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Zhong R, Zhou D, Chen L, Rose JP, Wang BC, Ye ZH. Plant Cell Wall Polysaccharide O-Acetyltransferases. PLANTS (BASEL, SWITZERLAND) 2024; 13:2304. [PMID: 39204739 PMCID: PMC11360243 DOI: 10.3390/plants13162304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2024] [Revised: 08/14/2024] [Accepted: 08/15/2024] [Indexed: 09/04/2024]
Abstract
Plant cell walls are largely composed of polysaccharide polymers, including cellulose, hemicelluloses (xyloglucan, xylan, mannan, and mixed-linkage β-1,3/1,4-glucan), and pectins. Among these cell wall polysaccharides, xyloglucan, xylan, mannan, and pectins are often O-acetylated, and polysaccharide O-acetylation plays important roles in cell wall assembly and disease resistance. Genetic and biochemical analyses have implicated the involvement of three groups of proteins in plant cell wall polysaccharide O-acetylation: trichome birefringence-like (TBL)/domain of unknown function 231 (DUF231), reduced wall acetylation (RWA), and altered xyloglucan 9 (AXY9). Although the exact roles of RWAs and AXY9 are yet to be identified, members of the TBL/DUF231 family have been found to be O-acetyltransferases responsible for the O-acetylation of xyloglucan, xylan, mannan, and pectins. Here, we provide a comprehensive overview of the occurrence of O-acetylated cell wall polysaccharides, the biochemical properties, structural features, and evolution of cell wall polysaccharide O-acetyltransferases, and the potential biotechnological applications of manipulations of cell wall polysaccharide acetylation. Further in-depth studies of the biochemical mechanisms of cell wall polysaccharide O-acetylation will not only enrich our understanding of cell wall biology, but also have important implications in engineering plants with increased disease resistance and reduced recalcitrance for biofuel production.
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Affiliation(s)
- Ruiqin Zhong
- Department of Plant Biology, University of Georgia, Athens, GA 30602, USA
| | - Dayong Zhou
- Department of Biochemistry and Molecular Biology, University of Georgia, Athens, GA 30602, USA
| | - Lirong Chen
- Department of Biochemistry and Molecular Biology, University of Georgia, Athens, GA 30602, USA
| | - John P. Rose
- Department of Biochemistry and Molecular Biology, University of Georgia, Athens, GA 30602, USA
| | - Bi-Cheng Wang
- Department of Biochemistry and Molecular Biology, University of Georgia, Athens, GA 30602, USA
| | - Zheng-Hua Ye
- Department of Plant Biology, University of Georgia, Athens, GA 30602, USA
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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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Carbohydrate esterases involved in deacetylation of food components by the human gut microbiota. Essays Biochem 2023; 67:443-454. [PMID: 36912209 PMCID: PMC10154613 DOI: 10.1042/ebc20220161] [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: 12/09/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 03/14/2023]
Abstract
Non-carbohydrate modifications such as acetylations are widespread in food stuffs as well as they play important roles in diverse biological processes. These modifications meet the gut environment and are removed from their carbohydrate substrates by the resident microbiota. Among the most abundant modifications are O-acetylations, contributing to polysaccharides physico-chemical properties such as viscosity and gelling ability, as well as reducing accessibility for glycosyl hydrolases, and thus hindering polysaccharide degradation. Of particular note, O-acetylations increase the overall complexity of a polymer, thus requiring a more advanced degrading machinery for microbes to utilize it. This minireview describes acetylesterases from the gut microbiota that deacetylate various food polysaccharides, either as natural components of food, ingredients, stabilizers of microbial origin, or as part of microbes for food and beverage preparations. These enzymes include members belonging to at least 8 families in the CAZy database, as well as a large number of biochemically characterized esterases that have not been classified yet. Despite different structural folds, most of these acetylesterases have a common acid-base mechanism and belong to the SGNH hydrolase superfamily. We highlight examples of acetylesterases that are highly specific to one substrate and to the position of the acetyl group on the glycosyl residue of the carbohydrate, while other members that have more broad substrate specificity. Current research aimed at unveiling the functions and regioselectivity of acetylesterases will help providing fundamental mechanistic understanding on how dietary components are utilized in the human gut and will aid developing applications of these enzymes to manufacture novel industrial products.
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Neutral and Pectic Heteropolysaccharides Isolated from Opuntia joconostle Mucilage: Composition, Molecular Dimensions and Prebiotic Potential. Int J Mol Sci 2023; 24:ijms24043208. [PMID: 36834619 PMCID: PMC9961279 DOI: 10.3390/ijms24043208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/07/2023] Open
Abstract
Opuntia joconostle is a semi-wild cactus cultivated for its fruit. However, the cladodes are often discarded, wasting the potentially useful mucilage in them. The mucilage is composed primarily of heteropolysaccharides, characterized by their molar mass distribution, monosaccharide composition, structural features (by vibrational spectroscopy, FT IR, and atomic force microscopy, AFM), and fermentability by known saccharolytic commensal members of the gut microbiota. After fractionation with ion exchange chromatography, four polysaccharides were found: one neutral (composed mainly of galactose, arabinose, and xylose) and three acidic, with a galacturonic acid content from 10 to 35%mol. Their average molar masses ranged from 1.8 × 105 to 2.8 × 105 g·mol-1. Distinct structural features such as galactan, arabinan, xylan, and galacturonan motifs were present in the FT IR spectra. The intra- and intermolecular interactions of the polysaccharides, and their effect on the aggregation behavior, were shown by AFM. The composition and structural features of these polysaccharides were reflected in their prebiotic potential. Lactobacilli and Bifidobacteria were not able to utilize them, whereas members of Bacteroidetes showed utilization capacity. The obtained data suggest a high economic potential for this Opuntia species, with potential uses such as animal feed in arid areas, precise prebiotic, and symbiotic formulations, or as the carbon skeleton source in a green refinery. Our methodology can be used to evaluate the saccharides as the phenotype of interest, helping to guide the breeding strategy.
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Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108136] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li H, Wang Y, Zhao P, Guo L, Huang L, Li X, Gao W. Naturally and chemically acetylated polysaccharides: Structural characteristics, synthesis, activities, and applications in the delivery system: A review. Carbohydr Polym 2023; 313:120746. [PMID: 37182931 DOI: 10.1016/j.carbpol.2023.120746] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023]
Abstract
Acetylated polysaccharides refer to polysaccharides containing acetyl groups on sugar units. In the past, the acetylation modification of wall polysaccharides has been a hot research topic for scientists. However, in recent years, many studies have reported that acetylation-modified plant, animal, and microbial polysaccharide show great potential in delivery systems. From the latest perspective, this review systematically presents the different sources of naturally acetylated polysaccharides, the regularity of their modification, the chemical preparation of acetylation modifications, the biological activities and functions of acetylated polysaccharides, and the application in the delivery system. In nature, acetylated polysaccharides are extensively distributed in plants, microorganism, and animals. The level of acetylation modification, the distribution of chains, and the locations of acetylation modification sites differ between species. An increasing number of acetylated polysaccharides were prepared in the aqueous medium, which is safe, environment friendly, and low-cost. In addition to being necessary for plant growth and development, acetylated polysaccharides have immunomodulatory, antioxidant, and anticancer properties. The above-mentioned multiple sources, multifunctional and multi-active acetylated polysaccharides, make them an increasingly important part of delivery systems. We conclude by discussing the future directions for research and development and the potential uses for acetylated polysaccharides.
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Shahin L, Zhang L, Mohnen D, Urbanowicz BR. Insights into pectin O-acetylation in the plant cell wall: structure, synthesis, and modification. CELL SURFACE (AMSTERDAM, NETHERLANDS) 2023; 9:100099. [PMID: 36793376 PMCID: PMC9922974 DOI: 10.1016/j.tcsw.2023.100099] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
O-Acetyl esterification is an important structural and functional feature of pectins present in the cell walls of all land plants. The amount and positions of pectin acetyl substituents varies across plant tissues and stages of development. Plant growth and response to biotic and abiotic stress are known to be significantly influenced by pectin O-acetylation. Gel formation is a key characteristic of pectins, and many studies have shown that gel formation is dependent upon the degree of acetylation. Previous studies have indicated that members of the TRICHOME BIREFRINGENCE-LIKE (TBL) family may play a role in the O-acetylation of pectin, however, biochemical evidence for acceptor specific pectin acetyltransferase activity remains to be confirmed and the exact mechanism(s) for catalysis must be determined. Pectin acetylesterases (PAEs) affect pectin acetylation as they hydrolyze acetylester bonds and have a role in the amount and distribution of O-acetylation. Several mutant studies suggest the critical role of pectin O-acetylation; however, additional research is required to fully understand this. This review aims to discuss the importance, role, and putative mechanism of pectin O-acetylation.
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Key Words
- AXY9, ALTERED XYLOGLUCAN 9
- DA, degree of acetyl-esterification
- DE, degree of esterification
- DM, degree of methyl-esterification
- GalA, galacturonic acid
- HG, homogalacturonan
- NMR, nuclear magnetic resonance
- O-acetylation
- O-acetyltransferase
- PAEs, pectin acetylesterases
- Pectin
- Pectin acetylesterase
- Plant cell wall
- RG-I, rhamnogalacturonan-I
- RWA, REDUCED WALL O-ACETYLATION
- TBL, TRICHOME BIREFRINGENCE-LIKE
- XGA, xylogalacturonan
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Affiliation(s)
- Lubana Shahin
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
- Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Liang Zhang
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
- Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Debra Mohnen
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
- Department of Plant Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
- Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Breeanna R. Urbanowicz
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
- Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
- Corresponding author at: Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA.
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A novel pectic polysaccharide-based hydrogel derived from okra (Abelmoschus esculentusL. Moench) for chronic diabetic wound healing. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Sereno AB, Dayane Pinto C, Antunes Andrade F, Aparecida Bertolazo da Silva M, Carvalho Garcia A, Carneiro Hecke Krüger C, José de Messias Reason I. Effects of okra (Abelmoschus esculentus (L.) Moench) on glycemic markers in animal models of diabetes: A systematic review. JOURNAL OF ETHNOPHARMACOLOGY 2022; 298:115544. [PMID: 35963420 DOI: 10.1016/j.jep.2022.115544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Okra (Abelmoschus esculentus (L.) Moench) is traditionally used by different populations of Africa, América, Asia, and Europa to control diabetes. Although its action has been evaluated in several preclinical rodent trials, they have not been systematically analyzed. OBJECTIVE To evaluate the effectiveness of using okra in the treatment of diabetes in experimental rodent models. MATERIAL AND METHODS Controlled and randomized rodent animal trials with induced diabetes published between January 2000 and January 2021 were searched in the PubMed, Scopus, Scielo, and Web of Science databases. The search strategy included studies comprising the descriptors: animal species, diabetes induction method, intervention time, part of okra fruit used (whole, seeds, or peels), and dose as well as observed effects on biochemical and metabolic parameters. The systematic review was carried out according to the PRISMA statement, Cochrane bias risk tool (SYRCLE's RoB tool), and registered for systematic review protocols (PROSPERO). RESULTS A total of 326 articles were identified and after the exclusion of studies with gestational animal models, non-rodent animals, and non-diabetic animals, 11 studies involving 388 rodents were selected for the synthesis of results. The diabetes induction methods included streptozotocin, streptozotocin-nicotinamide, alloxan monohydrate, insulin resistance by high-fat diets or formulation described in AIN - 76, and feeding with high-fat food. Both Wistar albino rats, Sprague-Dawley males, and rats of both sexes of the Long-Evans lineage as well as male albino mice and C57BL females were included in the experiments. Studies showed that extracts of the fruit, the fresh fruit, or its various fractions had positive effects on the following markers: glycated hemoglobin, cholesterol, HOMA-IR, oral glucose tolerance test, and blood glucose, in acute (2 and 24 h), and chronic (up to 4 months) treatment. CONCLUSION An important hypoglycemic effect of okra in its various fractions on induced diabetes was observed by different authors. Moreover, okra promoted improvement in metabolic markers such as insulin sensitivity, lipid profile, and bodyweight loss.
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Affiliation(s)
- Aiane Benevide Sereno
- Postgraduate Program in Internal Medicine and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil.
| | - Carla Dayane Pinto
- Postgraduate Program in Internal Medicine and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil.
| | - Fabiana Antunes Andrade
- Laboratory of Molecular Immunopathology, Clinic Hospital, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil; Department of Medicine, Positive University (UP), R. Pedro Viriato Parigot de Souza, 5300, 81280-330, Curitiba, Paraná, Brazil.
| | - Michelli Aparecida Bertolazo da Silva
- Postgraduate Program in Internal Medicine and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil; Tuiuti University of Paraná (UTP), R. Sydnei Antonio Rangel Santos, 238 - Santo Inacio, 82010-330, Curitiba, Paraná, Brazil.
| | - Amanda Carvalho Garcia
- Postgraduate Program in Internal Medicine and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil.
| | - Cláudia Carneiro Hecke Krüger
- Postgraduate Program in Food and Nutrition, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, 80.210-170, Curitiba, Paraná, Brazil.
| | - Iara José de Messias Reason
- Postgraduate Program in Internal Medicine and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil; Laboratory of Molecular Immunopathology, Clinic Hospital, Federal University of Paraná (UFPR), R. Padre Camargo, 280, 80.069-900, Curitiba, Paraná, Brazil.
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Du Y, Zhang S, Sun-Waterhouse D, Zhou T, Xu F, Waterhouse GI, Wu P. Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace. Food Chem 2022; 405:134985. [DOI: 10.1016/j.foodchem.2022.134985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/30/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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Golovchenko V, Popov S, Smirnov V, Khlopin V, Vityazev F, Naranmandakh S, Dmitrenok AS, Shashkov AS. Polysaccharides of Salsola passerina: Extraction, Structural Characterization and Antioxidant Activity. Int J Mol Sci 2022; 23:13175. [PMID: 36361966 PMCID: PMC9657462 DOI: 10.3390/ijms232113175] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/20/2022] [Accepted: 10/25/2022] [Indexed: 11/19/2023] Open
Abstract
The above-ground part of the Salsola passerine was found to contain ~13% (w/w) of polysaccharides extractable with water and aqueous solutions of ammonium oxalate and sodium carbonate. The fractions extracted with aqueous sodium carbonate solutions had the highest yield. The polysaccharides of majority fractions are characterized by similar monosaccharide composition; namely, galacturonic acid and arabinose residues are the principal components of their carbohydrate chains. The present study focused on the determination of antioxidant activity of the extracted polysaccharide fractions and elucidation of the structure of polysaccharides using nuclear magnetic resonance (NMR) spectroscopy. Homogalacturonan (HG), consisting of 1,4-linked residues of α-D-galactopyranosyluronic acid (GalpA), rhamnogalacturonan-I (RG-I), which contains a diglycosyl repeating unit with a strictly alternating sequence of 1,4-linked D-GalpA and 1,2-linked L-rhamnopyranose (Rhap) residues in the backbone, and arabinan, were identified as the structural units of the obtained polysaccharides. HMBC spectra showed that arabinan consisted of alternating regions formed by 3,5-substituted and 1,5-linked arabinofuranose residues, but there was no alternation of these residues in the arabinan structure. Polysaccharide fractions scavenged the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical at 0.2-1.8 mg/mL. The correlation analysis showed that the DPPH scavenging activity of polysaccharide fractions was associated with the content of phenolic compounds (PCs).
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Affiliation(s)
- Victoria Golovchenko
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Sergey Popov
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Vasily Smirnov
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Victor Khlopin
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Fedor Vityazev
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Shinen Naranmandakh
- School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia
| | - Andrey S. Dmitrenok
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 119991 Moscow, Russia
| | - Alexander S. Shashkov
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 119991 Moscow, Russia
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Olawuyi IF, Park JJ, Park GD, Lee WY. Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin. Foods 2022; 11:1497. [PMID: 35627067 PMCID: PMC9140940 DOI: 10.3390/foods11101497] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/16/2022] [Accepted: 05/18/2022] [Indexed: 02/04/2023] Open
Abstract
Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying properties of pectins. In this study, three glycoside hydrolases, polygalacturonase (PG), galactanase (GL), and arabinanase (AR), and their combinations, were used to modify the backbone and side-chains of OKP, and the relationships between the pectin structure and emulsion characteristics were examined by multivariate analysis. Enzymatic treatment significantly changed the molecular structure of OKP, as indicated by monosaccharide composition, molecular weight, and structure analysis. GL- and AR- treatments reduced side-chains, while PG-treatment increased side-chain compositions in pectin structure. We compared the performance of hydrolyzed pectins in stabilizing emulsions containing 50% v/v oil-phase and 0.25% w/v pectin. While the emulsions were stabilized by PG (93.3% stability), the emulsion stability was reduced in GL (62.5%), PG+GL+AR (37.0%), and GL+AR (34.0%) after 15-day storage. Furthermore, microscopic observation of the droplets revealed that emulsion destabilization was caused by flocculation and coalescence. Principal component analysis confirmed that neutral sugar side-chains are key for long-term emulsion stabilization and that their structure explains the emulsifying properties of OKP. Our data provide structure-function information applicable to the tailored extraction of OKP with good emulsification performance, which can be used as a natural emulsifier.
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Affiliation(s)
| | - Jong Jin Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Coastal Agricultural Research Institute, Kyungpook National University, Daegu 41566, Korea
| | - Gwang Deok Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Korea
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Pectin from leaves of birch (Betula pendula Roth.): Results of NMR experiments and hypothesis of the RG-I structure. Carbohydr Polym 2022; 284:119186. [DOI: 10.1016/j.carbpol.2022.119186] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 11/18/2022]
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14
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Lannuzel C, Smith A, Mary A, Della Pia E, Kabel M, de Vries S. Improving fiber utilization from rapeseed and sunflower seed meals to substitute soybean meal in pig and chicken diets: A review. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Xu X, Zhang L, Yagoub AEA, Yu X, Ma H, Zhou C. Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106965] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106659] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Ognyanov M, Remoroza CA, Schols HA, Petkova NT, Georgiev YN. Structural study of a pectic polysaccharide fraction isolated from "mountain tea" (Sideritis scardica Griseb.). Carbohydr Polym 2021; 260:117798. [PMID: 33712146 DOI: 10.1016/j.carbpol.2021.117798] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/23/2021] [Accepted: 02/03/2021] [Indexed: 10/22/2022]
Abstract
The present study was conducted to investigate the structural characteristics of an acid-extracted polysaccharide fraction from mountain tea. The monosaccharide composition revealed that uronic acids (72.4 mol%) considerably predominated in the fraction, followed by smaller amounts of galactose (14.5 mol%) and glucose (6.2 mol%). The fraction contained mostly a highly methyl-esterified homogalacturonan (HG) - 71 mol%. The pectin had a high molecular weight population (∼60-100 kDa). Enzymatic fingerprinting was employed with a combination of HG degrading enzymes and LC-HILIC-MS, HPAEC, HPSEC to examine the structure in greater detail. Unsaturated oligomers released indicated the presence of large blocks of highly methyl-esterified GalA residues. Furthermore, the presence of blocks of non-esterified GalA residues and partly methyl-esterified and acetylated GalA residues in HG domain was demonstrated. The research findings provide a basis for further investigations regarding biological activity and commercial exploitation of mountain tea.
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Affiliation(s)
- Manol Ognyanov
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000, Plovdiv, Bulgaria.
| | - Connie A Remoroza
- Mass Spectrometry Data Center, Biomolecular Measurement Division, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, MD, 20899-8362, USA.
| | - Henk A Schols
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
| | - Nadezhda Tr Petkova
- University of Food Technologies, Technological Faculty, Department of Organic Chemistry and Inorganic Chemistry, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria.
| | - Yordan N Georgiev
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000, Plovdiv, Bulgaria.
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18
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PUL-Mediated Plant Cell Wall Polysaccharide Utilization in the Gut Bacteroidetes. Int J Mol Sci 2021; 22:ijms22063077. [PMID: 33802923 PMCID: PMC8002723 DOI: 10.3390/ijms22063077] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 03/07/2021] [Accepted: 03/11/2021] [Indexed: 01/16/2023] Open
Abstract
Plant cell wall polysaccharides (PCWP) are abundantly present in the food of humans and feed of livestock. Mammalians by themselves cannot degrade PCWP but rather depend on microbes resident in the gut intestine for deconstruction. The dominant Bacteroidetes in the gut microbial community are such bacteria with PCWP-degrading ability. The polysaccharide utilization systems (PUL) responsible for PCWP degradation and utilization are a prominent feature of Bacteroidetes. In recent years, there have been tremendous efforts in elucidating how PULs assist Bacteroidetes to assimilate carbon and acquire energy from PCWP. Here, we will review the PUL-mediated plant cell wall polysaccharides utilization in the gut Bacteroidetes focusing on cellulose, xylan, mannan, and pectin utilization and discuss how the mechanisms can be exploited to modulate the gut microbiota.
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19
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Olawuyi IF, Lee WY. Structural characterization, functional properties and antioxidant activities of polysaccharide extract obtained from okra leaves (Abelmoschus esculentus). Food Chem 2021; 354:129437. [PMID: 33744662 DOI: 10.1016/j.foodchem.2021.129437] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 02/19/2021] [Accepted: 02/21/2021] [Indexed: 02/06/2023]
Abstract
Polysaccharides have been isolated from okra pods (Abelmoschus esculentus), with little focus on the leaves. This study characterized a water-soluble polysaccharide isolated from okra leaves (OLP), and investigated its functional properties, for their potential applications. FT-IR and NMR spectroscopy were used to describe structural characteristics and the influence on functional properties was examined. The result revealed OLP as a low-molecular-weight polysaccharide (26.9 × 103 g/mol-1) consisting of galactose (~54 mol%), galacturonic acid (~29 mol%), rhamnose (~9mol%) and arabinose (~5mol%) as the primary sugars, and rhamnogalacturonan-I as the predominant structural unit. OLP was found to be an extensively-branched, highly acetylated, and unmethylated polysaccharide. OLP exhibited non-Newtonian flow behavior and showed comparable or superior functional properties such as thermal stability and emulsifying capacity, and higher antioxidant capacity than polysaccharide previously obtained from okra pods. This study presents a means of utilizing okra leaves as a new polysaccharide source, with potential applications in food-related industries.
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Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea.
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea.
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20
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Xu X, Zhang L, Feng Y, Zhou C, Yagoub AEA, Wahia H, Ma H, Zhang J, Sun Y. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. ULTRASONICS SONOCHEMISTRY 2021; 70:105300. [PMID: 32763750 PMCID: PMC7786574 DOI: 10.1016/j.ultsonch.2020.105300] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/07/2020] [Accepted: 07/29/2020] [Indexed: 05/06/2023]
Abstract
Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%-62.50% and the total energy consumption was 24.28%-62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others.
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Affiliation(s)
- Xin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China.
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China
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21
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Composition, physicochemical properties, and anti-fatigue activity of water-soluble okra (Abelmoschus esculentus) stem pectins. Int J Biol Macromol 2020; 165:2630-2639. [DOI: 10.1016/j.ijbiomac.2020.10.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 12/25/2022]
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22
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Musah Bawa N, K. Agbenorhevi J, M. Kpodo F, Sampson GO. Pasting properties of starch-okra pectin mixed system. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1838616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nadratu Musah Bawa
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Fidelis M. Kpodo
- Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana
| | - Gilbert Owiah Sampson
- Department of Hospitality and Tourism, University of Education, Winneba-Kumasi, Ghana
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23
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Zhu XM, Xu R, Wang H, Chen JY, Tu ZC. Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [ Abelmoschus esculentus (L.) Moench]: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14091-14103. [PMID: 33205968 DOI: 10.1021/acs.jafc.0c04475] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Okra [Abelmoschus esculentus (L.) Moench], as a kind of nutritive vegetable, is rich in flavonoids, polyphenols, polysaccharides, amino acids, and other bioactive substances and has various biological activities. As one of main bioactive components, okra polysaccharides (OPs), mainly comprising pectic polysaccharides, have various biological activities. OPs have been extensively investigated in recent years. Many studies characterized structures of OPs obtained by different extraction methods, which were confirmed to be rhamnogalacturonan-I-type polysaccharides in most cases. OPs have a thick and slimy texture, suggesting that they can be a promising source of texture modifiers for complex food matrices. They have various biological activities, such as antioxidant activity, immunomodulatory activity, hypoglycaemic activity, and improving intestinal function. Therefore, OPs may potentially serve as novel immunomodulators or an adjuvant for diabetic nephropathy. Up to now, there is no specific summary on the research progress of OPs. In this paper, the latest research progress on the extraction, purification, characterization, rheological properties, biological activities, and applications of OPs is reviewed, to provide the reference for the processing and comprehensive utilization of OPs in the future.
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Affiliation(s)
- Xiu-Mei Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Rou Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Jin-Yin Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, People's Republic of China
- College of Materials and Chemical Engineering, Pingxiang University, Pingxiang, Jiangxi 337055, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
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24
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Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques. Carbohydr Polym 2020; 241:116272. [DOI: 10.1016/j.carbpol.2020.116272] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 03/30/2020] [Accepted: 04/07/2020] [Indexed: 12/16/2022]
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25
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Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making. Food Chem 2020; 317:126387. [DOI: 10.1016/j.foodchem.2020.126387] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/17/2020] [Accepted: 02/09/2020] [Indexed: 01/04/2023]
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26
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Extractions and rheological properties of polysaccharide from okra pulp under mild conditions. Int J Biol Macromol 2020; 148:510-517. [DOI: 10.1016/j.ijbiomac.2020.01.163] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/16/2020] [Accepted: 01/16/2020] [Indexed: 12/17/2022]
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27
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Zheng J, Chen J, Zhang H, Wu D, Ye X, Linardt RJ, Chen S. Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105536] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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28
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Olawuyi IF, Kim SR, Hahn D, Lee WY. Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105396] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Liu Y, Qi J, Luo J, Qin W, Luo Q, Zhang Q, Wu D, Lin D, Li S, Dong H, Chen D, Chen H. Okra in Food Field: Nutritional Value, Health Benefits and Effects of Processing Methods on Quality. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695833] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ying Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Jingyi Qi
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Daiwen Chen
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
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30
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Li X, Dong Y, Guo Y, Zhang Z, Jia L, Gao H, Xing Z, Duan F. Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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32
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Carnachan SM, Bell TJ, Hinkley SFR, Sims IM. Polysaccharides from New Zealand Native Plants: A Review of Their Structure, Properties, and Potential Applications. PLANTS (BASEL, SWITZERLAND) 2019; 8:E163. [PMID: 31181819 PMCID: PMC6630198 DOI: 10.3390/plants8060163] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 12/11/2022]
Abstract
Water-soluble, non-starch polysaccharides from plants are used commercially in a wide range of food and non-food applications. The increasing range of applications for natural polysaccharides means that there is growing demand for plant-derived polysaccharides with different functionalities. The geographical isolation of New Zealand and its unique flora presents opportunities to discover new polysaccharides with novel properties for a range of applications. This review brings together data published since the year 2000 on the composition and structure of exudate gums, mucilages, and storage polysaccharides extracted from New Zealand endemic land plants. The structures and properties of these polysaccharides are compared with the structures of similar polysaccharides from other plants. The current commercial use of these polysaccharides is reviewed and their potential for further exploitation discussed.
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Affiliation(s)
- Susan M Carnachan
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
| | - Tracey J Bell
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
| | - Simon F R Hinkley
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
| | - Ian M Sims
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
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33
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Kpodo F, Agbenorhevi J, Alba K, Smith A, Morris G, Kontogiorgos V. Structure and physicochemical properties of Ghanaian grewia gum. Int J Biol Macromol 2019; 122:866-872. [PMID: 30391588 DOI: 10.1016/j.ijbiomac.2018.10.220] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/24/2018] [Accepted: 10/30/2018] [Indexed: 01/07/2023]
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34
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Chen J, Chen W, Duan F, Tang Q, Li X, Zeng L, Zhang J, Xing Z, Dong Y, Jia L, Gao H. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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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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36
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Structural characterization of rhamnogalacturonan domains from Panax ginseng C. A. Meyer. Carbohydr Polym 2019; 203:119-127. [DOI: 10.1016/j.carbpol.2018.09.045] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 09/15/2018] [Accepted: 09/18/2018] [Indexed: 11/22/2022]
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37
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Durazzo A, Lucarini M, Novellino E, Souto EB, Daliu P, Santini A. Abelmoschus esculentus (L.): Bioactive Components' Beneficial Properties-Focused on Antidiabetic Role-For Sustainable Health Applications. Molecules 2018; 24:molecules24010038. [PMID: 30583476 PMCID: PMC6337517 DOI: 10.3390/molecules24010038] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/17/2018] [Accepted: 12/19/2018] [Indexed: 01/07/2023] Open
Abstract
The main features of the okra, Abelmoschus esculentus (L.), are highlighted. The evaluation of interactions between biologically active compounds and other components of the food matrix can be considered as the first action in the investigation of potential benefits of this annual herb. Moreover, updated examples of current and innovative directions in an integrated and multidisciplinary approach are discussed, with particular attention to chemometrics. Among the main effects attributed to okra, its antidiabetic property is the focus. Finally, the use of okra in different fields will be discussed.
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Affiliation(s)
- Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal.
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Patricia Daliu
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
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38
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Yuan B, Ritzoulis C, Chen J. Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva. NPJ Sci Food 2018; 2:20. [PMID: 31304270 PMCID: PMC6550210 DOI: 10.1038/s41538-018-0029-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 09/22/2018] [Accepted: 10/10/2018] [Indexed: 12/02/2022] Open
Abstract
Extensional and shear viscosities were studied for mixtures comprising artificial saliva and okra mucilage, the latter acting as a model thick-liquid food. These experiments aimed to obtain information on the flow-behavior information of the systems, underpinning the texture sensation of foods as perceived by dysphagic and xerostomic populations. Mixing okra mucilage with artificial saliva dramatically increases the shear viscosity of artificial saliva throughout the studied ranges of concentrations and deformation rates. Particle tracking does not suggest direct interactions between the components of artificial saliva and of okra mucilage. The rheology of the okra polymer (OP)–artificial saliva (AS) mixture is dominated by its extensional viscosity: Trouton ratios are in the order of tens to hundreds, while they decrease with increasing okra-mucilage concentration; this highlighs the dominance of the extensional rheology and the increasing importance of the shear mechanics with increasing okra content. The relaxation times and extensional moduli are also reported for the systems under study. Extensional and shear flows are of equal importance concerning the elastic behavior. Artificial saliva is usually formulated to help people with dysphagia or xerostomia. Their mouth feels of food textures are largely dependent on the flow behaviors of the food–artificial saliva mixtures. Christos Ritzoulis and coworkers from Zhejiang Gongshang University now studied the rheological and structural properties of artificial saliva when mixed with okra mucilage. They found the shear viscosity and storage modulus of the artificial saliva were much higher in the presence of okra polysaccharide, suggesting the formation of a macromolecular-interacting network. Moreover, it was found the overall rheological behaviors of the mixtures were always dominated by the extensional viscosity, though the shear behavior became more and more obvious with the increasing amount of okra polymer. Together with the data obtained with real saliva, these on artificial saliva could guide the future formulation of artificial saliva.
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Affiliation(s)
- Bo Yuan
- 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018 China
| | - Christos Ritzoulis
- 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018 China.,2Department of Food Technology, ATEI of Thessaloniki, 57400 Thessaloniki, Greece
| | - Jianshe Chen
- 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018 China
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Isolation and Characterization of Pectic Polysaccharide Fraction from In Vitro Suspension Culture of Fumaria officinalis L. INT J POLYM SCI 2018. [DOI: 10.1155/2018/5705036] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the current study, an acidic polysaccharide from the in vitro suspension culture of Fumaria officinalis L. was obtained by extraction with 0.8% (w/v) aqueous ammonium oxalate. The polysaccharide fraction mainly consisted of galacturonic acid (41.0%), followed by galactose (7.3%) and arabinose (5.6%). This suggests the presence of arabinogalactan side chains in the rhamnogalacturonan-I segment of the studied pectin, which was mainly built up by homogalacturonan segments. The pectin was evaluated as low-methyl-esterified (45.0%) with degree of acetylation 3.4%. The polymer fraction was consisted of different molecular weight populations in the range of 6–600 kDa. The high amount of 4-L-hydroxyproline (11.7% of total protein) and the specific positive reaction to Yariv’s phenylglycoside reagent indicated the presence of an arabinogalactan protein in the cell walls. The functional properties of the polysaccharide fraction were evaluated, as it possessed better water-holding capacity than oil-holding capacity. The studied pectin demonstrated significant foaming ability and promising emulsifying properties in a concentration 1%. Therefore, the isolated polysaccharide fraction could be successfully used as emulsifier and foaming agent in food products and pharmaceutical supplements.
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Pauly M, Ramírez V. New Insights Into Wall Polysaccharide O-Acetylation. FRONTIERS IN PLANT SCIENCE 2018; 9:1210. [PMID: 30186297 PMCID: PMC6110886 DOI: 10.3389/fpls.2018.01210] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Accepted: 07/27/2018] [Indexed: 05/19/2023]
Abstract
The extracellular matrix of plants, algae, bacteria, fungi, and some archaea consist of a semipermeable composite containing polysaccharides. Many of these polysaccharides are O-acetylated imparting important physiochemical properties to the polymers. The position and degree of O-acetylation is genetically determined and varies between organisms, cell types, and developmental stages. Despite the importance of wall polysaccharide O-acetylation, only recently progress has been made to elucidate the molecular mechanism of O-acetylation. In plants, three protein families are involved in the transfer of the acetyl substituents to the various polysaccharides. In other organisms, this mechanism seems to be conserved, although the number of required components varies. In this review, we provide an update on the latest advances on plant polysaccharide O-acetylation and related information from other wall polysaccharide O-acetylating organisms such as bacteria and fungi. The biotechnological impact of understanding wall polysaccharide O-acetylation ranges from the design of novel drugs against human pathogenic bacteria to the development of improved lignocellulosic feedstocks for biofuel production.
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Affiliation(s)
| | - Vicente Ramírez
- Institute for Plant Cell Biology and Biotechnology – Cluster of Excellence on Plant Sciences, Heinrich Heine University Düsseldorf, Düsseldorf, Germany
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41
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Sims IM, Smith AM, Morris GA, Ghori MU, Carnachan SM. Structural and rheological studies of a polysaccharide mucilage from lacebark leaves (Hoheria populnea A. Cunn.). Int J Biol Macromol 2018; 111:839-847. [DOI: 10.1016/j.ijbiomac.2017.12.142] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 11/17/2017] [Accepted: 12/27/2017] [Indexed: 12/01/2022]
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Yuan B, Ritzoulis C, Chen J. Extensional and shear rheology of okra hydrocolloid–saliva mixtures. Food Res Int 2018; 106:204-212. [DOI: 10.1016/j.foodres.2017.12.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 12/14/2017] [Accepted: 12/16/2017] [Indexed: 11/29/2022]
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43
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Preliminary characterization and anti-hyperglycemic activity of a pectic polysaccharide from okra ( Abelmoschus esculentus (L.) Moench). J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.028] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Aziz NS, Sofian-Seng NS, Yusop SM, Kasim KF, Mohd Razali NS. Functionality of Okra Gum as a Novel Carbohydrate-based Fat Replacer in Ice Cream. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.519] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nurul Shahirah Aziz
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
| | - Noor-Soffalina Sofian-Seng
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
| | - Salma Mohamad Yusop
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
| | | | - Noorul Syuhada Mohd Razali
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia
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Dietary pectic glycans are degraded by coordinated enzyme pathways in human colonic Bacteroides. Nat Microbiol 2017; 3:210-219. [PMID: 29255254 PMCID: PMC5784806 DOI: 10.1038/s41564-017-0079-1] [Citation(s) in RCA: 241] [Impact Index Per Article: 34.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 11/20/2017] [Indexed: 12/15/2022]
Abstract
The major nutrients available to human colonic
Bacteroides species are glycans exemplified by pectins, a
network of covalently linked plant cell wall polysaccharides containing
galacturonic acid (GalA). Metabolism of complex carbohydrates by the
Bacteroides genus is orchestrated by polysaccharide
utilisation loci or PULs. In Bacteroides thetaiotaomicron, a
human colonic bacterium, the PULs activated by the different pectin domains have
been identified, however, the mechanism by which these loci contribute to the
degradation of these GalA-containing polysaccharides is poorly understood. Here
we show that each PUL orchestrates the metabolism of specific pectin molecules,
recruiting enzymes from two previously unknown glycoside hydrolase (GH)
families. The apparatus that depolymerizes the backbone of rhamnogalacturonan-I
(RGI) is particularly complex. This system contains several GHs that trim the
remnants of other pectin domains attached to RGI, while nine enzymes contribute
to the degradation of the backbone comprising a rhamnose-GalA repeating unit.
The catalytic properties of the pectin degrading enzymes are optimized to
protect the glycan cues that activate the specific PULs ensuring a continuous
supply of inducing molecules throughout growth. The contribution of
Bacteroides spp. to the metabolism of the pectic network is
illustrated by cross-feeding between organisms.
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Georgiev YN, Paulsen BS, Kiyohara H, Ciz M, Ognyanov MH, Vasicek O, Rise F, Denev PN, Lojek A, Batsalova TG, Dzhambazov BM, Yamada H, Lund R, Barsett H, Krastanov AI, Yanakieva IZ, Kratchanova MG. Tilia tomentosa pectins exhibit dual mode of action on phagocytes as β-glucuronic acid monomers are abundant in their rhamnogalacturonans I. Carbohydr Polym 2017; 175:178-191. [PMID: 28917854 DOI: 10.1016/j.carbpol.2017.07.073] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 07/21/2017] [Accepted: 07/24/2017] [Indexed: 10/19/2022]
Abstract
Silver linden flowers contain different pectins (PSI-PSIII) with immunomodulating properties. PSI is a low-esterified pectic polysaccharide with predominant homogalacturonan region, followed by rhamnogalacturonan I (RGI) with arabinogalactan II and RGII (traces) domains. PSII and PSIII are unusual glucuronidated RGI polymers. PSIII is a unique high molecular weight RGI, having almost completely O-3 glucuronidated GalA units with >30% O-3 acetylation at the Rha units. Linden pectins induced reactive oxygen species (ROS) and NO generation from non-stimulated whole blood phagocytes and macrophages, resp., but suppressed OZP-(opsonized zymosan particles)-activated ROS generation, LPS-induced iNOS expression and NO production. This dual mode of action suggests their anti-inflammatory activity, which is known for silver linden extracts. PSI expressed the highest complement fixation and macrophage-stimulating activities and was active on intestinal Peyer's patch cells. PSIII was active on non-stimulated neutrophils, as it induced ß2-integrin expression, revealing that acetylated and highly glucuronidated RGI exhibits immunomodulating properties via phagocytes.
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Affiliation(s)
- Yordan N Georgiev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., BG-4000, Plovdiv, Bulgaria; Innovative-Technological Center Ltd., 20 Dr. G. M. Dimitrov Str., BG-4000, Plovdiv, Bulgaria
| | - Berit S Paulsen
- Department of Pharmaceutical Chemistry, School of Pharmacy, University of Oslo, P.O. Box 1068 Blindern, NO-0316, Oslo, Norway
| | - Hiroaki Kiyohara
- Department of Drug Discovery Science, Kitasato Institute for Life Sciences, Kitasato University, 5-9-1 Shirokane, Minato-ku, JP-108-8641, Tokyo, Japan
| | - Milan Ciz
- Department of Free Radical Pathophysiology, Institute of Biophysics, Czech Academy of Sciences, 135 Kralovopolska, CZ-612 65, Brno, Czech Republic
| | - Manol H Ognyanov
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., BG-4000, Plovdiv, Bulgaria; Innovative-Technological Center Ltd., 20 Dr. G. M. Dimitrov Str., BG-4000, Plovdiv, Bulgaria
| | - Ondrej Vasicek
- Department of Free Radical Pathophysiology, Institute of Biophysics, Czech Academy of Sciences, 135 Kralovopolska, CZ-612 65, Brno, Czech Republic; International Clinical Research Center - Center of Biomolecular and Cellular Engineering, St. Anne's University Hospital Brno, 53 Pekarska, CZ-656 91, Brno, Czech Republic
| | - Frode Rise
- Department of Chemistry, University of Oslo, P.O. Box 1033 Blindern, NO-0315, Oslo, Norway
| | - Petko N Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., BG-4000, Plovdiv, Bulgaria; Innovative-Technological Center Ltd., 20 Dr. G. M. Dimitrov Str., BG-4000, Plovdiv, Bulgaria
| | - Antonin Lojek
- Department of Free Radical Pathophysiology, Institute of Biophysics, Czech Academy of Sciences, 135 Kralovopolska, CZ-612 65, Brno, Czech Republic
| | - Tsvetelina G Batsalova
- Department of Developmental Biology, Plovdiv University Paisii Hilendarski, 24 Tsar Assen Str., BG-4000, Plovdiv, Bulgaria
| | - Balik M Dzhambazov
- Department of Developmental Biology, Plovdiv University Paisii Hilendarski, 24 Tsar Assen Str., BG-4000, Plovdiv, Bulgaria
| | - Haruki Yamada
- Department of Drug Discovery Science, Kitasato Institute for Life Sciences, Kitasato University, 5-9-1 Shirokane, Minato-ku, JP-108-8641, Tokyo, Japan
| | - Reidar Lund
- Department of Chemistry, University of Oslo, P.O. Box 1033 Blindern, NO-0315, Oslo, Norway
| | - Hilde Barsett
- Department of Pharmaceutical Chemistry, School of Pharmacy, University of Oslo, P.O. Box 1068 Blindern, NO-0316, Oslo, Norway
| | - Albert I Krastanov
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., BG-4002, Plovdiv, Bulgaria
| | - Irina Z Yanakieva
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., BG-4000, Plovdiv, Bulgaria; Innovative-Technological Center Ltd., 20 Dr. G. M. Dimitrov Str., BG-4000, Plovdiv, Bulgaria
| | - Maria G Kratchanova
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., BG-4000, Plovdiv, Bulgaria; Innovative-Technological Center Ltd., 20 Dr. G. M. Dimitrov Str., BG-4000, Plovdiv, Bulgaria.
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Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.026] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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