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Li Z, Zhao W, Wang P, Zhao S, Wang D, Zhao X. Transcriptome analysis integrated with changes in cell wall polysaccharides of different fresh-cut chili pepper cultivars during storage reveals the softening mechanism. Food Chem 2024; 452:139445. [PMID: 38728886 DOI: 10.1016/j.foodchem.2024.139445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/28/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Cell wall disassembly and transcriptomic changes during storage of two fresh-cut chili pepper cultivars displaying contrasting softening rates were investigated. Results showed that Hangjiao No. 2 (HJ-2) softened more rapidly than Lafeng No. 3 (LF-3). Compared with LF-3, HJ-2 had a higher content of WSP, more side chains of RG-I in three pectin fractions, and higher activities of PME, PL, and β-Gal at day-0. During storage, HJ-2 showed more markable pectin solubilization, more severe degradation in CSP and NSP, and greater loss of side chains from RG-I in three pectin fractions, which were correlated with increased activities of PG and α-L-Af. Furthermore, the higher up-regulation of PG (LOC107870605, LOC107851416) and α-L-Af (LOC107848776, LOC107856612) were screened in HJ-2. In conclusion, the different softening rate between cultivars was not only due to the fundamental differences in pectin structure but also pectin degradation regulated by related enzymes and gene expression levels.
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Affiliation(s)
- Zudi Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Wenting Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Pan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Shuang Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Dan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Xiaoyan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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Sanatombi K. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge. Compr Rev Food Sci Food Saf 2023; 22:3011-3052. [PMID: 37184378 DOI: 10.1111/1541-4337.13170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre- and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.
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Zang Y, Du C, Xin R, Cao Y, Zuo F. Anti-diabetic effect of modified 'Guanximiyou' pummelo peel pectin on type 2 diabetic mice via gut microbiota. Int J Biol Macromol 2023; 242:124865. [PMID: 37207756 DOI: 10.1016/j.ijbiomac.2023.124865] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/03/2023] [Accepted: 05/10/2023] [Indexed: 05/21/2023]
Abstract
This study aimed to investigate the mechanisms of nature and modified 'Guanximiyou' pummelo peel pectin (GGP and MGGP) in alleviating T2DM through in vitro and in vivo. After modification, pectin was transformed from high methoxy pectin (HMP) to low methoxy pectin (LMP), and the content of galacturonic acid was increased. These made MGGP have stronger antioxidant capacity and better inhibition effect on corn starch digestion in vitro. In vivo experiments have shown that both GGP and MGGP inhibited the development of diabetes after 4 weeks of ingestion. However, MGGP can more effectively reduce blood glucose and regulate lipid metabolism, and has significant antioxidant capacity and the ability to promote SCFAs secretion. In addition, 16S rRNA analysis showed that MGGP changed the composition of intestinal microbiota in diabetic mice, decreased the abundance of Proteobacteria, and increased the relative abundance of Akkermansia, Lactobacillus, Oscillospirales and Ruminococcaceae. The phenotypes of the gut microbiome also changed accordingly, indicating that MGGP can inhibit the growth of pathogenic bacteria, alleviate intestinal functional metabolic disorders and reverse the potential risk of related complications. Altogether, our findings demonstrate that MGGP, as a dietary polysaccharide, may inhibit the development of diabetes by reversing the imbalance of gut microbiota.
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Affiliation(s)
- Yanqing Zang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Chao Du
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Ru Xin
- Heilongjiang Nursing College, Daqing, Heilongjiang 150086, China
| | - Yang Cao
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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4
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Niu H, Dou Z, Hou K, Wang W, Chen X, Chen X, Chen H, Fu X. A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37114929 DOI: 10.1080/10408398.2023.2204509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In this study, we summarized the sources (e.g. potato pulp, sugar beet pulp, okra, apple pomace, citrus peel, pumpkin, grapefruit, ginseng, etc.), extraction methods, fine structure and applications of RG-I pectin in physiological activities (e.g. anti-cancer, anti-inflammatory, anti-obesity, anti-oxidation, immune regulation, prebiotics, etc.), emulsions, gels, etc. These neutral sugar side chains not only endow RG-I pectin with various physiological activities but the entanglement and cross-linking of these side chains also endow RG-I pectin with excellent emulsifying and gelling properties. We believe that this review can not only provide a comprehensive reading for new workers interested in RG-I pectin, but also provide a valuable reference for future research directions of RG-I pectin.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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5
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Thinh PD, Hang CTT, Trung DT, Nguyen TD. Pectin from Three Vietnamese Seagrasses: Isolation, Characterization, and Antioxidant Activity. Processes (Basel) 2023. [DOI: 10.3390/pr11041054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
This study focused on the isolation and structural characterization of pectin from three distinct species of Vietnamese seagrass including Enhalus acoroides, Thalassia hemprichii, and Halophila ovalis. The pectin yield obtained from Enhalus acoroides was the highest, corresponding to 24.15%, followed by those from Thalassia hemprichii (20.04%) and Halophila ovalis (19.14%). The physicochemical properties of pectin including total carbohydrate content, anhydrouronic acid (AUA) content, equivalent weight (EW), methoxyl content (MeO), and degree of esterification (DE) were determined using various analysis techniques. The pectin obtained from all three species were found to be low-methyl-esterified pectin, with the MeO content and DE for E. acoroides, T. hemprichii, and H. ovalis being 6.15% and 27.18%, 3.26% and 43.31%, and 4.65% and 33.25%, respectively. The average molecular weight (MW) of pectin was analyzed by size-exclusion chromatography. Pectin from T. hemprichii had the highest MW of 173.01 kDa, followed by pectin from E. acoroides, with a MW of 127.32 kDa, and that from H. ovalis, with a MW of 56.06 kDa. Furthermore, the pectins from all three seagrass species exhibited high antioxidant activity and might be promising as antioxidants.
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Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison. Int J Biol Macromol 2022; 222:3195-3202. [DOI: 10.1016/j.ijbiomac.2022.10.091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/17/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Niu H, Hou K, Chen H, Fu X. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Crit Rev Food Sci Nutr 2022; 64:852-872. [PMID: 35950527 DOI: 10.1080/10408398.2022.2109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food and pharmaceutical fields. However, the emulsification performance depends on the molecular structure of sugar beet pectin, and the molecular structure is closely related to the extraction method. This review summarizes the extraction methods of pectin, structure characterization methods and the current research status of sugar beet pectin-stabilized emulsions. The structural characteristics of sugar beet pectin (such as degree of methylation, degree of acetylation, degree of blockiness, molecular weight, ferulic acid content, protein content, neutral sugar side chains, etc.) are of great significance to the emulsifying activity and stability of sugar beet pectin. Compared with traditional hot acid extraction method, ultrasonic-assisted extraction, microwave-assisted extraction, subcritical water-assisted extraction, induced electric field-assisted extraction and enzyme-assisted extraction can improve the yield of sugar beet pectin. At the same time, compared with harsh extraction conditions (too high temperature, too strong acidity, too long extraction time, etc.), mild extraction conditions can better preserve these emulsifying groups in sugar beet pectin molecules, which are beneficial to improve the emulsifying properties of sugar beet pectin. In addition, the interfacial self-assembly behavior of sugar beet pectin induced by the molecular structure is crucial to the long-term stability of the emulsion. This review provides a direction for extracting or modifying sugar beet pectin with specific structure and function, which is instructive for finding alternatives to gum arabic.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- Maritime Academy, Hainan Vocational University of Science and Technology, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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Xu H, Wang Y, Ding S, Zhou H, Jiang L, Wang R. Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3712-3724. [PMID: 34471295 PMCID: PMC8357889 DOI: 10.1007/s13197-020-04829-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 05/10/2023]
Abstract
Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Water-soluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal + Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl2 treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl2 treated green peppers showed high molar ratio after storage. Hence, HT-CaCl2 treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage.
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Affiliation(s)
- Haishan Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
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Gerschenson LN, Fissore EN, Rojas AM, Idrovo Encalada AM, Zukowski EF, Higuera Coelho RA. Pectins obtained by ultrasound from agroindustrial by-products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106799] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Patova OA, Smirnov VV, Golovchenko VV, Vityazev FV, Shashkov AS, Popov SV. Structural, rheological and antioxidant properties of pectins from Equisetum arvense L. and Equisetum sylvaticum L. Carbohydr Polym 2019; 209:239-249. [PMID: 30732805 DOI: 10.1016/j.carbpol.2018.12.098] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 12/21/2018] [Accepted: 12/30/2018] [Indexed: 12/11/2022]
Abstract
The pectins were isolated from sterile stems of E. arvense (EA, yield 5.9%) and E. sylvaticum (ES, yield 4.8%) (Equisetaceae) using ammonium oxalate extraction after preliminary treatment with dilute HCl (рH 4.0). The pectins possessed high molecular weight (Mw, 340-360 kDa), high GalA content (ca. 85%), low degrees of methyl-esterification (14-16%) and acetylation (3-8%). NMR analysis indicated extensive regions of partially methyl-etherified and 3-O-acetylated HG and minor regions of low branched RG in the fragment isolated after hydrolysis of pectin EA by pectinase. Pectin EA produced a higher viscosity solution, formed a stronger and more rigid ionotropic hydrogel than pectin ES. The pectins scavenged DPPH and hydroxyl radicals, but not the superoxide radical and hydrogen peroxide. Phenolic compounds (0.11 and 0.23%) associated with polysaccharide moieties were apparently responsible for the differences in the anti-DPPH scavenging activity of pectins EA and ES (63 and 49%). The findings suggested that pectin from E. arvense should be more perspective than pectin from E. sylvaticum on their use as components of wound healing remedies.
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Affiliation(s)
- O A Patova
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia.
| | - V V Smirnov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
| | - V V Golovchenko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
| | - F V Vityazev
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
| | - A S Shashkov
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 47, Leninsky Prospect, Moscow 119991, Russia
| | - S V Popov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
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