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Lu X, Zhao C, Wang X, Wang J, Du Y, Cui J, Zeng L, Zheng J. Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation. Carbohydr Polym 2024; 346:122668. [PMID: 39245519 DOI: 10.1016/j.carbpol.2024.122668] [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: 05/06/2024] [Revised: 08/09/2024] [Accepted: 08/26/2024] [Indexed: 09/10/2024]
Abstract
Gelation is a critical property of citrus pectin. However, the roles played by neutral sugar side-chains on acid-induced pectin gelation remain poorly understood. Herein, galactan- or/and arabinan-eliminated pectins (P-G, P-A, and P-AG) were used to investigate the effects of side-chains on gelation. The gel hardness values of citrus pectin, P-G, P-A, and P-AG were 42.6, 39.9, 5.3, and 2.1 g, respectively, suggesting that arabinan contributed more to gelation than galactan. We next found that arabinan branches promoted pectin chain entanglement more effectively than arabinan backbones. Destabilizer addition experiments showed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction were the main forces affecting pectin gel networks and strength, which was further validated by molecular dynamic simulations. The total number of hydrogen bonds between the arabinan branches and galactan/HG (65.7) was significantly higher than that between the arabinan backbones and galactan/HG (39.1), indicating that arabinan branches predominated in terms of such interactions. This study thus elucidated the roles played by neutral-sugar side-chains, especially the arabinan branches of acid-induced pectin gels, in term of enhancing high-methoxyl pectin gelation, and offers novel insights into the structure-gelling relationships of citrus pectin.
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Affiliation(s)
- Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xueping Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jirong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuyi Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jiefen Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Liang Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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2
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Kaczmarska A, Pieczywek PM, Cybulska J, Cieśla J, Zdunek A. Structural and rheological properties of diluted alkali soluble pectin from apple and carrot. Food Chem 2024; 446:138869. [PMID: 38428075 DOI: 10.1016/j.foodchem.2024.138869] [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: 06/16/2023] [Revised: 02/13/2024] [Accepted: 02/25/2024] [Indexed: 03/03/2024]
Abstract
Pectin, a complex polysaccharide found in plant cell walls, plays a crucial role in various industries due to its functional properties. The diluted alkali-soluble pectin (DASP) fractions that result from the stepwise extraction of apples and carrots were studied to evaluate their structural and rheological properties. Homogalacturonan and rhamnogalacturonan I, in different proportions, were the main pectin domains that composed DASP from both materials. Atomic force microscopy revealed that the molecules of apple DASP were longer and more branched. A persistence length greater than 40 nm indicated that the pectin molecules deposited on mica behaved as stiff molecules. The weight-averaged molar mass was similar for both samples. Intrinsic viscosity values of 194.91 mL·g-1 and 186.79 mL·g-1 were obtained for apple and carrot DASP, respectively. Rheological measurements showed greater structural strength for apple-extracted pectin, whereas carrot pectin was characterized by a higher linear viscoelasticity limit. This comparison showed that the pectin fractions extracted by diluted alkali are structurally different and have different rheological properties depending on their botanical origin. The acquired insights can enhance the customized use of pectin residue and support further investigations in industries relying on pectin applications.
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Affiliation(s)
- Adrianna Kaczmarska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Jolanta Cieśla
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland.
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Kaczmarska A, Pieczywek PM, Cybulska J, Zdunek A. Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I. Sci Rep 2024; 14:11454. [PMID: 38769105 PMCID: PMC11106296 DOI: 10.1038/s41598-024-62180-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 05/14/2024] [Indexed: 05/22/2024] Open
Abstract
This study focuses on pectin covalently linked in cell walls from two sources, apples and carrots, that was extracted using diluted alkali, and it describes changes in the rheological properties of diluted alkali-soluble pectin (DASP) due to enzymatic treatment. Given DASP's richness of rhamnogalacturonan I (RG-I), RG-I acetyl esterase (RGAE), rhamnogalacturonan endolyase (RGL), and arabinofuranosidase (ABF) were employed in various combinations for targeted degradation of RG-I pectin chains. Enzymatic degradations were followed by structural studies of pectin molecules using atomic force microscopy (AFM) as well as measurements of rheological and spectral properties. AFM imaging revealed a significant increase in the length of branched molecules after incubation with ABF, suggesting that arabinose side chains limit RG-I aggregation. Structural modifications were confirmed by changes in the intensity of bands in the pectin fingerprint and anomeric region on Fourier transform infrared spectra. ABF treatment led to a decrease in the stability of pectic gels, while the simultaneous use of ABF, RGAE, and RGL enzymes did not increase the degree of aggregation compared to the control sample. These findings suggest that the association of pectin chains within the DASP fraction may rely significantly on intermolecular interactions. Two mechanisms are proposed, which involve side chains as short-range attachment points or an extended linear homogalacturonan conformation favoring inter-chain interactions over self-association.
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Affiliation(s)
- Adrianna Kaczmarska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland.
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4
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Wang K, Li Q, Xue Y, Yang Z, He P, Jia X, Ren W, Wang J, Xu H. Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry. Food Chem 2024; 434:137490. [PMID: 37742549 DOI: 10.1016/j.foodchem.2023.137490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/26/2023] [Accepted: 09/12/2023] [Indexed: 09/26/2023]
Abstract
Mulberries were categorized into five stages of ripening (D1-D5, 0.905-1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium- and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
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Affiliation(s)
- Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qingyuan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuan Xue
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
| | - Zhongqiang Yang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaoran Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenxin Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Duan R, Liu Y, Li J, Yan S. Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na + and D-glucono-d-lactone. Int J Biol Macromol 2024; 254:127818. [PMID: 37918602 DOI: 10.1016/j.ijbiomac.2023.127818] [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: 09/06/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
Lotus rhizome residue, a cell wall material produced during the production of lotus rhizome starch, has long been underutilized. This study aims to extract pectin-rich polysaccharides from the cell wall of lotus rhizome and investigate their gelation mechanism in order to improve their industrial applicability. The results indicated that both CP and MP (pectin extracted from crisp and mealy lotus rhizome) exhibited a highly linear low methoxyl pectin structure, with the primary linkage mode being →4)-GalpA-(1→. The pectin chains in MP were found to be more flexible than those in CP. Then the impact of Na+, D-glucono-d-lactone (GDL), urea, sodium dodecyl sulfate (SDS), either individually or in combination, on the rheological characteristics of gels was evaluated. The results indicated that gels induced by GDL exhibited favorable thermoreversible properties, whereas the thermoreversibility of Na+-induced gels is poor. In addition to hydrogen bonding and ionic interactions, hydrophobic interactions also play a significant role in the formation of pectin gels. This study offers theoretical guidance and methodologies to improve the utilization rate of lotus rhizome starch processing by-products, while also provides novel insights into the correlation between LMP structure and gelation mechanism.
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Affiliation(s)
- Ruibing Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
| | - Yanzhao Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China.
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Yao J, Yang C, Shi K, Liu Y, Xu G, Pan S. Effect of pulp cell wall polysaccharides on citrus fruit with different mastication traits. Food Chem 2023; 429:136740. [PMID: 37478608 DOI: 10.1016/j.foodchem.2023.136740] [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: 03/02/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/23/2023]
Abstract
Mastication trait is a primary quality attribute of citrus fruit, influencing consumer demands and industrial processing conditions. However, the underlying causes of differences in mastication traits of citrus remain unclear. In this study, microscopy, spectroscopy and diffraction techniques were applied to investigate the physicochemical properties of Hongmeiren (HMR), Satsuma (WM) and Nanfeng tangerine (NF) with superior, moderate and inferior mastication traits, respectively. Ultrastructure indicated that NF had more neatly arranged and regularly shaped cells than HMR and WM. The monosaccharide composition of NF revealed that multi-branched Na2CO3-soluble pectin (NSF) enhanced intercellular adhesion. Additionally, FT-IR analysis revealed more intense vibrations of O2-H····O6 intramolecular hydrogen bonds within NF cellulose, which resulted in a higher crystallinity of cellulose (73.75%) than HMR (32.53%) and WM (43.76%). Overall, the high content and crystallinity of cellulose, the multi-branched NSF and the high content of hemicellulose contributed to the inferior mastication trait of citrus fruit.
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Affiliation(s)
- Jieqiong Yao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Chao Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Kaixin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
| | - Yanzhao Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Gang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, 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, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China.
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7
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Stanciu MC, Nichifor M, Ailiesei GL, Popescu I, Hitruc GE, Ghimici L, Tuchilus CG. New Quaternary Ammonium Derivatives Based on Citrus Pectin. Polymers (Basel) 2023; 15:4492. [PMID: 38231903 PMCID: PMC10707904 DOI: 10.3390/polym15234492] [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: 10/16/2023] [Revised: 11/15/2023] [Accepted: 11/18/2023] [Indexed: 01/19/2024] Open
Abstract
New citrus pectin derivatives carrying pendant N,N-dimethyl-N-alkyl-N-(2-hydroxy propyl) ammonium chloride groups were achieved via polysaccharide derivatization with a mixture of N,N-dimethyl-N-alkyl amine (alkyl = ethyl, butyl, benzyl, octyl, dodecyl) and epichlorohydrin in aqueous solution. The structural characteristics of the polymers were examined via elemental analysis, conductometric titration, Fourier Transform Infrared spectroscopy (FTIR) and 1D (1H and 13C) nuclear magnetic resonance (NMR). Capillary viscosity measurements allowed for the study of viscometric behavior as well as the determination of viscosity-average molar mass for pristine polysaccharide and intrinsic viscosity ([η]) values for pectin and its derivatives. Dynamic light scattering measurements (DLS) showed that pectin-based polymers formed aggregates in aqueous solution with a unimodal distribution. Critical aggregation concentration (cac) for the hydrophobic pectin derivatives were determined using fluorescence spectroscopy. Atom force microscopy (AFM) images allowed for the investigation of the morphology of polymeric populations obtained in aqueous solution, consisting of flocs and aggregates for crude pectin and its hydrophilic derivatives and well-organized aggregates for lipophilic pectin derivatives. Antimicrobial activity, examined using the disc diffusion method, proved that all polymers were active against Staphylococcus aureus bacterium and Candida albicans yeast.
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Affiliation(s)
- Magdalena-Cristina Stanciu
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Marieta Nichifor
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Gabriela-Liliana Ailiesei
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Irina Popescu
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Gabriela-Elena Hitruc
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Luminita Ghimici
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Cristina G. Tuchilus
- Faculty of Medicine, “Grigore T. Popa” University of Medicine and Pharmacy, 16 University Street, 700115 Iasi, Romania;
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Lei D, Qin L, Wang M, Li H, Lei Z, Dong N, Liu J. Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid- δ-Lactone. Foods 2023; 12:3427. [PMID: 37761136 PMCID: PMC10529492 DOI: 10.3390/foods12183427] [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: 08/16/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (Gt) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from -21.5 mV to -11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.
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Affiliation(s)
- Dandan Lei
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Mei Wang
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
| | - Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China;
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
| | - Nan Dong
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, China;
| | - Jia Liu
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
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Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
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Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
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10
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Mohrazi A, Ghasemi-Fasaei R. Removal of methylene blue dye from aqueous solution using an efficient chitosan-pectin bio-adsorbent: kinetics and isotherm studies. ENVIRONMENTAL MONITORING AND ASSESSMENT 2023; 195:339. [PMID: 36705863 DOI: 10.1007/s10661-022-10900-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 12/28/2022] [Indexed: 06/18/2023]
Abstract
Wastewater contains organic compounds, including dyes, which have potential risks to the environment. Hence, these compound needs to be eliminated from the aqueous solution. In the present study, chitosan-pectin composite (Cs-Pc) was used as an adsorbent to remove methylene blue dye (MB) from synthetic wastewater. To evaluate the parameters affecting adsorption, including the initial MB concentration, solution pH, contact time, and Cs-Pc dose, batch experiments were carried out. Scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), Fourier transform infrared (FTIR), and pH point of zero charges (pH pzc) were applied for characterizations of Cs-Pc. The optimum conditions were obtained with an initial MB concentration of 50 mg L-1: solution pH ~ 11, Cs-Pc dose: 1.5 g L-1 and 180 min contact time, which caused 97.77% of MB removal. In addition, the removal efficiency of MB was more influenced by pH than by sorbate dose. Also, Cs-Pc had a higher ability to remove MB than chitosan and pectin, probably due to its highly porous structure and rough surfaces that provides active sites and facilitate MB adsorption. The maximum removal efficiency and the adsorption capacity of MB onto Cs-Pc at 500 mg L-1 concentration under optimum conditions were 98.67% and 328.02 mg g-1, respectively. The adsorption kinetics and isotherms were best described by pseudo-second-order and Freundlich equation, respectively. After four times of recycling, the removal efficiency of MB was above 96%. Electrostatic and pi-pi interactions are the main mechanisms for the removal of MB onto the adsorbent. So the application of Cs-Pc is promising for MB removal from polluted solutions not only due to its strong adsorbing capability but also due to its excellent ability to reuse.
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Affiliation(s)
- Ava Mohrazi
- Department of Soil Science, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Reza Ghasemi-Fasaei
- Department of Soil Science, School of Agriculture, Shiraz University, Shiraz, Iran
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11
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Huang Y, Ren A, Wan Y, Liu Y. Effect of the pectin contents and nanostructure on the stem straightness of two Paeonia lactiflora cultivars. PeerJ 2023; 11:e15166. [PMID: 37073273 PMCID: PMC10106084 DOI: 10.7717/peerj.15166] [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: 11/15/2022] [Accepted: 03/13/2023] [Indexed: 04/20/2023] Open
Abstract
Herbaceous peony (Paeonia lactiflora Pall.) is an ancient ornamental crop and, in recent decades, an emerging popular cut flower. Straight stems are a vital criterion for cut herbaceous peony selection, while many cultivars bend as the plant develops. Pectin helps maintain the mechanical strength of the cell wall. However, little is known about its role in the stem bending of herbaceous peony. Two herbaceous peony cultivars with contrasting stem morphologies ('Dong Fang Shao Nv', upright; 'Lan Tian Piao Xiang', bending gradually) at five developmental stages were used as materials to investigate the effects of pectin content and nanostructure on straightness using the carbazole colorimetric method and atomic force microscopy observations. The contents of water-soluble pectin (WSP), CDTA-soluble pectin (CSP), and sodium carbonate-soluble pectin (SSP) differed significantly between the two cultivars, and the contents and angle of the flower and branch showed correlations. For the pectin nanostructure, WSP showed agglomerates and long chains, with a higher proportion of broad agglomerates at the later stages of the bending cultivar than the upright cultivar. CSP showed branched chains, and the proportion of broad chains was higher in the upright cultivar at later stages, while CSP shape changed from agglomerates to chains in the bending cultivar. SSP mainly consisted of short linear main chains, and side chains in the upright stem were stacked, and the bent cultivar had more broad and short chains. It can be concluded that the contents, nanometric shape, and size of the three kinds of pectin are highly likely to affect herbaceous peony stem straightness. This study provides a theoretical basis for the role of pectin in the production and breeding of herbaceous peony cut flowers.
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Affiliation(s)
- Yiran Huang
- Beijing Key Laboratory of Ornamental Plants Germplasm Innovation & Molecular Breeding, Beijing, China
- National Engineering Research Center for Floriculture, Beijing, China
- Beijing Laboratory of Urban and Rural Ecological Environment, Beijing, China
- School of Landscape Architecture, Beijing Forestry University, Beijing, China
| | - Anqi Ren
- Beijing Key Laboratory of Ornamental Plants Germplasm Innovation & Molecular Breeding, Beijing, China
- National Engineering Research Center for Floriculture, Beijing, China
- Beijing Laboratory of Urban and Rural Ecological Environment, Beijing, China
- School of Landscape Architecture, Beijing Forestry University, Beijing, China
| | - Yingling Wan
- Beijing Key Laboratory of Ornamental Plants Germplasm Innovation & Molecular Breeding, Beijing, China
- National Engineering Research Center for Floriculture, Beijing, China
- Beijing Laboratory of Urban and Rural Ecological Environment, Beijing, China
- School of Landscape Architecture, Beijing Forestry University, Beijing, China
| | - Yan Liu
- Beijing Key Laboratory of Ornamental Plants Germplasm Innovation & Molecular Breeding, Beijing, China
- National Engineering Research Center for Floriculture, Beijing, China
- Beijing Laboratory of Urban and Rural Ecological Environment, Beijing, China
- School of Landscape Architecture, Beijing Forestry University, Beijing, China
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12
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Hu Q, Shi B, Dong N, Yu X, Xiao C, Lei Z, Li F, Ren T, Liu J. Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation. J Food Sci 2022; 87:3965-3977. [DOI: 10.1111/1750-3841.16291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 07/01/2022] [Accepted: 07/23/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Qiang Hu
- College of Life Science Leshan Normal University Leshan P. R. China
| | - Bingyan Shi
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
| | - Nan Dong
- Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China
| | - Xiaoyan Yu
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
| | - Chunhua Xiao
- Department of Food Science & Engineering Moutai Institute Renhuai P. R. China
| | - Zunguo Lei
- Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China
| | - Fei Li
- Institute of Horticultural Research Guizhou Academy of Agricultural Sciences Guiyang P. R. China
| | - Tingyuan Ren
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
| | - Jia Liu
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
- Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China
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13
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Yang M, Tao L, Kang XR, Li LF, Zhao CC, Wang ZL, Sheng J, Tian Y. Recent developments in Moringa oleifera Lam. polysaccharides: A review of the relationship between extraction methods, structural characteristics and functional activities. Food Chem X 2022; 14:100322. [PMID: 35571331 PMCID: PMC9092490 DOI: 10.1016/j.fochx.2022.100322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 03/28/2022] [Accepted: 04/27/2022] [Indexed: 02/07/2023] Open
Abstract
Moringa oleifera Lam. (M. oleifera Lam) is a perennial tropical deciduous tree that belongs to the Moringaceae family. Polysaccharides are one of the major bioactive compounds in M. oleifera Lam and show immunomodulatory, anticancer, antioxidant, intestinal health protection and antidiabetic activities. At present, the structure and functional activities of M. oleifera Lam polysaccharides (MOPs) have been widespread, but the research data are relatively scattered. Moreover, the relationship between the structure and biological activities of MOPs has not been summarized. In this review, the current research on the extraction, purification, structural characteristics and biological activities of polysaccharides from different sources of M. oleifera Lam were summarized, and the structural characteristics of purified polysaccharides were focused on this review. Meanwhile, the biological activities of MOPs were introduced, and some molecular mechanisms were listed. In addition, the relationship between the structure and biological activities of MOPs was discussed. Furthermore, new perspectives and some future research of M. oleifera Lam polysaccharides were proposed in this review.
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Key Words
- ABTS, 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)
- AKP, Alkaline phosphatase
- ALT, Alanine aminotransferase
- AST, Asparate aminotransferase
- Ara, Arabinose
- BUN, Blood urea nitrogen
- Bax, Bcl2-associated X protein
- Bcl-2, B-cell lymphoma
- Biological activities
- CCl4, Carbon tetrachloride
- COX-2, Cyclooxygenase-2
- Caspase-3, Cysteinyl aspartate specific proteinase 3
- Caspase-9, Cysteinyl aspartate specific proteinase 9
- DPPH, 2.2-diphenyl-picryl-hydrazyl radical
- EAE, Enzyme-assisted extraction
- FRAP, Ferric ion reducing antioxidant power
- FTIR, Fourier transform infrared spectroscopy
- Future trends
- GC, Gas chromatography
- GC–MS, Gas chromatography-mass spectrometry
- GSH-Px, Glutathione peroxidase
- Gal, Galactose
- Glc, Glucose
- HDL, High-density Lipoprotein
- HPGPC, High-performance gel permeation chromatography
- HPLC, High performance liquid chromatography
- HepG2, Human hepatocellular carcinoma cell line
- IL-10, Interleukin-10
- IL-1β, Interleukin 1β
- IL-2, Interleukin-2
- IL-6, Interleukin-6
- LDL, Low-density Lipoprotein
- LPS, Lipopolysaccharide
- M. oleifera Lam, Moringa oleifera Lam.
- MAE, Microwave-assisted extraction
- MDA, Malondialdehyde
- MOPs, Moringa oleifera Lam polysaccharides
- MS, Mass spectrometry
- MTT, 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide
- MW, Molecular weight
- Man, Mannose
- Moringa oleifera Lam
- NF-κB, Nuclear factor kappa-B
- NK, Natural killer cell
- NMR, Nuclear magnetic resonance
- NO, Nitric oxide
- PLE, Pressurized liquid extraction
- Polysaccharides
- ROS, Reactive oxygen species
- Rha, Rhamnose
- SCFAs, Short-chain fatty acids
- SOD, Superoxide dismutase
- Structure characteristics
- Structure-biological relationship
- TC, Total Cholesterol
- TG, Triglycerides
- TNF-α, Tumour necrosis factor-α
- TOF, Time of flight
- UAE, Ultrasound-assisted extraction
- V/C, Ileum crypt and villus length
- WAE, Water-assisted extraction
- Xyl, Xylose
- iNOS, Inducible nitric oxide synthase
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Affiliation(s)
- Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Xin-Rui Kang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Ling-Fei Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Cun-Chao Zhao
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Zi-Lin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
| | - Jun Sheng
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
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14
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Hu S, Wang J, Nie S, Wang Q, Xu X. Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato. Food Chem X 2022; 14:100296. [PMID: 35378729 PMCID: PMC8976093 DOI: 10.1016/j.fochx.2022.100296] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/17/2022] [Accepted: 03/24/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, apple pectin (AP) and tomato pectin (TP) were demonstrated to be a high-ester (74.8%) polysaccharide with the weight-average molecular weight (Mw ) of ∼ 243 kDa and a low-ester (45.9%) polysaccharide with the Mw of ∼ 19 kDa, respectively. The semi-rigid chain conformations of pectic polysaccharides in NaNO3 aqueous solution were deduced according to the Smidsrød "B values" of AP (0.025) and TP (0.029), while AP and TP exhibited higher stiffness in water due to the electric repulsion of carboxyl groups, which was visually observed by AFM images. Under steady shear, the shear-thickening behaviors of AP and TP in NaNO3 aqueous solutions were observed in the shear rate range of < 1 s-1, which were attributed to the disruption of the ordered arrangement induced by semi-rigid pectin chains into randomly entangled structure by weak shear force. AP exhibited stronger shear-thickening behavior due to the formation of more entanglements resulted from the higher Mw and longer side chains highly branched at rhamngalacturonan region. This study provides the scientific basis for the construction of the relationship of steady-shear property with chain conformation and molecular weight of pectin.
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Affiliation(s)
- Shihao Hu
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Junqiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaojuan Xu
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
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15
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Cosgrove DJ. Building an extensible cell wall. PLANT PHYSIOLOGY 2022; 189:1246-1277. [PMID: 35460252 PMCID: PMC9237729 DOI: 10.1093/plphys/kiac184] [Citation(s) in RCA: 80] [Impact Index Per Article: 40.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 03/21/2022] [Indexed: 05/15/2023]
Abstract
This article recounts, from my perspective of four decades in this field, evolving paradigms of primary cell wall structure and the mechanism of surface enlargement of growing cell walls. Updates of the structures, physical interactions, and roles of cellulose, xyloglucan, and pectins are presented. This leads to an example of how a conceptual depiction of wall structure can be translated into an explicit quantitative model based on molecular dynamics methods. Comparison of the model's mechanical behavior with experimental results provides insights into the molecular basis of complex mechanical behaviors of primary cell wall and uncovers the dominant role of cellulose-cellulose interactions in forming a strong yet extensible network.
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Affiliation(s)
- Daniel J Cosgrove
- Department of Biology, Penn State University, Pennsylvania 16802, USA
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16
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Effect of drying methods on the characterisation of pectin extracted from dried hawthorn fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01485-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Wu D, Chen S, Ye X, Ahmadi S, Hu W, Yu C, Zhu K, Cheng H, Linhardt RJ, He Q. Protective effects of six different pectic polysaccharides on DSS-induced IBD in mice. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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18
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Ciriminna R, Fidalgo A, Scurria A, Ilharco LM, Pagliaro M. Pectin: New science and forthcoming applications of the most valued hydrocolloid. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107483] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Kaczmarska A, Pieczywek PM, Cybulska J, Zdunek A. Structure and functionality of Rhamnogalacturonan I in the cell wall and in solution: A review. Carbohydr Polym 2022; 278:118909. [PMID: 34973730 DOI: 10.1016/j.carbpol.2021.118909] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/13/2021] [Accepted: 11/13/2021] [Indexed: 11/02/2022]
Abstract
Rhamnogalacturonan I (RG-I) belongs to the pectin family and is found in many plant cell wall types at different growth stages. It plays a significant role in cell wall and plant biomechanics and shows a gelling ability in solution. However, it has a significantly more complicated structure than smooth homogalacturonan (HG) and its variability due to plant source and physiological state contributes to the fact that RG-I's structure and function is still not so well known. Since functionality is a product of structure, we present a comprehensive review concerning the chemical structure and conformation of RG-I, its functions in plants and properties in solutions.
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Affiliation(s)
- Adrianna Kaczmarska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
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20
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Smirnov MA, Tolmachev DA, Glova AD, Sokolova MP, Geydt PV, Lukasheva NV, Lyulin SV. Combined Use of Atomic Force Microscopy and Molecular Dynamics in the Study of Biopolymer Systems. POLYMER SCIENCE SERIES C 2021. [DOI: 10.1134/s1811238221020089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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21
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Wang H, Wang J, Mujumdar A, Jin X, Liu ZL, Zhang Y, Xiao HW. Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106808] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Pieczywek PM, Cieśla J, Płaziński W, Zdunek A. Aggregation and weak gel formation by pectic polysaccharide homogalacturonan. Carbohydr Polym 2021; 256:117566. [PMID: 33483067 DOI: 10.1016/j.carbpol.2020.117566] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/17/2020] [Accepted: 12/22/2020] [Indexed: 01/04/2023]
Abstract
This study presents a novel model of homogalacturonan (HG) based on the dissipative particle dynamics (DPD). The model was applied to investigate the mechanism of self-aggregation of low-methoxylated homogalacturonan in aqueous solutions in the absence of cations. The coarse-grained model provided new insights into the structural features of HG aggregates and networks in aqueous solutions. Depending on the properties and concentration of polysaccharides, two major patterns of self-assembly were observed for HG - ellipsoidal aggregates and a continuous three-dimensional network. Simulations showed that a decrease in the degree of dissociation of HG results in a higher rate of self-aggregation, as well as facilitating the formation of larger assemblies or thicker nanofilaments depending on the type of final self-assembly. Simulations of polysaccharides of different chain lengths suggested the existence of a structural threshold for the formation of a spatial network for HG consisting of less than 35 GalA units.
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Affiliation(s)
- Piotr Mariusz Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland.
| | - Jolanta Cieśla
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Wojciech Płaziński
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Niezapominajek 8, Cracow, 30-239, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
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23
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Xin Y, Liu Z, Zhang Y, Shi X, Chen F, Liu K. Effect of temperature fluctuation on colour change and softening of postharvest sweet cherry. RSC Adv 2021; 11:22969-22982. [PMID: 35480452 PMCID: PMC9034382 DOI: 10.1039/d1ra02610k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 06/15/2021] [Indexed: 11/24/2022] Open
Abstract
The inevitable temperature fluctuation during cold chain transport accelerates the colour change and softening of postharvest sweet cherry, leading to further deterioration of quality and decline of the marketable value of cherries. The influences of temperature fluctuation on the contents of total anthocyanin, phenolic, malondialdehyde, and sodium carbonate-soluble pectin (SSP), as well as the activities of polyphenoloxidase (PPO) and peroxidase (POD) in sweet cherry, were assessed. In addition, the effects of temperature fluctuation on the activities of polygalacturonase (PG), pectin methyl esterase (PME), and beta-galactosidase (β-Gal) activities, and the paPG, paPME, and paPME genes expression were studied. The evolution of SSP nano-morphology was measured by atomic force microscopy. The results showed that the temperature fluctuation promoted anthocyanin synthesis, phenolic metabolism, and malondialdehyde accumulation, which immediately affected the brightness (6.2% lower than that of the cherry stored at 5 °C) of sweet cherry. Temperature fluctuation also led to a significant increase in POD and PPO activities during subsequent isothermal storage, accelerating the colour change (24.8% more than that of the cherry stored at 5 °C), which almost reached the level observed during constant 10 °C storage. In addition, temperature fluctuation not only affected the firmness (13.7% lower than that of the cherry stored at a constant temperature of 5 °C) of fruit immediately, but also, during subsequent isothermal storage, accelerated the deterioration of firmness (19.6% lower than that of the cherry stored at a constant temperature of 5 °C). This could be explained by temperature fluctuation inducing the upregulation of paPG1-3, paPME3, and paPME4 expression, which led to a 3.5 and 1.5-fold increase in PG and PME activity, respectively. This led to degradation of the aggregated SSP to its nanostructural basic units. Furthermore, temperature fluctuation resulted in upregulated expression of paβ-Gal1 and paβ-Gal3 and enhanced β-Gal activity during subsequent isothermal storage. The results provide theoretical guidance for the transportation, storage, and preservation of postharvest sweet cherry. The inevitable temperature fluctuation induced anthocyanin synthesis, phenolic metabolism, and alkali-soluble pectin degradation, which lead to sweet cherry enzymatic browning and softening.![]()
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Affiliation(s)
- Ying Xin
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Zhenzhen Liu
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Yuanwei Zhang
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Xiaofei Shi
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Fusheng Chen
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
| | - Kunlun Liu
- College of Food Science and Technology
- Henan University of Technology
- Zhengzhou
- P. R. China
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24
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Zdunek A, Pieczywek PM, Cybulska J. The primary, secondary, and structures of higher levels of pectin polysaccharides. Compr Rev Food Sci Food Saf 2020; 20:1101-1117. [PMID: 33331080 DOI: 10.1111/1541-4337.12689] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/04/2020] [Accepted: 11/20/2020] [Indexed: 12/01/2022]
Abstract
Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly from fruit (citrus and apple), thus its properties are particularly prone to changes occurring during ripening process. Properties of pectin depend on the string-like structure (conformation, stiffness) of the molecules that determines their mutual interaction and with the surrounding environment. Therefore, in this review the primary, secondary, and structures of higher levels of pectin chains are discussed in relation to external factors including crosslinking mechanisms. The review shows that the primary structure of pectin is relatively well known, however, we still know little about the conformation and properties of the more realistic systems of higher orders involving side chains, functional groups, and complexes of pectin domains. In particular, there is lack of knowledge on the influence of postharvest changes and extraction method on the primary and secondary structure of pectin that would affect conformation in a given environment and assembly to higher structural levels. Exploring the above-mentioned issues will allow to improve our understanding of pectin functionality and will help to tailor new functionalities for the food industry based on natural but often biologically variable source. The review also demonstrates that atomic force microscopy is a very convenient and adequate tool for the evaluation of pectin conformation since it allows for the relatively straightforward stretching of the pectin molecule in order to measure the force-extension curve which is directly related to its stiffness or flexibility.
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Affiliation(s)
- Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
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25
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Pieczywek PM, Płaziński W, Zdunek A. Dissipative particle dynamics model of homogalacturonan based on molecular dynamics simulations. Sci Rep 2020; 10:14691. [PMID: 32895471 PMCID: PMC7477560 DOI: 10.1038/s41598-020-71820-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Accepted: 08/19/2020] [Indexed: 12/23/2022] Open
Abstract
In this study we present an alternative dissipative particle dynamics (DPD) parametrization strategy based on data extracted from the united-atom molecular simulations. The model of the homogalacturonan was designed to test the ability of the formation of large-scale structures via hydrogen bonding in water. The extraction of coarse-grained parameters from atomistic molecular dynamics was achieved by means of the proposed molecule aggregation algorithm based on an iterative nearest neighbour search. A novel approach to a time-scale calibration scheme based on matching the average velocities of coarse-grained particles enabled the DPD forcefield to reproduce essential structural features of homogalacturonan molecular chains. The successful application of the proposed parametrization method allowed for the reproduction of the shapes of radial distribution functions, particle velocities and diffusivity of the atomistic molecular dynamics model using DPD force field. The structure of polygalacturonic acid molecules was mapped into the DPD force field by means of the distance and angular bond characteristics, which closely matched the MD results. The resulting DPD trajectories showed that randomly dispersed homogalacturonan chains had a tendency to aggregate into highly organized 3D structures. The final structure resembled a three-dimensional network created by tightly associated homogalacturonan chains organized into thick fibres.
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Affiliation(s)
- P M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland.
| | - W Płaziński
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Niezapominajek 8, 30-239, Cracow, Poland
| | - A Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
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Pieczywek PM, Cybulska J, Zdunek A. An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate. Int J Mol Sci 2020; 21:E4064. [PMID: 32517129 PMCID: PMC7312408 DOI: 10.3390/ijms21114064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 11/17/2022] Open
Abstract
The enzyme driven changes in plant cell wall structure during fruit ripening result in debranching, depolymerization and solubilization of pectin polysaccharides, which has an effect in terms of the postharvest quality losses in fruit. Atomic force microscopy (AFM) has revealed that diluted alkali soluble pectins (DASP) from fruit and vegetables have an interesting tendency to self-assemble into regular structures. However, the mechanism is not yet fully understood. The current study is aimed at investigating the role of neutral sugars, namely galactose, rhamnose and arabinose in the formation of the branched structure of DASP. β-galactosidase, α-L-rhamnosidase and α-L-arabinofuranosidase enzymes were used for the treatment of DASP extracted from Golden Delicious apple flesh (Malus domestica cv. Golden Delicious). The effects of the selective degradation of pectic polysaccharides after 15, 30, 60, 90 and 120 min of incubation were observed using AFM. The α-L-rhamnosidase enzyme activity on pectin extracted with Na2CO3 did not cause any visible or measurable degradation of the molecular structure. The moderate effects of β-galactosidase enzymatic treatment suggested the possible role of galactose in the branching of DASP molecules deposited on mica. Data obtained for α-L-arabinofuranosidase indicated the crucial role of arabinose in the formation and preservation of the highly branched structure of the DASP fraction.
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Affiliation(s)
- Piotr Mariusz Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20–270 Lublin, Poland; (J.C.); (A.Z.)
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