1
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Sunanta P, Rose Sommano S, Luiten CA, Ghofrani M, Sims IM, Bell TJ, Carnachan SM, Hinkley SFR, Kontogiorgos V. Fractionation and characterisation of pectin-rich extracts from garlic biomass. Food Chem 2024; 436:137697. [PMID: 37832418 DOI: 10.1016/j.foodchem.2023.137697] [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: 07/31/2023] [Revised: 09/08/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023]
Abstract
Polysaccharides from garlic waste leaf and skin biomass have been isolated using a sequential extraction protocol and characterised using constituent sugar composition and linkage analysis, spectroscopy, chromatography and dilute solution viscometry. The results revealed that the isolated polysaccharides were predominantly pectins. The predominant monosaccharide in all samples was galacturonic acid (>61 %), followed by galactose and rhamnose. The pectins extracted from skin biomass were mainly homogalacturonan (83-91 %), whereas those extracted from leaf biomass comprised both homogalacturonan (62-65 %) and rhamnogalacturonan-I (35-38 %). The degree of methyl esterification of uronic acids in all samples was 44-56 %. The peak molecular weight of the main polysaccharide population in each sample was ∼ 350 x103 g/mol, with leaf extracts and the skin acidic extract containing a second, lower molecular weight peak. Overall, waste garlic biomass is a potential resource for commercial pectin extraction for use in food or pharmaceutical industries.
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Affiliation(s)
- Piyachat Sunanta
- Research unit for Innovation in responsible Food production for consumption of the Future (RIFF), Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai, Thailand; Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Cara A Luiten
- The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Mahdieh Ghofrani
- The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Ian M Sims
- The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Tracey J Bell
- The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Susan M Carnachan
- The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Simon F R Hinkley
- The Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Vassilis Kontogiorgos
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada.
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2
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Inthalaeng N, Dugmore TIJ, Matharu AS. Production of Hydrogels from Microwave-Assisted Hydrothermal Fractionation of Blackcurrant Pomace. Gels 2023; 9:674. [PMID: 37754357 PMCID: PMC10530458 DOI: 10.3390/gels9090674] [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: 08/01/2023] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 09/28/2023] Open
Abstract
The exploitation of unavoidable food supply chain wastes resulting from primary and secondary processing for chemicals, materials, and bioenergy is an important concept in the drive towards circular-based, resource-efficient biorefineries rather than petroleum refineries. The potential production of hydrogels (materials) from unavoidable food supply chain wastes, which are naturally rich in biopolymers such as cellulose, hemicellulose, pectin, and lignin, represents an interesting opportunity. However, these intertwined and interconnected biopolymers require separation and deconstruction prior to any useful application. Thus, this study aims to explore the formation of hydrogels from defibrillated celluloses (MW-DFCs) produced via acid-free stepwise microwave hydrothermal processing of blackcurrant pomace residues. Initially, pectin was removed from blackcurrant pomace residues (MW, 100-160 °C), and the resultant depectinated residues were reprocessed at 160 °C. The pectin yield increased from 2.36 wt.% (MW, 100 °C) to 3.07 wt.% (MW, 140 °C) and then decreased to 2.05 wt.% (MW, 160 °C). The isolated pectins were characterized by attenuated total reflectance infrared spectroscopy (ATR-IR), thermogravimetric analysis (TGA), and 13C NMR (D2O). The cellulosic-rich residues were reprocessed (MW, 160 °C) and further characterized by ATR-IR, TGA, and Klason lignin analysis. All the MW-DFCs contained significant lignin content, which prevented hydrogel formation. However, subsequent bleaching (H2O2/OH-) afforded off-white samples with improved gelling ability at the concentration of 5% w/v. Confocal laser microscopy (CLSM) revealed the removal of lignin and a more pronounced cellulosic-rich material. In conclusion, the microwave-assisted defibrillation of blackcurrant pomace, an exploitable unavoidable food supply chain waste, affords cellulosic-rich materials with the propensity to form hydrogels which may serve useful applications when put back into food products, pharmaceuticals, cosmetics, and home and personal care products.
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Affiliation(s)
| | | | - Avtar S. Matharu
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, York YO10 5DD, UK; (N.I.); (T.I.J.D.)
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3
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A mini-review on the plant sources and methods for extraction of rhamnogalacturonan I. Food Chem 2023; 403:134378. [DOI: 10.1016/j.foodchem.2022.134378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 09/01/2022] [Accepted: 09/19/2022] [Indexed: 11/23/2022]
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4
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Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin. Foods 2023; 12:foods12051020. [PMID: 36900538 PMCID: PMC10001074 DOI: 10.3390/foods12051020] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (MV) of the modified SBP decreased. Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were used to study the degradation of the SBP structure after ultrasonication. After ultrasonic treatment, the DPPH and ABTS free radical scavenging activities of the modified SBP reached 67.84% and 54.67% at the concentration of 4 mg/mL, respectively, and the thermal stability of modified SBP was also improved. All of the results indicate that the ultrasonic technology is an environmentally friendly, simple, and effective strategy to improve the antioxidant capacity of SBP.
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5
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Gómez-Pérez LS, Moraga N, Ah-Hen KS, Rodríguez A, Vega-Gálvez A. Dietary fibre in processed murta ( Ugni molinae Turcz) berries: bioactive components and antioxidant capacity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3093-3101. [PMID: 35872745 PMCID: PMC9304509 DOI: 10.1007/s13197-022-05416-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2022] [Accepted: 02/19/2022] [Indexed: 06/07/2023]
Abstract
UNLABELLED In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays. Total phenolics and flavonoids linked to DF were determined by colorimetric tests, while PC profiles in the respective murta products were identified by HPLC. DF concentration was > 50 g/100 g dm, fluctuating between 52.03 ± 1.32 and 57.18 ± 0.61 g/100 g dm, exhibiting simultaneously high antioxidant activity, with ORAC values of 38,190 ± 661 and 26,425 ± 1399 µmol Trolox equivalent/100 g dm in the isolated DF of fresh murta berries and processed murta fruit leather respectively, which enabled a classification as antioxidant dietary fibre. Total phenolics and flavonoids linked to DF retained a high concentration in the fruit leather, implying a favourable effect of processing. Gallic acid and pyrogallol were found associated to DF, at a level of 34.03 ± 1.17 and 631.07 ± 22.10 mg/100 g dm in the fresh berries respectively, which conferred to murta berries a functional property not yet reported. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05416-1.
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Affiliation(s)
- Luis S. Gómez-Pérez
- Department of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena, Chile
| | - Nelson Moraga
- Department of Mechanical Engineering, Universidad de La Serena, Benavente 980, La Serena, Chile
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile
| | - Angela Rodríguez
- Department of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena, Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena, Chile
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6
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Pak U, Yu Y, Ning X, Ho C, Ji L, Mayo KH, Zhou Y, Sun L. Comparative study of water-soluble polysaccharides isolated from leaves and roots of Isatis indigotica Fort. Int J Biol Macromol 2022; 206:642-652. [PMID: 35247423 DOI: 10.1016/j.ijbiomac.2022.02.187] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 02/16/2022] [Accepted: 02/27/2022] [Indexed: 11/15/2022]
Abstract
Water-soluble polysaccharides were isolated from the leaves and roots of Isatis indigotica Fort., and their structural features were studied and compared. One neutral polysaccharide fraction (WFIP-N) and three pectin fractions (WFIP-A-A, WFIP-A-B and WFIP-A-C) were obtained from the leaves, and one neutral polysaccharide fraction (WRIP-N) and two pectin fractions (WRIP-A-A and WRIP-A-B) were obtained from the roots. WFIP-A-B (Mw = 34.6 kDa) and WRIP-A-B (Mw = 29.9 kDa) were the major pectic polysaccharides. Monosaccharide composition, FT-IR, enzymatic hydrolysis, NMR and methylation analysis indicated that both WFIP-A-B and WRIP-A-B are composed of rhamnogalacturonan I (RG-I), rhamnogalacturonan II (RG-II) and homogalacturonan (HG) domains with mass ratios of 1.5:1.0:0.4 and 0.3:1.0:1.7, respectively. WFIP-A-B and WRIP-A-B were found to be rich in RG-I and HG domains, respectively, and mainly contained type II arabinogalactan (AG-II) and α-L-1,5-arabinan side chains, but those in WRIP-A-B were more numerous and longer. Our results provide structural features and differences between these polysaccharides which will help to elucidate their functional differences.
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Affiliation(s)
- UnHak Pak
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China; Department of Chemistry, Kim Hyong Jik University of Education, Pyongyang, Democratic People's Republic of Korea
| | - Yang Yu
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Xin Ning
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - ChungHyok Ho
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China; Department of Chemistry, Kim Hyong Jik University of Education, Pyongyang, Democratic People's Republic of Korea
| | - Li Ji
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Kevin H Mayo
- Department of Biochemistry, Molecular Biology & Biophysics, University of Minnesota, 6-155 Jackson Hall, Minneapolis, MN 55455, USA
| | - Yifa Zhou
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Lin Sun
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China.
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7
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Extraction, characterization and spontaneous gelation mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds. Int J Biol Macromol 2022; 195:523-529. [PMID: 34920077 DOI: 10.1016/j.ijbiomac.2021.12.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/10/2021] [Accepted: 12/05/2021] [Indexed: 12/20/2022]
Abstract
Nicandra physaloides (Linn.) Gaertn seeds (NPGS) could be manually scrubbed to obtain water-soluble pectin, which forms gel at room temperature without additives. The extraction, characterization and spontaneous gelation (SG) mechanism of the pectin were studied. The results showed that the pectin was located on the surface of NPGS and easily to be dissolved. Chemically, the pectin was low methoxy pectin with esterification degree of 46.93%, Gal-A content of 65.80%, and average molar weight of 631.15 kDa. The SG occurred at the pectin concentration of 1.5%, it can be destroyed by urea and SDS, however, EDTA cannot. In addition, KCl and NaCl induced the gelation of 1.0% pectin solution and the ions of K, Mg, Ca and Na were detected in the pectin. Hydrogen bonding, electrostatic and hydrophobic interaction contributed to the SG. This study could promote the commercial applications of the pectin in the field of edible colloids and cosmetics.
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8
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Li G, Wang F, Wang MM, Tang MT, Zhou T, Gu Q. Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water. Int J Biol Macromol 2022; 195:12-21. [PMID: 34890634 DOI: 10.1016/j.ijbiomac.2021.11.203] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022]
Abstract
In order to better utilize the citrus pectin (CP) resource, the crude citrus pectin (CCP), obtained from the citrus fruit canning processing waste water, was purified by cellulose DEAE-52 column, providing neutral polysaccharide CP0 and two acidic polysaccharides (CP1 and CP3). CP1 had the highest yield among the three fractions, being 44.29%. The chemical composition, structure and morphology of these pectin components were analyzed. Monosaccharide composition analysis revealed that arabinose was the most abundant composition in these pectin samples. CCP, CP1 and CP3 were mainly composed of rhamnogalacturonan-I (RG-I) regions. Compared with CP3, CCP and CP1 had longer side chains, which are mainly consisted of arabinose. FT-IR and NMR analysis indicated that α-type glycosidic bonds are the main linkage in the four pectin components. These CP samples were found to possess different conformation, but no triple-helical conformation was observed in all these CP fractions. Scanning electron microscopy revealed that CCP, CP1 and CP3 all had irregular sheet-like structures and partly porous structures. The four pectin components showed the characteristics of non-Newtonian fluids and possessed good viscoelasticity. Due to these properties, the pectin might have potential application in food industry as food thickening agent.
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Affiliation(s)
- Gen Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Miao-Miao Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Meng-Ting Tang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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9
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Chu J, Metcalfe P, Linford HV, Zhao S, Goycoolea FM, Chen S, Ye X, Holmes M, Orfila C. Short-time acoustic and hydrodynamic cavitation improves dispersibility and functionality of pectin-rich biopolymers from citrus waste. JOURNAL OF CLEANER PRODUCTION 2022; 330:129789. [PMID: 35095219 PMCID: PMC8783060 DOI: 10.1016/j.jclepro.2021.129789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 11/19/2021] [Accepted: 11/20/2021] [Indexed: 05/05/2023]
Abstract
Pectin is a valuable biopolymer used as a natural, clean label additive for thickening and gelling. However, industry faces issues with dispersibility and stability of pectin formulations. To address these issues, the effect of short processing time (30-180 s) with hydrodynamic (HC) and acoustic cavitation (AC) on the dispersibility and gelling functionality of mandarin pectin-rich polysaccharide (M-PRP) was investigated. Short-time processing with HC and AC did not affect polymer composition. HC, but not AC, decreased polydispersity index (PDI) from 0.78 to 0.68 compared to the control. Electron and atomic force microscopy showed that HC and AC decreased aggregation of fibrous and matrix polymers. Both treatments increased apparent viscosity significantly from 0.059 Pa s to 0.30 Pa s at 10 -s. The pectin dispersions showed good gelling capacity upon addition of calcium (final conc. 35 mM). HC and AC treatments for 150 s led to gels that were 7 and 4 times stronger (as measured by peak force) than the control with more homogeneous, less porous structures. In conclusion, short-time HC and AC can improve the dispersibility and functionality of citrus pectin without affecting composition, and are promising technologies to facilitate the use of pectin in industry applications.
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Affiliation(s)
- Jin Chu
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | | | | | - Siying Zhao
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | | | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
- Corresponding author.
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10
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Extraction, characterization and gelling ability of pectins from Araçá (Psidium cattleianum Sabine) fruits. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Guo C, Li X, Gong T, Yang X, Wang G, Yang X, Guo Y. Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106756] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 123] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
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Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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13
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Muhidinov ZK, Ikromi KI, Jonmurodov AS, Nasriddinov AS, Usmanova SR, Bobokalonov JT, Strahan GD, Liu L. Structural characterization of pectin obtained by different purification methods. Int J Biol Macromol 2021; 183:2227-2237. [PMID: 34087307 DOI: 10.1016/j.ijbiomac.2021.05.094] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/29/2021] [Accepted: 05/14/2021] [Indexed: 11/16/2022]
Abstract
Commercial pectin production is based on vacuum evaporation and alcohol precipitation (VEAP) using large quantities of expensive and flammable alcohol. This process has high production costs that have greatly limited the commercial use of refined pectins. This study demonstrates a new technology using a diaultrafiltration (DUF) process in a pilot plant, which is a low-cost, green, and ecologically friendly way to produce pectin. In terms of the structure and quality of their products, a comparison of the two methods suggest that DUF provides significant (p < 0.05) flux enhancement, high pectin purity, and separation of the main pectin backbones, with higher molar mass (Mw) and less polydispersity (Mw/Mn) of pectin samples. An analysis of the 1D and 2D NMR spectra reveals that the DUF process removes most free impurities extracted along with the pectin macromolecules, making this method preferable to use. An analysis of power and chemical consumption demonstrates that the new process is preferable over existing methods due to lower energy consumption and higher product quality. It also possesses a flexible technical design that allows it to produce semi-products from various raw materials.
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Affiliation(s)
- Zayniddin K Muhidinov
- V.I Nikitin Chemistry Institute of the Tajikistan National Academy of Sciences, Dushanbe 734063, Tajikistan.
| | | | - Abduvali S Jonmurodov
- V.I Nikitin Chemistry Institute of the Tajikistan National Academy of Sciences, Dushanbe 734063, Tajikistan
| | - Abubakr S Nasriddinov
- V.I Nikitin Chemistry Institute of the Tajikistan National Academy of Sciences, Dushanbe 734063, Tajikistan
| | - Surayo R Usmanova
- V.I Nikitin Chemistry Institute of the Tajikistan National Academy of Sciences, Dushanbe 734063, Tajikistan
| | - Jamshed T Bobokalonov
- V.I Nikitin Chemistry Institute of the Tajikistan National Academy of Sciences, Dushanbe 734063, Tajikistan
| | - Gary D Strahan
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA 19038, USA.
| | - LinShu Liu
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA 19038, USA.
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14
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Ugni molinae Fruit as a Source of Bioactive Compounds with Good Quality Traits. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6683877. [PMID: 33981771 PMCID: PMC8088357 DOI: 10.1155/2021/6683877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 04/03/2021] [Accepted: 04/15/2021] [Indexed: 11/17/2022]
Abstract
Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers' attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.
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15
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Gotoh S, Naka T, Kitaguchi K, Yabe T. Arabinogalactan in the side chain of pectin from persimmon is involved in the interaction with small intestinal epithelial cells. Biosci Biotechnol Biochem 2021; 85:1729-1736. [PMID: 33877300 DOI: 10.1093/bbb/zbab068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Accepted: 04/14/2021] [Indexed: 11/12/2022]
Abstract
Pectin in Diospyros kaki (persimmon) is a complex polysaccharide and is classified as a dietary fiber. Pectin is characterized by the presence of side chains of neutral sugars, such as galactose residues; however, the structure and properties of these sugars vary greatly depending on the plant species from which it is derived. Here, we report the structural features of pectin extracted from persimmon. The polysaccharide was low-methoxy pectin with a degree of methyl esterification <50% and ratio of side chain galactan to arabinan in the rhamnogalacturonan-I region of pectin of 3-20. To investigate the physiological function of pectin from persimmon, we performed a coculture assay using Caco-2 cells. As a result, it was shown that the proliferation of undifferentiated Caco-2 cells was promoted, and further, the importance of arabinogalactan among the pectin structures was shown.
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Affiliation(s)
- Saki Gotoh
- The United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
| | - Tomomi Naka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Kohji Kitaguchi
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | - Tomio Yabe
- The United Graduate School of Agricultural Science, Gifu University, Gifu, Japan.,Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan.,Center for Highly Advanced Integration of Nano and Life Sciences (G-CHAIN), Gifu University, Gifu, Japan
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Cashew apple pectin as a carrier matrix for mangiferin: Physicochemical characterization, in vitro release and biological evaluation in human neutrophils. Int J Biol Macromol 2021; 171:275-287. [PMID: 33422511 DOI: 10.1016/j.ijbiomac.2021.01.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 12/03/2020] [Accepted: 01/01/2021] [Indexed: 02/06/2023]
Abstract
In this work, cashew apple pectin (CP) of the species Anacardium occidentale L. was used as an encapsulation matrix for hydrophobic drugs. The model drug chosen was mangiferin (Mf), a glycosylated C-xanthone which has antioxidant properties but low solubility in aqueous medium. CP (1-100 μg mL-1) was not toxic to human neutrophils and also did not significantly interfere with the pro-inflammatory mechanism of these cells in the concentration range of 12.5 and 100 μg mL-1. The results are promising because they show that pectin encapsulated mangiferin after spray drying presented an efficiency of 82.02%. The results obtained in the dissolution test, simulating the release of mangiferin in the gastrointestinal tract (pH 1.2, 4.6 and 6.8) and using Franz diffusion cells (pH 7.4), showed that cashew pectin may be a promising vehicle in prolonged drug delivery systems for both oral and dermal applications.
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Sabando C, Ide W, Rodríguez-Díaz M, Cabrera-Barjas G, Castaño J, Bouza R, Müller N, Gutiérrez C, Barral L, Rojas J, Martínez F, Rodríguez-Llamazares S. A Novel Hydrocolloid Film Based on Pectin, Starch and Gunnera tinctoria and Ugni molinae Plant Extracts for Wound Dressing Applications. Curr Top Med Chem 2020; 20:280-292. [PMID: 31976835 DOI: 10.2174/1568026620666200124100631] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/30/2019] [Accepted: 09/01/2019] [Indexed: 12/22/2022]
Abstract
BACKGROUND The biodegradable and biocompatible nature of pectin-based films is of particular interest in wound dressing applications, due to its non-toxicity, pH-sensitivity and gelling activity. An approach to improve the mechanical properties, the release profile of bioactive compounds as well as the performance in wet environments of pectin-based films is mixing with other biopolymers. OBJECTIVE To prepare hydrocolloid films based on crosslinked pectin / starch blend loaded with bioactive extracts from leaves of G. tinctoria and U. molinae with controlled release of bioactive compounds and healing property. METHODS The hydrocolloid films were characterized by FTIR, SEM, and TGA-FTIR techniques and their tensile properties, water uptake, and polyphenolic release profile in aqueous media were evaluated. The dermal anti inflammatory activity of the hydrocolloid films was assessed by the mouse ear inflammation test. The wound healing property of the loaded hydrocolloid films was explored in a rat model and in a clinical trial (sacrum pressure ulcer). RESULTS The films showed an adequate water-uptake capacity between 100-160%. The release of active compounds from the hydrocolloid films followed the Korsmeyer-Peppas equation. The mechanical properties of hydrocolloid films were not affected by the plant extracts within the concentration range used. The incorporation of the bioactive extracts in the polysaccharide films inhibited the topical edematous response by about 50%. The topical application of the loaded hydrocolloid film on the pressure ulcer is completely closed after 17 days without showing any adverse reaction. CONCLUSION A novel hydrocolloid matrix was produced from crosslinked starch-pectin, which exhibited suitable chemical-physical properties to be used as a carrier of plant extracts with wound healing properties.
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Affiliation(s)
- Constanza Sabando
- Centro de Investigacion de Polimeros Avanzados (CIPA), Edificio Laboratorio CIPA, Avda. Collao 1202, Concepcion, Chile
| | - Walther Ide
- Centro de Investigacion de Polimeros Avanzados (CIPA), Edificio Laboratorio CIPA, Avda. Collao 1202, Concepcion, Chile
| | | | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnologico, Universidad de Concepcion, Avda. Cordillera 2634, Coronel, Chile
| | - Johanna Castaño
- Facultad de Ingenieria y Tecnologia, Universidad San Sebastian, Lientur 1457, Concepción 4080871, Chile
| | - Rebeca Bouza
- Departamento de Fisica, E.U.P. Ferrol, Universidad de A Coruna, Avda. 19 de Febrero, s/n, 15405 Ferrol, Spain
| | - Niels Müller
- Unidad de Desarrollo Tecnologico, Universidad de Concepcion, Avda. Cordillera 2634, Coronel, Chile
| | - Cristian Gutiérrez
- Departamento de Microbiologia, Facultad de Ciencias Biologicas, Universidad de Concepción, P.O. Box 160-C, Concepcion, Chile
| | - Luis Barral
- Departamento de Fisica, E.U.P. Ferrol, Universidad de A Coruna, Avda. 19 de Febrero, s/n, 15405 Ferrol, Spain
| | - Joaquín Rojas
- Centro Regional de Estudios Avanzados para la Vida (CREAV), Facultad de Ciencias Biologicas, Universidad de Concepcion, Chile
| | - Fernando Martínez
- Laboratorio de Neurobiologia y Celulas Madres, Departamento de Biologia Celular, Facultad de Ciencias Biologicas, Universidad de Concepcion, Chile
| | - Saddys Rodríguez-Llamazares
- Centro de Investigacion de Polimeros Avanzados (CIPA), Edificio Laboratorio CIPA, Avda. Collao 1202, Concepcion, Chile.,Unidad de Desarrollo Tecnologico, Universidad de Concepcion, Avda. Cordillera 2634, Coronel, Chile
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Chemical and thermal characteristics of soluble polysaccharides from fruit pericarps of the Algerian Argania spinosa. POLISH JOURNAL OF CHEMICAL TECHNOLOGY 2020. [DOI: 10.2478/pjct-2020-0033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Soluble polysaccharides were isolated from fruit pericarps of the Algerian Argania spinosa. The cell wall fraction was subjected to sequential extractions with H2O (2 × 2 h at 100°C), EDTA (1%, 6 h at 80°C) and KOH (1 and 4 M, 14 h at 25°C). The structures of the obtained polysaccharide fractions were characterized using gas chromatography (GC), infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). The presence of arabinose, galactose and rhamnose in the pectin fractions suggests the presence of rhamnogalacturonan, while the abundance of xylose in the hemicellulosic fractions indicates the presence of xylan. The DSC data revealed the endothermal behavior of all the soluble polysaccharides and only two thermal transitions, the glass transition (Tg) and the fusion transition (Tf) have been recorded.
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Integrated Leaching and Thermochemical Technologies for Producing High-Value Products from Rice Husk: Leaching of Rice Husk with the Aqueous Phases of Bioliquids. ENERGIES 2020. [DOI: 10.3390/en13226033] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
It remains challenging to develop a techno-economically feasible method to remove alkali and alkaline earth metal species (AAEMs) from rice husk (RH), which is a widely available bioresource across the world. In this study, the AAEMs leaching effect of aqueous phases of both bio-crude prepared by hydrothermal liquefaction (AP-HT) and bio-oil prepared by pyrolysis (AP-Pyro) of RH were systematically investigated. The results indicated that although the acidity of AP-HT and AP-Pyro are much lower than that of HCl, they performed a comparable removal efficiency on AAEMs (Na: 56.2%, K: 96.7%, Mg: 91.0%, Ca: 46.1% for AP-HT, while Na: 58.9%, K: 96.9%, Mg: 94.0%, Ca: 86.3% for AP-Pyro) with HCl. The presence of phenolics in bio-oil could facilitate the penetration of water and organic acids into the inner area of RH cells, thus enhancing the AAEMs removal via chelate reactions. The thermal stability of leached RH during thermochemical conversions was studied via TG and Py-GC-MS. The results showed that the heat conduction efficiency in leached RH was enhanced with a high pyrolysis rate, resulting in a narrow carbon chain distribution (C5–C10) of derived chemical compounds.
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Koh J, Morales-Contreras BE, Guerra-Rosas MI, Osorio-Hernández E, Culver CA, Morales-Castro J, Wicker L. Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109692] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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22
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Yao G, Xu J, Wang X, Lu J, Chan MK, Zhou Y, Sun L. Structural Characterization of Pectic Polysaccharides From Bupleurum chinense DC. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20931654] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Bupleurum chinense DC, a traditional medicinal plant in China that has many pharmacological effects, contains polysaccharide as one of its active components. In this study, we isolated and structurally characterized the polysaccharide from B. chinense. Water-soluble polysaccharides (termed WBCP) were extracted from the plant and fractionated by anion-exchange and size exclusion chromatographies. From this procedure, we obtained a homogeneous acidic polysaccharide (WBCP-A2) and determined its monosaccharide composition. Analysis by FT infrared and 13C NMR spectroscopies, along with enzymatic hydrolysis, indicated that WBCP-A2 is a pectic polysaccharide, composed of rhamnogalacturonan I, rhamnogalacturonan II, highly methyl-esterified homogalacturonan (HG), and either non- or low methyl-esterified HG domains. These different fractions may be covalently linked through HG segments to form the complex pectin molecules.
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Affiliation(s)
- Gang Yao
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
- Department of Neurology, The Second Hospital of Jilin University, Changchun, China
| | - Jialei Xu
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Xiang Wang
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Jiaojaio Lu
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Mi K. Chan
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Yifa Zhou
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
| | - Lin Sun
- Engineering Research Center of Glycoconjugates, Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun, China
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23
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Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.04.053] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00428-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Chakraborty I, Sen IK, Mondal S, Rout D, Bhanja SK, Maity GN, Maity P. Bioactive polysaccharides from natural sources: A review on the antitumor and immunomodulating activities. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101425] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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26
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Schmeda-Hirschmann G, Jiménez-Aspee F, Theoduloz C, Ladio A. Patagonian berries as native food and medicine. JOURNAL OF ETHNOPHARMACOLOGY 2019; 241:111979. [PMID: 31153864 DOI: 10.1016/j.jep.2019.111979] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 05/26/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Patagonia is the southernmost part of the South American continent including Chile and Argentina. Berries and wild fruits have been gathered by the native Patagonians as food and medicine for over 14,000 years. The economic potential of the native berries as health promoting and relevant sources of bioactive substances has become apparent with several studies in the last decades. AIM OF STUDY This work aims to provide an insight into the ethnohistorical records of wild edible fruits from Patagonia starting with the archeobotanical studies to the contemporary use of the resources. The chemical and bioactivity studies on the native fruits are presented and discussed. METHODOLOGY A search of electronic databases including Scopus, Scielo, Google Scholar, PubMed, ScienceDirect and SciFinder, as well as hand-search was carried out to perform an integrative review on the native Patagonian berries. RESULTS The use of native berries as food and medicine by the ancient hunter-gatherer societies can be traced back to the early occupation of Patagonia. The same species used in prehistoric times are still used as food by the contemporary population in this area. Chemical and bioactivity studies have reported remarkable activities in several of the native berries, including calafate (Berberis spp.), native strawberry (Fragaria chiloensis), currants (Ribes spp.), Patagonian raspberries (Rubus spp.) and maqui (Aristotelia chilensis) fruits. The increasing demand for maqui and calafate led to the selection of varieties for commercial production. The fruit constituents show strong antioxidant and inhibitory effect towards enzymes associated with metabolic syndrome, including α-amylase, α-glucosidase and lipase. Some berry constituents exert anti-inflammatory effects in vitro. The phytochemicals identified include a wide array of phenolics of different structural skeletons. Changes in composition and bioactivity after simulated gastric and intestinal digestion, as well as colonic fermentation, have been reported in some Patagonian species. CONCLUSIONS Patagonian berries are a relevant source of bioactive compounds with several health promoting properties. The long tradition of use and the interest of the population for their consumption has led to the development of some of this fruits as new potential crops. The ethnobotanical evidence shows a shared knowledge among the different indigenous communities on plant uses according to the local resources, and an integration of the ancient knowledge into the contemporary society. Other species are being investigated to get a more complete picture of the food and medicinal plants from Patagonia.
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Affiliation(s)
- Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, 3460000, Talca, Chile; Fraunhofer Chile Research Foundation, Centre for Systems Biotechnology (FCR-CSB), Av. del Cóndor 844, Huechuraba, Santiago de Chile, Chile.
| | - Felipe Jiménez-Aspee
- Departamento de Ciencias Básicas Biomédicas, Facultad de Ciencias de la Salud, Universidad de Talca, Talca, Chile
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, 3460000, Talca, Chile
| | - Ana Ladio
- Laboratorio Ecotono, INIBIOMA (CONICET), Universidad Nacional del Comahue, Bariloche, Río Negro, Argentina
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Pynam H, Dharmesh SM. A xylorhamnoarabinogalactan I from Bael (Aegle marmelos L.) modulates UV/DMBA induced skin cancer via galectin-3 & gut microbiota. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103425] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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Cui J, Lian Y, Zhao C, Du H, Han Y, Gao W, Xiao H, Zheng J. Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota. Compr Rev Food Sci Food Saf 2019; 18:1514-1532. [DOI: 10.1111/1541-4337.12489] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 06/13/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Jiefen Cui
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Yunhe Lian
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Chengying Zhao
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Yanhui Han
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Wei Gao
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Jinkai Zheng
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
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Barbieri SF, da Costa Amaral S, Ruthes AC, de Oliveira Petkowicz CL, Kerkhoven NC, da Silva ERA, Silveira JLM. Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior. Carbohydr Polym 2019; 214:250-258. [DOI: 10.1016/j.carbpol.2019.03.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 02/23/2019] [Accepted: 03/13/2019] [Indexed: 11/28/2022]
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Chelate-soluble pectin fraction from papaya pulp interacts with galectin-3 and inhibits colon cancer cell proliferation. Int J Biol Macromol 2019; 126:170-178. [DOI: 10.1016/j.ijbiomac.2018.12.191] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 12/19/2018] [Accepted: 12/21/2018] [Indexed: 12/29/2022]
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31
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Shakhmatov EG, Makarova EN, Belyy VA. Structural studies of biologically active pectin-containing polysaccharides of pomegranate Punica granatum. Int J Biol Macromol 2019; 122:29-36. [DOI: 10.1016/j.ijbiomac.2018.10.146] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Accepted: 10/21/2018] [Indexed: 11/29/2022]
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Wang RS, He XH, Lin H, Liang RH, Liang L, Chen J, Liu CM. Solubility Difference between Pectic Fractions from Creeping Fig Seeds. Polymers (Basel) 2019; 11:E159. [PMID: 30960143 PMCID: PMC6401943 DOI: 10.3390/polym11010159] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 01/12/2019] [Accepted: 01/12/2019] [Indexed: 12/02/2022] Open
Abstract
Crude water-extracted pectin (WEP) isolated from creeping fig seeds were mainly fractionated into WEP-0.3 and WEP-0.4 fractions. Fractions were confirmed to be nonstarch, nonreducing sugars, nonpolyphenols and protein-unbounded acidic polysaccharides. Interestingly, a significant difference in solubility was found between WEP-0.3 (higher solubility than WEP) and WEP-0.4 (remarkably insoluble), which was consistent with the amorphous and porous sponge-like structure of WEP-0.3 as well as the crystalline and dense rod-like state of WEP-0.4. However, the result of the FT-IR spectra was contradicted by the solubility of WEP-0.4, which possessed the lowest degree of methoxylation and ought to possess the highest solubility. Through mineral analysis, a considerably high content of Ca2+ was found in WEP-0.4, suggesting that the low solubility of WEP-0.4 was probably attributable to the formation of microgels during dialysis. Therefore, metal divalent cations in the dialysate were suggested to be depleted for the dialysis of low methoxyl pectin.
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Affiliation(s)
- Ri-Si Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xiao-Hong He
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Hong Lin
- Jiangxi Academy of Forestry, Nanchang 330032, China.
| | - Rui-Hong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Bell TJ, Draper SL, Centanni M, Carnachan SM, Tannock GW, Sims IM. Characterization of Polysaccharides from Feijoa Fruits ( Acca sellowiana Berg.) and Their Utilization as Growth Substrates by Gut Commensal Bacteroides Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13277-13284. [PMID: 30516980 DOI: 10.1021/acs.jafc.8b05080] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Polysaccharides from feijoa fruit were extracted and analyzed; the composition of these polysaccharides conforms to those typically found in the primary cell walls of eudicotyledons. The two major polysaccharide extracts consisted of mainly pectic polysaccharides and hemicellulosic polysaccharides [xyloglucan (77%) and arabinoxylan (16%)]. A collection of commensal Bacteroides species was screened for growth in culture using these polysaccharide preparations and placed into five categories based on their preference for each substrate. Most of the species tested could utilize the pectic polysaccharides, but growth on the hemicellulose was more limited. Constituent sugar and glycosyl linkage analysis showed that species that grew on the hemicellulose fraction showed differences in their preference for the two polysaccharides in this preparation. Our data demonstrate that the members of the genus Bacteroides show differential hydrolysis of pectic polysaccharides, xyloglucan, and arabinoxylan, which might influence the structure and metabolic activities of the microbiota in the human gut.
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Affiliation(s)
- Tracey J Bell
- Ferrier Research Institute , Victoria University of Wellington , 69 Gracefield Road , Lower Hutt 5040 , New Zealand
| | - Sarah L Draper
- Ferrier Research Institute , Victoria University of Wellington , 69 Gracefield Road , Lower Hutt 5040 , New Zealand
| | | | - Susan M Carnachan
- Ferrier Research Institute , Victoria University of Wellington , 69 Gracefield Road , Lower Hutt 5040 , New Zealand
| | - Gerald W Tannock
- Riddet Institute Centre of Research Excellence , Palmerston North 4442 , New Zealand
| | - Ian M Sims
- Ferrier Research Institute , Victoria University of Wellington , 69 Gracefield Road , Lower Hutt 5040 , New Zealand
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Koh J, Xu Z, Wicker L. Blueberry Pectin Extraction Methods Influence Physico-Chemical Properties. J Food Sci 2018; 83:2954-2962. [PMID: 30462831 DOI: 10.1111/1750-3841.14380] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 08/31/2018] [Accepted: 09/28/2018] [Indexed: 01/17/2023]
Abstract
Pectins from highbush blueberry powder were sequentially solubilized in water, chelator, and sodium carbonate solvents and precipitated (ADF.WSF, ADF.CSF, and ADF.NSF) or not precipitated in ethanol (DF.WSF, DF.CSF, and DF.NSF) before dialysis and freeze-drying. Alcohol precipitation more effectively removed bound anthocyanins and low molar mass pectins from water- and chelator soluble fractions than dialysis alone. Blueberry water soluble fractions were high methoxyl pectins, rich in neutral sugars (36 to 38 mol%), and had high molar mass (7.01 × 105 to 2.71 × 106 g/mol). Blueberry chelator soluble fractions were low methoxyl pectins and rich in uronic acids (90 to 92 mol%) which were more linear and less branched structure than other fractions or commercial citrus pectin. The molar mass ranged from 1.59 × 106 to 2.06 × 106 g/mol. Water- and chelator soluble fractions exhibited pseudoplastic behavior (n < 1) at 1% dispersion. Blueberry sodium carbonate soluble fractions were rich in protein (18%) and neutral sugars (42 to 28 mol%), and had low molar mass (1.08 × 105 to 1.27 × 105 g/mol). Blueberry pectins have desirable physico-chemical properties for use as functional ingredients in food or beverages. PRACTICAL APPLICATION: Alcohol precipitation effectively removed anthocyanins from the pectin. The characterization data provided the benefits of blueberry pectin as a functional ingredient. This study can be used by food or product developers who are interested in pectin from blueberries or other berry products.
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Affiliation(s)
- Jeewon Koh
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
| | - Louise Wicker
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
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Dammak MI, Chakroun I, Mzoughi Z, Amamou S, Mansour HB, Le Cerf D, Majdoub H. Characterization of polysaccharides from Prunus amygdalus peels: Antioxidant and antiproliferative activities. Int J Biol Macromol 2018; 119:198-206. [DOI: 10.1016/j.ijbiomac.2018.07.125] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 07/17/2018] [Accepted: 07/20/2018] [Indexed: 11/30/2022]
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37
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Zhang W, Xie F, Liu X, Luo J, Wu J, Wang Z. Pectin from Black Tomato Pomace: Characterization, Interaction with Gallotannin, and Emulsifying Stability Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800172] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Wei Zhang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Fan Xie
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Xiaohui Liu
- College of Longrun Pu-erh Tea, Yunnan Agriculturual University; Kunming 650201 Yunnan China
| | - Jing Luo
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
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38
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Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.002] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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Ji L, Jie Z, Ying X, Yue Q, Zhou Y, Sun L. Structural characterization of alkali-soluble polysaccharides from Panax ginseng C. A. Meyer. ROYAL SOCIETY OPEN SCIENCE 2018; 5:171644. [PMID: 29657770 PMCID: PMC5882694 DOI: 10.1098/rsos.171644] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Accepted: 01/24/2018] [Indexed: 05/19/2023]
Abstract
Panax ginseng C. A. Meyer (ginseng) has been widely used as a herb and functional food in the world. Polysaccharides are the main active components of ginseng. In this paper, the polysaccharides were sequentially extracted by 50 mM Na2CO3, 1 M KOH and 4 M KOH from ginseng roots treated sequentially with hot water, α-amylase and ethylenediaminetetraacetic acid extraction. Na2CO3-soluble ginseng polysaccharide (NGP) was fractionated into one neutral and three acidic fractions by anion exchange and gel permeation chromatography. Fourier transform infrared, NMR and methylation analysis indicated acidic fractions in NGP were highly branched rhamnogalacturonan-I domains, with → 4)-α-GalpA-(1 → 2)-α-Rhap-(1 → disaccharide repeating units as backbone and β-1,4-galactan, α-1,5/1,3,5-arabinan and type II arabinogalactan as side chains. 1-KGP (1 M KOH-soluble ginseng polysaccharide) and 4-KGP (4 M KOH-soluble ginseng polysaccharide) were mainly composed of hemicellulose besides starch-like polysaccharides and minor pectin. Antibody detection, enzymic hydrolysis, high performance anion exchange chromatography and methylation analysis demonstrated xylan was the major component in 1-KGP, while xyloglucan was predominant in 4-KGP. Comparing the polysaccharides obtained by different solvent extractions, we have a comprehensive understanding about total ginseng polysaccharides.
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Affiliation(s)
| | | | | | | | | | - Lin Sun
- Author for correspondence: Lin Sun e-mail:
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40
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Bioaccessibility of bioactive compounds and antioxidant activity in murta (Ugni molinae T.) berries juices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9673-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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41
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42
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Abid M, Cheikhrouhou S, Renard CM, Bureau S, Cuvelier G, Attia H, Ayadi M. Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chem 2017; 215:318-25. [DOI: 10.1016/j.foodchem.2016.07.181] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 02/01/2023]
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43
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Lascol M, Bourgeois S, Guillière F, Hangouët M, Raffin G, Marote P, Lantéri P, Bordes C. Pectin gelation with chlorhexidine: Physico-chemical studies in dilute solutions. Carbohydr Polym 2016; 150:159-65. [DOI: 10.1016/j.carbpol.2016.05.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 05/03/2016] [Accepted: 05/05/2016] [Indexed: 10/21/2022]
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44
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do Prado SBR, Melfi PR, Castro-Alves VC, Broetto SG, Araújo ES, do Nascimento JRO, Fabi JP. Physiological Degradation of Pectin in Papaya Cell Walls: Release of Long Chains Galacturonans Derived from Insoluble Fractions during Postharvest Fruit Ripening. FRONTIERS IN PLANT SCIENCE 2016; 7:1120. [PMID: 27512402 PMCID: PMC4961711 DOI: 10.3389/fpls.2016.01120] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Accepted: 07/13/2016] [Indexed: 05/09/2023]
Abstract
Papaya (Carica papaya L.) is a fleshy fruit that presents a rapid pulp softening during ripening. However, the timeline on how papaya pectinases act in polysaccharide solubilization and the consequent modification of the cell wall fractions during ripening is still not clear. In this work, the gene expression correlations between, on one hand, 16 enzymes potentially acting during papaya cell wall disassembling and, on the other hand, the monosaccharide composition of cell wall fractions during papaya ripening were evaluated. In order to explain differences in the ripening of papaya samplings, the molecular mass distribution of polysaccharides from water-soluble and oxalate-soluble fractions (WSF and OSF, respectively), as well as the oligosaccharide profiling from the WSF fraction, were evaluated by high performance size exclusion chromatography coupled to a refractive index detector and high performance anion-exchange chromatography coupled to pulse amperometric detection analyses, respectively. Results showed that up-regulated polygalacturonase and β-galactosidase genes were positively correlated with some monosaccharide profiles. In addition, an overall increase in the retention time of high molecular weight (HMW) and low molecular weight (LMW) polysaccharides in WSF and OSF was shown. The apparent disappearance of one HMW peak of the OSF may result from the conversion of pectin that were crosslinked with calcium into more soluble forms through the action of PGs, which would increase the solubilization of polysaccharides by lowering their molecular weight. Thus, the results allowed us to propose a detailed process of papaya cell wall disassembling that would affect sensorial properties and post-harvesting losses of this commercially important fruit.
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Affiliation(s)
- Samira B. R. do Prado
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
| | - Paulo R. Melfi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
| | - Victor C. Castro-Alves
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
| | - Sabrina G. Broetto
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
| | - Elias S. Araújo
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
| | - João R. O. do Nascimento
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
- University of São Paulo – NAPAN – Food and Nutrition Research CenterSão Paulo, Brazil
- Food Research Center, CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation)São Paulo, Brazil
| | - João P. Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil
- University of São Paulo – NAPAN – Food and Nutrition Research CenterSão Paulo, Brazil
- Food Research Center, CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation)São Paulo, Brazil
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45
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Lemus-Mondaca R, Ah-Hen K, Vega-Gálvez A, Zura-Bravo L. Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2725-32. [PMID: 27478228 PMCID: PMC4951425 DOI: 10.1007/s13197-016-2244-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2016] [Accepted: 05/03/2016] [Indexed: 06/06/2023]
Abstract
Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel-Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.
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Affiliation(s)
- Roberto Lemus-Mondaca
- />Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile
| | - Kong Ah-Hen
- />Institute of Food Science and Technology, Faculty of Agricultural Science, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Campus Isla Teja, Valdivia, Chile
| | - Antonio Vega-Gálvez
- />Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile
| | - Liliana Zura-Bravo
- />Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile
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46
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Shakhmatov EG, Atukmaev KV, Makarova EN. Structural characteristics of pectic polysaccharides and arabinogalactan proteins from Heracleum sosnowskyi Manden. Carbohydr Polym 2016; 136:1358-69. [DOI: 10.1016/j.carbpol.2015.10.041] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 10/09/2015] [Accepted: 10/12/2015] [Indexed: 01/03/2023]
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47
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Zheng Y, Yang G, Zhao Z, Guo T, Shi H, Zhou Y, Sun L. Structural analysis of ginseng polysaccharides extracted by EDTA solution. RSC Adv 2016. [DOI: 10.1039/c5ra22751h] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Polysaccharides extracted from Panax ginseng by EDTA solution are composed of both starch-like glucan and pectin.
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Affiliation(s)
- Yan Zheng
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
| | - Guang Yang
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
| | - Zihan Zhao
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
| | - Te Guo
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
| | - Huimin Shi
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
| | - Yifa Zhou
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
| | - Lin Sun
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain
- School of Life Sciences
- Northeast Normal University
- Changchun 130024
- P. R. China
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48
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Extraction and structural characteristics of pectic polysaccharides from Abies sibirica L. Carbohydr Polym 2015; 123:228-36. [DOI: 10.1016/j.carbpol.2015.01.041] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/22/2015] [Accepted: 01/23/2015] [Indexed: 11/20/2022]
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49
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Junqueira-Gonçalves MP, Yáñez L, Morales C, Navarro M, A Contreras R, Zúñiga GE. Isolation and characterization of phenolic compounds and anthocyanins from Murta (Ugni molinae Turcz.) fruits. Assessment of antioxidant and antibacterial activity. Molecules 2015; 20:5698-713. [PMID: 25838172 PMCID: PMC6272493 DOI: 10.3390/molecules20045698] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Revised: 03/25/2015] [Accepted: 03/26/2015] [Indexed: 01/25/2023] Open
Abstract
Berry fruit consumption has become important in the promotion of human health, mainly due to their phenolic compounds, which have been associated with protection against different pathologies, as well as antimicrobial and other biological activities. Consequently, there has been a growing interest in identifying natural antioxidants and antimicrobials from these plants. This study aimed to characterize the phenolic chemical composition and anthocyanin profile of murta (Ugni molinae Turcz.) fruit, and to evaluate the antioxidant and antimicrobial activity of its extracts (ethanolic and methanolic). LC/MS of the ethanolic extracts showed the presence of three major compounds: caffeic acid 3-glu, quercetin-3-glu and quercetin, while in the methanolic acid extract they were cyanidin-3-glucoside, pelargonidin-3-arabinose and delphinidin-3-glucoside. The antioxidant activity of ethanolic extracts (DPPH· and ORAC assays) was higher than that of methanol acid extracts or purified anthocynins. Furthermore, the methanol acid extract showed an inhibitory activity against the bacteria E. coli and S. typhi similar to that of standard antibiotics. The results suggest that the antioxidant activity of the ethanolic extract is regulated by the high content of phenolic compounds and the fruit's characteristic color is due to the content of pelargonidin-3-arabinose and delphinidin-3-glucoside. The obtained results demonstrated the appreciable antioxidant and antibacterial activities, providing opportunities to explore murta extracts as biopreservatives.
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Affiliation(s)
- Maria Paula Junqueira-Gonçalves
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile, Ecuador St. 3769, Estación Central, Santiago, 9170124, Chile.
| | - Lina Yáñez
- CECTA (Centro de Estudios en Ciencia y Tecnología de Alimentos), Universidad de Santiago de Chile, Obispo M. Umaña, 050 - Ed. de Alimentos, Estación Central, Santiago 9170201, Chile.
| | - Carolina Morales
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile, Ecuador St. 3769, Estación Central, Santiago, 9170124, Chile.
| | - Muriel Navarro
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile, Ecuador St. 3769, Estación Central, Santiago, 9170124, Chile.
| | - Rodrigo A Contreras
- Laboratorio de Fisiología y Biotecnología Vegetal, Departamento de Biología, Universidad de Santiago de Chile, Alameda, 3363, Estación Central, Santiago 9170023, Chile.
| | - Gustavo E Zúñiga
- Laboratorio de Fisiología y Biotecnología Vegetal, Departamento de Biología, Universidad de Santiago de Chile, Alameda, 3363, Estación Central, Santiago 9170023, Chile.
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50
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Ah-Hen KS, Lemus-Mondaca R, Mathias-Rettig KA, Vega-Gálvez A, López J. Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2014-0153] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Adsorption and desorption isotherms of fresh and dried murtilla (Ugni molinae Turcz) berries were determined at 20, 40 and 60°C using a gravimetric technique. The experimental data obtained were fitted to eight models, namely GAB, BET, Henderson, Caurie, Smith, Oswin, Halsey and Iglesias–Chirife. A non-linear least square regression analysis was used to evaluate the models. The GAB model best fitted the experimental data. Isosteric heat of sorption was determined from the equilibrium sorption data using the Clausius–Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy–entropy compensation theory applied to the sorption isotherms indicated an enthalpy controlled sorption process. Glass transition temperature of murtilla was determined by differential scanning calorimetry and modelled as a function of moisture content by the Gordon–Taylor equation and as function of water activity by Roos and Khalloufi models, which proved to be excellent tools for predicting glass transition of murtilla.
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