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Han C, Zhao X, Yang L, Yao M, Zhang J, He Q, Liu J, Liu L. Extraction and Structural Analysis of Sweet Potato Pectin and Characterization of Its Gel. Polymers (Basel) 2024; 16:1977. [PMID: 39065294 PMCID: PMC11281063 DOI: 10.3390/polym16141977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 07/07/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca2+ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca2+ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications.
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Affiliation(s)
- Chunmeng Han
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiangying Zhao
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Liping Yang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Mingjing Yao
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Qiangzhi He
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jianjun Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Liping Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Zhao X, Ye F, Wu Z, Zhou Y, Lei L, Zhou S, Zhao G. Sucrose and Ca 2+ synergistically regulate the rheological properties of apple high-methoxyl pectin. Int J Biol Macromol 2024; 271:132397. [PMID: 38821787 DOI: 10.1016/j.ijbiomac.2024.132397] [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: 10/10/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
The thickening and gelling mechanism of high-methoxyl pectins (HMPs) with different degree of esterification (DE) values (60.6 %, 66.1 %, and 72.4 %) synergistically affected by calcium ion (Ca2+) and sucrose was investigated using several technical methods. Rheological measurements, including steady-shear flow, thixotropy and dynamic viscoelasticity tests, texture analysis, water-holding capacity (WHC), thermal analyses (TG), and microstructure observation (TEM), were all systemically conducted. The results showed that the main thickening and gelling mechanism of Ca2+ on different HMPs was complex and the presence of sucrose had a synergistic effect on structure formation in HMP systems. Ca2+ was not always conducive to structure formation, and excessive Ca2+ addition may hinder structure formation. HMP systems with lower DE values had higher gel strengths due to the presence of more binding domains. The results of the texture properties, WHC, and thermal characteristics coincided with those obtained from the rheological measurements, which reflect the variations in HMPs affected by Ca2+ and DE. All of these results showed that Ca2+ addition at an appropriate concentration in the presence of sucrose favors HMP gelation even in the absence of acid. The results obtained here are expected to broaden the application of HMPs in acid-free gel food products.
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Affiliation(s)
- Xiaowan Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Light Industry and Materials, Chengdu Textile College, Chengdu 611731, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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3
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Tang L, Li M, Zhao G, Ye F. Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl. Int J Biol Macromol 2024; 254:127869. [PMID: 37939773 DOI: 10.1016/j.ijbiomac.2023.127869] [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: 07/09/2023] [Revised: 09/10/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25-0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.
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Affiliation(s)
- Luo Tang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Mengsa Li
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure. Food Chem 2023; 404:134770. [DOI: 10.1016/j.foodchem.2022.134770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/18/2022]
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Thiolated pectin-chitosan composites: Potential mucoadhesive drug delivery system with selective cytotoxicity towards colorectal cancer. Int J Biol Macromol 2023; 225:1-12. [PMID: 36481327 DOI: 10.1016/j.ijbiomac.2022.12.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/19/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Mucoadhesive drug delivery systems (DDS) may promote safer chemotherapy for colorectal cancer (CRC) by maximizing local drug distribution and residence time. Carbohydrate polymers, e.g. pectin (P) and chitosan (CS), are potential biomaterials for CRC-targeted DDS due to their gelling ability, mucoadhesive property, colonic digestibility, and anticancer activity. Polymer mucoadhesion is augmentable by thiolation, e.g. pectin to thiolated pectin (TP). Meanwhile, P-CS polyelectrolyte complex has been shown to improve structural stability. Herein, we fabricated, characterized, and evaluated 5-fluorouracil-loaded primary DDS combining TP and CS as a composite (TPCF) through triple crosslinking actions (calcium pectinate, polyelectrolyte complex, disulfide). Combination of these crosslinking yields superior mucoadhesion property relative to single- or dual-crosslinked counterparts, with comparable drug release profile and drug compatibility. PCF and TPCF exhibited targeted cytotoxicity towards HT29 CRC cells with milder cytotoxicity towards HEK293 normal cells. In conclusion, TP-CS composites are promising next-generation mucoadhesive and selectively cytotoxic biomaterials for CRC-targeted DDS.
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pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin and its potential gel mechanism. Food Res Int 2023; 163:112220. [PMID: 36596149 DOI: 10.1016/j.foodres.2022.112220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 11/15/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin (TCHMP) were investigated in this study. The gelation capacity results revealed that the in situ gelation behavior of TCHMP only occurred when the pH value was higher than 6.25. The gel strength increased from 26.63 g to 42.77 g as the pH value increased from 7.4 to 8.9. Rheological measurements confirmed that the apparent viscosity and viscoelasticity of TCHMP were highly dependent on pH value and dialysis time. Compared with the control group, the apparent viscosity of TCHMP dialyzed in phosphate-buffered saline (PBS) of pH 8.9 for 180 min increased 695-fold. During the dialysis process of TCHMP at different pH values (7.4-8.9), the final thiol groups content decreased and the final disulfide bonds content increased with the increase in pH value. This illustrates that the mechanism of in situ gelation is mainly the oxidation of thiol-thiol groups to form disulfide bonds. These results can put forward new insights into the pH-responsive in situ gelling properties of TCHMP and provide a theoretical basis for the application of TCHMP in neutral and alkaline gel systems.
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Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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8
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Quadrado RF, Macagnan KL, Moreira AS, Fajardo AR. Redox-responsive hydrogels of thiolated pectin as vehicles for the smart release of acetaminophen. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Qin C, Yang G, Wu S, Zhang H, Zhu C. Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin. Int J Biol Macromol 2022; 213:1047-1056. [PMID: 35691431 DOI: 10.1016/j.ijbiomac.2022.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/12/2022] [Accepted: 06/06/2022] [Indexed: 11/20/2022]
Abstract
Quaternized polysaccharides are considered as potential antimicrobial materials due to their antimicrobial activity, biodegradability, biocompatibility, and water solubility. In this work, hawthorn pectin (HP) was obtained by ultrasound‑sodium citrate assisted extraction, quaternized hawthorn pectin (QHP) derivatives (namely: QHP-1, QHP-2, QHP-3, and QHP-4) with different degree of substitution were produced using (3-Chloro-2-hydroxypropyl) trimethylammonium chloride under alkaline conditions. The structure, properties, and morphology of HP and QHP were characterized by FTIR, XRD, 1H NMR, high-performance gel permeation chromatography (HPGPC), thermal analysis, and SEM. The results of FTIR and 1H NMR demonstrated that the quaternary ammonium modification was successful, and the degree of substitution (DS) of derivatives was calculated through elemental analysis. The determination of the minimum inhibitory concentrations and biofilm inhibition assay exhibited that QHP has a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. Acceptable values of QHP were obtained in cytotoxicity assay on human keratinocytes.
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Affiliation(s)
- Chunge Qin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Guangcheng Yang
- China School of Biology and Brewing Engineering, Taishan University, Tai'an 271000, PR China
| | - Shuai Wu
- Yantai Testing Center for Food and Drug, Yantai 264000, PR China
| | - Hao Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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Fan R, Mao G, Xia H, Zeng J. Chemical elucidation and rheological properties of a pectic polysaccharide extracted from Citrus medica L. fruit residues by gradient ethanol precipitation. Int J Biol Macromol 2022; 198:46-53. [PMID: 34958815 DOI: 10.1016/j.ijbiomac.2021.12.131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 12/31/2022]
Abstract
Citron (Citrus. medica L.) fruits are commonly utilized in the production of essential oil, therefore, the fruits residues turn out to be industrial byproducts. In the present study, a crude polysaccharide was extracted from citron fruit residues by hot water extraction and precipitation of ethanol (95%), after deproteinization, a major polysaccharide component (CMLP-2) was obtained by gradient ethanol precipitation (20%-80%). The physicochemical properties of CMLP-2 such as surface morphology, functional groups, and thermostability were examined by FT-IR spectroscopy, SEM, and thermogravimetric analysis. Moreover, the chemical structure of CMLP-2 was elucidated that CMLP-2 is an acidic pectic polysaccharide consisting of arabinose (Ara), galacturonic acid (GalA), and rhamnose (Rha) in a molar ratio of 4:2:1 with a molecular weight of 202.18 kDa. CMLP-2 is a novel pectic polysaccharide rich in rhamnogalacturonan I (RG-I). Moreover, rheological tests revealed that CMLP-2 solution is pseudoplastic and temperature resistant. The result could be a good basis for the utilization of Citrus medica L. fruits residues as plant-derived food additive.
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Affiliation(s)
- Ruiyi Fan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Genlin Mao
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Hongqi Xia
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Jiwu Zeng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China.
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Chen J, Cui Y, Ma Y, Zhang S. The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate. Carbohydr Polym 2022; 277:118849. [PMID: 34893259 DOI: 10.1016/j.carbpol.2021.118849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/11/2021] [Accepted: 11/01/2021] [Indexed: 11/02/2022]
Abstract
The present study found that sodium phosphate dibasic dodecahydrate (Na2HPO4) was capable of inducing the gelation of thiolated citrus high-methoxyl pectin (TCHMP). TCHMP was synthesized by amidation of citrus high-methoxyl pectin. The gel formation exhibited an obvious concentration-dependence, including TCHMP and Na2HPO4 concentration. For Na2HPO4-induced TCHMP gels (TCHMPGs), gel strength and water holding capacity (WHC) increased, while the microcellular network structure was more compact with the increase of TCHMP and Na2HPO4 concentration. Dynamic viscoelastic experiment showed when Na2HPO4 concentration was more than or equal to 0.5 mol/L, TCHMP sols could be transferred into gels within 30 min. Crystal property was not changed while thermal stability was improved after phase transition. Gelling forces analysis indicated that disulfide bonds were the main interaction forces in TCHMPGs. Consequently, TCHMPGs were covalently crosslinked and exhibited satisfactory gel performance. The results provide a theoretical basis for the formation of gels by Na2HPO4 induced TCHMP.
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Affiliation(s)
- Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China.
| | - Yanli Cui
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China; Gansu Provincial Key Laboratory of Aridland Crop Science, Lanzhou 730070, Gansu, People's Republic of China.
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12
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Ye Y, Zeng F, Zhang M, Zheng S, Li J, Fei P. Hydrophobic edible composite packaging membrane based on low-methoxyl pectin/chitosan: Effects of lotus leaf cutin. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100592] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Hua M, Sun Y, Shao Z, Lu J, Lu Y, Liu Z. Functional soluble dietary fiber from ginseng residue: Polysaccharide characterization, structure, antioxidant, and enzyme inhibitory activity. J Food Biochem 2020; 44:e13524. [PMID: 33073381 DOI: 10.1111/jfbc.13524] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 01/19/2023]
Abstract
Ginseng (Panax ginseng C.A. Meyer) is the most famous edible Chinese herbal medicine. In the present study, soluble dietary fiber of ginseng (ginseng-SDF, 8.98% content) was extracted from ginseng residue, and its physicochemical characterization, structure, and biological activities were studied. Ginseng-SDF was an acidic heteropolysaccharide (uronic acid, 4.42% content) rich in protein, amino acids, and mineral elements. Glucose was its main monosaccharide composition (58.03%). Ginseng-SDF had a porous microstructure, a typical cellulose I structure and a large number of hydroxyl functional groups. These chemical composition and structural characteristics gave ginseng-SDF a good water solubility (98.56%), oil-holding capacity (OHC) (3.01 g/g), and biological activities, as the antioxidant activity (13.35 μM TE/g, 105.17 μM TE/g, 54.20 μM TE/g for DPPH, ABTs, and FRAP assays, respectively), glucose diffusion retardation index (GDRI, 33.33%-7.43%), and α-amylase/α-glucosidase inhibitory activities (IC50 , 6.70 mg/ml, and 4.89 mg/ml, respectively). The results suggested that ginseng residue is a valuable source of functional dietary fiber, and the ginseng-SDF has a potential use in antioxidant and hypoglycemic foods. PRACTICAL APPLICATIONS: Ginseng has long been popular as a health food in Asia, North America, and Europe. Ginseng residue is rich in polysaccharides, dietary fiber, proteins, and other components, which is also of great research value. However, there are few studies focus on the soluble dietary fiber of ginseng at present. The research shows that ginseng residue is a valuable source of functional dietary fiber. The chemical components and structural characteristics give ginseng-SDF a noteworthy antioxidant activity and enzyme inhibitory activity in vitro. These properties and biological activities indicate that ginseng-SDF has application value in antioxidant and hypoglycemic foods.
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Affiliation(s)
- Mei Hua
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Yinshi Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Zijun Shao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Jiaxi Lu
- The Hague University of Applied Science, The Hague, the Netherlands
| | - Yushun Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Zhengbo Liu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
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Güner OZ, Kocaaga B, Batirel S, Kurkcuoglu O, Güner FS. 2-Thiobarbituric acid addition improves structural integrity and controlled drug delivery of biocompatible pectin hydrogels. INT J POLYM MATER PO 2020. [DOI: 10.1080/00914037.2020.1760272] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- O. Z. Güner
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - B. Kocaaga
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - S. Batirel
- Department of Medical Biochemistry, School of Medicine, Marmara University, Istanbul, Turkey
| | - O. Kurkcuoglu
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - F. S. Güner
- Department of Chemical Engineering, Istanbul Technical University, Istanbul, Turkey
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Cui J, Ren W, Zhao C, Gao W, Tian G, Bao Y, Lian Y, Zheng J. The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins. Carbohydr Polym 2020; 229:115524. [DOI: 10.1016/j.carbpol.2019.115524] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/30/2022]
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Leichner C, Jelkmann M, Bernkop-Schnürch A. Thiolated polymers: Bioinspired polymers utilizing one of the most important bridging structures in nature. Adv Drug Deliv Rev 2019; 151-152:191-221. [PMID: 31028759 DOI: 10.1016/j.addr.2019.04.007] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 04/16/2019] [Accepted: 04/16/2019] [Indexed: 12/13/2022]
Abstract
Thiolated polymers designated "thiomers" are obtained by covalent attachment of thiol functionalities on the polymeric backbone of polymers. In 1998 these polymers were first described as mucoadhesive and in situ gelling compounds forming disulfide bonds with cysteine-rich substructures of mucus glycoproteins and crosslinking through inter- and intrachain disulfide bond formation. In the following, it was shown that thiomers are able to form disulfides with keratins and membrane-associated proteins exhibiting also cysteine-rich substructures. Furthermore, permeation enhancing, enzyme inhibiting and efflux pump inhibiting properties were demonstrated. Because of these capabilities thiomers are promising tools for drug delivery guaranteeing a strongly prolonged residence time as well as sustained release on mucosal membranes. Apart from that, thiomers are used as drugs per se. In particular, for treatment of dry eye syndrome various thiolated polymers are in development and a first product has already reached the market. Within this review an overview about the thiomer-technology and its potential for different applications is provided discussing especially the outcome of studies in non-rodent animal models and that of numerous clinical trials. Moreover, an overview on product developments is given.
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Yuan Y, Zhang XY, Zhao Y, Zhang H, Zhou YF, Gao J. A Novel PL9 Pectate Lyase from Paenibacillus polymyxa KF-1: Cloning, Expression, and Its Application in Pectin Degradation. Int J Mol Sci 2019; 20:E3060. [PMID: 31234557 PMCID: PMC6627557 DOI: 10.3390/ijms20123060] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 12/27/2022] Open
Abstract
Pectate lyases play an important role in pectin degradation, and therefore are highly useful in the food and textile industries. Here, we report on the cloning of an alkaline pectate lyase gene (pppel9a) from Paenibacillus polymyxa KF-1. The full-length gene (1350 bp) encodes for a 449-residue protein that belongs to the polysaccharide lyase family 9 (PL9). Recombinant PpPel9a produced in Escherichia coli was purified to electrophoretic homogeneity in a single step using Ni2+-NTA affinity chromatography. The enzyme activity of PpPel9a (apparent molecular weight of 45.3 kDa) was found to be optimal at pH 10.0 and 40 °C, with substrate preference for homogalacturonan type (HG) pectins vis-à-vis rhamnogalacturonan-I (RG-I) type pectins. Using HG-type pectins as substrate, PpPel9a showed greater activity with de-esterified HGs. In addition, PpPel9a was active against water-soluble pectins isolated from different plants. Using this lyase, we degraded citrus pectin, purified fractions using Diethylaminoethyl (DEAE)-sepharose column chromatography, and characterized the main fraction MCP-0.3. High-performance gel permeation chromatography (HPGPC) analysis showed that the molecular mass of citrus pectin (~230.2 kDa) was reduced to ~24 kDa upon degradation. Ultra-performance liquid chromatography - tandem mass spectrometer (UPLC-MS) and monosaccharide composition analyses demonstrated that PpPel9a worked as an endo-pectate lyase, which acted primarily on the HG domain of citrus pectin. In vitro testing showed that the degradation product MCP-0.3 significantly promotes the growth of Lactobacillus plantarum and L. rhamnosus. In this regard, the enzyme has potential in the preparation of pharmacologically active pectin products.
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Affiliation(s)
- Ye Yuan
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
| | - Xin-Yu Zhang
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China.
| | - Yan Zhao
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China.
| | - Han Zhang
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
| | - Yi-Fa Zhou
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
| | - Juan Gao
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China.
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