The pectic polysaccharide rhamnogalacturonan II is present as a dimer in pectic populations of bilberries and black currants in muro and in juice

Anti-Metastatic Effects of Standardized Polysaccharide Fraction from Diospyros kaki Leaves via GSK3β/β-Catenin and JNK Inactivation in Human Colon Cancer Cells

A polysaccharide fraction from Diospyros kaki (PLE0) leaves was previously reported to possess immunostimulatory, anti-osteoporotic, and TGF-β1-induced epithelial-mesenchymal transition inhibitory activities. Although a few beneficial effects against colon cancer metastasis have been reported, we aimed to investigate the anti-metastatic activity of PLE0 and its underlying molecular mechanisms in HT-29 and HCT-116 human colon cancer cells. We conducted a wound-healing assay, invasion assay, qRT-PCR analysis, western blot analysis, gelatin zymography, luciferase assay, and small interfering RNA gene silencing in colon cancer cells. PLE0 concentration-dependently inhibited metastasis by suppressing cell migration and invasion. The suppression of N-cadherin and vimentin expression as well as upregulation of E-cadherin through the reduction of p-GSK3β and β-catenin levels resulted in the outcome of this effect. PLE0 also suppressed the expression and enzymatic activity of matrix metalloproteinases (MMP)-2 and MMP-9, while simultaneously increasing the protein and mRNA levels of the tissue inhibitor of metalloproteinases (TIMP-1). Furthermore, signaling data disclosed that PLE0 suppressed the transcriptional activity and phosphorylation of p65 (a subunit of NF-κB), as well as the phosphorylation of c-Jun and c-Fos (subunits of AP-1) pathway. PLE0 markedly suppressed JNK phosphorylation, and JNK knockdown significantly restored PLE0-regulated MMP-2/-9 and TIMP-1 expression. Collectively, our data indicate that PLE0 exerts an anti-metastatic effect in human colon cancer cells by inhibiting epithelial-mesenchymal transition and MMP-2/9 via downregulation of GSK3β/β-catenin and JNK signaling.

Extraction and characterization of cell wall polysaccharides from cranberry (Vaccinium macrocarpon var. Stevens) pomace

Cranberries of Stevens variety, mainly used for juice production, were processed into pomace, from which alcohol insoluble solids (AIS) were obtained. The cell wall polysaccharides were sequentially extracted from AIS, and characterized in terms of monosaccharide profile, sugar linkage and molecular weight distribution. Pectic polysaccharides represented more than 90% of the carbohydrates contained in hot buffer (HA), chelating agents (CH) and diluted alkali (DA) extracts. HA extract contained homogalacturonan with 75% being methyl esterified, and pectic arabinan with traces of pectic galactan, type II arabinogalactan and 1,4-β-glucan. CH extract, recovered with the highest yield (11.0% w/w), was composed mainly of homogalacturonan. DA extract included homogalacturonan with 2% methyl esterification, abundant arabinan and galactans and traces of 1,4-β-glucan. Glucomannan, xylan and xyloglucan represented 66% of the carbohydrates present in the last concentrated alkali extract (CA), the rest being pectic arabinan and galactan. High molecular weight polysaccharides (>10² kDa) were identified in all extracts.

Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions

Anthocyanins determine the color and potential health-promoting properties of red fruit juices, but the juices contain remarkably less anthocyanins than the fruits, which is partly caused by the interactions of anthocyanins with the residues of cell wall polysaccharides like pectin. In this study, pectin was modified by ultrasound and enzyme treatments to residues of polysaccharides and oligosaccharides widely differing in their molecular weight. Modifications decreased viscosity and degrees of acetylation and methylation and released smooth and hairy region fragments. Native and modified pectin induced different effects on the concentrations of individual anthocyanins after short-term and long-term incubation caused by both hydrophobic and hydrophilic interactions. Results indicate that both pectin and anthocyanin structure influence these interactions. Linear polymers generated by ultrasound formed insoluble anthocyanin complexes, whereas oligosaccharides produced by enzymes formed soluble complexes with protective properties. The structure of the anthocyanin aglycone apparently influenced interactions more than the sugar moiety.

Utilization of Complex Pectic Polysaccharides from New Zealand Plants (Tetragonia tetragonioides and Corynocarpus laevigatus) by Gut Bacteroides Species

Pectic polysaccharides from New Zealand (NZ) spinach (Tetragonia tetragonioides) and karaka berries (Corynocarpus laevigatus) were extracted and analyzed. NZ spinach polysaccharides comprised mostly homogalacturonan (64.4%) and rhamnogalacturonan I (5.8%), with side chains of arabinan (8.1%), galactan (2.2%), and type II arabinogalactan (7.1%); karaka berry polysaccharides comprised homogalacturonan (21.8%) and rhamnogalacturonan I (10.0%), with greater proportions of side chains (arabinan, 15.6%; galactan, 23.8%; and type II arabinogalactan, 19.3%). Screening of gut commensal Bacteroides showed that six were able to grow on the NZ spinach extract, while five were able to grow on the karaka berry extract. Analysis of the polysaccharides remaining after fermentation, by size-exclusion chromatography and constituent sugar analysis, showed that the Bacteroides species that grew on these two substrates showed preferences for the different pectic polysaccharide types. Our data suggest that, to completely degrade and utilize the complex pectin structures found in plants, members of Bacteroides and other bowel bacteria work as metabolic consortia.

Dietary fibre from berry-processing waste and its impact on bread structure: a review

The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry.

Preparing rhamnogalacturonan II domains from seven plant pectins using Penicillium oxalicum degradation and their structural comparison

Rhamnogalacturonan II (RG-II) is a complex pectin with diverse pharmaceutical activities. To assess how RG-II functions, the development of methods for its preparation is required. In this paper, pectin from Codonopsis pilosula was used to evaluate the ability of fungi and bacteria to degrade the pectin. We discovered that the fungus Penicillium oxalicum could efficiently lead to the recovery of RG-II domains by degrading the other pectic domains. Further, six pectin fractions from different medical plants were used as the sole carbon source for the growth of Penicillium oxalicum. The major polymeric products remaining after fungus degradation was RG-II domains. Depending of plant source, side chains A differed with respect to their proportion of L-Gal and L-Fuc and to their degree of methyletherification. Side chains B were made of 8-10 sugar residues and up to 2 acetyl groups. Overall, our method provides an effective way to prepare RG-II pectin domains for investigating their structure-function relationships.

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.

Polysaccharides from Korean Citrus hallabong peels inhibit angiogenesis and breast cancer cell migration

Although the peel of the hallabong (Citrus sphaerocarpa) fruit is rich in polysaccharides, which are valuable dietary ingredients for human health, it is normally wasted. The present study aimed to utilize the peel waste and identify properties it may have against breast cancer metastasis. Hallabong peel extract containing crude polysaccharides was fractionated by gel permeation chromatography to produce four different polysaccharide fractions (HBE-I, -II, -III, and -IV). The HBE polysaccharides significantly blocked tube formation of human umbilical vein vascular endothelial cells (HUVECs), at a concentration of 12.5 or 25 μg/mL. Tube formation appeared to be more sensitive to HBE-II than to other HBE polysaccharides. HBE-II also inhibited breast cancer cell migration, through downregulation of matrix metalloproteinase-9 (MMP-9) in MDA-MB-231 triple-negative breast cancer cells. Therefore, inhibition of tube formation and MMP-9-mediated migration observed in HUVEC and MDA-MB-231 cells, respectively, are likely to be important therapeutic targets in triple-negative breast cancer metastasis.

Complex carbohydrates of red wine: characterization of the extreme diversity of neutral oligosaccharides by ESI-MS

The major neutral oligosaccharides of a Carignan red wine have been characterized for the first time. The oligosaccharides were prepared after removal of phenolic compounds by polyamide chromatography and of polysaccharides by alcohol precipitation and then were fractionated by anion exchange and size-exclusion chromatography. In a second step, the glycosyl composition and linkages of wine oligosaccharides were determined. Oligosaccharide fractions were analyzed by mass spectrometry (MS) with an electrospray ionization (ESI) source and an ion trap mass analyzer after separation by hydrophilic interaction liquid chromatography on a Nucleodur HILIC column (zwitterionic sulfoalkyl betaine stationary phase). Glycosyl residue composition analysis showed the predominant presence of arabinose, with galactose, rhamnose, and mannose in lower proportion. Neutral oligosaccharides were present at a concentration of 185 mg/L in this wine. The MS spectra in the negative ion mode of the oligosaccharide fractions showed a series of oligosaccharidic structures corresponding to oligo-arabinans often linked to the basic unit α-l-Rhap-(1 → 4)-α-d-GalpA. The wine oligosaccharides identified correspond to arabino-oligosaccharides, rhamno-arabino-oligosaccharides, and different rhamnogalacturonan-arabino-oligosaccharides with DP ranging from 5 to 49, resulting from the degradation of grape cell wall pectins. Oligosaccharides have an extreme diversity, with more than 100 peaks detected in HPLC-ESI-MS spectra corresponding each to at least one oligosaccharidic structure.

Polysaccharide composition of Monastrell red wines from four different Spanish terroirs: effect of wine-making techniques

Monastrell wines made from grapes grown in four different Spanish "terroirs" (Cañada Judı́o, Albatana, Bullas, and Montealegre) were studied. Different wine-making techniques were also used, including different refrigeration techniques (prefermentative cold maceration and dry ice addition) and the addition of two different enzymes (β-galactosidase and commercial pectinase enzyme). The results pointed to significant differences in the Monastrell wine polysaccharide fractions according to the geographical origin of the grapes. The Rhamnogalacturonan II (RG-II) concentration was 2-fold higher in the Montealegre terroir than in the Bullas terroir. The use of enzymes also modified the polysaccharide content of the wines. RG-II levels were higher in the wines from three terroirs when commercial enzymes were added. The arabinose/galactose ratio of one of the wines was modified by the use of enzymes during wine-making, and some prefermentative cold maceration samples showed high values for several polysaccharides. This study shows the great importance of the "terroir effect" in the polysaccharide composition of wines.

Pectin Rhamnogalacturonan II: On the “Small Stem with Four Branches” in the Primary Cell Walls of Plants

Rhamnogalacturonan II (RG-II) is a type of block copolymer of complex pectins that represents a quantitatively minor component of the primary cell walls of land (vascular) plants. The structural composition of RG-II is almost totally sequenced and appears to be remarkably conserved in all tracheophytes so far examined. The backbone of RG-II, released from complex (cell wall) pectins by endo-polygalacturonase (Endo-PG) treatment, has been found to contain up to 15 (1→4)-linked-α-D-GalpA units, some of which carry four well-defined side chains, often referred to as A-, B-, C-, and D-side chains. Nevertheless, the relative locations on the backbone of these four branches, especially the A chain, remain to be ascertained. A combination of different data suggests that neither the terminal nonreducing GalA nor the contiguous GalA unit is likely to be the branching point of the A chain, but probably the ninth GalA residue from the reducing end, assuming a minimum backbone length of 11 (1→4)-linked-α-d-GalpA. The latest reports on RG-II are here highlighted, with a provided update for the macrostructure and array of functionalities.

Bilberry xyloglucan--novel building blocks containing beta-xylose within a complex structure

Bilberries are known to have one of the most complex xyloglucan structures described in the plant kingdom until now. To characterise this structure, xyloglucans were enzymatically degraded and the oligosaccharides obtained were analysed. More than 20 different building blocks were found to make up the xyloglucan polymer. Bilberry xyloglucan was of XXXG-type, but some XXG-type oligomers were present, as well. The building blocks contain galactose-xylose (L) and fucose-galactose-xylose (F) side chains. In both side chains, the galactose units can be acetylated. In addition, beta-xylose-alpha-xylose (U) side chains were shown. This U chain was present in three building blocks described before (XUXG, XLUG and XUFG) and four novel blocks that have not been described in the literature previously: XUG, XUUG, XLUG and XXUG.

A comparison of liquid chromatography, capillary electrophoresis, and mass spectrometry methods to determine xyloglucan structures in black currants

Different separation (HPAEC, RP-HPLC, CE) and identification (MALDI-TOF-MS, ESI-MS(n)) techniques were compared to analyse oligosaccharides obtained after incubation of xyloglucan with endo-glucanase. It was possible to analyse xyloglucan oligosaccharides with each technique. Several techniques, including off line (HPAEC-MALDI-TOF-MS) or online (CE-ESI-MS(n), RP-HPLC-ESI-MS(n)) connection provided complementary information on xyloglucan structure. Online CE-MS and RP-HPLC-MS are described for the first time in xyloglucan analysis. Advantages and disadvantages of the techniques for different purposes such as structural characterisation of oligosaccharides or oligosaccharide profiling are discussed. Black currant xyloglucans had a rather simple XXXG-type structure with galactose and fucose containing side chains.