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Cui J, Liu D, Zhang Y, Ma M, Shang M, Zhao C, Lu X, Zhao C, Zheng J. Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca 2+-induced gelation. Food Chem 2024; 459:140370. [PMID: 38986208 DOI: 10.1016/j.foodchem.2024.140370] [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: 05/21/2024] [Revised: 06/22/2024] [Accepted: 07/04/2024] [Indexed: 07/12/2024]
Abstract
Due to the excellent health benefits of rhamnogalacturonan I (RG-I)-enriched pectin, there has been increasing research interest in its gelling properties. To elucidate its structure-gelation relationship, chemical modifications were used to obtain RG-I-enriched pectin (P11). Then, enzymatic modification was performed to obtain debranched pectins GP11 and AP11, respectively. The effects of RG-I side chains on structural characteristics (especially spatial conformation) and gelling properties were investigated. Among the low-methoxylated pectins (LMPs), AP11, with a loose conformation (Dmax 52 nm) showed the poorest gelling, followed by GP11. In addition to primary structure, spatial conformation (Dmax and Rg) also showed strong correlations (r2 > 0.8) with gelation. We speculate that compact conformation may shorten distance between pectin chains and reduces steric hindrance, contributing to formation of strong gel network. This is particularly important in LMPs with abundant side chains. The results provide novel insights into relationship between spatial conformation and gelling properties of RG-I-enriched pectin.
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Affiliation(s)
- Jiefen Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China
| | - Dan Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuyang Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mengyu Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mengshan Shang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China
| | - Cheng Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jinkai Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Lv D, Chen F, Yang X, Yin L, Yu J, Chen Z. Ficus awkeotsang Makino pectin in acidic environments: Insights into pectin structure, gelation behavior, and gel properties. Carbohydr Polym 2024; 332:121913. [PMID: 38431394 DOI: 10.1016/j.carbpol.2024.121913] [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: 11/04/2023] [Revised: 01/20/2024] [Accepted: 02/01/2024] [Indexed: 03/05/2024]
Abstract
This study demonstrated the gelation capacity, gelation behavior, and mechanism of Ficus awkeotsang Makino pectin (JFSP) in acidic media (pH 3.4-4.5). JFSP exhibited an extraordinary ability to spontaneously form a gel at a low polymer concentration (0.3 %, w/v) within the pH range of 3.75-4.05 at room temperature, without the need to introduce exogenous metal ions or co-solutes. Analysis of zeta potential and carboxyl dissociation extent revealed the protonation of free carboxyl groups within JFSP under acidic conditions. Atomic force microscopy and small angle X-ray scattering elucidated the aggregation morphology and folding conformation of JFSP. At pH 3.8, the correlation length (ξ) of JFSP chains decreased to around 1.67 nm. Rheological experiments confirmed the formation of a stronger gel network at pH 3.8 and 4.0, with good thermal and freeze-thaw stability. Isothermal Titration Calorimetry (ITC), temperature sweeps, and gelation force analyses emphasized the pivotal role of hydrogen bonds in JFSP gels at pH 3.8 and 4.0. Further reducing the pH to 3.4-3.6 disrupted the dynamic equilibrium of gel-driving forces, leading to the formation of a flocculated gel network. These findings deepen our understanding of JFSP behavior in low-acid conditions, which may be useful for further food formulations at these conditions.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Food Laboratory of Zhongyuan, Luohe, Henan 462000, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
| | - Jinyan Yu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Zixin Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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Chen ZH, Yuan XH, Tu TT, Wang L, Mao YH, Luo Y, Qiu SY, Song AX. Characterization and prebiotic potential of polysaccharides from Rosa roxburghii Tratt pomace by ultrasound-assisted extraction. Int J Biol Macromol 2024; 268:131910. [PMID: 38679267 DOI: 10.1016/j.ijbiomac.2024.131910] [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: 01/30/2024] [Revised: 03/21/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
In this study, polysaccharides (RRTPs) were extracted from Rosa roxburghii Tratt pomace by hot water or ultrasound (US)-assisted extraction. The structural properties and potential prebiotic functions of RRTPs were investigated. Structural characterization was conducted through HPAEC, HPGPC, GC-MS, FT-IR and SEM. Chemical composition analysis revealed that RRTPs extracted by hot water (RRTP-HW) or US with shorter (RRTP-US-S) or longer duration (RRTP-US-L) all consisted of galacturonic acid, galactose, glucose, arabinose, rhamnose and glucuronic acid in various molar ratio. US extraction caused notable reduction in molecular weight of RRTPs but no significant changes in primary structures. Fecal fermentation showed RRTPs could reshape microbial composition toward a healthier balance, leading to a higher production of beneficial metabolites including total short-chain fatty acids, curcumin, noopept, spermidine, 3-feruloylquinic acid and citrulline. More beneficial shifts in bacterial population were observed in RRTP-HW group, while RRTP-US-S had stronger ability to stimulate bacterial short-chain fatty acids production. Additionally, metabolic profiles with the intervention of RRTP-HW, RRTP-US-S or RRTP-US-L were significantly different from each other. The results suggested RRTPs had potential prebiotic effects which could be modified by power US via molecular weight degradation.
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Affiliation(s)
- Zheng-Hao Chen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Xiao-Hui Yuan
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Ting-Ting Tu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Lei Wang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Yu-Heng Mao
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China
| | - You Luo
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Shu-Yi Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Ang-Xin Song
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China..
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Kumari N, Kumar M, Radha, Rais N, Puri S, Sharma K, Natta S, Dhumal S, Damale RD, Kumar S, Senapathy M, Deshmukh SV, Anitha T, Prabhu T, Shenbagavalli S, Balamurugan V, Lorenzo JM, Kennedy JF. Exploring apple pectic polysaccharides: Extraction, characterization, and biological activities - A comprehensive review. Int J Biol Macromol 2024; 255:128011. [PMID: 37951444 DOI: 10.1016/j.ijbiomac.2023.128011] [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: 08/26/2023] [Revised: 10/06/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
Apple (Malus domestica) is a popular and ancient fruit of the Myrtaceae family. Apple fruit is well-known for its great nutritional and phytochemical content consisted of beneficial compounds such as polyphenols, polysaccharides, sterols, and organic acids. Polysaccharides extracted from different parts of the apple fruit, including the peel, pomace, or the whole fruit, have been extensively studied. Researchers have investigated the structural characteristics of these polysaccharides, such as molecular weight, type of monosaccharide unit, type of linkage and its position and arrangement. Besides this, functional properties and physicochemical and of apple polysaccharides have also been studied, along with the effects of extraction procedures, storage, and processing on cell wall polysaccharides. Various extraction techniques, including hot water extraction, enzymatic extraction, and solvent-assisted extraction, have been studied. From the findings, it was evident that apple polysaccharides are mainly composed of (1 → 3), (1 → 6): α-β-glycosidic linkage. Moreover, the apple polysaccharides were demonstrated to exhibit antioxidant, hepatoprotective, anti-cancer, hypoilipidemic, and enzyme inhibitory properties in vitro and in vivo. The potential applications of apple polysaccharides in the food, cosmetic, pharmaceutical, nutraceutical industries have also been explored in the present review. Overall, the research on apple polysaccharides highlights their significant potential as a source of biologically active compounds with various health benefits and practical applications.
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Affiliation(s)
- Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India.
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, Rajasthan 305004, India
| | - Sunil Puri
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Kanika Sharma
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Suman Natta
- ICAR-National Research Centre for Orchids, Pakyong 737106, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India
| | - Rahul D Damale
- ICAR-National Research Centre on Pomegranate, Solapur 413255, India
| | - Sunil Kumar
- Indian Institute of Farming Systems Research, Modipuram 250110, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Sheetal Vishal Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - T Prabhu
- Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - S Shenbagavalli
- Department of Natural Resource and Management, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - V Balamurugan
- Department of Agricultural Economics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain
| | - John F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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Wang S, Luo S, Wang H, Zhang S, Wang X, Yang X, Guo Y. Strong gelation capacity of a pectin-like polysaccharide in the presence of K + ion. Int J Biol Macromol 2024; 256:128395. [PMID: 38000330 DOI: 10.1016/j.ijbiomac.2023.128395] [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: 11/13/2023] [Revised: 11/20/2023] [Accepted: 11/22/2023] [Indexed: 11/26/2023]
Abstract
In the present study, a pectin-like apple polysaccharide (AP) obtained by metal precipitation technique was demonstrated to show strong gelling capacity in the presence of K+ ion upon cooling. Increasing amount of K+ addition monotonically promoted the gelation of AP, as characterized by the increased gelation temperature (Tgel), gel melting temperature (Tmelt) and the gel strength. Compared with K+ ion, Na+ was unable to induce AP gelation even at high ionic concentrations, but other monovalent cations (Rb+, Cs+) can induce the gelation as in the case of K+ addition. At room temperature, the minimum cationic concentration as required to induce AP gelation followed the order of K+ ≈ Cr+ (8 mM) > Rb+ (3.5 mM), indicating that cationic radius (Na+ < K+ < Rb+ < Cs+) played a dominant role in inducing AP gelation, but other factors may also be involved. Finally, the gelation behavior of AP in the presence of K+ was explained as the suppressed intermolecular electrostatic repulsion between AP chains due to the strong electrostatic shielding effect of K+, which led to the formation of a gel network mediated by intermolecular hydrogen bonding. This reported gelation property may allow AP to find application as a new gelling polysaccharide.
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Affiliation(s)
- Shuaida Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China
| | - Shuai Luo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China
| | - Haopeng Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
| | - Shuai Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China.
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Tigunova O, Bratishko V, Shulga S. Apple pomace as an alternative substrate for butanol production. AMB Express 2023; 13:138. [PMID: 38055129 DOI: 10.1186/s13568-023-01649-1] [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: 09/06/2023] [Accepted: 11/26/2023] [Indexed: 12/07/2023] Open
Abstract
Butanol-producing strains Clostridium sp. UCM B-7570 and C. acetobutylicum UCM B-7407 were used for research from "Collection of strains of microorganisms and plant lines for food and agricultural biotechnology" of the Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, glycerol (BASF, Germany) and apple pomace (total moisture 4%) after apple juice production. The aim of this work was to study the possibility of using apple pomace by domestic butanol-producing strains of Clostridium sp. UCM B-7570 and C. acetobutylicum UCM B-7407 as a substrate. Producers were cultured on medium with different concentrations of apple pomace, glycerol was used for the inoculation. The presence of ethanol, acetone, and butanol in the culture liquid was determined using a gas chromatograph. It was determined that a significant part of the macrocomponent composition of the extracts can be used in bioconversion by producing strains of the genus Clostridium. It was determined that the highest concentration of butanol (10 g/dm3) was at a concentration of 120 g/dm3 in the extracts. The obtained data showed the possibility of using apple pomace as a substrate in biobutanol technology.
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Affiliation(s)
- Olena Tigunova
- Institute of Food Biotechnology and Genomics NAS of Ukraine, Laboratory of Food and Industrial Biotechnology, 2a, Baida Vyshnevetskyi Str, Kyiv, 04123, Ukraine.
| | - Viacheslav Bratishko
- National University of Life and Environmental Science of Ukraine, 15, Heroes Oborony str, Kyiv, 03041, Ukraine
| | - Sergiy Shulga
- Institute of Food Biotechnology and Genomics NAS of Ukraine, Laboratory of Food and Industrial Biotechnology, 2a, Baida Vyshnevetskyi Str, Kyiv, 04123, Ukraine
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