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Donadio JLS, Prado SBRD, Soares CG, Tamarossi RI, Heidor R, Moreno FS, Fabi JP. Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons. Carbohydr Polym 2024; 331:121878. [PMID: 38388061 DOI: 10.1016/j.carbpol.2024.121878] [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: 10/16/2023] [Revised: 12/28/2023] [Accepted: 01/25/2024] [Indexed: 02/24/2024]
Abstract
Pectins are a class of soluble polysaccharides that can have anticancer properties through several mechanisms. This study aimed to characterize the molecular structure of water-soluble fractions (WSF) derived from ripe and unripe papayas and assess their biological effects in two models: the 3D colon cancer spheroids to measure cell viability and cytotoxicity, and the in vivo model to investigate the inhibition of preneoplastic lesions in rats. WSF yield was slightly higher in ripe papaya, and both samples mainly consisted of pectin. Both pectins inhibited the growth of colon cancer HT29 and HCT116 spheroids. Unripe pectin disturbed HT29/NIH3T3 spheroid formation, decreased HCT116 spheroid viability, and increased spheroid cytotoxicity. Ripe pectin had a more substantial effect on the reduction of spheroid viability for HT29 spheroids. Furthermore, in vivo experiments on a rat model revealed a decrease in aberrant crypt foci (ACF) formation for both pectins and increased apoptosis in colonocytes for ripe papaya pectins. The results suggest potential anticancer properties of papaya pectin, with ripe pectin showing a higher potency.
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Affiliation(s)
- Janaina L S Donadio
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Centers, São Paulo Research Foundation, Rua do Lago, 250, São Paulo, SP, Brazil
| | | | - Caroline Giacomelli Soares
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Rodrigo Invernort Tamarossi
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Renato Heidor
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Fernando Salvador Moreno
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - João Paulo Fabi
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Centers, São Paulo Research Foundation, Rua do Lago, 250, São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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2
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Ishida K, Ohba Y, Yoshimi Y, Wilson LFL, Echevarría-Poza A, Yu L, Iwai H, Dupree P. Differing structures of galactoglucomannan in eudicots and non-eudicot angiosperms. PLoS One 2023; 18:e0289581. [PMID: 38127933 PMCID: PMC10735049 DOI: 10.1371/journal.pone.0289581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/27/2023] [Indexed: 12/23/2023] Open
Abstract
The structures of cell wall mannan hemicelluloses have changed during plant evolution. Recently, a new structure called β-galactoglucomannan (β-GGM) was discovered in eudicot plants. This galactoglucomannan has β-(1,2)-Gal-α-(1,6)-Gal disaccharide branches on some mannosyl residues of the strictly alternating Glc-Man backbone. Studies in Arabidopsis revealed β-GGM is related in structure, biosynthesis and function to xyloglucan. However, when and how plants acquired β-GGM remains elusive. Here, we studied mannan structures in many sister groups of eudicots. All glucomannan structures were distinct from β-GGM. In addition, we searched for candidate mannan β-galactosyltransferases (MBGT) in non-eudicot angiosperms. Candidate AtMBGT1 orthologues from rice (OsGT47A-VII) and Amborella (AtrGT47A-VII) did not show MBGT activity in vivo. However, the AtMBGT1 orthologue from rice showed MUR3-like xyloglucan galactosyltransferase activity in complementation analysis using Arabidopsis. Further, reverse genetic analysis revealed that the enzyme (OsGT47A-VII) contributes to proper root growth in rice. Together, gene duplication and diversification of GT47A-VII in eudicot evolution may have been involved in the acquisition of mannan β-galactosyltransferase activity. Our results indicate that β-GGM is likely to be a eudicot-specific mannan.
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Affiliation(s)
- Konan Ishida
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Yusuke Ohba
- Graduate School of Life and Environmental Science, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Yoshihisa Yoshimi
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Louis F. L. Wilson
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Alberto Echevarría-Poza
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Li Yu
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Hiroaki Iwai
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Paul Dupree
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
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3
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Ningsih R, Rafi M, Tjahjoleksono A, Bintang M, Megia R. Ripe pulp metabolite profiling of ten Indonesian dessert banana cultivars using UHPLC-Q-Orbitrap HRMS. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03834-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Paesani C, Degano AL, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Res Int 2021; 147:110466. [DOI: 10.1016/j.foodres.2021.110466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 02/07/2023]
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5
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Marques BC, Rayo-Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chem 2021; 367:130639. [PMID: 34348199 DOI: 10.1016/j.foodchem.2021.130639] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/14/2021] [Accepted: 07/17/2021] [Indexed: 11/18/2022]
Abstract
In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition.
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Affiliation(s)
- Bianca C Marques
- Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil
| | - Lina M Rayo-Mendez
- Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil
| | - Carmen C Tadini
- Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil.
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6
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Rayo-Mendez LM, Koshima CC, Pessoa Filho PA, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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do Prado SBR, Minguzzi BT, Hoffmann C, Fabi JP. Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model. Food Chem 2021; 348:129071. [PMID: 33493843 DOI: 10.1016/j.foodchem.2021.129071] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/12/2020] [Accepted: 01/06/2021] [Indexed: 01/01/2023]
Abstract
Dietary fibers (DFs) consumption promotes a healthier gut through colonic fermentation and the modulation of different types of gut bacteria. The aim of this study is to evaluate the production of short-chain fatty acids (SCFA), metabolization of polysaccharides, and changes in the bacterial profile related to DFs extracted from the pulp of unripe and ripe papayas, using a batch colonic in vitro fermentation model. Our results show that fermentation of DFs from papayas induce the production of SCFAs and are utilized in different ways by intestinal microbiota. DFs from ripe papayas showed faster degradation by human gut microorganisms due to higher level of water-soluble polysaccharides. The fermentation of unripe papaya fibers increased the abundance of microorganisms belonging to family Clostridiaceae and genera Coprobacillus, Bulleidia, and Slackia, whereas both fibers increased Clostridium and Bacteroides, showing fruit ripeness affects the fermentation pattern of fruit fibers and their probable beneficial health aspects.
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Affiliation(s)
- Samira Bernardino Ramos do Prado
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Beatriz Toledo Minguzzi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - Christian Hoffmann
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil.
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8
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Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas. Sci Rep 2020; 10:1690. [PMID: 32015377 PMCID: PMC6997392 DOI: 10.1038/s41598-020-58311-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Accepted: 01/07/2020] [Indexed: 01/05/2023] Open
Abstract
Dietary fibers have been shown to exert immune effects via interaction with pattern recognition receptors (PRR) such as toll-like receptors (TLR) and nucleotide-binding oligomerization domain (NOD)-like receptors. Pectin is a dietary fiber that interacts with PRR depending on its chemical structure. Papaya pectin retains different chemical structures at different ripening stages. How this influence PRR signaling is unknown. The aim of this work was to determine how ripening influences pectin structures and their ability to interact with TLR2, 3, 4, 5 and 9, and NOD1 and 2. It was evaluated the interaction of the water-soluble fractions rich in pectin extracted from unripe to ripe papayas. The pectin extracted from ripe papayas activated all the TLR and, to a lesser extent, the NOD receptors. The pectin extracted from unripe papayas also activated TLR2, 4 and 5 but inhibited the activation of TLR3 and 9. The differences in pectin structures are the higher methyl esterification and smaller galacturonan chains of pectin from ripe papayas. Our finding might lead to selection of ripening stages for tailored modulation of PRR to support or attenuate immunity.
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Rayo-Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chem 2019; 294:539-546. [DOI: 10.1016/j.foodchem.2019.05.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 04/26/2019] [Accepted: 05/08/2019] [Indexed: 01/29/2023]
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Rongkaumpan G, Amsbury S, Andablo-Reyes E, Linford H, Connell S, Knox JP, Sarkar A, Benitez-Alfonso Y, Orfila C. Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception. FRONTIERS IN PLANT SCIENCE 2019; 10:858. [PMID: 31338100 PMCID: PMC6629905 DOI: 10.3389/fpls.2019.00858] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Accepted: 06/14/2019] [Indexed: 05/22/2023]
Abstract
Banana (Musa acuminata) and mango (Mangifera indica) are two of the most popular fruits eaten worldwide. They both soften during ripening but their textural attributes are markedly different. This study aimed to elucidate the molecular mechanism underpinning textural differences between banana and mango. We used a novel combination of methods at different scales to analyse the surface properties of fruit cells and the potential contribution of cells and cell wall components to oral processing and texture perception. The results indicated that cell separation occurred easily in both organs under mild mechanical stress. Banana cells showed distinctively elongated shapes with distinct distribution of pectin and hemicellulose epitopes at the cell surface. In contrast, mango had relatively spherical cells that ruptured during cell separation. Atomic force microscopy detected soft surfaces indicative of middle lamella remnants on banana cells, while mango cells had cleaner, smoother surfaces, suggesting absence of middle lamellae and more advanced cell wall disassembly. Comparison of solubilized polymers by cell wall glycome analysis showed abundance of mannan and feruylated xylan in separation exudate from banana but not mango, but comparable levels of pectin and arabinogalactan proteins. Bulk rheology experiments showed that both fruits had similar apparent viscosity and hence might be extrapolated to have similar "oral thickness" perception. On the other hand, oral tribology experiments showed significant differences in their frictional behavior at orally relevant speeds. The instrumental lubrication behavior can be interpreted as "smooth" mouthfeel for mango as compared to "astringent" or "dry" for banana in the later stages of oral processing. The results suggest that cell wall surface properties contribute to lubricating behavior associated with textural perception in the oral phase.
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Affiliation(s)
- Ganittha Rongkaumpan
- Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Sam Amsbury
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom
| | - Efren Andablo-Reyes
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Holly Linford
- School of Physics and Astronomy, University of Leeds, Leeds, United Kingdom
| | - Simon Connell
- School of Physics and Astronomy, University of Leeds, Leeds, United Kingdom
| | - J. Paul Knox
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Yoselin Benitez-Alfonso
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
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11
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Chelate-soluble pectin fraction from papaya pulp interacts with galectin-3 and inhibits colon cancer cell proliferation. Int J Biol Macromol 2019; 126:170-178. [DOI: 10.1016/j.ijbiomac.2018.12.191] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 12/19/2018] [Accepted: 12/21/2018] [Indexed: 12/29/2022]
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12
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Wen L, Shi D, Zhou T, Liu H, Jiang Y, Yang B. Immunomodulatory mechanism of α-d-(1→6)-glucan isolated from banana. RSC Adv 2019; 9:6995-7003. [PMID: 35518514 PMCID: PMC9061079 DOI: 10.1039/c9ra00113a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Accepted: 02/24/2019] [Indexed: 11/21/2022] Open
Abstract
Banana is a delicious fruit with potent immunomodulatory function. In this study, α-d-(1→6)-glucan was purified from banana pulp. It could significantly promote pinocytic activity and production of nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α). The mRNA expression of nitric oxide synthase (iNOS), IL-6 and TNF-α was increased in RAW264.7 macrophages. α-d-(1→6)-glucan could not only increase the expression levels of p-p65 and p-IκBα, but also induce the translocation of nuclear factor-kappa B (NF-κB) p65 into the nucleus. Moreover, mitogen-activated protein kinases (MAPKs), including p-ERK, p-JNK and p-p38, were upregulated. These results suggested that NF-κB and MAPK signaling pathways were involved in the immunomodulatory mechanisms of α-d-(1→6)-glucan. The results revealed that α-d-(1→6)-glucan might be the critical component responsible for the health benefits of banana. Banana is a delicious fruit with potent immunomodulatory function.![]()
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Affiliation(s)
- Lingrong Wen
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Dingding Shi
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Ting Zhou
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Huiling Liu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Yueming Jiang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
| | - Bao Yang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization
- Guangdong Provincial Key Laboratory of Applied Botany
- South China Botanical Garden
- Chinese Academy of Sciences
- Guangzhou 510650
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Sun J, Wen X, Liu J, Kan J, Qian C, Wu C, Jin C. Protective effect of an arabinogalactan from black soybean against carbon tetrachloride-induced acute liver injury in mice. Int J Biol Macromol 2018; 117:659-664. [PMID: 29852225 DOI: 10.1016/j.ijbiomac.2018.05.203] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/10/2018] [Accepted: 05/27/2018] [Indexed: 12/21/2022]
Abstract
In vivo hepatoprotective effect of a novel arabinogalactan (AG) from black soybean on carbon tetrachloride (CCl4)-induced acute liver injury was evaluated for the first time. Our results showed that administration of AG could significantly attenuate the increase in the levels of alkaline phosphatase, alanine transaminase and aspartate transaminase in the serum caused by CCl4 treatment. AG treatment not only significantly elevated the levels of antioxidant enzymes including superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase; but also increased the levels of non-enzyme antioxidants (glutathione and total antioxidant capacity in liver tissues) when compared with CCl4-induced acute liver injury model. In addition, AG significantly reduced lipid peroxidation levels in liver tissues. The hepatoprotective effect of high-dose of AG was comparable to that of silymarin, which served as a positive standard. This study indicated that AG had a protective effect on CCl4-induced acute liver injury.
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Affiliation(s)
- Jian Sun
- College of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou 225002, China; Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China
| | - Xiaoyuan Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chunlu Qian
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chunsen Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Changhai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Mannans: An overview of properties and application in food products. Int J Biol Macromol 2018; 119:79-95. [PMID: 30048723 DOI: 10.1016/j.ijbiomac.2018.07.130] [Citation(s) in RCA: 112] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 07/19/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
This review aims to emphasize the occurrence and abundant presence of mannans in nature, their classification, structural differences and significance in food and feed industry. With rising demand from the consumers' end for novel natural foods, usage of galactomannan and glucomannan has also increased alternatively. Non toxicity of mannans permits their usage in the pharmaceutical, biomedical, cosmetics, and textile industries. In the food industry, mannans have various applications such as edible films/coating, gel formation, stiffeners, viscosity modifiers, stabilizers, texture improvers, water absorbants, as prebiotics in dairy products and bakery, seasonings, diet foods, coffee whiteners etc. Applications and functions of these commonly used commercially available mannans have therefore, been highlighted. Mannans improve the texture and appeal of food products and provide numerous health benefits like controlling obesity and body weight control, prebiotic benefits, constipation alleviaton, prevent occurrence of diarrhea, check inflammation due to gut related diseases, management of diverticular disease management, balance intestinal microbiota, immune system modulator, reduced risk of colorectal cancer etc. Mannan degrading enzymes are the key enzymes involved in degradation and are useful in various industrial processes such as fruit juice clarification, viscosity reduction of coffee extracts etc. besides facilitating the process steps and improving process quality.
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