1
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Steigerwald H, Blanco-Pérez F, Macías-Camero A, Albrecht M, Huch M, Bender C, Schülke S, Keller J, Krause M, Barbas C, Gonzalez-Menendez I, Quintanilla-Martinez L, Toda M, Barber D, Kulling S, Bunzel M, Vieths S, Villaseñor A, Stoll D, Scheurer S. Effects of pectin methyl-esterification on intestinal microbiota and its immunomodulatory properties in naive mice. Carbohydr Polym 2024; 334:122007. [PMID: 38553199 DOI: 10.1016/j.carbpol.2024.122007] [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: 12/13/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 04/02/2024]
Abstract
Pectins are dietary fibers that are attributed with several beneficial immunomodulatory effects. Depending on the degree of esterification (DE), pectins can be classified as high methoxyl pectin (HMP) or low methoxyl pectin (LMP). The aim of this study was to investigate the effects of pectin methyl-esterification on intestinal microbiota and its immunomodulatory properties in naive mice. Supplementation of the diet with LMP or HMP induced changes in the composition of the intestinal microbiota in mice toward Bacteroides, which was mainly promoted by HMP. Metabolome analysis of stool samples from pectin-fed mice showed a different effect of the two types of pectin on the levels of short-chain fatty acids and bile acids, which was consistent with highly efficient in vivo fermentation of LMP. Analysis of serum antibody levels showed a significant increase in IgG and IgA levels by both pectins, while FACS analysis revealed a decrease of infiltrating inflammatory cells in the intestinal lamina propria by HMP. Our study revealed that the structural properties of the investigated pectins determine fermentability, effects on microbial composition, metabolite production, and modulation of immune responses. Consumption of HMP preferentially altered the gut microbiota and suppressed pro-inflammatory immune responses, suggesting a beneficial role in inflammatory diseases.
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Affiliation(s)
- Hanna Steigerwald
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
| | - Frank Blanco-Pérez
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
| | - Andrea Macías-Camero
- Departmento de Ciencias Médicas Básicas, Instituto de Medicina Molecular Aplicada (IMMA) Nemesio Díez, Facultad de Medicina, Universidad San Pablo-CEU, CEU Universities, 28660 Boadilla del Monte, Spain; Centro de Metabolómica y Bioanálisis (CEMBIO), Facultad de Farmacia, Universidad San Pablo-CEU, CEU Universities, 28660 Boadilla del Monte, Spain.
| | - Melanie Albrecht
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
| | - Melanie Huch
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, 76131 Karlsruhe, Germany.
| | - Caroline Bender
- Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, 76131 Karlsruhe, Germany.
| | - Stefan Schülke
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
| | - Judith Keller
- Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, 76131 Karlsruhe, Germany.
| | - Maren Krause
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
| | - Coral Barbas
- Centro de Metabolómica y Bioanálisis (CEMBIO), Facultad de Farmacia, Universidad San Pablo-CEU, CEU Universities, 28660 Boadilla del Monte, Spain.
| | - Irene Gonzalez-Menendez
- Eberhard Karls University of Tübingen, Institute of Pathology and Neuropathology, Comprehensive Cancer Center, 72074 Tübingen, Germany; Cluster of Excellence iFIT (EXC 2180) "Image-Guided and Functionally Instructed Tumor Therapies", Eberhard Karls University of Tübingen, 72074 Tübingen, Germany.
| | - Leticia Quintanilla-Martinez
- Eberhard Karls University of Tübingen, Institute of Pathology and Neuropathology, Comprehensive Cancer Center, 72074 Tübingen, Germany; Cluster of Excellence iFIT (EXC 2180) "Image-Guided and Functionally Instructed Tumor Therapies", Eberhard Karls University of Tübingen, 72074 Tübingen, Germany.
| | - Masako Toda
- Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8577, Japan.
| | - Domingo Barber
- Departmento de Ciencias Médicas Básicas, Instituto de Medicina Molecular Aplicada (IMMA) Nemesio Díez, Facultad de Medicina, Universidad San Pablo-CEU, CEU Universities, 28660 Boadilla del Monte, Spain.
| | - Sabine Kulling
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, 76131 Karlsruhe, Germany.
| | - Mirko Bunzel
- Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, 76131 Karlsruhe, Germany.
| | - Stefan Vieths
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
| | - Alma Villaseñor
- Departmento de Ciencias Médicas Básicas, Instituto de Medicina Molecular Aplicada (IMMA) Nemesio Díez, Facultad de Medicina, Universidad San Pablo-CEU, CEU Universities, 28660 Boadilla del Monte, Spain; Centro de Metabolómica y Bioanálisis (CEMBIO), Facultad de Farmacia, Universidad San Pablo-CEU, CEU Universities, 28660 Boadilla del Monte, Spain.
| | - Dominic Stoll
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, 76131 Karlsruhe, Germany.
| | - Stephan Scheurer
- Paul-Ehrlich-Institut, Federal Institute for Vaccines and Biomedicines, Molecular Allergology, 63225 Langen, Germany.
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2
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Liu J, Bi J, Liu X, Liu D, Fogliano V, Dekker M, Verkerk R. Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model. Int J Biol Macromol 2024:133098. [PMID: 38871101 DOI: 10.1016/j.ijbiomac.2024.133098] [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: 09/17/2023] [Revised: 04/29/2024] [Accepted: 06/10/2024] [Indexed: 06/15/2024]
Abstract
The impact of pectin structure on carotenoid bioaccessibility is still uncertain. This study aims to investigate how the different pectic polymers affected the bioaccessibility of carotenoids in a simulated juice model during static in vitro digestion. This study includes homogalacturonan (HG), which is a linear pectic polymer, rhamnogalacturonan-I (RG-I), which is a branched pectic polymer, and rhamnogalacturonan (RG), which is a diverse pectic polymer rich in RG-I, rhamnogalacturonan-II (RG-II), and xylogalacturonan domains. Juice models without pectin had the highest carotenoid bioaccessibility, suggesting pectin has negative effects on carotenoid bioaccessibility. During the intestinal phase, systems with HG showed the highest viscosity, followed by systems with RG and systems with RG-I. Systems with RG-I had lower carotenoid bioaccessibility than systems with HG and RG-II. Both the percentage of RG-I and the average side chain length of RG-I had negative correlations with carotenoid bioaccessibility. RG-I side chains with more arabinose and/or galactose might cause lower carotenoid bioaccessibility in this juice model system. This study offers valuable insights into the relationship between pectin structure and carotenoid bioaccessibility in a simulated juice model, highlighting the importance of considering pectin composition for maximizing carotenoid bioaccessibility and potential health benefits in fruit-based beverages.
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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, Bornse Weilanden 9, 6708, WG, Wageningen, 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.
| | - 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.
| | - 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; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
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3
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Miehle E, Eisner P, Bader-Mittermaier S. Effects of food processing on in vitro glucose release of high methylester pectin-enriched doughs. Food Chem 2024; 442:138331. [PMID: 38271902 DOI: 10.1016/j.foodchem.2023.138331] [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: 06/07/2023] [Revised: 12/18/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024]
Abstract
The incidence of type 2 diabetes is linked to consuming processed, high-glycemic foods low in dietary fiber. Soluble dietary fibers are known to improve blood glucose tolerance. This study examined the impact of processing on the in vitro glucose release of fiber-rich, high-glycemic foods. The impact of composition and microstructure on in vitro glucose release and starch digestibility was evaluated in doughs - untreated, baked at 180 °C, and extruded at 150 °C and 180 °C - with partial enrichment of high-methylester pectin. Pectin enrichment decreased starch digestibility, altered the food matrix, and doubled in vitro chyme-viscosity resulting in reduced glucose release in baked (180 °C), and extruded (150 °C) products. Baking or extrusion cooking increased starch digestibility - converting slowly into rapidly available starch and free glucose. Additionally, resistant starch levels were enhanced by up to fivefold. The variations in glucose release originated from a complex interplay between starch digestibility, viscosity, and the food matrix.
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Affiliation(s)
- Elisabeth Miehle
- TUM School of Life Sciences, Technical University of Munich (TUM), D-85354 Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging (IVV), D-85354 Freising, Germany.
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging (IVV), D-85354 Freising, Germany; ZIEL Institute for Food & Health, Core Facility Human Studies, Technical University of Munich, D-85354 Freising, Germany.
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4
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Niu H, Chen X, Chen X, Chen H, Dou Z, Wang W, Fu X. Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca 2+ Complexes with Different Cross-Linking Degrees. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 38329064 DOI: 10.1021/acs.langmuir.4c00008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin-Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil-water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin-Ca2+ complex.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, P. R. China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou 510280, Guangdong, P. R. China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, P. R. China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, P. R. China
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5
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Bermúdez-Oria A, Castejón ML, Fernández-Prior Á, Rodríguez-Gutiérrez G, Fernández-Bolaños J. An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline Chloride. Foods 2023; 12:4166. [PMID: 38002223 PMCID: PMC10670671 DOI: 10.3390/foods12224166] [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: 10/17/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The pectin from the cell walls of olive waste (alperujo) and apple, orange and strawberry fruits was extracted using choline chloride (ChCl) and the yield and chemical and structural compositions were compared to pectin extracted using citric acid (CA) and ammonium oxalate/oxalic acid (AOOA). According to the results, the alperujo pectin extracted using ChCl from alcohol-insoluble residue (AIR) showed a higher yield (2.20-2.88% on the basis of dry weight of AIR) than using CA (0.65-1.22%) but lower than using AOOA (3.92-5.42%). For fruit pectin, the highest yield was obtained using CA (8.81-16%), followed by AOOA (5.4-6.63%), although for apple pectin, ChCl gave a similar yield (5.36%) to AOOA. The uronic acid contents in all ChCl pectins (45.9-70.6% dry basis AIR) were higher or similar to that of the other extracting agents (30.6-65.2%), although a lower level of neutral sugar side chains was detected, with a lower degree of branching and degree of methylation. The NMR and FT-IR spectroscopy of the pectin isolated using ChCl confirmed its slightly different structural composition with respect to CA and AOOA pectin. Therefore, depending on the source material and functionality, pectin isolated using ChCl could be an acid-free alternative to pectin production.
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Affiliation(s)
| | | | | | | | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.B.-O.); (M.L.C.); (Á.F.-P.); (G.R.-G.)
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6
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Baraiya K, Yadav VK, Choudhary N, Ali D, Raiyani D, Chowdhary VA, Alooparampil S, Pandya RV, Sahoo DK, Patel A, Tank JG. A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits. Gels 2023; 9:908. [PMID: 37998997 PMCID: PMC10671531 DOI: 10.3390/gels9110908] [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: 10/13/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023] Open
Abstract
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent weight, anhydrouronic acid (AUA) content, methoxy content, and degree of esterification. It was observed that all seven pectin samples had a high value of equivalent weight (more than 1000), suggesting that all the pectin samples had a high content of non-esterified galacturonic acid in the molecular chains, which provides viscosity and water binding properties. The methoxy content and degree of esterification of all the pectins was lower than 50%, which suggests that it cannot easily disperse in water and can form gel only in presence of divalent cations. The AUA content of all isolated pectins samples was above 65%, which suggests that the pectin was pure and can be utilized as a food ingredient in domestic foods and food industries. From the FTIR analysis of pectin, it was observed that the bond pattern of Citrus maxima, Citrus jambhiri, and Citrus hystrix was similar. The bond pattern of Citrus limon, Citrus limetta, and Citrus sinensis was similar. However, the bond pattern of Citrus sudachi was different from that of all other citrus fruits. The difference in the bond pattern was due to the hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix. Hence, hydrophobic pectin can be utilized in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, whereas hydrophilic pectin can be utilized for the preparation of gelling and thickening agents.
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Affiliation(s)
- Khodidash Baraiya
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Virendra Kumar Yadav
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Nisha Choudhary
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Daya Raiyani
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Vibhakar A. Chowdhary
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Sheena Alooparampil
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Rohan V. Pandya
- Department of Microbiology, Atmiya University, Rajkot 360005, India;
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA;
| | - Ashish Patel
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Jigna G. Tank
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
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7
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Wu C, Dhital S, Mo Y, Fu X, Huang Q, Zhang B. Salt adopted in soaking solution controls the yield and starch digestion kinetics of intact pulse cotyledon cells. Carbohydr Polym 2023; 314:120949. [PMID: 37173051 DOI: 10.1016/j.carbpol.2023.120949] [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: 02/06/2023] [Revised: 03/27/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023]
Abstract
Intact cellular powders have gained attention as a functional ingredient due to their lower glycemic response and potential benefits in colon. The isolation of intact cells in the laboratory and pilot plant settings is mainly achieved through thermal treatment with or without the use of limited salts. However, the effects of salt type and concentration on cell porosity, and their impact on the enzymic hydrolysis of encapsulated macro-nutrients such as starch, have been overlooked. In this study, different salt-soaking solutions were used to isolate intact cotyledon cells from white kidney beans. The use of Na2CO3 and Na3PO4 soaking treatments, with high pH (11.5-12.7) and high amount of Na ion (0.1, 0.5 M), greatly improved the yield of cellular powder (49.6-55.5 %), due to the solubilization of pectin through β-elimination and ion exchange. Intact cell walls serve as a physical barrier, significantly reducing the susceptibility of cell to amylolysis when compared to white kidney bean flour and starch counterparts. However, the solubilization of pectin may facilitate enzyme access into the cells by enlarging cell wall permeability. These findings provide new insights into the processing optimization to improve the yield and nutritional value of intact pulse cotyledon cells as a functional food ingredient.
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Affiliation(s)
- Chumin Wu
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Sushil Dhital
- Monash University, Department of Chemical and Biological Engineering, Clayton Campus, VIC 3800, Australia
| | - Yongyi Mo
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Xiong Fu
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiang Huang
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China
| | - Bin Zhang
- South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou 510640, China.
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8
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Liu J, Bi J, Liu X, Liu D, Lyu J, Liu M, Verkerk R, Dekker M, Fogliano V. Polygalacturonase treatment affects carotenoid absorption from veggie juice. Food Chem 2023; 415:135748. [PMID: 36854238 DOI: 10.1016/j.foodchem.2023.135748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 01/16/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
The present study was conducted to investigate the effects of polygalacturonase (PG) treatment on carotenoid absorption upon digestion of HPH-treated combined peach and carrot juice (CJ) with or without the presence of lipids. Results showed that PG treatment reduced median particle diameter (D50) and viscosity of CJ, and increased total carotenoid bioaccessibility by 41%. In the presence of emulsion, the bioaccessibility of carotenoids was higher and it was not significantly affected by PG treatment. Xanthophylls (lutein and zeaxanthin) had higher bioaccessibility than the more lipophilic carotenes (β-carotene and α-carotene); also, uptake in Caco-2 cells and transport of lutein and zeaxanthin were higher than for β-carotene and α-carotene. Individual carotenoids bioaccessibility was negatively correlated with their transport. All together data showed digestion and absorption processes were two independent processes: factors improving carotenoid bioaccessibility did not necessarily affect their bioavailability.
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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, Bornse Weilanden 9, 6708 WG Wageningen, 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.
| | - 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.
| | - 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; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - 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
| | - Meng 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
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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9
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Liu D, Liu X, Liu J, Jermendi É, Bi J, Schols HA. A wide diversity exists in pectin structure from thirteen apple cultivars. Int J Biol Macromol 2023:125410. [PMID: 37327923 DOI: 10.1016/j.ijbiomac.2023.125410] [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: 03/21/2023] [Revised: 05/15/2023] [Accepted: 06/13/2023] [Indexed: 06/18/2023]
Abstract
To emphasize that differences in pectin structure among cultivars play a crucial role in the texture and quality of fruits and vegetables, the sugar content and methyl-esterification of pectin fractions from 13 apple cultivars was studied. Cell wall polysaccharides were isolated as alcohol-insoluble solids (AIS) and subsequently extracted to yield water-soluble solids (WSS) and chelating-soluble solids (ChSS). All fractions contained significant amounts of galacturonic acid, while sugar compositions varied between cultivars. AIS and WSS pectins showed a degree of methyl-esterification (DM) > 50 %, while ChSS pectins had either a medium (~50 %) or low (<30 %) DM. Homogalacturonan as major structure was studied using enzymatic fingerprinting. Methyl-ester distribution of pectin was described by degrees of blockiness and -hydrolysis. Novel descriptive parameters were obtained by measuring the levels of methyl-esterified oligomers released by endo-PG (DBPGme) and PL (DBPLme). Pectin fractions differed in relative amounts of non-, moderately-, and highly methyl-esterified segments. WSS pectins were mostly lacking non-esterified GalA sequences, while ChSS pectins had medium DM and many non-methyl-esterified blocks or a low DM with many intermediate methyl-esterified GalA blocks. These findings will be of help to better understand physicochemical properties of apple and its products.
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Affiliation(s)
- 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; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - 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
| | - 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, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Éva Jermendi
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, 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
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
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10
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Niu H, Dou Z, Hou K, Wang W, Chen X, Chen X, Chen H, Fu X. A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37114929 DOI: 10.1080/10408398.2023.2204509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In this study, we summarized the sources (e.g. potato pulp, sugar beet pulp, okra, apple pomace, citrus peel, pumpkin, grapefruit, ginseng, etc.), extraction methods, fine structure and applications of RG-I pectin in physiological activities (e.g. anti-cancer, anti-inflammatory, anti-obesity, anti-oxidation, immune regulation, prebiotics, etc.), emulsions, gels, etc. These neutral sugar side chains not only endow RG-I pectin with various physiological activities but the entanglement and cross-linking of these side chains also endow RG-I pectin with excellent emulsifying and gelling properties. We believe that this review can not only provide a comprehensive reading for new workers interested in RG-I pectin, but also provide a valuable reference for future research directions of RG-I pectin.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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11
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Konrade D, Gaidukovs S, Vilaplana F, Sivan P. Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties. Foods 2023; 12:foods12081615. [PMID: 37107409 PMCID: PMC10137805 DOI: 10.3390/foods12081615] [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: 02/10/2023] [Revised: 03/26/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100-1), ash content (1.42-2.88 g 100 g-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg-1), gallic (0.14-0.57 µg mg-1), coumaric (0.04 µg mg-1), and caffeic (0.03 µg mg-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.
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Affiliation(s)
- Daiga Konrade
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Sergejs Gaidukovs
- Latvia Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Francisco Vilaplana
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Pramod Sivan
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
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12
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Thulasisingh A, Muthulingam S, Kumar M, Rajasekar N, Mohanraj S, Malar CG. Biosorption of methylene blue dye using a novel chitosan pectinase blend. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:48948-48961. [PMID: 36600161 DOI: 10.1007/s11356-022-24996-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 12/22/2022] [Indexed: 04/16/2023]
Abstract
Biosorption is a key phenomenon that has been used to remove the aquatic pollutants like dyes and heavy metals present in industrial effluents. The current study aims at the development of a chitosan-pectinase blend (CPB) to separate the methylene blue (MB) dye from its synthetic solution. Pectinase, an enzyme isolated from a consortium of Bacillus species, is imbibed in the blend. The electron micrographs revealed the rough surface of the adsorbent, and its amorphous nature was evident from broader peaks in diffraction patterns. The FTIR analyses indicated the perfect blend formation through the presence and shifts in the characteristic peaks. Maximum adsorption was exhibited at pH 7.0, 30 °C, 30 min of contact time and an adsorbent dosage of 2.5 g/L. On comparison, the pseudo-second-order model was found to be the suitable fit with the highest R2 value closer to 1. Different isotherm models were experimentally fitted and the maximum adsorption capacity was obtained at 16.81 mg/g and the Temkin isotherm suits the best. The polymer blend showed an agreeable extent of desorption of MB dye which was evident from the desorption studies and, thereby, the biosorbent could be reused for removing the dye to the maximum extent.
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Affiliation(s)
- Anitha Thulasisingh
- Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai, 602 105, India
| | - Seenuvasan Muthulingam
- Department of Chemical Engineering, Hindusthan College of Engineering and Technology, Coimbatore, 641032, India.
| | - Mohan Kumar
- Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai, 602 105, India
| | - Naveenraj Rajasekar
- Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai, 602 105, India
| | - Shantanu Mohanraj
- Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai, 602 105, India
| | - Carlin Geor Malar
- Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai, 602 105, India
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13
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Rinaldi M, Dhenge R, Rodolfi M, Bertani G, Bernini V, Dall’Acqua S, Ganino T. Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods 2023; 12:foods12061280. [PMID: 36981207 PMCID: PMC10048263 DOI: 10.3390/foods12061280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/14/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) for 3 min. Moisture, total soluble solids, and pH showed no significant differences between untreated (UNTR) and treated samples. Pumpkin tissue showed great structural modifications as changes in cell size and shape, cell wall damage, increased cell wall thickness, cell detachment and dehydration, and calcium ions deposition mainly from HPP300 to 600. UNTR samples showed the highest value of maximum and minimum cell elongation, perimeter segment, and a more regular cell wall thickness whereas HPP600 showed the lowest values for all these parameters. A noticeable difference was observed in HPP600 samples, with a difference in terms of color (ΔE 11.3 ± 1.9) and hardness (87.4 ± 27.8 N) compared to the UNTR ones (194.9 ± 37.9 N) whereas treatments at other pressures changed less markedly the color and texture. HPP200 could ensure a higher amount of starch and pectin availability while HPP200 and HPP400 showed the highest total antioxidants capacity. High-pressure treatment from HPP400 to 600 gave the highest destruction of microorganisms but negatively influenced the structural quality as well as texture and microstructure.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- Correspondence: ; Fax: +39-0521-906028; Tel.: +39-0521-905846
| | - Rohini Dhenge
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Stefano Dall’Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via F. Marzolo 5, 35131 Padova, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
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14
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Jermendi É, Fernández-Lainez C, Beukema M, López-Velázquez G, van den Berg MA, de Vos P, Schols HA. TLR 2/1 interaction of pectin depends on its chemical structure and conformation. Carbohydr Polym 2023; 303:120444. [PMID: 36657837 DOI: 10.1016/j.carbpol.2022.120444] [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: 09/07/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022]
Abstract
Citrus pectins have demonstrated health benefits through direct interaction with Toll-like receptor 2. Methyl-ester distribution patterns over the homogalacturonan were found to contribute to such immunomodulatory activity, therefore molecular interactions with TLR2 were studied. Molecular-docking analysis was performed using four GalA-heptamers, GalA7Me0, GalA7Me1,6, GalA7Me1,7 and GalA7Me2,5. The molecular relations were measured in various possible conformations. Furthermore, commercial citrus pectins were characterized by enzymatic fingerprinting using polygalacturonase and pectin-lyase to determine their methyl-ester distribution patterns. The response of 12 structurally different pectic polymers on TLR2 binding and the molecular docking with four pectic oligomers clearly demonstrated interactions with human-TLR2 in a structure-dependent way, where blocks of (non)methyl-esterified GalA were shown to inhibit TLR2/1 dimerization. Our results may be used to understand the immunomodulatory effects of certain pectins via TLR2. Knowledge of how pectins with certain methyl-ester distribution patterns bind to TLRs may lead to tailored pectins to prevent inflammation.
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Affiliation(s)
- Éva Jermendi
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
| | - Cynthia Fernández-Lainez
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University Medical Center Groningen, Hanzeplein 1, 9713, GZ, Groningen, the Netherlands; Laboratorio de Errores Innatos del Metabolismo y Tamiz, Instituto Nacional de Pediatría, Av. Imán 1, piso 9, col. Insurgentes Cuicuilco 04530, Ciudad de México, Mexico.
| | - Martin Beukema
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University Medical Center Groningen, Hanzeplein 1, 9713, GZ, Groningen, the Netherlands.
| | - Gabriel López-Velázquez
- Laboratorio de Biomoléculas y Salud Infantil, Instituto Nacional de Pediatría, Av. Imán 1, piso 5, col. Insurgentes Cuicuilco 04530, Ciudad de México, Mexico.
| | - Marco A van den Berg
- DSM Food & Beverages, Alexander Fleminglaan 1, 2613, AX, Delft, the Netherlands.
| | - Paul de Vos
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University Medical Center Groningen, Hanzeplein 1, 9713, GZ, Groningen, the Netherlands.
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
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15
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Sun R, Niu Y, Li M, Liu Y, Wang K, Gao Z, Wang Z, Yue T, Yuan Y. Emerging trends in pectin functional processing and its fortification for synbiotics: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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16
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Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach. Processes (Basel) 2023. [DOI: 10.3390/pr11020495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. Additionally, red bagasse is richer in bioactive compounds (BC) than white bagasse. The sugar content was 21.91 and 11.01 g/100 g of DW in red and white grape bagasse, respectively. The amount of protein was 12.46 g/100 g of DW for red grape bagasse and 13.18 g/100 g of DW for white. Regarding the extraction methods, two fractions were obtained, a liquid fraction and solid (the remainder after the methodology application). OH presented a higher antioxidant capacity than a conventional (CONV) method. In addition, both extracts presented similar contents of anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. The solid fraction presented higher amounts of protein and phenols bound to fiber than CONV, which allows its use as a functional ingredient. In conclusion, OH can be an alternative extraction method compared with CONV methods, avoiding non-food grade solvents, thus contributing to circular economy implementation.
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17
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Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
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Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
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18
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Li L, Li Z, Balle T, Liu G, Guo Z. Biosynthesis of pectic oligosaccharide-based amphiphiles as novel stabilizers of nanoemulsions by coupling enzymatic depolymerization with alkyl/alkenyl succinylation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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19
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Bhatt S, Gupta M. Dietary fiber from fruit waste as a potential source of metabolites in maintenance of gut milieu during ulcerative colitis: A comprehensive review. Food Res Int 2023; 164:112329. [PMID: 36737922 DOI: 10.1016/j.foodres.2022.112329] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 11/24/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022]
Abstract
The prevalence of inflammatory bowel disease, particularly ulcerative colitis (UC), has increased dramatically in the past few years owing to a changed lifestyle. Despite various therapeutic treatments, management of the disease is still an issue due to several limitations, including cost and adverse reactions. In this regard, researchers and consumers are inclined towards natural herbal medicines and prophylactic agents. Of these, dietary fiber (DF) (polysaccharides) has become an important topic of interest owing to various putative health attributes, particularly for diseases associated with the large intestine, such as UC. To fulfil industrial and scientific demands of dietary fibers, waste utilization can prove advantageous. Here, the present review highlights recent comprehensive advances in dietary fiber from waste resources in improving UC. Additionally, their role in the gut-associated microbiome, pathway for metabolites synthesis, inflammation, and its mediators. Moreover, here we also discussed short-chain fatty acids (SCFAs) transport and epithelial barrier function along with the mechanism of inflammation regulation. Collectively, it depicts dietary fiber from waste resources that could regulate various cellular processes and molecular mechanisms involved in perpetuating UC and can be used as a promising therapeutic candidate.
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Affiliation(s)
- Shriya Bhatt
- CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Mahesh Gupta
- CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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20
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Wu J, Yu C, Shen S, Ren Y, Cheng H, Xiao H, Liu D, Chen S, Ye X, Chen J. RGI-Type Pectic Polysaccharides Modulate Gut Microbiota in a Molecular Weight-Dependent Manner In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2160-2172. [PMID: 36648986 DOI: 10.1021/acs.jafc.2c07675] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In this study, the fermentation characteristics of high rhamnogalacturonan I pectic polysaccharides (RGI) and free-radical degraded RGI (DRGI) were evaluated by a human fecal batch-fermentation model, and their structural properties were also investigated. As a result, the Mw of RGI decreased from 246.8 to 11.6 kDa, and the branches were broken dramatically. Fermentation showed that RGI degraded faster and produced more acetate and propionate than DRGI. Both of them reduced the Firmicutes/Bacteroidetes ratio and promoted the development of Bacteroides, Bifidobacterium, and Lactobacillus, bringing benefits to the gut ecosystem. However, the composition and metabolic pathways of the microbiota in RGI and DRGI were different. Most of the dominant bacteria of RGI (such as [Eubacterium]_eligens_group) participated in carbohydrate utilization, leading to better performance in glucolipid metabolism and energy metabolism. This work elucidated that large molecular weight matters in the gut microbiota modulatory effect of RGI-type pectic polysaccharides in vitro.
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Affiliation(s)
- Jiaxiong Wu
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
| | - Chengxiao Yu
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
| | - Sihuan Shen
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
| | - Yanming Ren
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Ningbo Innovation Center, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou310058, China
- NingboTech University, Ningbo315100, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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21
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Wang J, Pei YP, Chen C, Yang XH, An K, Xiao HW. High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Sensory quality and consumer perception of high pressure processed orange juice and apple juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Bai Y, Gilbert RG. Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review. Nutrients 2022; 14:nu14235107. [PMID: 36501138 PMCID: PMC9740804 DOI: 10.3390/nu14235107] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/26/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
Obesity and type II diabetes are closely related to the rapid digestion of starch. Starch is the major food-energy source for most humans, and thus knowledge about the regulation of starch digestion can contribute to prevention and improved treatment of carbohydrate metabolic disorders such as diabetes. Pectins are plant polysaccharides with complex molecular structures and ubiquitous presence in food, and have diverse effects on starch digestion. Pectins can favorably regulate in vivo starch digestion and blood glucose level responses, and these effects are attributed to several reasons: increasing the viscosity of digesta, inhibiting amylase activity, and regulating some in vivo physiological responses. Pectins can influence starch digestion via multiple mechanisms simultaneously, in ways that are highly structure-dependent. Utilizing the multi-functionalities of pectin could provide more ways to design low glycemic-response food and while avoiding the unpalatable high viscosity in food by which is commonly caused by many other dietary fibers.
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Affiliation(s)
- Yeming Bai
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Robert G. Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
- Correspondence: ; Tel.: +61-4-1221-5144
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24
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Gong W, Zhao X, Manickam S, Liu X, Li D, Han Y, Kiani H, Feng C, Tao Y. Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Miehle E, Haas M, Bader-Mittermaier S, Eisner P. The role of hydration properties of soluble dietary fibers on glucose diffusion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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26
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Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods 2022; 11:foods11172683. [PMID: 36076865 PMCID: PMC9455162 DOI: 10.3390/foods11172683] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 12/18/2022] Open
Abstract
Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.
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27
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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28
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Yi Hui Toy J, Wei See J, Huang D. Physicochemical and functional characterisation of pectin from margarita sweet potato leaves. Food Chem 2022; 385:132684. [DOI: 10.1016/j.foodchem.2022.132684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 02/14/2022] [Accepted: 03/09/2022] [Indexed: 11/04/2022]
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29
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Shi Q, Zou MY, Song MM, Wang JH, Zhao HW, Xiong SQ, Zhang H, Liu Y. Effects of ultrasonic on structure, chain conformation and morphology of pectin extracted from Premna microphylla Turcz. Carbohydr Polym 2022; 296:119949. [DOI: 10.1016/j.carbpol.2022.119949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/20/2022] [Accepted: 07/30/2022] [Indexed: 01/13/2023]
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30
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Yu C, Hu X, Ahmadi S, Wu D, Xiao H, Zhang H, Ding T, Liu D, Ye X, Chen S, Chen J. Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry ( Lycium barbarum) Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7535-7546. [PMID: 35549264 DOI: 10.1021/acs.jafc.2c01157] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Herein, the chelating agent-soluble fraction (CA), sodium carbonate-soluble fraction (SC), and sodium hydroxide-soluble fraction (SH) were sequentially extracted from the cell wall of goji berry (Lycium barbarum) leaves. Furthermore, SC was purified with Q-Sepharose fast flow resin to obtain the neutral sugar fraction (SC-I) and acid sugar fraction (SC-II). Physicochemical properties of polysaccharides were characterized by high-performance anion-exchange chromatography with pulsed amperometry detection, size exclusion chromatography-multi-angle laser light scattering, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and atomic force microscopy analysis. Additionally, the impact of polysaccharides on modulating human gut microbiota was investigated by in vitro fermentation. A high amount of galacturonic acid (GalA) in CA showed that it was an aggregation of linear homogalacturonan. SC was the main pectic polysaccharide fraction and rich in neutral sugars. SC-I was the neutral sugar fraction with an extremely high molecular weight (2.055 × 106 Da), while SC-II was the acid sugar fraction with a low molecular weight (1.766 × 105 Da). SH seemed like a mixture of pectin and hemicellulose. All the five polysaccharides significantly (P < 0.05) increased the abundance of Bacteroides, Bifidobacteria, and Lactobacilli. To the best of our knowledge, this is the first report on the structure and fermentation characteristics of goji berry leaf polysaccharides, which is meaningful to provide a structural basis for further bioactivity research.
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Affiliation(s)
- Chengxiao Yu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Xinxin Hu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Shokouh Ahmadi
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Dongmei Wu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
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31
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Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology. Food Chem 2022; 394:133498. [PMID: 35728473 DOI: 10.1016/j.foodchem.2022.133498] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 05/19/2022] [Accepted: 06/14/2022] [Indexed: 11/22/2022]
Abstract
This study investigated the effects of radiofrequency (RF) and boiling-water (BW) blanching on lipoxygenase (LOX) activity, physicochemical properties, and changes in the cellular morphology of sweet corn kernels. First, a speed-adjustable device was introduced to rotate the sample for improving heating uniformity. Then, the maximum RF heating rate and uniform temperature distribution of samples were obtained under 160 mm electrode gap, 120 g sample weight, and 14 r/min rotating speed. With increased RF heating temperature ranging from 50 °C to 80 °C, the residual activity of LOX significantly decreased to 4.68%. Samples blanched by RF treatment maintained better color, texture, and nutrient content than those by BW when similar levels of enzyme inactivation were achieved. Micrographs also showed the cells were increasingly damaged with increased RF heating temperature, whereas the cells were damaged much more severely when treated with BW. Besides, microscopic destruction of cells also explains the changes in physicochemical properties.
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32
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Zhang Y, Liu P, Wang C, Zhang F, Linhardt RJ, Eliezer D, Li Q, Zhao J. Homogalacturonan from squash: Characterization and tau-binding pattern of a sulfated derivative. Carbohydr Polym 2022; 285:119250. [DOI: 10.1016/j.carbpol.2022.119250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 11/02/2022]
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33
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Zhang S, Zhao Y, Yao X, Zheng Z, Zheng C, Jiang Z. Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sinan Zhang
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Yadonga Zhao
- College of Materials and Energy South China Agricultural University Guangzhou 510642 China
| | - Xueshuang Yao
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhenhong Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Chuyao Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhuo Jiang
- College of Food Science South China Agricultural University Guangzhou 510642 China
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34
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Sarkar R, Nain L, Kundu A, Dutta A, Das D, Sethi S, Saha S. De-Oiled Citrus Peels as Feedstock for the Production of Pectin Oligosaccharides and Its Effect on Lactobacillus fermentum, Probiotic Source. Front Nutr 2022; 9:826250. [PMID: 35656157 PMCID: PMC9152367 DOI: 10.3389/fnut.2022.826250] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 04/12/2022] [Indexed: 11/16/2022] Open
Abstract
Following the extraction of essential oil, citrus (Mousambi, Kinnow, and Orange) peel wastes were used to produce pectin. The yield of essential oil and pectin was maximum in orange. Pectin was characterized by Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) spectroscopy. The degree of esterification (DE) and methoxyl content (MC) was maximum in orange whereas, the equivalent weight was maximum in Mousambi. A significant increase (61.8%) in the Lactobacillus fermentum population was observed with pectin as compared with sugar. Three sources followed the Orange > Kinnow > Mousambi trend as a prebiotic source. It was attributed to higher DE as well as higher MC. Enhancement in the bacterial population was in the range of 79.16–87.50%. The present work confirms the potential of pectin as a probiotic source for the enhancement of the bacterial population. Thus, it has a large scope for use in the food industry targeting a circular economy.
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Affiliation(s)
- Rohan Sarkar
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anirban Dutta
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Debarup Das
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
- *Correspondence: Supradip Saha ; orcid.org/0000-0002-6655-4001
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35
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Yang Z, Duan X, Yang J, Wang H, Liu F, Xu X, Pan S. Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113078] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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36
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37
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Liu Y, Liu J, Liu G, Duan R, Sun Y, Li J, Yan S, Li B. Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation. Food Chem 2022; 370:130962. [PMID: 34555774 DOI: 10.1016/j.foodchem.2021.130962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 08/22/2021] [Accepted: 08/23/2021] [Indexed: 11/04/2022]
Abstract
In this study, 0.1% (W/V) sodium bicarbonate (SB) solution was used to soften lotus rhizome, and the mechanism was characterized by monoclonal antibodies labeling (mAbs) and atomic force microscopy (AFM). The results showed that the cell wall of lotus rhizome was disintegrated under SB treatment. In addition, the mAbs results revealed that low-esterified homogalacturonan (HG) at the tricellular junction was degraded, the rearrangement of Ara and the interaction between Gal and cellulose may be related to the texture changes. Compared with distilled water treatment, SB treatment reduced the relative content of pectin from 34.1% to 19.1% while increased that of cellulose from 65.9% to 80.9%. AFM results revealed that the height of CSF skeleton decreased from about 32 nm to 1.5 nm. These results clearly demonstrate that cooking with 0.1% SB can soften lotus rhizome through degradation of pectin and arrangement of side chains of rhamnogalacturonan-Ⅰ (RG-Ⅰ).
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Affiliation(s)
- Yanzhao Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jihong Liu
- College of Science, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gongji Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ruibing Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yangyang Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, 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
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Huagui Food Co. Ltd, Honghu, Hubei 433207, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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38
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Wainaina I, Lugumira R, Wafula E, Kyomugasho C, Sila D, Hendrickx M. Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook. Food Res Int 2022; 151:110862. [PMID: 34980398 DOI: 10.1016/j.foodres.2021.110862] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 11/24/2021] [Accepted: 12/01/2021] [Indexed: 11/28/2022]
Abstract
In this study, a detailed quantitative analysis of the mechanisms linked with pectin-cation-phytate hypothesis of hard-to-cook development (HTC) was evaluated to assess the plausibility of this hypothesis. Several common bean varieties with varying sensitivities to HTC were characterized for pectin, cell wall bound calcium and inositol hexaphosphate (InsP6) content before and after ageing. Ageing resulted in a significant decrease in InsP6 content (resulting in calcium release) in all varieties. Despite not significantly changing during ageing, the cell wall bound calcium content significantly increased in most aged bean varieties upon short cooking indicating enhanced internal cation migration during the early phase of cooking in contrast to during ageing and soaking. Among the parameters evaluated in this study, the relative changes in InsP6 content significantly correlated with the change in cooking times as well as changes in cell wall bound calcium content. Results obtained in this study suggest that in some bean varieties, pectin-cation-phytate hypothesis is the predominant mechanism by which hardening occurs during storage while in other varieties, the role of other factors such as phenolic crosslinking as suggested in literature cannot be ruled out.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Robert Lugumira
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Kathuria D, Dhiman AK, Attri S. Sous vide, a culinary technique for improving quality of food products: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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40
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Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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43
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Xu X, Zhang L, Yagoub AEA, Yu X, Ma H, Zhou C. Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106965] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Liu Y, Zhang W, Yang W, Sang Y, Guo M, Liu D, Zhou Y, Wang H, Cheng S, Chen G. The effects of drying temperature on the kinetics, color, structure, and pectin composition of
Zizyphus jujuba
Mill. cv. Junzao. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuxing Liu
- School of Food Science and Technology Shihezi University Shihezi China
| | - Weida Zhang
- School of Food Science and Technology Shihezi University Shihezi China
| | - Wanting Yang
- School of Food Science and Technology Shihezi University Shihezi China
| | - Yueying Sang
- School of Food Science and Technology Shihezi University Shihezi China
| | - Minrui Guo
- School of Food Science and Technology Shihezi University Shihezi China
| | - Dan Liu
- School of Food Science and Technology Shihezi University Shihezi China
| | - Yan Zhou
- School of Food Science and Technology Shihezi University Shihezi China
| | - Hai Wang
- Academy of Agricultural Planning and EngineeringMara Beijing China
| | - Shaobo Cheng
- School of Food Science and Technology Shihezi University Shihezi China
| | - Guogang Chen
- School of Food Science and Technology Shihezi University Shihezi China
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Wellala CKD, Bi J, Liu X, Wu X, Lyu J, Liu J, Liu D, Guo C. Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice. Food Chem 2021; 371:131073. [PMID: 34537621 DOI: 10.1016/j.foodchem.2021.131073] [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: 01/05/2021] [Revised: 08/03/2021] [Accepted: 09/04/2021] [Indexed: 11/26/2022]
Abstract
The effect of high pressure homogenization (HPH) compared with simple blending and milling on mixed juice properties, including water-soluble pectin (WSP) characteristics and total carotenoid bioaccessibility (TCB) was investigated. Overall, HPH treatments, which comprised of varied pressures, passes and inlet temperature (IT) affected WSP characteristics. Increased pressure showed decreased molecular weight (Mw), galacturonic acid (GalA) content and branching, and enhanced degree of methylesterification (DM) and chain linearity, suggesting degradation of RG-I fragments. Two passes at 140 MPa enhanced GalA content, nevertheless it reduced DM, implying rearrangement of depolymerized fractions. Besides, elevated IT combined with high pressure increased GalA content and DM signifying thermo-solubilization of certain HG-rich pectin. Notably, the TCB was enhanced by higher pressure and elevated temperature, which had positive relationship with DM and chain linearity of WSP and negative correlations with GalA content and Mw. Results highlighted the potential of HPH to improve WSP characteristics to enhance TCB.
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Affiliation(s)
- Chandi Kanchana Deepali Wellala
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Research Unit, Department of Agriculture, Ministry of Agriculture, Sri Lanka
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 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, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 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, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chongting Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Blanco-Pérez F, Steigerwald H, Schülke S, Vieths S, Toda M, Scheurer S. The Dietary Fiber Pectin: Health Benefits and Potential for the Treatment of Allergies by Modulation of Gut Microbiota. Curr Allergy Asthma Rep 2021; 21:43. [PMID: 34505973 PMCID: PMC8433104 DOI: 10.1007/s11882-021-01020-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/21/2021] [Indexed: 02/08/2023]
Abstract
Purpose of Review The incidence of allergies is increasing and has been associated with several environmental factors including westernized diets. Changes in environment and nutrition can result in dysbiosis of the skin, gut, and lung microbiota altering the production of microbial metabolites, which may in turn generate epigenetic modifications. The present review addresses studies on pectin-mediated effects on allergies, including the immune modulating mechanisms by bacterial metabolites. Recent Findings Recently, microbiota have gained attention as target for allergy intervention, especially with prebiotics, that are able to stimulate the growth and activity of certain microorganisms. Dietary fibers, which cannot be digested in the gastrointestinal tract, can alter the gut microbiota and lead to increased local and systemic concentrations of gut microbiota-derived short chain fatty acids (SCFAs). These can promote the generation of peripheral regulatory T cells (Treg) by epigenetic modulation and suppress the inflammatory function of dendritic cells (DCs) by transcriptional modulation. The dietary fiber pectin (a plant-derived polysaccharide commonly used as gelling agent and dietary supplement) can alter the ratio of Firmicutes to Bacteroidetes in gut and lung microbiota, increasing the concentrations of SCFAs in feces and sera, and reducing the development of airway inflammation by suppressing DC function. Summary Pectin has shown immunomodulatory effects on allergies, although the underlying mechanisms still need to be elucidated. It has been suggested that the different types of pectin may exert direct and/or indirect immunomodulatory effects through different mechanisms. However, little is known about the relation of certain pectin structures to allergies.
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Affiliation(s)
- Frank Blanco-Pérez
- Molecular Allergology, Federal Institute for Vaccines and Biomedicines, Paul-Ehrlich-Institut, Langen, Germany.
| | - Hanna Steigerwald
- Molecular Allergology, Federal Institute for Vaccines and Biomedicines, Paul-Ehrlich-Institut, Langen, Germany
| | - Stefan Schülke
- Molecular Allergology, Federal Institute for Vaccines and Biomedicines, Paul-Ehrlich-Institut, Langen, Germany
| | - Stefan Vieths
- Molecular Allergology, Federal Institute for Vaccines and Biomedicines, Paul-Ehrlich-Institut, Langen, Germany
| | - Masako Toda
- Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Stephan Scheurer
- Molecular Allergology, Federal Institute for Vaccines and Biomedicines, Paul-Ehrlich-Institut, Langen, Germany
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Yusuf E, Tkacz K, Turkiewicz IP, Wojdyło A, Nowicka P. Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03857-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
AbstractTwelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, and pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, and magnesium), and anti-oxidant activities (ABTS, FRAP, and ORAC). Moreover, total polyphenolics and total tetraterpenoids of colourful carrot varieties were presented. According to the study, sucrose was the dominant sugar and isocitric acid was the most common organic acid in carrot samples. In the case of mineral content, potassium, sodium, calcium, magnesium, and iron were identified, while copper was not identified in carrots. Additionally, most of the analyzed carrots were a good source of pectins (average—1.3%), except for mini-orange carrot. Purple-coloured carrot samples demonstrated the highest results for total sugar (11.2 g/100 g fm), total organic acid (2.8 g/100 g fm), total polyphenolic contents (224.4 mg/100 g fm), and anti-oxidant activities (17.1 mmol Trolox equivalents/100 g dm). In turn, the lowest results were observed in normal yellow carrot for total polyphenols (7.3 mg/100 g fm), and anti-oxidant activities (2.5 mmol Trolox equivalents/100 g dm); besides, the lowest total tetraterpenoids were determined in micro-white carrot—0.2 mg/100 g fm.
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Guo Y, Wei Y, Cai Z, Hou B, Zhang H. Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106814] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Loum J, Byamukama R, Wanyama PAG. Efficient Extraction of Natural Dyes from Selected Plant Species. CHEMISTRY AFRICA 2021. [DOI: 10.1007/s42250-021-00248-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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