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Chen X, Jiang Y, Wang C, Yue L, Li X, Cao X, White JC, Wang Z, Xing B. Selenium Nanomaterials Enhance Sheath Blight Resistance and Nutritional Quality of Rice: Mechanisms of Action and Human Health Benefit. ACS NANO 2024; 18:13084-13097. [PMID: 38727520 DOI: 10.1021/acsnano.4c01835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
In the current work, the foliar application of selenium nanomaterials (Se0 NMs) suppressed sheath blight in rice (Oryza sativa). The beneficial effects were nanoscale specific and concentration dependent. Specifically, foliar amendment of 5 mg/L Se0 NMs decreased the disease severity by 68.8% in Rhizoctonia solani-infected rice; this level of control was 1.57- and 2.20-fold greater than that of the Se ions with equivalent Se mass and a commercially available pesticide (Thifluzamide). Mechanistically, (1) the controlled release ability of Se0 NMs enabled a wider safe concentration range and greater bioavailability to Se0 NMs, and (2) transcriptomic and metabolomic analyses demonstrated that Se0 NMs simultaneously promoted the salicylic acid- and jasmonic-acid-dependent acquired disease resistance pathways, antioxidative system, and flavonoid biosynthesis. Additionally, Se0 NMs improved rice yield by 31.1%, increased the nutritional quality by 6.4-7.2%, enhanced organic Se content by 44.8%, and decreased arsenic and cadmium contents by 38.7 and 42.1%, respectively, in grains as compared with infected controls. Human simulated gastrointestinal tract model results showed that the application of Se0 NMs enhanced the bioaccessibility of Se in grains by 22.0% and decreased the bioaccessibility of As and Cd in grains by 20.3 and 13.4%, respectively. These findings demonstrate that Se0 NMs can serve as an effective and sustainable strategy to increase food quality and security.
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Affiliation(s)
- Xiaofei Chen
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yi Jiang
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chuanxi Wang
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Le Yue
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xiaona Li
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xuesong Cao
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven Connecticut 06511, United States
| | - Zhenyu Wang
- Institute of Environmental Processes and Pollution control, and School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, and Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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Siemianowski O, Rongpipi S, Del Mundo JT, Freychet G, Zhernenkov M, Gomez ED, Gomez EW, Anderson CT. Flexible Pectin Nanopatterning Drives Cell Wall Organization in Plants. JACS AU 2024; 4:177-188. [PMID: 38274264 PMCID: PMC10806874 DOI: 10.1021/jacsau.3c00616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/27/2024]
Abstract
Plant cell walls are abundant sources of materials and energy. Nevertheless, cell wall nanostructure, specifically how pectins interact with cellulose and hemicelluloses to construct a robust and flexible biomaterial, is poorly understood. X-ray scattering measurements are minimally invasive and can reveal ultrastructural, compositional, and physical properties of materials. Resonant X-ray scattering takes advantage of compositional differences by tuning the energy of the incident X-ray to absorption edges of specific elements in a material. Using Tender Resonant X-ray Scattering (TReXS) at the calcium K-edge to study hypocotyls of the model plant, Arabidopsis thaliana, we detected distinctive Ca features that we hypothesize correspond to previously unreported Ca-Homogalacturonan (Ca-HG) nanostructures. When Ca-HG structures were perturbed by chemical and enzymatic treatments, cellulose microfibrils were also rearranged. Moreover, Ca-HG nanostructure was altered in mutants with abnormal cellulose, pectin, or hemicellulose content. Our results indicate direct structural interlinks between components of the plant cell wall at the nanoscale and reveal mechanisms that underpin both the structural integrity of these components and the molecular architecture of the plant cell wall.
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Affiliation(s)
- Oskar Siemianowski
- Department
of Biology, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
- Faculty of
Biology, Institute of Experimental Plant Biology and Biotechnology, University of Warsaw, Miecznikowa Street 1, 02-096 Warszawa, Poland
| | - Sintu Rongpipi
- Department
of Chemical Engineering, The Pennsylvania
State University, University Park, Pennsylvania 16802, United States
| | - Joshua T. Del Mundo
- Department
of Chemical Engineering, The Pennsylvania
State University, University Park, Pennsylvania 16802, United States
| | - Guillaume Freychet
- National
Synchrotron Light Source II, Brookhaven
National Laboratory, Upton, New York 11973, United States
| | - Mikhail Zhernenkov
- National
Synchrotron Light Source II, Brookhaven
National Laboratory, Upton, New York 11973, United States
| | - Enrique D. Gomez
- Department
of Chemical Engineering, The Pennsylvania
State University, University Park, Pennsylvania 16802, United States
- Department
of Materials Science and Engineering and Materials Research Institute, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
| | - Esther W. Gomez
- Department
of Chemical Engineering, The Pennsylvania
State University, University Park, Pennsylvania 16802, United States
- Department
of Biomedical Engineering, The Pennsylvania
State University, University Park, Pennsylvania 16802, United States
| | - Charles T. Anderson
- Department
of Biology, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
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Zhang C, Wang Y, Lv Y, Yang X, Wei X. Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue. Food Chem 2024; 430:137039. [PMID: 37586288 DOI: 10.1016/j.foodchem.2023.137039] [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: 03/28/2023] [Revised: 06/22/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5×104 or 5.0×103 mPa·s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca2+. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 × 103 Pa and G″ = 930 Pa) was made using the polygalacturonase treated APE with Ca2+ addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.
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Affiliation(s)
- Chen Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, 362200 Jinjiang, Fujian, China
| | - Yue Wang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Yiming Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xin Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xinyao Wei
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China.
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Wu S, Jia W, He H, Yin J, Xu H, He C, Zhang Q, Peng Y, Cheng R. A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial. Nutrients 2023; 15:4569. [PMID: 37960222 PMCID: PMC10648557 DOI: 10.3390/nu15214569] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
BACKGROUND Dietary fiber plays a potential role in regulating energy intake and stabilizing postprandial blood glucose levels. Soluble dietary fiber has become an important entry point for nutritional research on the regulation of satiety. METHODS this was a double-blind, randomized cross-over trial enrolling 12 healthy subjects to compare the effects of RPG (R+PolyGly) dietary fiber products (bread, powder, and capsule) and pectin administered with a standard meal on satiety, blood glucose, and serum insulin level. RESULTS Adding 3.8% RPG dietary fiber to bread significantly increased the volume, water content, hardness, and chewiness of bread compared to 3.8% pectin bread and white bread and significantly improved the sensory quality of bread. RPG bread had better appetite suppression effects at some time points than the other two groups and the best postprandial blood glucose lowering effects among the three groups. Administration of RPG capsules containing 5.6 g of RPG dietary fiber with meals improved satiety and reduced hunger compared to 6 g of RPG powder and 6 g of pectin, which had the greatest effect on suppressing appetite and reducing prospective food consumption. The peak level of serum glucagon-like peptide-1 (GLP-1) in the RPG capsule group (578.17 ± 19.93 pg/mL) was significantly higher than that in other groups at 0 min and 30 min after eating. RPG powder had the best effect in reducing postprandial blood glucose and increasing serum insulin levels; the total area under the curve (AUC) of serum insulin with RPG powder was higher than other groups (5960 ± 252.46 μU min/mL). CONCLUSION RPG dietary fiber products can improve the sensory properties of food, reduce postprandial blood glucose, and enhance satiety, especially in capsule and powder forms. Further research on the physiological effects of RPG dietary fiber is required to facilitate its use as a functional ingredient in food products.
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Affiliation(s)
- Simou Wu
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (S.W.); (W.J.)
| | - Wen Jia
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (S.W.); (W.J.)
| | - Huimin He
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Jun Yin
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Huilin Xu
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Chengyuan He
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Qinqiu Zhang
- Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (Q.Z.); (Y.P.)
| | - Yue Peng
- Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (Q.Z.); (Y.P.)
| | - Ruyue Cheng
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (S.W.); (W.J.)
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Sun M, Cai Z, Li C, Hao Y, Xu X, Qian K, Li H, Guo Y, Liang A, Han L, Shang H, Jia W, Cao Y, Wang C, Ma C, White JC, Xing B. Nanoscale ZnO Improves the Amino Acids and Lipids in Tomato Fruits and the Subsequent Assimilation in a Simulated Human Gastrointestinal Tract Model. ACS NANO 2023; 17:19938-19951. [PMID: 37782568 DOI: 10.1021/acsnano.3c04990] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/04/2023]
Abstract
With the widespread use of nanoenabled agrochemicals, it is essential to evaluate the food safety of nanomaterials (NMs)-treated vegetable crops in full life cycle studies as well as their potential impacts on human health. Tomato seedlings were foliarly sprayed with 50 mg/L ZnO NMs, including ZnO quantum dots (QDs) and ZnO nanoparticles once per week over 11 weeks. The foliar sprayed ZnO QDs increased fruit dry weight and yield per plant by 39.1% and 24.9, respectively. It also significantly increased the lycopene, amino acids, Zn, B, and Fe in tomato fruits by 40.5%, 15.1%, 44.5%, 76.2%, and 12.8%, respectively. The tomato fruit metabolome of tomatoes showed that ZnO NMs upregulated the biosynthesis of unsaturated fatty acids and sphingolipid metabolism and elevated the levels of linoleic and arachidonic acids. The ZnO NMs-treated tomato fruits were then digested in a human gastrointestinal tract model. The results of essential mineral release suggested that the ZnO QDs treatment increased the bioaccessibility of K, Zn, and Cu by 14.8-35.1% relative to the control. Additionally, both types of ZnO NMs had no negative impact on the α-amylase, pepsin, and trypsin activities. The digested fruit metabolome in the intestinal fluid demonstrated that ZnO NMs did not interfere with the normal process of human digestion. Importantly, ZnO NMs treatments increased the glycerophospholipids, carbohydrates, amino acids, and peptides in the intestinal fluids of tomato fruits. This study suggests that nanoscale Zn can be potentially used to increase the nutritional value of vegetable crops and can be an important tool to sustainably increase food quality and security.
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Affiliation(s)
- Min Sun
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Zeyu Cai
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Chunyang Li
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Yi Hao
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Xinxin Xu
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Kun Qian
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Hao Li
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Yaozu Guo
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Anqi Liang
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Lanfang Han
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Heping Shang
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Weili Jia
- SCNU Environmental Research Institute, Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, School of Environment, South China Normal University, Guangzhou 510006, China
| | - Yini Cao
- Faculty of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Cuiping Wang
- Key Laboratory of Pollution Processes and Environmental Criteria, Ministry of Education,Tianjin Key Laboratory of Environmental Remediation and Pollution Control, College of Environmental Science and Engineering, Nankai University, Tianjin 300071, China
| | - Chuanxin Ma
- Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Ecology, Environmental and Resources, Guangdong University of Technology, Guangzhou 510006, China
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven 06511, Connecticut, United States
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts Amherst, Amherst 01003, Massachusetts, United States
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Li Z, Zhang X, Zhu C. Physicochemical properties and Pb 2+ adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation. Int J Biol Macromol 2023; 245:125581. [PMID: 37385315 DOI: 10.1016/j.ijbiomac.2023.125581] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 05/27/2023] [Accepted: 06/24/2023] [Indexed: 07/01/2023]
Abstract
Three fractions of FHP20, FHP40 and FHP60 were obtained from freeze-dried hawthorn pectin by gradient ethanol precipitation (20-60 %), and their physicochemical properties and adsorption performance on Pb2+ were investigated. It was found that the content of galacturonic acid (GalA) and esterification of FHP fractions gradually reduced with the increase of ethanol concentration. FHP60 had the lowest molecular weight (60.69 × 103 Da), and the composition and proportion of monosaccharides were significantly different. The experimental results of Pb2+ adsorption showed that the adsorption process fitted well with the Langmuir monolayer adsorption and the pseudo-second-order models. Our findings suggested that pectin fractions with good homogeneity of molecular weight and chemical construction can be obtained by gradient ethanol precipitation, and hawthorn pectin could be developed as a potential adsorbent for Pb2+ removal.
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Affiliation(s)
- Zhixin Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Xiaoyan Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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Versatile functionalization of pectic conjugate: From design to biomedical applications. Carbohydr Polym 2023; 306:120605. [PMID: 36746571 DOI: 10.1016/j.carbpol.2023.120605] [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: 11/07/2022] [Revised: 12/26/2022] [Accepted: 01/16/2023] [Indexed: 01/22/2023]
Abstract
Pectin exists extensively in nature and has attracted much attention in biological applications for its unique chemical and physical characteristics. Functionalized pectin, especially pectic conjugates, has given many possibilities for pectin to improve its properties and bioactivity as well as to deliver active molecules. To better exploit this strategy of pectic functionalization, this review presents in detail the structural modifications of pectin, different synthetic methods, and design strategies of pectic conjugates involving both traditional chemical and "green" approaches. Here, the research ideas and applications of pectic prodrugs as well as the development of preparation based on pectic conjugates are reviewed, with emphasis on crosslinking systems of functionalized pectin and nanosystems based on self-assembly techniques. We hope this review will provide comprehensive and valuable information for the functionalization and systematization of the pectic conjugate from synthesis to application.
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The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion. Foods 2022; 11:foods11244044. [PMID: 36553786 PMCID: PMC9777969 DOI: 10.3390/foods11244044] [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: 11/14/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/16/2022] Open
Abstract
Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas-GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas-GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell-core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.
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Ke Y, Deng L, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Crit Rev Food Sci Nutr 2022; 63:11385-11398. [PMID: 35730204 DOI: 10.1080/10408398.2022.2089626] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Carotenoids, polyphenols, and minerals (CPMs) are representative bioactive compounds and micronutrients in plant-based foods, showing many potentially positive bioactivities. Bioaccessibility is a prerequisite for bioactivities of CPMs. Cell wall polysaccharides (CWPs) are major structural components of plant cell wall, and they have been proven to affect the bioaccessibility of CPMs in different ways. This review summarizes recent literatures about the effects of CWPs on the bioaccessibility of CPMs and discusses the potential mechanisms. Based on the current findings, CWPs can inhibit the bioaccessibility of CPMs in gastrointestinal tract. The effects of CWPs on the bioaccessibility of polyphenols and minerals mainly attributes to bind between them, while CWPs affect the bioaccessibility of carotenoids by changing the digestive environment. Further, this review overviews the factors (environmental conditions, CWPs properties and CPMs characteristics) affecting the interactions between CWPs and CWPs. This review may help to better design healthy and nutritious foods precisely.
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Affiliation(s)
- Yingying Ke
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Taotao Dai
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, PR China
| | - Min Xiao
- Jinggangshan Agricultural Science and Technology Park Management Committee, Ji'An, Jiangxi, PR China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
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12
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Rastall RA, Diez-Municio M, Forssten SD, Hamaker B, Meynier A, Moreno FJ, Respondek F, Stah B, Venema K, Wiese M. Structure and function of non-digestible carbohydrates in the gut microbiome. Benef Microbes 2022; 13:95-168. [PMID: 35729770 DOI: 10.3920/bm2021.0090] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Together with proteins and fats, carbohydrates are one of the macronutrients in the human diet. Digestible carbohydrates, such as starch, starch-based products, sucrose, lactose, glucose and some sugar alcohols and unusual (and fairly rare) α-linked glucans, directly provide us with energy while other carbohydrates including high molecular weight polysaccharides, mainly from plant cell walls, provide us with dietary fibre. Carbohydrates which are efficiently digested in the small intestine are not available in appreciable quantities to act as substrates for gut bacteria. Some oligo- and polysaccharides, many of which are also dietary fibres, are resistant to digestion in the small intestines and enter the colon where they provide substrates for the complex bacterial ecosystem that resides there. This review will focus on these non-digestible carbohydrates (NDC) and examine their impact on the gut microbiota and their physiological impact. Of particular focus will be the potential of non-digestible carbohydrates to act as prebiotics, but the review will also evaluate direct effects of NDC on human cells and systems.
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Affiliation(s)
- R A Rastall
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, United Kingdom
| | - M Diez-Municio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - S D Forssten
- IFF Health & Biosciences, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - B Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA
| | - A Meynier
- Nutrition Research, Mondelez France R&D SAS, 6 rue René Razel, 91400 Saclay, France
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - F Respondek
- Tereos, Zoning Industriel Portuaire, 67390 Marckolsheim, France
| | - B Stah
- Human Milk Research & Analytical Science, Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, the Netherlands.,Department of Chemical Biology & Drug Discovery, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Universiteitsweg 99, 3584 CG Utrecht, the Netherlands
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, St. Jansweg 20, 5928 RC Venlo, the Netherlands
| | - M Wiese
- Department of Microbiology and Systems Biology, TNO, Utrechtseweg 48, 3704 HE, Zeist, the Netherlands
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13
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Humerez-Flores JN, Verkempinck SH, De Bie M, Kyomugasho C, Van Loey AM, Moldenaers P, Hendrickx ME. Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107343] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Yu H, Yang A, Wang K, Li Q, Ye D, Huang H, Zhang X, Wang Y, Zheng Z, Li T. The role of polysaccharides functional groups in cadmium binding in root cell wall of a cadmium-safe rice line. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 226:112818. [PMID: 34592527 DOI: 10.1016/j.ecoenv.2021.112818] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/14/2021] [Accepted: 09/20/2021] [Indexed: 06/13/2023]
Abstract
Exploring the mechanism of cadmium (Cd) accumulation in Cd-safe rice lines is beneficial for ensuring rice safety. D62B, a Cd-safe rice line, accumulates less than 0.2 mg Cd kg-1 in the brown rice due to strong capacity of Cd retention in the roots, and the root cell wall (RCW) polysaccharides play important roles. However, specific underlying mechanism of Cd binding on the polysaccharides is little known. In this study, the role of polysaccharides, especially pectin and hemicellulose 1 (HC1), in RCW of D62B was investigated by adsorption experiments and Fourier Transform Infrared Spectroscopy (FTIR) analysis compared with a common rice line (Luhui17). Cadmium was adsorbed on RCW of two rice lines by a multilayer and inhomogeneous chemisorption way with the force of ion transfer or exchange. Cadmium was adsorbed on RCW rapidly at first stage with the limit of internal and external diffusion, and gradually reached saturation. With the removal of pectin, the Cd adsorption rate, maximum Cd adsorption amount and the shift degree of carboxyl groups in the RCW of D62B sharply decreased, which showed advantages compared with Luhui17. Sequential removal of HC1 further decreased the maximum Cd adsorption amount and the shift degree of hydroxyl groups. The results showed that more available functional groups, especially carboxyl groups in pectin and hydroxyl groups in HC1, contributed to Cd immobilization within the RCW of Cd-safe rice line, thus limiting Cd translocation to the shoot and reducing Cd accumulation in the brown rice.
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Affiliation(s)
- Haiying Yu
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Anqi Yang
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Keji Wang
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Qin Li
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Daihua Ye
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Huagang Huang
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Xizhou Zhang
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Yongdong Wang
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Zicheng Zheng
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China
| | - Tingxuan Li
- College of Resources, Sichuan Agricultural University, 211 Huimin Road, Chengdu, Sichuan 611130, China.
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15
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Humerez-Flores JN, Kyomugasho C, Gutiérrez-Ortiz AA, De Bie M, Panozzo A, Van Loey AM, Moldenaers P, Hendrickx ME. Production and molecular characterization of tailored citrus pectin-derived compounds. Food Chem 2021; 367:130635. [PMID: 34352690 DOI: 10.1016/j.foodchem.2021.130635] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 06/21/2021] [Accepted: 07/16/2021] [Indexed: 11/28/2022]
Abstract
In this study, tailored-made citrus pectin-derived compounds were produced through controlled enzymatic and/or chemical modifications of commercial citrus pectin with different degrees of methylesterification (DM) and similar average molecular weight (MW). In the first treatment, degradation of the citrus pectin (CP) materials by endo-polygalacturonase (EPG) yielded pectins with average Mw's (between 2 and 60 kDa). Separation and identification of the oligosaccharide fraction present in these samples, revealed the presence of non-methylesterified galacturonic acid oligomers with degree of polymerization (DP) 1-5. In the second treatment, exploiting the combined effect of EPG and pectin lyase, compounds with MW between 2 and 21 kDa, containing methylesterified and non-methylesterified polygalacturonans (DP 1-6), were generated. Finally, CP was sequentially modified by chemical saponification and the action of EPG. A sample of DM 11% and MW 2.7 kDa, containing POS (DP 1-5), was produced. Diverse pectin-derived compounds were successfully generated for further studies exploring their functionality.
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Affiliation(s)
- Jessika N Humerez-Flores
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
| | - Ana A Gutiérrez-Ortiz
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium
| | - Margot De Bie
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium
| | - Agnese Panozzo
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
| | - Paula Moldenaers
- KU Leuven, Department of Chemical Engineering, Soft Matter, Rheology and Technology, Celestijnenlaan 200F, PB 2424, B-3001 Leuven, Belgium.
| | - Marc E Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
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16
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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17
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Ferguson K, da Cruz MA, Ferrarezi R, Dorado C, Bai J, Cameron RG. Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106553] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.077] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Ma X, Jing J, Yu J, Wang J, Zhu H, Hu Z. Synthesis and Characterization of a Novel Apple Pectin-Fe(III) Complex. ACS OMEGA 2021; 6:1391-1399. [PMID: 33490798 PMCID: PMC7818595 DOI: 10.1021/acsomega.0c05029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 12/25/2020] [Indexed: 06/12/2023]
Abstract
In the present study, apple pectin (AP) extracted from apple pomace was used to chelate with Fe(III) to synthesize an AP-Fe(III) complex. The obtained AP-Fe(III) complex was characterized by UV-vis spectroscopy, FTIR, XPS, and TG analysis. The Fe content in the AP-Fe(III) complex was determined to be 24.5%. Moreover, the reduction properties of the complex were also investigated. The AP-Fe(III) complex was found to be soluble in water and maintained stability in the pH range of 3-8. The complex was reduced to Fe(II) after 6 h. In addition, the AP-Fe(III) complex did not release iron ions in the simulated gastric fluid, and Fe release of the complex reached 96.5% after 4 h of digestion in simulated intestinal fluid. In particular, the antioxidant activity of the AP-Fe(III) complex against free DPPH and ABTS radicals was evaluated. The results obtained in this study demonstrate the potential of the AP-Fe(III) complex as a novel iron supplement.
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20
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Jia H, Wang X, Wei T, Wang M, Liu X, Hua L, Ren X, Guo J, Li J. Exogenous salicylic acid regulates cell wall polysaccharides synthesis and pectin methylation to reduce Cd accumulation of tomato. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 207:111550. [PMID: 33254408 DOI: 10.1016/j.ecoenv.2020.111550] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 07/24/2020] [Accepted: 10/20/2020] [Indexed: 05/21/2023]
Abstract
Cadmium (Cd) is harmful to plant growth and can be easily transferred from soil to plants. Plant cell wall plays important role in preventing Cd from entering cells. Salicylic acid (SA) mediated defense response increases plant resistance to heavy metals. In this study, all tomato seedlings were pre-treated with 100 μM SA for 3 d, then seedlings were used to analyze the role of SA in regulating plant cell wall resistance to Cd stress. The results showed that exogenous SA significantly reduced Cd accumulation in tomato plants and changed Cd distribution. By analyzing the cell wall composition, it was found cellulose, hemicellulose, pectin, and lignin were induced by SA. Interestingly, the content of Cd in pectin decreased by SA pretreatment, however it was increased in cellulose. Gene expression analysis showed SA up-regulated the expression level of lignin and cellulose synthase genes, but down-regulated the expression of pectin methylesterase related genes. In addition, SA down-regulated the activity of pectin methylesterase. These results indicated that SA pretreatment up-regulated cell wall polysaccharide synthesis and related gene expression to thicken the cell wall and block Cd from passing through. Furthermore, SA decreased pectin methylesterase activity and content to reduce cell wall Cd accumulation and change the Cd partition ratio.
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Affiliation(s)
- HongLei Jia
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - XiaoHong Wang
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Ting Wei
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Min Wang
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Xun Liu
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Li Hua
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - XinHao Ren
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - JunKang Guo
- School of Environmental Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.
| | - Jisheng Li
- College of Life Sciences, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
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21
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Ye Y, Zeng F, Zhang M, Zheng S, Li J, Fei P. Hydrophobic edible composite packaging membrane based on low-methoxyl pectin/chitosan: Effects of lotus leaf cutin. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100592] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Rousseau S, Pallares Pallares A, Vancoillie F, Hendrickx M, Grauwet T. Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity. Food Res Int 2020; 137:109685. [PMID: 33233261 DOI: 10.1016/j.foodres.2020.109685] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/05/2020] [Accepted: 09/06/2020] [Indexed: 02/03/2023]
Abstract
Common bean cotyledons are rich in minerals (Mg, Ca, Fe and Zn), but they also contain natural barriers that can potentially prevent mineral absorption during digestion. In this study, both the cell wall integrity and mineral chelators/antinutrients (phytic acid and pectin) were investigated as natural barriers in common bean cotyledons. To examine the cell wall integrity as a physical barrier for mineral diffusion, soluble mineral content was determined in a cooked cotyledon sample before and after disruption of intact cell walls. While this study showed that the cell wall in cooked common bean cotyledons does not hinder mineral diffusion, it also demonstrated that the presence of antinutrients decreases mineral bioaccessibility. It was shown that a certain mineral fraction is naturally bound to phytic acid and/or pectin and, by enzymatically degrading these antinutrients, the antinutrient-chelated mineral fraction decreased. Moreover, although pH changes are occurring during simulated digestion experiments, which might affect charge of the antinutrients and thus their chelating capacity for minerals, no difference in mineral distribution over antinutrients was observed due to digestion. In addition, this study showed that mineral bioaccessibility in common bean cotyledons could be potentially increased by degrading antinutrients during digestion in the small intestinal phase.
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Affiliation(s)
- Sofie Rousseau
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
| | - Andrea Pallares Pallares
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
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23
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Rousseau S, Celus M, Duijsens D, Gwala S, Hendrickx M, Grauwet T. The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans. Food Funct 2020; 11:7584-7595. [PMID: 32821894 DOI: 10.1039/d0fo01302a] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mineral (Mg, Ca, Fe and Zn) bioaccessibility in common beans was evaluated taking into consideration the common bean food chain from postharvest storage over processing (soaking and cooking) until consumption. Beans were stored under realistic tropical conditions (35 °C and 80% RH) which resulted in significantly different cooking behaviour after 8 weeks compared to freshly harvested beans. Based on postcooking hardness, different storage times were selected: unstored, 8 and 20 weeks. Independently of storage conditions, beans were soaked overnight and cooked for 30, 60 or 120 min. The mineral bioaccessibility decreased with increase in both storage and cooking times. Decrease in mineral bioaccessibility with increasing storage time was proved to be the result of increasing mineral chelation of cell wall polymers (e.g. pectin). Additionally, we hypothesize that by cooking, mineral chelators become more accessible, e.g. through pectin solubilization phenomena, in turn capturing more free minerals leading to a reduced mineral bioaccessibility.
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Affiliation(s)
- Sofie Rousseau
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Miete Celus
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Dorine Duijsens
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Shannon Gwala
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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24
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Egg-box model-based gelation of alginate and pectin: A review. Carbohydr Polym 2020; 242:116389. [PMID: 32564839 DOI: 10.1016/j.carbpol.2020.116389] [Citation(s) in RCA: 284] [Impact Index Per Article: 71.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/24/2020] [Accepted: 04/24/2020] [Indexed: 01/08/2023]
Abstract
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
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Miranda-Linares V, Quintanar-Guerrero D, Del Real A, Zambrano-Zaragoza M. Spray-drying method for the encapsulation of a functionalized ingredient in alginate-pectin nano- and microparticles loaded with distinct natural actives: Stability and antioxidant effect. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Gołębiowski A, Kowalkowski T, Buszewski B. Molecular parameters of low methoxylated pectin affected by gelation with copper and cadmium cations. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2020.100211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Zinc bioaccessibility is affected by the presence of calcium ions and degree of methylesterification in pectin-based model systems. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rousseau S, Kyomugasho C, Celus M, Hendrickx MEG, Grauwet T. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Crit Rev Food Sci Nutr 2019; 60:826-843. [PMID: 30632768 DOI: 10.1080/10408398.2018.1552243] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Further, this review paper summarizes the effects of different processing techniques (milling, soaking, dehulling, fermentation, germination and thermal processing) on mineral bioaccessibility and bioavailability of plant-based foods. The positive impact of these techniques mostly relies on the fact that antinutrients levels are reduced due to removal of fractions rich in antinutrients and/or due to their leaching into the processing liquid. Although processing can have a positive effect, it also can induce leaching out of minerals and a reduced mineral bioaccessibility and bioavailability.
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Affiliation(s)
- Sofie Rousseau
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Miete Celus
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc E G Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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31
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Chirug L, Okun Z, Ramon O, Shpigelman A. Iron ions as mediators in pectin-flavonols interactions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Celus M, Kyomugasho C, Van Loey AM, Grauwet T, Hendrickx ME. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities. Compr Rev Food Sci Food Saf 2018; 17:1576-1594. [PMID: 33350138 DOI: 10.1111/1541-4337.12394] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 08/29/2018] [Accepted: 08/29/2018] [Indexed: 12/12/2022]
Abstract
Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation-binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation-binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin-divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation-binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin-cation interactions and its associated functionalities, which makes it difficult to predict the pectin-cation-binding capacity. Despite the limited information available, determination of the cation-binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin-cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation-binding capacity and to promote pectin-cation interactions, for instance for a structure build-up in food products without compromising the mineral nutrition value.
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Affiliation(s)
- Miete Celus
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Clare Kyomugasho
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
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Celus M, Lombardo S, Kyomugasho C, Thielemans W, Hendrickx ME. Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction. Carbohydr Polym 2018; 197:460-468. [DOI: 10.1016/j.carbpol.2018.05.079] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 05/22/2018] [Accepted: 05/27/2018] [Indexed: 01/02/2023]
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