weight increased (linear effect, P < 0.05) as the level of DBF in the diet increased. Egg breakage strength, eggshell strength and Haugh unit were not influenced by dietary treatments. Egg yolk colour (quadratic effect, P = 0.002) and α-tocopherol concentration (quadratic effect, P < 0.0001) improved as a result of DBF inclusion. Egg yolk cholesterol concentration was not altered by DBF inclusion. Apparent total tract nutrient (dry matter, organic matter and crude protein) digestibility coefficients decreased (linear effect, P < 0.05) as the level of DBF increased.4. Feeding DBF to layers up to 120 g/kg of the diet had no negative effects on feed intake, egg production and feed efficiency and improved egg yolk colour and α-tocopherol concentration. However, total tract nutrient digestibility coefficients were negatively decreased as a result of DBF inclusion.
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Affiliation(s)
- A F Mustafa
- a Department of Animal Science , MacDonald Campus , Ste Anne De Bellevue , QC , Canada
| | - B Baurhoo
- b Belisle Solution Nutrition Inc , Saint-Mathias-sur-Richelieu , QC , Canada
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154
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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155
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Broxterman SE, Schols HA. Interactions between pectin and cellulose in primary plant cell walls. Carbohydr Polym 2018; 192:263-272. [PMID: 29691020 DOI: 10.1016/j.carbpol.2018.03.070] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 03/19/2018] [Accepted: 03/19/2018] [Indexed: 11/13/2022]
Abstract
To understand the architecture of the plant cell wall, it is of importance to understand both structural characteristics of cell wall polysaccharides and interactions between these polysaccharides. Interactions between polysaccharides were studied in the residue after water and chelating agent extraction by sequential extractions with H2O and alkali. The 6 M alkali residue still represented 31%, 11% and 5% of all GalA present in carrot, tomato and strawberry, respectively, and these pectin populations were assumed to strongly interact with cellulose. Digestion of the carrot 6 M alkali residue by glucanases released ∼27% of the 6 M residue, mainly representing pectin. In tomato and strawberry alkali residues, glucanases were not able to release pectin populations. The ability of glucanases to release pectin populations suggests that the carrot cell wall contains unique, covalent interactions between pectin and cellulose.
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Affiliation(s)
- Suzanne E Broxterman
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
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156
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Pan H, Wang L, Wang R, Xie F, Cao J. Modifications of cell wall pectin in chilling-injured ‘Friar’ plum fruit subjected to intermediate storage temperatures. Food Chem 2018; 242:538-547. [DOI: 10.1016/j.foodchem.2017.09.090] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 08/09/2017] [Accepted: 09/18/2017] [Indexed: 12/28/2022]
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157
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Schäfer J, Trierweiler B, Bunzel M. Maturation-related changes of carrot lignins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1016-1023. [PMID: 28718909 DOI: 10.1002/jsfa.8550] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 07/10/2017] [Accepted: 07/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Lignified cell walls are important factors for textural and physiological properties of plant-based foods. However, carrot lignins and their modifications during maturation are poorly described. The objective of this study was to describe carrot lignins in detail and to study lignin structural alterations at later stages of maturity. RESULTS Klason and acetyl bromide soluble lignin contents of insoluble fibers of carrots harvested at different times (26, 29 and 35 weeks after seeding) ranged between 46.38 and 62.68 g kg-1 and between 19.79 and 28.08 g kg-1 , respectively. As determined by both 2D-nuclear magnetic resonance and the derivatization followed by reductive cleavage method, coniferyl alcohol heavily dominated the traditional monolignol composition in carrot lignins, independently of harvest times. By using 2D-nuclear magnetic resonance experiments on isolated lignins, p-hydroxybenzoate was identified as a less common lignin constituent, attached to lignin γ-hydroxyl groups and being increasingly incorporated with maturation. β-Aryl ethers, phenylcoumaran, resinol and dibenzodioxocin structures were identified as lignin interunit linkages, largely independent of harvest times and with β-aryl ethers being expectedly dominant. CONCLUSION Carrots contain guaiacyl-rich lignins that incorporate increasing amounts of p-hydroxybenzoate with maturation. All other lignin characteristics appear to be widely independent of harvest times. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Judith Schäfer
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Bernhard Trierweiler
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut (MRI), Karlsruhe, Germany
| | - Mirko Bunzel
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology, Karlsruhe, Germany
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158
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Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4510242] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.
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159
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Acetylated pectins in raw and heat processed carrots. Carbohydr Polym 2017; 177:58-66. [DOI: 10.1016/j.carbpol.2017.08.118] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/25/2017] [Accepted: 08/27/2017] [Indexed: 11/20/2022]
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160
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Willemsen KL, Panozzo A, Moelants K, Debon SJ, Desmet C, Cardinaels R, Moldenaers P, Wallecan J, Hendrickx ME. Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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161
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162
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Corrêa-Ferreira ML, Ferreira DM, Dallazen JL, Silva AMS, Werner MFDP, Petkowicz CLDO. Gastroprotective effects and structural characterization of a pectic fraction isolated from Artemisia campestris subsp maritima. Int J Biol Macromol 2017; 107:2395-2403. [PMID: 29056466 DOI: 10.1016/j.ijbiomac.2017.10.127] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 10/03/2017] [Accepted: 10/18/2017] [Indexed: 02/07/2023]
Abstract
The aim of this study was to investigate the chemical structure and biological activity of a pectic fraction isolated from the aerial parts of A. campestris L. subsp. maritima Arcangeli. The chemical and spectroscopic analyses of the pectic fraction (ACP-E10) demonstrated that ACP-E10 was composed of homogalacturonan (HG) (60%) and rhamnogalacturonan-I (RG-I) (29%) regions. Side chains of the RG-I included mainly branched arabinans and type II arabinogalactans (AG-II). The molar mass of ACP-E10 determined by HPSEC-MALLS was 16,600g/mol. ACP-E10 was evaluated for its gastroprotective effect against ethanol-induced gastric lesions in rats. Oral pretreatment of animals with ACP-E10 (0.3, 3 and 30mg/kg) significantly reduced gastric lesions by 77±7.9%, 55±11.1% and 65±11.8%. ACP-E10 also maintained mucus and glutathione (GSH) contents in the gastric mucosa. In addition, ACP-E10 demonstrated antioxidant activity in vitro by the DPPH assay. These results demonstrated that the pectin from A. campestris had significant gastroprotective effects in vivo, which were likely attributable to their capacity to increase the protective defenses of gastric mucosa.
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Affiliation(s)
| | | | | | - Artur M S Silva
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
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163
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Santiago JSJ, Jamsazzadeh Kermani Z, Xu F, Van Loey AM, Hendrickx ME. The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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164
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Duruflé H, Hervé V, Ranocha P, Balliau T, Zivy M, Chourré J, San Clemente H, Burlat V, Albenne C, Déjean S, Jamet E, Dunand C. Cell wall modifications of two Arabidopsis thaliana ecotypes, Col and Sha, in response to sub-optimal growth conditions: An integrative study. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2017; 263:183-193. [PMID: 28818374 DOI: 10.1016/j.plantsci.2017.07.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 07/12/2017] [Accepted: 07/18/2017] [Indexed: 05/20/2023]
Abstract
With the global temperature change, plant adaptations are predicted, but little is known about the molecular mechanisms underlying them. Arabidopsis thaliana is a model plant adapted to various environmental conditions, in particular able to develop along an altitudinal gradient. Two ecotypes, Columbia (Col) growing at low altitude, and Shahdara (Sha) growing at 3400m, have been studied at optimal and sub-optimal growth temperature (22°C vs 15°C). Macro- and micro-phenotyping, cell wall monosaccharides analyses, cell wall proteomics, and transcriptomics have been performed in order to accomplish an integrative analysis. The analysis has been focused on cell walls (CWs) which are assumed to play roles in response to environmental changes. At 15°C, both ecotypes presented characteristic morphological traits of low temperature growth acclimation such as reduced rosette diameter, increased number of leaves, modifications of their CW composition and cuticle reinforcement. Altogether, the integrative analysis has allowed identifying several candidate genes/proteins possibly involved in the cell wall modifications observed during the temperature acclimation response.
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Affiliation(s)
- Harold Duruflé
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Vincent Hervé
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Philippe Ranocha
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Thierry Balliau
- CNRS, PAPPSO, UMR 0320/UMR 8120 Génétique Végétale, 91190 Gif sur Yvette, France; INRA, PAPPSO, UMR 0320/UMR 8120 Génétique Végétale, 91190 Gif sur Yvette, France
| | - Michel Zivy
- CNRS, PAPPSO, UMR 0320/UMR 8120 Génétique Végétale, 91190 Gif sur Yvette, France; INRA, PAPPSO, UMR 0320/UMR 8120 Génétique Végétale, 91190 Gif sur Yvette, France
| | - Josiane Chourré
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Hélène San Clemente
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Vincent Burlat
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Cécile Albenne
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France
| | - Sébastien Déjean
- Institut de Mathématique de Toulouse, Université de Toulouse, CNRS, UPS, 31062 Toulouse, France
| | - Elisabeth Jamet
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France.
| | - Christophe Dunand
- Laboratoire de Recherche en Sciences Végétales, Université de Toulouse, CNRS, UPS, 24 chemin de Borde Rouge, Auzeville, BP42617, 31326 Castanet-Tolosan, France.
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165
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Chevalier LM, Rioux LE, Angers P, Turgeon SL. Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees. J Food Sci 2017; 82:2070-2077. [DOI: 10.1111/1750-3841.13826] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 06/13/2017] [Accepted: 07/01/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Laura M. Chevalier
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
| | - Laurie-Eve Rioux
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
| | - Paul Angers
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
| | - Sylvie L. Turgeon
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
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166
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Acetic acid pretreatment improves the hardness of cooked potato slices. Food Chem 2017; 228:204-210. [DOI: 10.1016/j.foodchem.2017.01.156] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 01/30/2017] [Accepted: 01/31/2017] [Indexed: 11/15/2022]
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167
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Zhu RG, Sun YD, Hou YT, Fan JG, Chen G, Li TP. Pectin penta-oligogalacturonide reduces cholesterol accumulation by promoting bile acid biosynthesis and excretion in high-cholesterol-fed mice. Chem Biol Interact 2017; 272:153-159. [PMID: 28549616 DOI: 10.1016/j.cbi.2017.05.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/15/2017] [Accepted: 05/22/2017] [Indexed: 12/12/2022]
Abstract
Haw pectin penta-oligogalacturonide (HPPS) has important role in improving cholesterol metabolism and promoting the conversion of cholesterol to bile acids (BA) in mice fed high-cholesterol diet (HCD). However, the mechanism is not clear. This study aims to investigate the effects of HPPS on cholesterol accumulation and the regulation of hepatic BA synthesis and transport in HCD-fed mice. Results showed that HPPS significantly decreased plasma and hepatic TC levels but increased plasma high-density lipoprotein cholesterol (HDL-C) and apolipoprotein A-I (apoA-I) levels, compared to HCD. BA analysis showed that HPPS markedly decreased hepatic and small intestine BA levels but increased the gallbladder BA levels, and finally decreased the total BA pool size, compared to HCD. Studies of molecular mechanism revealed that HPPS promoted hepatic ATP-binding cassette transporter A1 (ABCA1), ATP-binding cassette transporter G1 (ABCG1), and scavenger receptor BI (SR-BI) expression but did not affect ATB binding cassette transporter G5/G8 (ABCG5/8) expression. HPPS inactivated hepatic farnesoid X receptor (FXR) and target genes expression, which resulted in significant increase of cholesterol 7α-hydroxylase 1 (CYP7A1) and sterol 12α-hydroxylase (CYP8B1) expression, with up-regulations of 204.2% and 33.5% for mRNA levels, respectively, compared with HCD. In addition, HPPS markedly enhanced bile salt export pump (BSEP) expression but didn't affect the sodium/taurocholate co-transporting polypeptide (NTCP) expression. In conclusion, the study revealed that HPPS reduced cholesterol accumulation by promoting BA synthesis in the liver and excretion in the feces, and might promote macrophage-to-liver reverse cholesterol transport (RCT) but did not liver-to-fecal RCT.
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MESH Headings
- ATP Binding Cassette Transporter 1/genetics
- ATP Binding Cassette Transporter 1/metabolism
- ATP Binding Cassette Transporter, Subfamily G, Member 1/genetics
- ATP Binding Cassette Transporter, Subfamily G, Member 1/metabolism
- Animals
- Apolipoprotein A-I/blood
- Bile Acids and Salts/metabolism
- Cholesterol/blood
- Cholesterol 7-alpha-Hydroxylase/genetics
- Cholesterol 7-alpha-Hydroxylase/metabolism
- Cholesterol, HDL/blood
- Diet, High-Fat
- Gene Expression/drug effects
- Intestine, Small/drug effects
- Intestine, Small/metabolism
- Liver/drug effects
- Liver/metabolism
- Male
- Mice
- Oligosaccharides/pharmacology
- Pectins/chemistry
- Pectins/pharmacology
- Scavenger Receptors, Class B/genetics
- Scavenger Receptors, Class B/metabolism
- Steroid 12-alpha-Hydroxylase/genetics
- Steroid 12-alpha-Hydroxylase/metabolism
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Affiliation(s)
- Ru-Gang Zhu
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
| | - Yan-Di Sun
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yu-Ting Hou
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Jun-Gang Fan
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Gang Chen
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Tuo-Ping Li
- College of Food Science, Shenyang Agriculture University, Shenyang 110032, China.
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168
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Salas-Tovar JA, Flores-Gallegos AC, Contreras-Esquivel JC, Escobedo-García S, Morlett-Chávez JA, Rodríguez-Herrera R. Analytical Methods for Pectin Methylesterase Activity Determination: a Review. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0934-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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169
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do Nascimento GE, Iacomini M, Cordeiro LMC. New findings on green sweet pepper (Capsicum annum) pectins: Rhamnogalacturonan and type I and II arabinogalactans. Carbohydr Polym 2017; 171:292-299. [PMID: 28578966 DOI: 10.1016/j.carbpol.2017.05.029] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2016] [Revised: 04/20/2017] [Accepted: 05/08/2017] [Indexed: 01/21/2023]
Abstract
Polysaccharides were extracted from sweet pepper (Capsicum annum) with hot water and named ANW (9% yield). Starch was precipitated by freeze-thaw treatment, while pectic polysaccharides (8% yield) remained soluble and consisted of GalA (67.0%), Rha (1.6%), Ara (6.4%), Xyl (0.3%), Gal (6.7%) and Glc (4.4%). A highly methoxylated homogalacturonan (HG, degree of methylesterification of 85% and degree of acetylation of 5%), and type I and type II arabinogalactans (AG-I and AG-II) were observed in NMR analyses. These were fractionated with Fehling's solution to give HG (5.5% yield) and AG fractions (0.6% yield). AG-I and AG-II were further separated by ultrafiltration. AG-II (0.2% yield) consisted of Ara (17.1%), Gal (36.0%), Rha (5.6%) and GalA (12.0%), had a molecular weight of 5.3×104g/mol and methylation and 1H/13C HSQC-DEPT-NMR analyses showed that it was anchored in type I rhamnogalacturonan. This is the first study that reports the presence of AG-I and AG-II in sweet pepper fruits.
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Affiliation(s)
- Georgia Erdmann do Nascimento
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil
| | - Marcello Iacomini
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil
| | - Lucimara M C Cordeiro
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil.
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170
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Xie F, Yuan S, Pan H, Wang R, Cao J, Jiang W. Effect of yeast mannan treatments on ripening progress and modification of cell wall polysaccharides in tomato fruit. Food Chem 2017; 218:509-517. [DOI: 10.1016/j.foodchem.2016.09.086] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 09/12/2016] [Accepted: 09/14/2016] [Indexed: 10/21/2022]
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171
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Toushik SH, Lee KT, Lee JS, Kim KS. Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries. J Food Sci 2017; 82:585-593. [PMID: 28152204 DOI: 10.1111/1750-3841.13636] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/23/2016] [Accepted: 01/04/2017] [Indexed: 11/29/2022]
Abstract
Cellulose, hemicellulose, pectin (carbohydrate), and lignin (noncarbohydrate) polymers are the main substrates of lignocellulose-degrading enzymes. They are present in large amounts in the primary cell wall and dietary fibers of major fruits and vegetables. During processing of fruits and vegetables to the corresponding final food products, lignocellulosic substrates are hydrolyzed by different lignocellulolytic enzymes. Currently, lignocellulolytic enzymes such as cellulases, xylanases, pectinases, and laccases are extensively used during the processing of fruits and vegetables, in applications like texturizing and flavoring of products in the food industries. The present article provides an updated overview of functional applications of lignocellulolytic enzymes in the juice processing, oil extraction, and alcoholic beverage processing industries. Extensive use of lignocellulolytic enzymes in different food processing industries not only accelerates the production rates but also improves product quality. It is also possible to ensure the efficient use of fruits and vegetables globally by employing lignocellulolytic enzymes in the corresponding processing industries to convert them into food commodities, which will not only raise their economic value in the global market but also increase food availability, which will help mitigate nutritional problems worldwide.
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Affiliation(s)
| | - Kyung-Tai Lee
- Animal Genomics and Bioinformatics Div., Natl. Inst. of Animal Science, Rural Development Administration, Wanju, 565-851, South Korea
| | - Jin-Sung Lee
- Dept. of Biological Sciences, Kyonggi Univ., Suwon, 442-760, South Korea
| | - Keun-Sung Kim
- Dept. of Food Science and Technology, Chung-Ang Univ., Ansung, 456-756, South Korea
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172
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Kyomugasho C, Gwala S, Christiaens S, Jamsazzadeh Kermani Z, Van Loey AM, Grauwet T, Hendrickx ME. Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.030] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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173
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The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid. J CHEM-NY 2017. [DOI: 10.1155/2017/5898594] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37°C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2–9%) and phenolics (0.5–0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.
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174
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Brahem M, Renard CM, Gouble B, Bureau S, Le Bourvellec C. Characterization of tissue specific differences in cell wall polysaccharides of ripe and overripe pear fruit. Carbohydr Polym 2017; 156:152-164. [DOI: 10.1016/j.carbpol.2016.09.019] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 10/21/2022]
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175
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Schäfer J, Stanojlovic L, Trierweiler B, Bunzel M. Storage related changes of cell wall based dietary fiber components of broccoli (Brassica oleracea var. italica) stems. Food Res Int 2016; 93:43-51. [PMID: 28290279 DOI: 10.1016/j.foodres.2016.12.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 12/12/2016] [Accepted: 12/24/2016] [Indexed: 11/15/2022]
Abstract
Storage related changes in the cell wall composition potentially affect the texture of plant-based foods and the physiological effects of cell wall based dietary fiber components. Therefore, a detailed characterization of cell wall polysaccharides and lignins from broccoli stems was performed. Freshly harvested broccoli and broccoli stored at 20°C and 1°C for different periods of time were analyzed. Effects on dietary fiber contents, polysaccharide composition, and on lignin contents/composition were much more pronounced during storage at 20°C than at 1°C. During storage, insoluble dietary fiber contents of broccoli stems increased up to 13%. Storage related polysaccharide modifications include an increase of the portions of cellulose, xylans, and homogalacturonans and a decrease of the neutral pectic side-chains arabinans and galactans. Broccoli stem lignins are generally rich in guaiacyl units. Lignins from freshly harvested broccoli stems contain slightly larger amounts of p-hydroxyphenyl units than syringyl units. Syringyl units are predominantly incorporated into the lignin polymers during storage, resulting in increased acetyl bromide soluble lignin contents. NMR-based analysis of the interunit linkage types of broccoli stem lignins revealed comparably large portions of resinol structures for a guaiacyl rich lignin. Incorporation of syringyl units into the polymers over storage predominantly occurs through β-O-4-linkages.
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Affiliation(s)
- Judith Schäfer
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany.
| | - Luisa Stanojlovic
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany.
| | - Bernhard Trierweiler
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut (MRI), Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
| | - Mirko Bunzel
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20A, 76131 Karlsruhe, Germany.
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176
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Kyomugasho C, Christiaens S, Van de Walle D, Van Loey AM, Dewettinck K, Hendrickx ME. Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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177
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Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in middle lamella. Food Chem 2016; 211:883-91. [DOI: 10.1016/j.foodchem.2016.05.138] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 04/22/2016] [Accepted: 05/23/2016] [Indexed: 11/23/2022]
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178
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Zhao W, Xie W, Du S, Yan S, Li J, Wang Q. Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion. Food Chem 2016; 211:409-14. [PMID: 27283649 DOI: 10.1016/j.foodchem.2016.05.075] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 05/09/2016] [Accepted: 05/12/2016] [Indexed: 11/19/2022]
Abstract
Pretreatments such as low temperature blanching and/or calcium soaking affect the cooked texture of vegetal food. In the work, lotus rhizomes (Nelumbo nucifera Gaertn.) were pretreated using the following 4 treatments, blanching at 40°C, blanching at 90°C, soaking in 0.5% CaCl2, and blanching at 40°C followed by immersion in 0.5% CaCl2. Subsequently, the cell wall material of pretreated samples was isolated and fractioned to identify changes in the degree of esterification (DE) and monosaccharide content of each section, and the texture of the lotus rhizomes in different pre-treatments was determined after thermal processing with different time. The results showed that the greatest hardness was obtained after blanching at 40°C in CaCl2, possibly attributing to the formation of a pectate calcium network, which maintains the integrity of cell walls. Furthermore, the content of galactose, rhamnose and arabinose decreased due to the breakage of sugar backbones and subsequent damage to cell walls. Our results may provide a reference for lotus rhizome processing.
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Affiliation(s)
- Wenlin Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China
| | - Wei Xie
- Department of Biological & Chemical Engineering, Tongren University, Tongren 554300, People's Republic of China
| | - Shenglan Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables 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 Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables 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 Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China
| | - Qingzhang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China; Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, People's Republic of China
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179
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Günter EA, Popeyko OV. Calcium pectinate gel beads obtained from callus cultures pectins as promising systems for colon-targeted drug delivery. Carbohydr Polym 2016; 147:490-499. [PMID: 27178956 DOI: 10.1016/j.carbpol.2016.04.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 03/29/2016] [Accepted: 04/06/2016] [Indexed: 11/16/2022]
Abstract
Low methyl-esterified pectins obtained from the cell walls of the campion (SV, SV>300), tansy (TV, TV>300) and duckweed (LM, LM>300) callus cultures and apple pectin (AP, Classic AU 701) were used as the carriers for colon delivery of prednisolone. The pectins with molecular weight more than 300kDa (SV>300, TV>300, LM>300) formed gels which exhibited the higher gel strength. The higher gel strength of these gels appeared to be related to the higher Mw and the lower degree of methylesterification (DE) of these pectins. Release aspects of prednisolone in the simulated gastric (pH 1.25), intestinal (pH 7.0) and colonic (pH 7.0+pectinase) media were investigated. The LM-5%, AP-3% and AP-5% beads destroyed in simulated intestinal medium probably due to the higher DE of the LM and AP pectins. The SV>300-3% and TV>300-3% prednisolone loaded bead systems showed a high stability at pH 1.25 and pH 7.0. Prednisolone release occurred in a larger extent in colonic medium due to the enzymatic erosion of the beads. The SV>300-3% and TV>300-3% particles showed a more controlled release that appeared to be related to the lower DE, rhamnogalacturonan content, rhamnogalacturonan I branching and the higher linearity and Mw of the TV>300 and SV>300 pectins, as well as to the higher gel strength. This in vitro study suggests that calcium pectinate gel beads obtained from callus cultures pectins can be proposed as potential systems for colon-targeted drug delivery.
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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., 167982 Syktyvkar, Russia.
| | - Oxana V Popeyko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., 167982 Syktyvkar, Russia
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180
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Santiago JSJ, Christiaens S, Van Loey AM, Hendrickx ME. Deliberate processing of carrot purées entails tailored serum pectin structures. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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181
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Minjares-Fuentes R, Femenia A, Garau MC, Candelas-Cadillo MG, Simal S, Rosselló C. Ultrasound-assisted extraction of hemicelluloses from grape pomace using response surface methodology. Carbohydr Polym 2015; 138:180-91. [PMID: 26794751 DOI: 10.1016/j.carbpol.2015.11.045] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Revised: 11/09/2015] [Accepted: 11/17/2015] [Indexed: 11/24/2022]
Abstract
An ultrasound-assisted procedure was applied to the extraction of hemicelluloses from grape pomace at a mild temperature (20°C). A Central composite design (CCD) was employed to optimize the ultrasound-assisted extraction (UAE) of hemicelluloses from grape pomace with the aim to maximize their extraction yield, and, also, the obtention of the main polymers forming this fraction: Xyloglucans (XLG), Mannans (MAN) and Xylans (XN). Extraction time (X1), solid:liquid ratio (X2) and KOH concentration (X3) were the variables used to optimize the process. The conditions that maximize (1) the extraction yield of hemicelluloses and the contents of (2) XLG, (3) MAN and (4) XN, were: (1) X1=2.6h; X2=1:48 (w/v); X3=0.4M, (2) X1=2.9h; X2=1:57 (w/v); X3=2.25M, (3) X1=2.7h; X2=1:58(w/v);X3=2.2M, and (4) X1=3h; X2=1:60 (w/v); X3=2.3M, respectively. Under these conditions, the maximum extraction yield of hemicelluloses, XLG, MAN and XN contents were: ∼7.9±0.2%, ∼3.6±0.02%, ∼1.1±0.04% and ∼1.2±0.02%, respectively. Close agreement between experimental and predicted values was found. The results suggest that the ultrasound-assisted extraction could be a good option for the extraction of hemicellulosic polysaccharides from grape pomace at industrial level.
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Affiliation(s)
- R Minjares-Fuentes
- Área de Ingeniería Química, Departamento de Química, Universitat de les Illes Balears, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain; Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango., Av. Artículo 123 S/N, Fracc. Filadelfia, 35010 Gómez Palacio, DGO, Mexico
| | - A Femenia
- Área de Ingeniería Química, Departamento de Química, Universitat de les Illes Balears, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain.
| | - M C Garau
- Área de Ingeniería Química, Departamento de Química, Universitat de les Illes Balears, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain
| | - M G Candelas-Cadillo
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango., Av. Artículo 123 S/N, Fracc. Filadelfia, 35010 Gómez Palacio, DGO, Mexico
| | - S Simal
- Área de Ingeniería Química, Departamento de Química, Universitat de les Illes Balears, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain
| | - C Rosselló
- Área de Ingeniería Química, Departamento de Química, Universitat de les Illes Balears, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain
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182
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Yuliarti O, Goh KK, Matia-Merino L, Mawson J, Brennan C. Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). Food Chem 2015; 187:290-6. [DOI: 10.1016/j.foodchem.2015.03.148] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2015] [Revised: 03/24/2015] [Accepted: 03/26/2015] [Indexed: 01/14/2023]
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183
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Njoroge DM, Kinyanjui PK, Christiaens S, Shpigelman A, Makokha AO, Sila DN, Hendrickx ME. Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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184
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Xu L, Cao J, Chen W. Structural characterization of a broccoli polysaccharide and evaluation of anti-cancer cell proliferation effects. Carbohydr Polym 2015; 126:179-84. [DOI: 10.1016/j.carbpol.2015.03.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 02/06/2015] [Accepted: 03/03/2015] [Indexed: 01/01/2023]
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185
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Van Buggenhout S, Wallecan J, Christiaens S, Debon SJ, Desmet C, Van Loey A, Hendrickx M, Mazoyer J. Influence of high-pressure homogenization on functional properties of orange pulp. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.05.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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186
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Kyomugasho C, Willemsen KL, Christiaens S, Van Loey AM, Hendrickx ME. Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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187
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Extraction and structural characteristics of pectic polysaccharides from Abies sibirica L. Carbohydr Polym 2015; 123:228-36. [DOI: 10.1016/j.carbpol.2015.01.041] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/22/2015] [Accepted: 01/23/2015] [Indexed: 11/20/2022]
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188
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Zaslona H, Trusek-Holownia A, Radosinski L, Hennig J. Optimization and kinetic characterization of recombinant 1,3-β-glucanase production in Escherichia coli
K-12 strain BL21/pETSD10 - a bioreactor scale study. Lett Appl Microbiol 2015; 61:36-43. [DOI: 10.1111/lam.12419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 03/09/2015] [Accepted: 03/11/2015] [Indexed: 12/14/2022]
Affiliation(s)
- H. Zaslona
- Department of Chemistry; Wroclaw University of Technology; Wroclaw Poland
| | - A. Trusek-Holownia
- Department of Chemistry; Wroclaw University of Technology; Wroclaw Poland
| | - L. Radosinski
- Department of Chemistry; Wroclaw University of Technology; Wroclaw Poland
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189
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Christiaens S, Uwibambe D, Uyttebroek M, Van Droogenbroeck B, Van Loey AM, Hendrickx ME. Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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190
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Zhang L, Zhang X, Liu D, Ding T, Ye X. Effect of degradation methods on the structural properties of citrus pectin. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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191
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Kyomugasho C, Willemsen KLDD, Christiaens S, Van Loey AM, Hendrickx ME. Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensions. Food Chem 2015; 188:126-36. [PMID: 26041174 DOI: 10.1016/j.foodchem.2015.04.135] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Revised: 04/27/2015] [Accepted: 04/29/2015] [Indexed: 11/19/2022]
Abstract
This study explored the use of fluorescently labeled pectin to obtain evidence for Ca(2+) mediated pectin-pectin interactions in situ. Specifically, carrots were either blanched at low temperature (LTB) or blanched at high temperature (HTB) to activate or inactivate endogenous pectin methylesterase, respectively. Consequently, pectin in tissue particles of LTB and HTB carrots exhibited low degree of methylesterification (DM) and high DM, respectively. Pectin present in the LTB carrot serum exhibited a lower DM, was more branched, and showed a higher molar mass compared to HTB carrot serum pectin. Ca(2+) mediated pectin-pectin interactions were influenced by serum pectin molecular structure, increased with increasing pH and Ca(2+) concentration, and decreasing DM. Presence of more linear pectin in the serum created a competition, leading to less intense interactions between labeled pectin and pectin at tissue particle surfaces. Generally, the most intense Ca(2+) mediated pectin-pectin interactions were observed for pectin of LTB carrot particles.
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Affiliation(s)
- Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Katleen L D D Willemsen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Stefanie Christiaens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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192
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Günter EA, Shkryl YN, Popeyko OV, Veremeichik GN, Bulgakov VP. Cell-wall polysaccharide composition and glycanase activity of Silene vulgaris callus transformed with rolB and rolC genes. Carbohydr Polym 2015; 118:52-9. [DOI: 10.1016/j.carbpol.2014.11.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 11/02/2014] [Accepted: 11/03/2014] [Indexed: 11/17/2022]
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193
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Denman LJ, Morris GA. An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus. Carbohydr Polym 2015; 117:364-369. [DOI: 10.1016/j.carbpol.2014.09.081] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2014] [Revised: 09/03/2014] [Accepted: 09/22/2014] [Indexed: 11/24/2022]
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194
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Shanmugam A, Ashokkumar M. Characterization of Ultrasonically Prepared Flaxseed oil Enriched Beverage/Carrot Juice Emulsions and Process-Induced Changes to the Functional Properties of Carrot Juice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1492-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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195
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Christiaens S, Van Buggenhout S, Houben K, Jamsazzadeh Kermani Z, Moelants KR, Ngouémazong ED, Van Loey A, Hendrickx ME. Process–Structure–Function Relations of Pectin in Food. Crit Rev Food Sci Nutr 2015; 56:1021-42. [DOI: 10.1080/10408398.2012.753029] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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196
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Alba K, Laws A, Kontogiorgos V. Isolation and characterization of acetylated LM-pectins extracted from okra pods. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.003] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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197
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Shpigelman A, Kyomugasho C, Christiaens S, Van Loey AM, Hendrickx ME. The effect of high pressure homogenization on pectin: Importance of pectin source and pH. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.019] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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198
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Jamsazzadeh Kermani Z, Shpigelman A, Kyomugasho C, Van Buggenhout S, Ramezani M, Van Loey AM, Hendrickx ME. The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel. Food Chem 2014; 161:199-207. [DOI: 10.1016/j.foodchem.2014.03.131] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 02/28/2014] [Accepted: 03/31/2014] [Indexed: 11/28/2022]
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199
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Jamsazzadeh Kermani Z, Shpigelman A, Houben K, ten Geuzendam B, Van Loey AM, Hendrickx ME. Study of mango endogenous pectinases as a tool to engineer mango purée consistency. Food Chem 2014; 172:272-82. [PMID: 25442554 DOI: 10.1016/j.foodchem.2014.09.077] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2014] [Revised: 07/22/2014] [Accepted: 09/13/2014] [Indexed: 10/24/2022]
Abstract
The objective of this work was to evaluate the possibility of using mango endogenous pectinases to change the viscosity of mango purée. Hereto, the structure of pectic polysaccharide and the presence of sufficiently active endogenous enzymes of ripe mango were determined. Pectin of mango flesh had a high molecular weight and was highly methoxylated. Pectin methylesterase showed a negligible activity which is related to the confirmed presence of a pectin methylesterase inhibitor. Pectin contained relatively high amounts of galactose and considerable β-galactosidase (β-Gal) activity was observed. The possibility of stimulating β-Gal activity during processing (temperature/pressure, time) was investigated. β-Gal of mango was rather temperature labile but pressure stable relatively to the temperature and pressure levels used to inactivate destructive enzymes in industry. Creating processing conditions allowing endogenous β-Gal activity did not substantially change the consistency of mango purée.
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Affiliation(s)
- Zahra Jamsazzadeh Kermani
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Avi Shpigelman
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ken Houben
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Belinda ten Geuzendam
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Mierczyńska J, Cybulska J, Pieczywek PM, Zdunek A. Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1392-9] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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