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Zheng J, Li S, He J, Liu H, Huang Y, Jiang X, Zhao X, Li J, Feng B, Che L, Fang Z, Xu S, Lin Y, Hua L, Zhuo Y, Wu D. A Gestational Pectin Diet Could Improve the Health of Multiparous Sows by Modulating the Gut Microbiota and Cytokine Level during Late Pregnancy. Animals (Basel) 2024; 14:1559. [PMID: 38891606 PMCID: PMC11171106 DOI: 10.3390/ani14111559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
This study aimed to investigate the effects of the dietary fiber pectin on the gut microbiota and health of parturient sows. A total of 30 parity 5-7, multiparous gestation sows (Large White × Landrace) were randomly assigned to two treatment groups after mating: Con (control, basic diet) and Pec (pectin, 3%). The sows received the two diets during gestation, and all sows were fed the same standard basic diet during lactation. The results of β-diversity showed that the composition of the gut microbiota was different in the Con and Pec groups. Compared with the sows in the Con group, the Pec sows showed a higher abundance of the gut bacteria Clostridium and Romboutsia and a lower abundance of harmful bacteria (Micrococcaceae, Coriobacteriaceae, Dorea, Actinomyces). On the other hand, the SCFA plasma concentration was increased in the Pec group, while pro-inflammatory cytokine (IL-6, IL-1β, and TNF-α) concentrations were decreased. In conclusion, the soluble dietary fiber pectin could improve the reproductive performance and health of sows by increasing the abundance of some commensal bacteria enhancing the metabolite SCFA levels and reducing the pro-inflammatory cytokine plasma levels.
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Affiliation(s)
- Jie Zheng
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Shuang Li
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Jiaqi He
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Hao Liu
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Yingyan Huang
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Xuemei Jiang
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Xilun Zhao
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Jian Li
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Bin Feng
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Lianqiang Che
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Zhengfeng Fang
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Shengyu Xu
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Yan Lin
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Lun Hua
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - Yong Zhuo
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
| | - De Wu
- Key Laboratory for Animal Disease-Resistance Nutrition, China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, No. 211, Huimin Road, Chengdu 611130, China
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Hotchkiss AT, Chau HK, Strahan GD, Nuñez A, Harron A, Simon S, White AK, Dieng S, Heuberger ER, Black I, Yadav MP, Welchoff MA, Hirsch J. Structural characterization of strawberry pomace. Heliyon 2024; 10:e29787. [PMID: 38707313 PMCID: PMC11066319 DOI: 10.1016/j.heliyon.2024.e29787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 05/07/2024] Open
Abstract
Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between strawberry fiber and phenolics. Therefore, we analyzed commercial strawberry pomace in order to provide a detailed carbohydrate structural characterization, and to associate structures with functions. The pomace fraction, which remained after strawberry commercial juice extraction, contained mostly insoluble (49.1 % vs. 5.6 % soluble dietary fiber) dietary fiber, with pectin, xyloglucan, xylan, β-glucan and glucomannan polysaccharides; glucose, fructose, xylose, arabinose, galactose, fucose and galacturonic acid free carbohydrates; protein (15.6 %), fat (8.34 %), and pelargonidin 3-glucoside (562 μg/g). Oligosaccharides from fucogalacto-xyloglucan, methyl-esterified rhamnogalacturonan I with branched arabinogalacto-side chains, rhamnogalacturonan II, homogalacturonan and β-glucan were detected by MALDI-TOF MS, NMR and glycosyl-linkage analysis. Previous reports suggest that these oligosaccharide and polysaccharide structures have prebiotic, bacterial pathogen anti-adhesion, and cholesterol-lowering activity, while anthocyanins are well-known antioxidants. A strawberry pomace microwave acid-extracted (10 min, 80 °C) fraction had high molar mass (2376 kDa) and viscosity (3.75 dL/g), with an extended rod shape. A random coil shape, that was reported previously to bind to phenolic compounds, was observed for other strawberry microwave-extracted fractions. These strawberry fiber structural details suggest that they can thicken foods, while the polysaccharide and polyphenol interaction indicates great potential as a multiple-function bioactive food ingredient important for gut and metabolic health.
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Affiliation(s)
- Arland T. Hotchkiss
- Dairy & Functional Foods Research Unit, U.S. Department of Agriculture1, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Hoa K. Chau
- Dairy & Functional Foods Research Unit, U.S. Department of Agriculture1, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Gary D. Strahan
- Dairy & Functional Foods Research Unit, U.S. Department of Agriculture1, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Alberto Nuñez
- Dairy & Functional Foods Research Unit, U.S. Department of Agriculture1, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Andrew Harron
- Dairy & Functional Foods Research Unit, U.S. Department of Agriculture1, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Stefanie Simon
- Sustainable Biofuels and Co-Products Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Andre K. White
- Dairy & Functional Foods Research Unit, U.S. Department of Agriculture1, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Senghane Dieng
- Ingredion, Inc., 10 Finderne Avenue, Bridgewater, NJ, 08807, USA
| | | | - Ian Black
- Complex Carbohydrate Research Center, The University of Georgia, 315 Riverbend Road, Athens, GA, 30602, USA
| | - Madhav P. Yadav
- Sustainable Biofuels and Co-Products Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA
| | | | - Julie Hirsch
- Digestiva, Inc., 2860 Covell Blvd., Davis, CA, 95616, USA
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Zwolschen JW, Vos AP, Ariëns RMC, Schols HA. In vitro batch fermentation of (un)saturated homogalacturonan oligosaccharides. Carbohydr Polym 2024; 329:121789. [PMID: 38286556 DOI: 10.1016/j.carbpol.2024.121789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/14/2023] [Accepted: 01/04/2024] [Indexed: 01/31/2024]
Abstract
Pectin, predominantly present within plant cell walls, is a dietary fiber that potentially induces distinct health effects depending on its molecular structure. Such structure-dependent health effects of pectin-derived galacturonic acid oligosaccharides (GalA-OS) are yet largely unknown. This study describes the influence of methyl-esterification and ∆4,5-unsaturation of GalA-OS through defined sets of GalA-OS made from pectin using defined pectinases, on the fermentability by individual fecal inocula. The metabolite production, OS utilization, quantity and size, methyl-esterification and saturation of remaining GalA-OS were monitored during the fermentation of GalA-OS. Fermentation of all GalA-OS predominantly induced the production of acetate, butyrate and propionate. Metabolization of unsaturated GalA-OS (uGalA-OS) significantly increased butyrate formation compared to saturated GalA-OS (satGalA-OS), while satGalA-OS significantly increased propionate formation. Absence of methyl-esters within GalA-OS improved substrate metabolization during the first 18 h of fermentation (99 %) compared to their esterified analogues (51 %). Furthermore, HPAEC and HILIC-LC-MS revealed accumulation of specific methyl-esterified GalA-OS, confirming that methyl-esterification delays fermentation. Fermentation of structurally distinct GalA-OS results in donor specific microbiota composition with uGalA-OS specifically stimulating the butyrate-producer Clostridium Butyricum. This study concludes that GalA-OS fermentation induces highly structure-dependent changes in the gut microbiota, further expanding their potential use as prebiotics.
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Affiliation(s)
- J W Zwolschen
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - A P Vos
- Wageningen Food & Biobased Research, Wageningen, the Netherlands
| | - R M C Ariëns
- Wageningen Food & Biobased Research, Wageningen, the Netherlands
| | - H A Schols
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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4
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Huang Z, Ni G, Dai L, Zhang W, Feng S, Wang F. Biochemical Characterization of Novel GH6 Endoglucanase from Myxococcus sp. B6-1 and Its Effects on Agricultural Straws Saccharification. Foods 2023; 12:2517. [PMID: 37444255 DOI: 10.3390/foods12132517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/21/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023] Open
Abstract
Cellulase has been widely used in many industrial fields, such as feed and food industry, because it can hydrolyze cellulose to oligosaccharides with a lower degree of polymerization. Endo-β-1,4-glucanase is a critical speed-limiting cellulase in the saccharification process. In this study, endo-β-1,4-glucanase gene (CelA257) from Myxococcus sp. B6-1 was cloned and expressed in Escherichia coli. CelA257 contained carbohydrate-binding module (CBM) 4-9 and glycosyl hydrolase (GH) family 6 domain that shares 54.7% identity with endoglucanase from Streptomyces halstedii. The recombinant enzyme exhibited optimal activity at pH 6.5 and 50 °C and was stable over a broad pH (6-9.5) range and temperature < 50 °C. CelA257 exhibited broad substrate specificity to barley β-glucan, lichenin, CMC, chitosan, laminarin, avicel, and phosphoric acid swollen cellulose (PASC). CelA257 degraded both cellotetrose (G4) and cellppentaose (G5) to cellobiose (G2) and cellotriose (G3). Adding CelA257 increased the release of reducing sugars in crop straw powers, including wheat straw (0.18 mg/mL), rape straw (0.42 mg/mL), rice straw (0.16 mg/mL), peanut straw (0.16 mg/mL), and corn straw (0.61 mg/mL). This study provides a potential additive in biomass saccharification applications.
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Affiliation(s)
- Zhen Huang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guorong Ni
- College of Land Resources and Environment, Jiangxi Agriculture University, Nanchang 330045, China
| | - Longhua Dai
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Weiqi Zhang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Siting Feng
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Fei Wang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
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5
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Bester A, O'Brien M, Cotter PD, Dam S, Civai C. Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans. Foods 2023; 12:2480. [PMID: 37444219 DOI: 10.3390/foods12132480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/13/2023] [Accepted: 06/08/2023] [Indexed: 07/15/2023] Open
Abstract
Fibre-based dietary interventions are at the forefront of gut microbiome modulation research, with a wealth of 16S rRNA information to demonstrate the prebiotic effects of isolated fibres. However, there is a distinct lack of data relating to the effect of a combination of soluble and insoluble fibres in a convenient-to-consume fruit juice food matrix on gut microbiota structure, diversity, and function. Here, we aimed to determine the impact of the MOJU Prebiotic Shot, an apple, lemon, ginger, and raspberry fruit juice drink blend containing chicory inulin, baobab, golden kiwi, and green banana powders, on gut microbiota structure and function. Healthy adults (n = 20) were included in a randomised, double-blind, placebo-controlled, cross-over study, receiving 60 mL MOJU Prebiotic Shot or placebo (without the fibre mix) for 3 weeks with a 3-week washout period between interventions. Shotgun metagenomics revealed significant between-group differences in alpha and beta diversity. In addition, the relative abundance of the phyla Actinobacteria and Desulfobacteria was significantly increased as a result of the prebiotic intervention. Nine species were observed to be differentially abundant (uncorrected p-value of <0.05) as a result of the prebiotic treatment. Of these, Bifidobacterium adolescentis and CAG-81 sp900066785 (Lachnospiraceae) were present at increased abundance relative to baseline. Additionally, KEGG analysis showed an increased abundance in pathways associated with arginine biosynthesis and phenylacetate degradation during the prebiotic treatment. Our results show the effects of the daily consumption of 60 mL MOJU Prebiotic Shot for 3 weeks and provide insight into the functional potential of B. adolescentis.
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Affiliation(s)
- Adri Bester
- London Agri Food Innovation Clinic (LAFIC), School of Applied Sciences, London South Bank University, London SE1 0AA, UK
| | | | | | | | - Claudia Civai
- London Agri Food Innovation Clinic (LAFIC), School of Applied Sciences, London South Bank University, London SE1 0AA, UK
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Bender C, Stoll D, Huch M, Weinert C, Dötsch A, Dräger H, Keller J, Kulling S, Bunzel M. Time-dependent fermentation of different structural units of commercial pectins with intestinal bacteria. Carbohydr Polym 2023; 308:120642. [PMID: 36813335 DOI: 10.1016/j.carbpol.2023.120642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/12/2023] [Accepted: 01/27/2023] [Indexed: 02/01/2023]
Abstract
Many of the proposed health-related properties of pectins are based on their fermentability in the large intestine, but detailed structure-related studies on pectin fermentation have not been reported so far. Here, pectin fermentation kinetics were studied with a focus on structurally different pectic polymers. Therefore, six commercial pectins from citrus, apple, and sugar beet were chemically characterized and fermented in in vitro fermentation assays with human fecal samples over different periods of time (0 h, 4 h, 24 h, 48 h). Structure elucidation of intermediate cleavage products showed differences in fermentation speed and/or fermentation rate among the pectins, but the order in which specific structural pectic elements were fermented was comparable across all pectins. Neutral side chains of rhamnogalacturonan type I were fermented first (between 0 and 4 h), followed by homogalacturonan units (between 0 and 24 h) and, at last, the rhamnogalacturonan type I backbone (between 4 and 48 h). This indicates that fermentation of different pectic structural units might take place in different sections of the colon, potentially affecting their nutritional properties. For the formation of different short-chain fatty acids, mainly acetate, propionate, and butyrate, and the influence on microbiota, there was no time-dependent correlation regarding the pectic subunits. However, an increase of members of the bacterial genera Faecalibacterium, Lachnoclostridium, and Lachnospira was observed for all pectins.
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Affiliation(s)
- Caroline Bender
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Dominic Stoll
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Melanie Huch
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Christoph Weinert
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Andreas Dötsch
- Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany
| | - Hannah Dräger
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Judith Keller
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Sabine Kulling
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Mirko Bunzel
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany.
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Kaewarsar E, Chaiyasut C, Lailerd N, Makhamrueang N, Peerajan S, Sirilun S. Optimization of Mixed Inulin, Fructooligosaccharides, and Galactooligosaccharides as Prebiotics for Stimulation of Probiotics Growth and Function. Foods 2023; 12:foods12081591. [PMID: 37107386 PMCID: PMC10137966 DOI: 10.3390/foods12081591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/30/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Prebiotics have become an important functional food because of their potential for modulating the gut microbiota and metabolic activities. However, different prebiotics can stimulate the growth of different probiotics. The optimization of prebiotics was focused on in this study in order to stimulate the representative probiotics' growth (Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus) and Bifidobacterium animalis subsp. lactis) and their function. The culture medium was supplemented with three prebiotics, including inulin (INU), fructooligosaccharides (FOS), and galactooligosaccharides (GOS). All prebiotics can clearly stimulate the growth of probiotic strains in both monoculture and co-culture. The specific growth rates of L. rhamnosus and B. animalis subsp. lactis were shown in GOS (0.019 h-1) and FOS (0.023 h-1), respectively. The prebiotic index (PI) scores of INU (1.03), FOS (0.86), and GOS (0.84) in co-culture at 48 h were significantly higher than the control (glucose). The mixture of prebiotics to achieve high quality was optimized using the Box-Behnken design. The optimum prebiotic ratios of INU, FOS, and GOS were 1.33, 2.00, and 2.67% w/v, respectively, with the highest stimulated growth of probiotic strains occurring with the highest PI score (1.03) and total short chain fatty acid concentration (85.55 µmol/mL). The suitable ratio of mixed prebiotics will function as a potential ingredient for functional foods or colonic foods.
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Affiliation(s)
- Ekkachai Kaewarsar
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chaiyavat Chaiyasut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Narissara Lailerd
- Department of Physiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Netnapa Makhamrueang
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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8
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Hotchkiss AT, Chau HK, Strahan GD, Nuñez A, Harron A, Simon S, White AK, Yadav MP, Yeom HW. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108411] [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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9
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Fibrin-Rhamnogalacturonan I Composite Gel for Therapeutic Enzyme Delivery to Intestinal Tumors. Int J Mol Sci 2023; 24:ijms24020926. [PMID: 36674440 PMCID: PMC9862006 DOI: 10.3390/ijms24020926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/22/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
Therapy of colorectal cancer with protein drugs, including targeted therapy using monoclonal antibodies, requires the preservation of the drug's structure and activity in the gastrointestinal tract or bloodstream. Here, we confirmed experimentally the fundamental possibility of creating composite protein-polysaccharide hydrogels based on non-degrading rhamnogalacturonan I (RG) and fibrin as a delivery vehicle for antitumor RNase binase. The method is based on enzymatic polymerization of fibrin in the presence of RG with the inclusion of liposomes, containing an encapsulated enzyme drug, into the gel network. The proposed method for fabricating a gel matrix does not require the use of cytotoxic chemical cross-linking agents and divalent cations, and contains completely biocompatible and biodegradable components. The process proceeds under physiological conditions, excluding the effect of high temperatures, organic solvents and ultrasound on protein components. Immobilization of therapeutic enzyme binase in the carrier matrix by encapsulating it in liposomes made from uncharged lipid made it possible to achieve its prolonged release with preservation of activity for a long time. The release time of binase from the composite carrier can be regulated by variation of the fibrin and RG concentration.
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10
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Emran TB, Islam F, Mitra S, Paul S, Nath N, Khan Z, Das R, Chandran D, Sharma R, Lima CMG, Awadh AAA, Almazni IA, Alhasaniah AH, Guiné RPF. Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential. Molecules 2022; 27:7405. [PMID: 36364232 PMCID: PMC9657392 DOI: 10.3390/molecules27217405] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 07/30/2023] Open
Abstract
Pectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain at least 65% polygalacturonic acid to achieve the E440 level. Fruit pectin derived from oranges or apples is commonly used in the food industry to gel or thicken foods and to stabilize acid-based milk beverages. It is a naturally occurring component and can be ingested by dietary consumption of fruit and vegetables. Preventing long-term chronic diseases like diabetes and heart disease is an important role of dietary carbohydrates. Colon and breast cancer are among the diseases for which data suggest that modified pectin (MP), specifically modified citrus pectin (MCP), has beneficial effects on the development and spread of malignancies, in addition to its benefits as a soluble dietary fiber. Cellular and animal studies and human clinical trials have provided corroborating data. Although pectin has many diverse functional qualities, this review focuses on various modifications used to develop MP and its benefits for cancer prevention, bioavailability, clinical trials, and toxicity studies. This review concludes that pectin has anti-cancer characteristics that have been found to inhibit tumor development and proliferation in a wide variety of cancer cells. Nevertheless, further clinical and basic research is required to confirm the chemopreventive or therapeutic role of specific dietary carbohydrate molecules.
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Affiliation(s)
- Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
| | - Fahadul Islam
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh
| | - Shyamjit Paul
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh
| | - Nikhil Nath
- Department of Pharmacy, International Islamic University Chittagong, Chittagong 4318, Bangladesh
| | - Zidan Khan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong 4318, Bangladesh
| | - Rajib Das
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh
| | - Deepak Chandran
- Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, Tamil Nadu, India
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | | | - Ahmed Abdullah Al Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ibrahim Abdullah Almazni
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Abdulaziz Hassan Alhasaniah
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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11
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Hotchkiss AT, Chau HK, Strahan GD, Nuñez A, Simon S, White AK, Dieng S, Heuberger ER, Yadav MP, Hirsch J. Structural characterization of red beet fiber and pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107549] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Cranberry Arabino-Xyloglucan and Pectic Oligosaccharides Induce Lactobacillus Growth and Short-Chain Fatty Acid Production. Microorganisms 2022; 10:microorganisms10071346. [PMID: 35889065 PMCID: PMC9319371 DOI: 10.3390/microorganisms10071346] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/24/2022] [Accepted: 06/27/2022] [Indexed: 02/04/2023] Open
Abstract
Numerous health benefits have been reported from the consumption of cranberry-derived products, and recent studies have identified bioactive polysaccharides and oligosaccharides from cranberry pomace. This study aimed to further characterize xyloglucan and pectic oligosaccharide structures from pectinase-treated cranberry pomace and measure the growth and short-chain fatty acid production of 86 Lactobacillus strains using a cranberry oligosaccharide fraction as the carbon source. In addition to arabino-xyloglucan structures, cranberry oligosaccharides included pectic rhamnogalacturonan I which was methyl-esterified, acetylated and contained arabino-galacto-oligosaccharide side chains and a 4,5-unsaturated function at the non-reducing end. When grown on cranberry oligosaccharides, ten Lactobacillus strains reached a final culture density (ΔOD) ≥ 0.50 after 24 h incubation at 32 °C, which was comparable to L. plantarum ATCC BAA 793. All strains produced lactic, acetic, and propionic acids, and all but three strains produced butyric acid. This study demonstrated that the ability to metabolize cranberry oligosaccharides is Lactobacillus strain specific, with some strains having the potential to be probiotics, and for the first time showed these ten strains were capable of growth on this carbon source. The novel cranberry pectic and arabino-xyloglucan oligosaccharide structures reported here combined with the Lactobacillus strains that can metabolize cranberry oligosaccharides and produce short-chain fatty acids, have excellent potential as health-promoting synbiotics.
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13
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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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14
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Wongkaew M, Tangjaidee P, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Seesuriyachan P, Phimolsiripol Y, Chaiyaso T, Ruksiriwanich W, Jantrawut P, Sommano SR. Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food. Front Nutr 2022; 9:798543. [PMID: 35399687 PMCID: PMC8987974 DOI: 10.3389/fnut.2022.798543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 02/22/2022] [Indexed: 12/27/2022] Open
Abstract
Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides its general use as a food additive, mango peel pectin (MPP) is partially hydrolyzed by pectinase to obtain pectic oligosaccharides (POSs) that have recently gained attention as novel prebiotic products and in medical research. This review describes probiotic candidates responsible for the digestion of pectin derivatives and the advantages of POSs as functional additives and their current best retrieval options. Mango pectic oligosaccharide (MPOS) recovery from low methoxyl MPP from mango with prebiotic performance both in vivo and in vitro environments is discussed. Current research gaps and potential developments in the field are also explored. The overall worthiness of this article is the potential use of the cheap-green food processing bioresource for high-value components.
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Affiliation(s)
- Malaiporn Wongkaew
- Program in Food Production and Innovation, College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai, Thailand
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
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15
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Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic. Int J Food Microbiol 2022; 368:109610. [PMID: 35278799 DOI: 10.1016/j.ijfoodmicro.2022.109610] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/17/2022] [Accepted: 03/01/2022] [Indexed: 11/24/2022]
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16
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Arrari F, Jabri MA, Hammami I, Sebai H. Extraction of Pectin from Orange Peel and Study of Its Protective Effect Against Loperamide-Induced Impaired Gastrointestinal Motor Functions and Oxidative Stress in Rats. J Med Food 2022; 25:892-901. [PMID: 35143346 DOI: 10.1089/jmf.2021.0091] [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: 11/12/2022] Open
Abstract
Pectin is a polysaccharide attached to carbohydrates. These are substances exclusively of plant origin. The aim of the present study is to evaluate the laxative effects of orange peel pectin extract (OPPE) against constipation induced by loperamide (LOP) in rats. Rats were equally divided into six groups and treated daily 1 week as follows: Control, LOP (3 mg/kg, body weight [b.w.], Per Os [p.o.]), LOP+yohimbine (2 mg/kg, b.w., i.p.), and LOP+OPPE (6.25, 12.5, and 25 mg/kg, b.w., p.o.). At the end of the experiment, the effects of OPPE were assessed by fecal parameters (numbers, weight, and water content), gastrointestinal transit, gastric emptying, serum metabolic parameter changes, intestinal and colon mucosa oxidative stress, and the histological examination. The defecation test showed that administration of LOP (3 mg/kg, b.w., p.o.) leads to the production of remarkable constipation. Indeed, the number and water content of stools decreased (25.50 [n/24 h] and 29.86%) significantly (P < .05). Acute pretreatment with OPPE significantly and dose dependently accelerated the stool moistening and allowed an increase of stool weight (2.85, 3.61, 3.93 [g/24 h/rat]) as well as the frequency of defecation (47.36, 54.54, and 56.26 [n/24 h]). OPPE also significantly (P < .05) and dose dependently increased the intestinal motility (70.78%, 73.33%, and 75.01%) and gastric emptying. LOP-induced reduction (P < .05) of intestinal secretion was accompanied by a colonic and small bowel oxidative stress status and histological changes, which was attenuated by OPPE treatment. The findings of this study indicate that OPPE possesses an important role in the gastrointestinal motility regulation, and thus lend pharmacological credence to the suggested use of the natural pectin for the treatment, management, and/or control of constipation.
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Affiliation(s)
- Fatma Arrari
- Unit of Functional Physiology and Valorization of Bio-Resources-Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Mohamed-Amine Jabri
- Unit of Functional Physiology and Valorization of Bio-Resources-Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Imen Hammami
- Research Unit n° 17/ES/13, Faculty of Medicine, Tunis El Manar University, Tunis, Tunisia
| | - Hichem Sebai
- Unit of Functional Physiology and Valorization of Bio-Resources-Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
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17
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Ibrahem AA, Al-Shawi SG, Al-Temimi WKA. The antagonistic activity of the synbiotic containing Lactobacillus acidophilus and pineapple residue FOS against pathogenic bacteria. BRAZ J BIOL 2022; 84:e258277. [PMID: 35239793 DOI: 10.1590/1519-6984.258277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Accepted: 12/03/2021] [Indexed: 11/21/2022] Open
Abstract
Fructooligosaccharide is used widely in many foods and pharmaceutical industries and produced by using different ways such as extracting it from plants or producing it by using plants and microorganisms' enzymes. In a previous study, we extracted Fructosyltransferase (Ftase) enzyme from pineapple residue and produced FOS. In this study, we measured the antagonistic activity of two synbiotics, the first synbiotic containing Lactobacillus acidophilus and the produced FOS, the second synbiotic containing Lactobacillus acidophilus and standard FOS, against pathogenic bacteria (P. aeruginosa, E. coli, S. aureus and B cereus). The results showed that the antagonistic activity of both synbiotic types was very close, as there were no significant differences between them except in the antagonistic activity against S. aureus, there was a significant difference between the synbiotic containing the standard FOS, which was the highest in its antagonistic activity compared to the synbiotic containing the produced FOS in this study. The activity of the fructooligosaccharide (FOS) extracted from pineapple residue was evident in enhancing the activity of the probiotic bacteria (L. acidophilus), which had a major role in the production of acids and compounds that inhibited the pathogenic bacteria. The diameters of inhibition areas in the current study ranged between 19.33-28 mm, and E. coli was more susceptible to inhibition, followed by S. aureus, P. aeruginosa, and B. cereus, respectively.
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Affiliation(s)
- A A Ibrahem
- Basrah University, Agriculture College, Food Science Department, Basrah, Iraq
| | - S G Al-Shawi
- Basrah University, Agriculture College, Food Science Department, Basrah, Iraq
| | - W K A Al-Temimi
- Basrah University, Agriculture College, Food Science Department, Basrah, Iraq
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18
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Sabater C, Calvete-Torre I, Villamiel M, Moreno FJ, Margolles A, Ruiz L. Vegetable waste and by-products to feed a healthy gut microbiota: Current evidence, machine learning and computational tools to design novel microbiome-targeted foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Abstract
In order to obtain a high-protein-content supplement for aquaculture feeds, rich in healthy microorganisms, in this study, Saccharomyces cerevisiae American Type Culture Collection (ATCC) 4126 and Lactobacillus reuteri ATCC 53608 strains were used as starters for fermenting fish waste supplemented with lemon peel as a prebiotic source and filler. Fermentation tests were carried out for 120 h until no further growth of the selected microorganisms was observed and the pH value became stable. All the samples were tested for proteins, crude lipids, and ash determination, and submitted for fatty acid analysis. Moreover, microbiological analyses for coliform bacteria identification were carried out. At the end of the fermentation period, the substrate reached a concentration in protein and in crude lipids of 48.55 ± 1.15% and 15.25 ± 0.80%, respectively, representing adequate levels for the resulting aquafeed, whereas the ash percentage was 0.66 ± 0.03. The main fatty acids detected were palmitic, oleic, and linoleic acids. Saturated fatty acids concentration was not affected by the fermentation process, whereas monounsaturated and polyunsaturated ones showed an opposite trend, increasing and decreasing, respectively, during the process. Coliform bacteria were not detected in the media at the end of the fermentation, whereas the amount of S. cerevisiae and L. reuteri were around 1011 and 1012 cells per g, respectively.
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20
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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: 46] [Impact Index Per Article: 15.3] [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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21
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Millan-Linares MC, Montserrat-de la Paz S, Martin ME. Pectins and Olive Pectins: From Biotechnology to Human Health. BIOLOGY 2021; 10:biology10090860. [PMID: 34571737 PMCID: PMC8470263 DOI: 10.3390/biology10090860] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/25/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022]
Abstract
Simple Summary Pectins comprise complex polysaccharides rich in galacturonic acid, that exert many functions in higher plants as components of the cell walls, together with cellulose or lignin. The food industry has traditionally used pectins as an additive due to their gelling or thickening properties. Pharmaceutical research is also taking advantage of pectin bioactivity, providing evidence of the role of these polysaccharides as health promoters. Fruits and vegetables are natural sources of pectins that can be obtained as by-products during food or beverage production. In line with this, the aim of our study is gathering data on the current methods to extract pectins from fruit or vegetable wastes, optimizing yield and environmentally friendly protocols. Updated information about pectin applications in food or non-food industries are provided. We also point to olives as novel source of pectins that strengthen the evidence that this fruit is as remarkably healthy part of the Mediterranean diet. This work exhibits the need to explore natural bioactive components of our daily intake to improve our health, or prevent or treat chronical diseases present in our society. Abstract Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.
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Affiliation(s)
- Maria C. Millan-Linares
- Department of Food & Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain;
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Av. Sanchez Pizjuan s/n, 41009 Seville, Spain
- Correspondence: ; Tel.: +34-955421051
| | - Maria E. Martin
- Department of Cell Biology, Faculty of Biology, Universidad de Sevilla, Av. Reina Mercedes s/n, 41012 Seville, Spain;
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22
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Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106779] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Wang T, Tao Y, Lai C, Huang C, Ling Z, Yong Q. A method for quantitative characterization of incomplete degradation products of polygalacturonic acid. Int J Biol Macromol 2021; 188:343-349. [PMID: 34389382 DOI: 10.1016/j.ijbiomac.2021.08.048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/20/2021] [Accepted: 08/06/2021] [Indexed: 01/13/2023]
Abstract
Biological activity of incomplete degradation products of polygalacturonic acid (IDPP) is closely related to its molecular weight and molecular weight distribution. Therefore, it is necessary to provide a reliable quantitative characterization method for evaluating these types of bioproducts. A novel method was established in this work for the quantitative characterization of IDPP based upon ethanol fractional precipitation. IDPP was fractionated into several fractions with high recovery (>95%), and the average molecular weights of each fraction was in descending order with the increase of ethanol concentration. Oligosaccharides (polymerization degree: 2-20) could be effectively harvested from the polygalacturonic acid enzymatic hydrolysate by ethanol precipitation. Moreover, the developed method had good repeatability and could also be applied to quantify enzymatic hydrolysis products of citrus-derived pectin polysaccharides. In conclusion, this paper provides a simple, accurate method for the quantitative characterization of IDPP and a strategy for the extraction of oligosaccharides.
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Affiliation(s)
- Ting Wang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Yuheng Tao
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Chenhuan Lai
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Caoxing Huang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Zhe Ling
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Qiang Yong
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
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24
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Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106572] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Spadoni Andreani E, Karboune S, Liu L. Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes. Polymers (Basel) 2021; 13:1842. [PMID: 34199419 PMCID: PMC8199606 DOI: 10.3390/polym13111842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/25/2021] [Accepted: 05/28/2021] [Indexed: 11/20/2022] Open
Abstract
The potential of poly- and oligosaccharides as functional ingredients depends on the type and glycosidic linkages of their monosaccharide residues, which determine their techno-functional properties, their digestibility and their fermentability. To isolate the pectic polysaccharides of cranberry, alcohol insoluble solids were first obtained from pomace. A sequential extraction with hot phosphate buffer, chelating agents (CH), diluted (DA) and concentrated sodium hydroxide was then carried out. Pectic polysaccharides present in CH and DA extracts were purified by anion exchange and gel filtration chromatography, then sequentially exposed to commercially available pectin-degrading enzymes (endo-polygalacturonase, pectin lyase and endo-arabinanase/endo-galactanase/both). The composition and linkages of the generated fragments revealed important characteristic features, including the presence of homogalacturonan with varied methyl esterification extent, branched type I arabinogalactan and pectic galactan. The presence of arabinan with galactose branches was suggested upon the analysis of the fragments by LC-MS.
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Affiliation(s)
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, S.te-Anne-de-Bellevue, QC H9X 3V9, Canada; (E.S.A.); (L.L.)
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26
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Calvete-Torre I, Muñoz-Almagro N, Pacheco MT, Antón MJ, Dapena E, Ruiz L, Margolles A, Villamiel M, Moreno FJ. Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties. Carbohydr Polym 2021; 264:117980. [PMID: 33910710 DOI: 10.1016/j.carbpol.2021.117980] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/22/2022]
Abstract
Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of "non-pectin" components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.
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Affiliation(s)
- Inés Calvete-Torre
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Nerea Muñoz-Almagro
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - M Teresa Pacheco
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María José Antón
- The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain
| | - Enrique Dapena
- The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain
| | - Lorena Ruiz
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Abelardo Margolles
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Mar Villamiel
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - F Javier Moreno
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Kaur AP, Bhardwaj S, Dhanjal DS, Nepovimova E, Cruz-Martins N, Kuča K, Chopra C, Singh R, Kumar H, Șen F, Kumar V, Verma R, Kumar D. Plant Prebiotics and Their Role in the Amelioration of Diseases. Biomolecules 2021; 11:440. [PMID: 33809763 PMCID: PMC8002343 DOI: 10.3390/biom11030440] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.
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Affiliation(s)
- Amrit Pal Kaur
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Sonali Bhardwaj
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Harsh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Fatih Șen
- Sen Research Group, Biochemistry Department, Faculty of Arts and Science, EvliyaÇelebi Campus, Dumlupınar University, Kütahya 43100, Turkey;
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK430AL, UK;
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India;
| | - Dinesh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
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Wongkaew M, Tinpovong B, Sringarm K, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Hanmoungjai P, Sommano SR. Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis. Foods 2021; 10:627. [PMID: 33809517 PMCID: PMC7999440 DOI: 10.3390/foods10030627] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/09/2021] [Accepted: 03/12/2021] [Indexed: 12/17/2022] Open
Abstract
Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of "chok anan" variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry.
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Affiliation(s)
- Malaiporn Wongkaew
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand;
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Bow Tinpovong
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand;
| | - Korawan Sringarm
- Department of Animal and Aquatic Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (N.L.); (K.J.); (P.R.)
| | - Noppol Leksawasdi
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (N.L.); (K.J.); (P.R.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (N.L.); (K.J.); (P.R.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pornchai Rachtanapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (N.L.); (K.J.); (P.R.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Prasert Hanmoungjai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (N.L.); (K.J.); (P.R.)
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Wang T, Jiang M, Tang S, Lai C, Huang C, Fan Y, Yong Q. Preparation of di- and tri- galacturonic acid by coupling hydrothermal pretreatment and enzymatic hydrolysis. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.01.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Singh RP, Tingirikari JMR. Agro waste derived pectin poly and oligosaccharides: Synthesis and functional characterization. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101910] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Makshakova ON, Safarova ER, Zuev YF. Structural insights in interactions between RNase from Bacillus Intermedius and rhamnogalacturonan I from potato. Carbohydr Polym 2021; 251:117038. [PMID: 33142596 DOI: 10.1016/j.carbpol.2020.117038] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 08/31/2020] [Accepted: 08/31/2020] [Indexed: 01/21/2023]
Abstract
Being biocompatible and biodegradable polymers, polysaccharides present a perspective material for drug delivery systems. This study aimed at unraveling the molecular details of interactions between rhamnogalacturonan I, brunched with galactan side chains, and RNase from Bacillus Intermedius, binase. FTIR- and NMR-spectroscopic analyses showed that binase interacts with side chains of the polysaccharide. In complexes with polysaccharide, the protein retains its native structure. The 2D-NMR techniques revealed eight protein residues responsive to polysaccharide binding. Further, computer simulations were carried out to provide the atomistic details of binase-polysaccharide complexes. Both blind and knowledge-based docking procedures elucidate the existence of epitopes on the binase surface with the preferential binding of galactan fragments. The refinement of these complexes by molecular dynamics simulations confirmed stable protein-polysaccharide interactions. The results of this study strengthen the knowledge on non-specific protein-carbohydrate interactions and outline the rhamnogalacturonan I as a possible matrix material for protein delivery systems.
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Affiliation(s)
- O N Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 420111, Lobachevsky str. 2/31, Kazan, Russian Federation.
| | - E R Safarova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 420111, Lobachevsky str. 2/31, Kazan, Russian Federation
| | - Y F Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 420111, Lobachevsky str. 2/31, Kazan, Russian Federation
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Gender Differences in Stress- and Burnout-Related Factors of University Professors. BIOMED RESEARCH INTERNATIONAL 2020; 2020:6687358. [PMID: 33426061 PMCID: PMC7772043 DOI: 10.1155/2020/6687358] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/08/2020] [Accepted: 12/14/2020] [Indexed: 12/17/2022]
Abstract
The aim of the present study was to analyse the gender differences in stress-related factors of university professors. A cross-sectional study was carried out, where gender differences in psychological, nutrition, physical activity, and oral health stress-related factors were analysed in 470 Spanish university professors (58.7% male and 41.3% female, 42.1 ± 9.2 years) through a compendium of questionnaires. The results showed how females presented significantly (p ≤ 0.05) higher scores than males in perceived stress (females: 22.15 ± 4.40 vs. males: 19.69 ± 3.61), emotional exhaustion (females: 20.86 ± 9.51 vs. males: 16.44 ± 9.12), and neuroticism (females: 5.53 ± 1.97 vs. males: 4.77 ± 1.96). These results may be related to higher probabilities to suffer the burnout syndrome, showing possible physical symptoms of this psychological disorder such as dry mouth and gastritis or heartburn. We concluded that female professors presented higher burnout perceived stress, emotional exhaustion, and neuroticism levels than males. Females also presented higher dry mouth, gastritis, and heartburn than males. Female professors showed healthier nutritional habits than males, presenting higher consumption of milk products and fruit per day, a higher number of meals, and less eating between hours and fried food consumption. Nevertheless, females consumed fewer water glasses and practised less weekly sport than male professors.
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Moser SE, Shin JE, Kasturi P, Hamaker BR, Ferruzzi MG, Bordenave N. Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9387-9397. [PMID: 32786825 DOI: 10.1021/acs.jafc.0c03334] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The effect of formulating orange juice (OJ) with dietary fibers (DFs) on in vitro bioaccessibility of flavonoids and their ability to inhibit glucose transport in Caco-2 cells were investigated on Valencia orange fruit (OF), OJ, and OJ formulated with 1 and 2.8% DFs. DFs were either orange pomace (P) or commercial pulverized citrus pulp fiber (CF). Juice extraction and formulation with CF led to minimal loss of flavonoids compared to formulation with P (474 μmol/100 g for OF vs 315-368 μmol/100 g for OJ and OJ with CF, and 266-280 μmol/100 g for OJ with P). Addition of DFs led to similar or improved flavonoid bioaccessibility compared to OJ (9.5% in OJ vs 7.9-33.4% with DFs) but higher glucose transport in Caco-2 cells (0.45 μmol/min in OJ alone vs 0.64-0.94 μmol/min with DFs). This paradoxical effect was attributed to potential complexation of flavonoids and DFs, preventing flavonoids from interfering with glucose transport.
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Affiliation(s)
- Sydney E Moser
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- PepsiCo R&D, Purchase, New York 10577, United States
| | - Jin-E Shin
- PepsiCo R&D, Barrington, Illinois 60010, United States
| | | | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47905, United States
| | - Mario G Ferruzzi
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47905, United States
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina 28081, United States
| | - Nicolas Bordenave
- PepsiCo R&D, Barrington, Illinois 60010, United States
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
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Gerbino E, Ghibaudo F, Tymczyszyn EE, Gomez-Zavaglia A, Hugo AA. Probiotics, Galacto-oligosaccharides, and zinc antagonize biological effects of enterohaemorrhagic Escherichia coli on cultured cells and brine shrimp model. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109435] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
The development of biorefinery processes to platform chemicals for most lignocellulosic substrates, results in side processes to intermediates such as oligosaccharides. Agrofood wastes are most amenable to produce such intermediates, in particular, cellooligo-saccharides (COS), pectooligosaccharides (POS), xylooligosaccharides (XOS) and other less abundant oligomers containing mannose, arabinose, galactose and several sugar acids. These compounds show a remarkable bioactivity as prebiotics, elicitors in plants, food complements, healthy coadyuvants in certain therapies and more. They are medium to high added-value compounds with an increasing impact in the pharmaceutical, nutraceutical, cosmetic and food industries. This review is focused on the main production processes: autohydrolysis, acid and basic catalysis and enzymatic saccharification. Autohydrolysis of food residues at 160–190 °C leads to oligomer yields in the 0.06–0.3 g/g dry solid range, while acid hydrolysis of pectin (80–120 °C) or cellulose (45–180 °C) yields up to 0.7 g/g dry polymer. Enzymatic hydrolysis at 40–50 °C of pure polysaccharides results in 0.06–0.35 g/g dry solid (DS), with values in the range 0.08–0.2 g/g DS for original food residues.
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Novel approach to produce biomass-derived oligosaccharides simultaneously by recombinant endoglucanase from Trichoderma reesei. Enzyme Microb Technol 2020; 134:109481. [PMID: 32044028 DOI: 10.1016/j.enzmictec.2019.109481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/23/2019] [Accepted: 11/26/2019] [Indexed: 11/23/2022]
Abstract
The recombinant endoglucanase gene (EG I) from Trichoderma reesei was successfully expressed in Pichia pastoris for the purpose of producing oligosaccharides from various biomass-derived substrates. Interestingly, the recombinant endoglucanase I (ReEG I) showed the catalytic activity towards both cellulose and xylan hydrolysis, yet it was more efficient with xylans. Among various glucans and xylans substrates (paper pulp, carboxymethylated cellulose, oat spelt xylan, birchwood xylan), birchwood xylan displayed a higher yield of xylooligosaccharides (XOS) (69.5 % after optimization). Eventually, it was observed that ReEG I could simultaneously produce XOS and COS, when the alkali-extracted corncob residues were used as substrate. This is the first report on simultaneous production of XOS and COS by recombinant endoglucanase I from Trichoderma reesei expressed in Pichia pastoris, where a novel application of genetically engineered enzymes is proposed to provide an attractive application for high value utilization of biomass.
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Noorshamsiana AW, Nor Faizah J, Kamarudin H, Nur Eliyanti AO, Fatiha I, Astimar AA. Integrated production of prebiotic xylooligosaccharides and high value cellulose from oil palm biomass. ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1757-899x/736/2/022044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Abstract
Oil palm empty fruit bunch (OPEFB) fibre, which is the byproduct of fruits being stripped from the fresh fruit bunch in palm oil mill, was evaluated in terms of the production of xylooligosaccharides (XOs) and the solid residue was treated for cellulose recovery. Chemoenzymatic hydrolysis that consists of chemical fractionation of OPEFB fibre to isolate xylan with further enzymatic hydrolysis to XOs in a packed bed column reactor (PBCR) was performed. An immobilised xylanase of Thermomyces lanuginosus at the concentration of 8.25 fungal xylanase unit wheat/mililitre (FXUW mL−1) was employed on a PBCR to hydrolyse the xylan at 55 °C and pH 5.5. The yields of XOs are composed of xylopentaose, xylotetraose, xylotriose and xylobiose, successfully produced from the OPEFB-xylan, shown in HPLC analysis with the total production of 8,776 mg/L and the immobilised xylanase can be recycled up to six enzymatic treatment cycles. The solid residue generated from the xylan extraction was further treated with mild concentration of bleaching agents of 20% (v/v) formic acid and 5% (v/v) hydrogen peroxide at 85 °C. The Fourier transform infrared spectroscopy (FTIR) analysis showed that the products obtained have the standard cellulose structure and functional group. Further analyses on the properties of the extracted cellulose in terms of crystallinity, thermal stability and morphology were conducted. The integrated process to produce XOs from OPEFB and recover cellulose from its byproduct is sustainable to extract fine chemicals from OPEFB.
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Bui TPN, Schols HA, Jonathan M, Stams AJM, de Vos WM, Plugge CM. Mutual Metabolic Interactions in Co-cultures of the Intestinal Anaerostipes rhamnosivorans With an Acetogen, Methanogen, or Pectin-Degrader Affecting Butyrate Production. Front Microbiol 2019; 10:2449. [PMID: 31736896 PMCID: PMC6839446 DOI: 10.3389/fmicb.2019.02449] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 10/11/2019] [Indexed: 12/31/2022] Open
Abstract
The human intestinal tract harbors diverse and complex microbial communities that have a vast metabolic capacity including the breakdown of complex carbohydrates into short chain fatty acids, acetate, propionate, and butyrate. As butyrate is beneficial for gut health there is much attention on butyrogenic bacteria and their role in the colonic anaerobic food chain. However, our understanding how production of butyrate by gut microorganisms is controlled by interactions between different species and environmental nutrient availability is very limited. To address this, we set up experimental in vitro co-culture systems to study the metabolic interactions of Anaerostipes rhamnosivorans, a butyrate producer with each of its partners; Blautia hydrogenotrophica, an acetogen; Methanobrevibacter smithii, a methanogen and Bacteroides thetaiotaomicron, a versatile degrader of plant cell wall pectins; through corresponding specific cross-feeding. In all co-cultures, A. rhamnosivorans was able to benefit from its partner for enhanced butyrate formation compared to monocultures. Interspecies transfer of hydrogen or formate from A. rhamnosivorans to the acetogen B. hydrogenotrophica and in turn of acetate from the acetogen to the butyrogen were essential for butyrate formation. A. rhamnosivorans grown on glucose supported growth of M. smithii via interspecies formate/hydrogen transfer enhancing butyrate formation. In the co-culture with pectin, lactate was released by B. thetaiotaomicron which was concomitantly used by A. rhamnosivorans for the production of butyrate. Our findings indicate enhanced butyrate formation through microbe-microbe interactions between A. rhamnosivorans and an acetogen, a methanogen or a pectin-degrader. Such microbial interactions enhancing butyrate formation may be beneficial for colonic health.
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Affiliation(s)
- Thi Phuong Nam Bui
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, Netherlands
| | - Melliana Jonathan
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, Netherlands
| | - Alfons J M Stams
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, Netherlands
| | - Willem M de Vos
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, Netherlands.,Human Microbiome Research Programme, Faculty of Medicine, University of Helsinki, Helsinki, Finland
| | - Caroline M Plugge
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, Netherlands
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Kaur A, Yadav MP, Singh B, Bhinder S, Simon S, Singh N. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydr Polym 2019; 221:166-173. [DOI: 10.1016/j.carbpol.2019.06.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 11/28/2022]
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41
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Uerlings J, Bindelle J, Schroyen M, Richel A, Bruggeman G, Willems E, Everaert N. Fermentation capacities of fructan- and pectin-rich by-products and purified fractions via an in vitro piglet faecal model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5720-5733. [PMID: 31152455 DOI: 10.1002/jsfa.9837] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 05/27/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Dietary strategies such as the inclusion of prebiotics have been suggested for modulating intestinal microbiota. In piglets, this strategy could result in a reduction of post-weaning-associated disorders and the use of antibiotics. To date, mainly purified fractions have been tested for their prebiotic effects at weaning while trials of potential health-promoting effects of products and corresponding by-products remain rare. In this study, fructan- and pectin-based ingredients have been tested in a two-step in vitro model for their fermentation kinetics as well as for their short-chain fatty acid production and microbiota profiles in fermentation broth as indicators for their prebiotic activity. RESULTS Chicory root, in contrast to chicory pulp, exhibited an extensive and rapid fermentation similar to inulin and oligofructose, although butyrate levels of root and pulp did not reach those of the purified fractions. Chicory pulp showed higher relative levels of Lactobacillus spp., Bifidobacterium spp., Clostridium cluster IV and butyryl-CoA:acetate-CoA transferase gene abundance compared to chicory root. Sugar beet pulp, orange and citrus by-products displayed extensive gas fermentation patterns, equivalent to those of purified pectin, and revealed an elevated butyrate production compared to purified pectin. Moreover, several orange and citrus by-products displayed significantly higher relative levels of Bifidobacterium spp. in comparison to purified pectin. CONCLUSIONS Chicory root and pulp as well as orange and citrus by-products appear to be promising ingredients for piglet diets for modulating intestinal fermentation for health purposes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Julie Uerlings
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
- Research Foundation for Industry and Agriculture, National Scientific Research Foundation (FRIA-FNRS), Brussels, Belgium
| | - Jérôme Bindelle
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Aurore Richel
- Biomass and Green Technologies, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | | | - Els Willems
- Royal Agrifirm Group, Apeldoorn, The Netherlands
| | - Nadia Everaert
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
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Arum Dalu KC, Nurhayati N, Jayus J. In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana and Red Guava Juices. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.2.14] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Probiotic drink like yoghurt from dairy milk is one of the most popular functional food. However, some people are not able to consume dairy milk due to lactose intolerance. Thus, a substitute substrate such as fruit juice, is needed. It refers to prebiotic compounds that are found in some of fruits like banana and guava. The aim of this research was to determine the effect of fermented banana and guava juices on the viability of fecal microflora. The juices were made from banana or red guava fermented by Lactobacillus casei (15% v/v). In vitro test was conducted using indigenous human fecal bacteria (1% w/v). The viability of enteropathogens, lactic acid bacteria (LAB), and total microbes was determined by enumeration as well as the prebiotic index of the fermented juices. The in vitro test results showed that both fermented juices could elevate the total microbes and LAB as compared to control sample. The viability of the total microbes and LAB increased by 2.16 log CFU/mL and 2.90 log CFU/mL for fermented banana juice (FBJ), respectively. The same trend was also observed in fermented guava juice (FGJ) with an increase by 1.92 log CFU/mL for total microbes and 2.99 log CFU/mL for LAB. Interestingly, both fermented juice could decrease the population of most enteropathogens compared to control sample. FBJ could decrease the population of E. coli, Klebsiella sp. and Salmonella as low as 3.78, 3.32, and 1.37 log CFU/mL respectively. Meanwhile, FGJ could drop the number of E. coli (1.44 log CFU/mL), and Klebsiella sp. (1.29 log CFU/mL). Moreover, the prebiotic index for FBJ and FGJ were 2.57 and 2.16. In conclusion, both FBJ and FGJ were potential substrate for probiotic drink and had good effect for fecal microflora health.
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Affiliation(s)
| | - Nurhayati Nurhayati
- Center for Development of Advanced Sciences and Technology, University of Jember, Jember-68121, Indonesia
| | - Jay Jayus
- Department of Agricultural Products Technology, Faculty of Agricultural Technology, University of Jember, Jember-68121, Indonesia
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Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Fishman ML, Chau HK, Hotchkiss AT, White A, Garcia RA, Cooke PH. Effect of long term cold storage and microwave extraction time on the physical and chemical properties of citrus pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Purnamasari N, Nur Faridah D, Sri Laksmi Jenie B. KARAKTERISTIK SIFAT PREBIOTIK TEPUNG DALUGA HASIL MODIFIKASI HEAT MOISTURE TREATMENT. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.36] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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46
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Yeung YK, Lee Y, Chang YH. Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from
Ulmus davidiana. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13907] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Yuen Kwan Yeung
- Department of Food and Nutrition, Bionanocomposite Research CenterKyung Hee University Seoul Republic of Korea
| | - Yun‐Kyung Lee
- Department of Food and Nutrition, Bionanocomposite Research CenterKyung Hee University Seoul Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, Bionanocomposite Research CenterKyung Hee University Seoul Republic of Korea
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47
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Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.032] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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Tejada-Ortigoza V, Garcia-Amezquita LE, Kazem AE, Campanella OH, Cano MP, Hamaker BR, Serna-Saldívar SO, Welti-Chanes J. In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources. Molecules 2019; 24:molecules24040697. [PMID: 30769960 PMCID: PMC6412952 DOI: 10.3390/molecules24040697] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/11/2019] [Accepted: 02/13/2019] [Indexed: 11/16/2022] Open
Abstract
Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.
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Affiliation(s)
- Viridiana Tejada-Ortigoza
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Santiago de Querétaro, QRO 76130, Mexico.
| | | | - Ahmad E Kazem
- Whistler Center of Carbohydrate Research, Food Science Department, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN, 47907, USA.
| | - Osvaldo H Campanella
- Whistler Center of Carbohydrate Research, Food Science Department, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN, 47907, USA.
- Department of Food Science and Technology, 110 Parker Food Science Building, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.
| | - M Pilar Cano
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Eugenio Garza Sada 2501, Monterrey, NL 64849, Mexico.
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain.
| | - Bruce R Hamaker
- Whistler Center of Carbohydrate Research, Food Science Department, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN, 47907, USA.
| | - Sergio O Serna-Saldívar
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Eugenio Garza Sada 2501, Monterrey, NL 64849, Mexico.
| | - Jorge Welti-Chanes
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Eugenio Garza Sada 2501, Monterrey, NL 64849, Mexico.
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Larsen N, Bussolo de Souza C, Krych L, Barbosa Cahú T, Wiese M, Kot W, Hansen KM, Blennow A, Venema K, Jespersen L. Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. Front Microbiol 2019; 10:223. [PMID: 30828323 PMCID: PMC6384267 DOI: 10.3389/fmicb.2019.00223] [Citation(s) in RCA: 145] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Accepted: 01/28/2019] [Indexed: 01/16/2023] Open
Abstract
Pectins are plant cell-wall polysaccharides which can be utilized by commensal bacteria in the gut, exhibiting beneficial properties for the host. Knowledge of the impact of pectins on intestinal bacterial communities is insufficient and limited to a few types of pectins. This study characterized the relationship between the structural properties of pectins and their potential to modulate composition and activity of the gut microbiota in a beneficial way. For this purpose we performed in vitro fermentations of nine structurally diverse pectins from citrus fruits and sugar beet, and a pectic derivative, rhamnogalacturonan I (RGI), using a TIM-2 colon model. The composition of microbiota during TIM-2 fermentations was assessed by 16S rRNA gene amplicon sequencing. Both general and pectin-specific changes were observed in relative abundances of numerous bacterial taxa in a time-dependent way. Bacterial populations associated with human health, such as Faecalibacterium prausnitzii, Coprococcus, Ruminococcus, Dorea, Blautia, Oscillospira, Sutterella, Bifidobacterium, Christensenellaceae, Prevotella copri, and Bacteroides spp. were either increased or decreased depending on the substrate, suggesting that these bacteria can be controlled using structurally different pectins. The main structural features linked to the pectin-mediated shifts in microbiota included degree of esterification, composition of neutral sugars, distribution of homogalacturonan and rhamnogalacturonan fractions, degree of branching, and the presence of amide groups. Cumulative production of the total short chain fatty acids and propionate was largest in fermentations of the high methoxyl pectins. Thus, this study indicates that microbial communities in the gut can be specifically modulated by pectins and identifies the features in pectin molecules linked to microbial alterations. This knowledge can be used to define preferred dietary pectins, targeting beneficial bacteria, and favoring more balanced microbiota communities in the gut.
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Affiliation(s)
- Nadja Larsen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Carlota Bussolo de Souza
- Center for Healthy Eating and Food Innovation, Maastricht University - Campus Venlo, Maastricht, Netherlands
| | - Lukasz Krych
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | | | - Maria Wiese
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Witold Kot
- Department of Environmental Science, Aarhus University, Roskilde, Denmark
| | | | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Koen Venema
- Center for Healthy Eating and Food Innovation, Maastricht University - Campus Venlo, Maastricht, Netherlands.,Beneficial Microbes Consultancy, Wageningen, Netherlands
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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50
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Ferreira-Lazarte A, Kachrimanidou V, Villamiel M, Rastall RA, Moreno FJ. In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources. Carbohydr Polym 2018; 199:482-491. [DOI: 10.1016/j.carbpol.2018.07.041] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/12/2018] [Accepted: 07/12/2018] [Indexed: 11/15/2022]
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