Separations
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2024
·Vol. 11
·期 4
·95
·
IF 2.5
Chenyang Yao,Yachao Li,Peng Li,Xiaokui Che,Guosheng Li,Fanfan Zhang,Weijun Peng,Bozeng Wu,Guixia Fan
This paper presents the development of an environmentally friendly, small molecular depressant citrus pectin for improving the recovery of cassiterite resources. Citrus pectin extracted from citrus peel was utilized as the depressant, and it demonstrated significant potential in separating calcite from cassiterite in micro-flotation tests. The molecular weight of the citrus pectin extracted in this paper decreased from 11,485,412 Da to 32,959 Da compared to commercial pectin, resulting in the depressant efficiency of the reagent. The results of a zeta potential and adsorption test indicated that citrus pectin had less and weaker adsorption on the cassiterite surface and could be replaced with NaOL. The chemical adsorption process of citrus pectin on the surface of calcite was determined through FTIR spectroscopy analysis. XPS analysis results indicated that the interaction between the carboxyl groups of citrus pectin and calcium atoms enables adsorption to occur. The AFM revealed that citrus pectin displayed a uniform and dense pattern of point-like adsorption on the surface of calcite. Micro-flotation experiments showed that cassiterite recovery of 80% can be obtained at a citrus pectin dosage of 10 mg/L. Citrus pectin has the advantages of being low-cost, highly selective, and environmentally suitable, making it a promising alternative to conventional reagents.
研究领域:
矿物加工工程
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环境科学
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Lingyuan Wang,Diandian Huang,Keting Li,Yan Dai,Angxin Song,Laping He,Xingyi Chen,Lei Wang
Previous studies have shown that the organic solvent-free method has considerable potential for delivery systems in food applications. In this study, Nanocomplex of zein and pectin from apple (AP) or citrus (CP) was systemically fabricated and characterized by adjusting pectin pH (2.0–11.0) and mass ratios of zein:pectin (1:0, 1:0.5, 1:1, 1:2 and 1:3) via one-step pH-shifted process. Results showed that the size of zein/pectin nanocomplex remarkably decreased from >500 nm to ∼150 nm with the increasing pH level of pectin solution and proportion of pectin addition. Spherical shape was observed for nanocomplex formed by AP and CP in transmission electron microscopy images. Compared with zein/AP nanocomplex , zein/CP nanocomplex exhibited the smaller size, smoother surface and lower surface hydrophobicity, prompting us to conclude that CP, as compared to AP, had better performance. To further explore the mechanism, the behavior difference could be interpreted by the altered hydrophobic interaction between zein and pectin as revealed by fluorescence spectroscopy and Fourier transform infrared spectroscopy (FTIR). Findings in this study would facilitate the understanding of interaction between zein and pectin and provide new perspectives of pH-shift induced zein nanocomplex.
研究领域:
食品科学
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材料科学
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Miao-Miao Wang,Fan Wang,Gen Li,Meng-Ting Tang,Chong Wang,Qing-Qing Zhou,Tao Zhou,Qing Gu
In order to make full use of the citrus resource, antioxidant and hypolipidemic activities of pectin isolated from citrus fruit canning processing water were investigated. The crude citrus pectin (CLCP) and its three separated fractions (LCP0, LCP1 and LCP3) possessed considerable DPPH, hydroxyl and ABTS radical scavenging ability. These were also found to effectively decrease ROS level and improve SOD activity in the H 2 O 2 -induced oxidative stress HepG2 cell model. In an in vitro simulated gastrointestinal environment, all the four pectins showed remarkable bile acid-binding ability. CLCP, LCP1 and LCP3 exhibited appreciable activity in reducing total cholesterol (TC) and triglyceride (TG) levels in an oleic acid-induced high-fat HepG2 cell model. RT-qPCR assays revealed that pectins effectively down-regulated the mRNA expression level of fatty acid synthetase (FAS) and sterol regulatory element-binding protein (SREBP)-1c. Thus, down-regulation of mRNA expression FAS and SREBP-1c could be important mechanism of the pectins to lower blood lipids. The citrus pectins investigated in this work have potential as ingredients of functional foods due to the antioxidant and hypolipidemic activities.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
Nutrients
·
2024
·Vol. 16
·期 13
·2002
·
IF 4.8
Haijuan Hu,Peipei Zhang,Fengxia Liu,Siyi Pan
(1) Background: Recently, academic studies are demonstrating that the cholesterol-lowering effects of pectin oligosaccharides (POSs) are correlated to intestinal flora. However, the mechanisms of POS on cholesterol metabolisms are limited, and the observations of intestinal flora are lacking integrative analyses. (2) Aim and methods: To reveal the regulatory mechanisms of POS on cholesterol metabolism via an integrative analysis of the gut microbiota, the changes in gut microbiota structure and metabolite composition after POS addition were investigated using Illumina MiSeq sequencing and non-targeted metabolomics through in vitro gut microbiota fermentation. (3) Results: The composition of fecal gut flora was adjusted positively by POS. POS increased the abundances of the cholesterol-related bacterial groupsBacteroidetes,BifidobacteriumandLactobacillus, while it decreased conditional pathogenicEscherichia coliandEnterococcus, showing good prebiotic activities. POS changed the composition of gut microbiota fermentation metabolites (P24), causing significant changes in 221 species of fermentation metabolites in a non-targeted metabolomics analysis and promoting the production of short-chain fatty acids. The abundances of four types of cholesterol metabolism-related metabolites (adenosine monophosphate, cyclic adenosine monophosphate, guanosine and butyrate) were significantly higher in the P24 group than those in the control group without POS addition. (4) Conclusion: The abovementioned results may explain the hypocholesterolemic effects of POS and promotion effects on cholesterol efflux of P24. These findings indicated that the potential regulatory mechanisms of citrus POS on cholesterol metabolism are modulated by cholesterol-related gut microbiota and specific metabolites.
研究领域:
微生物学
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营养学
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代谢组学
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胃肠病学
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产品关联
DOI
PubMed
高影响因子
Inorganic and Nano-Metal Chemistry
·
2017
·
IF 0
Wenlin Zhang,Xi Juan Zhao,Yanyan Jiang,Zhiqin Zhou
Herein, a green, simple, and cost-effective synthesis method for silver nanoparticles (Ag NPs) has been established by using citrus pectin as reducing and capping agent. Importantly, no toxic chemicals were added into the synthesis process. The Ag NPs were characterized by UV-vis, TEM, XRD, and FTIR. The results indicated the Ag NPs were spherical shape with small, uniform size of 3 nm and excellent dispersity. Additionally, the Ag NPs have good antibacterial activity against Escherichia coli and Staphylococcus aureus. Using citrus pectin for preparation of Ag NPs was potentially a new path for the efficient utilization of citrus resources.
研究领域:
材料科学
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微生物学
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环境科学
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产品关联
DOI
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Wenxin Ma,Fangling Du,Tongcheng Xu,Xiuxiu Wang,Baorui Li,Hao Yue,Min Jia,Aizhen Zong
Baicalin, a flavonoid compound with various health benefits, faces significant limitations in its application due to poor solubility. Identifying a nontoxic, biodegradable, and readily available solubilizer is therefore critical for improving the solubility of baicalin and related analogues. This study aimed to evaluate the potential of citrus pectin and its acid-hydrolyzed derivatives to improve baicalin solubility, elucidating the underlying mechanisms of solubilization. Three fractions, MCP-1, MCP-2, and MCP-3, were obtained via partial acid hydrolysis followed by anion exchange chromatography. The results demonstrated that MCP-3, composed of 91.2 % galacturonic acid and 8.8 % rhamnose, exhibited the highest efficacy in enhancing baicalin solubility. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermodynamic, molecular dynamics (MD) simulation confirmed that MCP-3 adopted a helical structure in solution, encapsulating baicalin within its helical cavity through hydrogen bonding between carboxyl and hydroxyl groups, as well as hydrophobic interactions and van der Waals forces. The MCP-3/baicalin complex exhibited good pH and temperature stability. Pharmacokinetic studies demonstrated that MCP-3 significantly enhanced the in vivo bioavailability of baicalin by 1.95-fold, and the complex exhibited low cytotoxicity. This study offers a promising strategy for the development of more effective flavonoid-based products.
研究领域:
药剂学
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药物代谢
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天然产物化学
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生物药剂学
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计算药理学
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材料科学
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中医药学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 10
·1545
·
IF 4.7
Fangwei Liu,Weiwei He,Xiaojun Huang,Junyi Yin,Shaoping Nie
The objective of this study was to investigate the feasibility of the mixture of tremella polysaccharide (TP) and citrus pectin (CP) as an emulsifier by evaluating its emulsifying ability/stability. The results showed that the TP:CP ratio of 5:5 (w/w) could effectively act as an emulsifier. CP, owing its lower molecular weight and highly methyl esterification, facilitated the emulsification of oil droplets, thereby promoting the dispersion of droplets. Meanwhile, the presence of TP enhanced the viscosity of emulsion system and increased the electrostatic interactions and steric hindrance, therefore hindering the migration of emulsion droplets, reducing emulsion droplets coalesce, and enhancing emulsion stability. The emulsification and stabilization performances were influenced by the molecular weight, esterified carboxyl groups content, and electric charge of TP and CP, and the potential mechanism involved their impact on the buoyant force of droplet size, viscosity, and steric hindrance of emulsion system. The emulsions stabilized by TP-CP exhibited robust environmental tolerance, but demonstrated sensitivity to Ca2+. Conclusively, the study demonstrated the potential application of the mixture of TP and CP as a natural polysaccharide emulsifier.
研究领域:
食品科学
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胶体与表面化学
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生物高分子科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Haijuan Hu,Shanshan Zhang,Fengxia Liu,Peipei Zhang,Zafarullah Muhammad,Siyi Pan
We investigated the regulatory effects of citrus pectin oligosaccharides (POS) from an innovative, chemically controllable degradation process on cholesterol metabolism and the gut microbial composition. The modulatory role of the intestinal flora was explored. Four-week-old male C57BL/6 mice were fed either a standard diet; a high-fat (HF) diet; or a HF diet with 0.15, 0.45, and 0.9 g/kg body weight POS for 30 days. POS reduced serum total cholesterol (TC) and low-density lipoprotein-cholesterol (LDL-C) in a dose-dependent manner. The relative abundances of specific bacterial groups in the feces and the concentrations of their metabolites were higher in the POS groups. There were significant correlations among Bifidobacterium, Lactobacillus, and Bacteroides and short-chain fatty acids, as well as among serum TC, LDL-C, fecal bile acids, and liver cholesterol 7-α-hydroxylase and 3-hydroxy-3-methylglutaryl-coenzyme A reductase. These findings indicate that the prepared POS exhibited hypocholesterolemic effects and that the potential regulatory mechanisms of citrus POS on cholesterol metabolism are modulated by specific bacterial groups together with their metabolites.
研究领域:
营养学
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微生物学
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代谢组学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
Microorganisms
·
2020
·Vol. 8
·期 2
·175
·
IF 4.152
Xuerun Liu,Luoyang Wang,Nan Jing,Guoqiang Jiang,Zheng Liu
Recent advances have revealed the essential role of gut microbiomes in the therapeutic efficiency of immune checkpoint inhibitors (ICIs). Inspired by biostimulation, a method using nutrients to accelerate the growth of soil microorganisms and the recovery of soil microbial consortia, here we propose a bilberry anthocyanin combo containing chitosan and low molecular citrus pectin (LCP), in which LCP–chitosan is used to encapsulate anthocyanins so to enhance its digestive stability and, moreover, modulate the microbiome more favorable for the PD-L1 blockade treatment. Using murine MC38 colon cancer as a model system, we examined the effects of the combo on modulating the gut microbiome and therapeutic efficiency of PD-L1 blockade treatment. It was shown that bilberry anthocyanins enriched the subdominant species, increased both the concentration and the proportion of butyrate in feces and enhanced intratumoral CD8+T cell infiltrations. The application of the bilberry anthocyanin combo restored the species diversity of gut microbiome decreased by LCP–chitosan and achieved the best control of tumor growth. These preliminary results indicated unprecedented opportunities of probiotics combo in improving the therapeutic efficiency of immune checkpoint inhibitor through manipulating gut microbiome.Keywords:immune checkpoint inhibitors;immunotherapy;gut microbiome;bilberry anthocyanins;low molecular citrus pectin;chitosan
研究领域:
免疫疗法
·
肿瘤学
·
微生物学
·
营养保健品
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Dezhuang Gong,Xiquan Li,Xiuling Zhang,Wentao Zhang,Tianhao Chen,Xinhua Zhang
In this research, novel citrus-pectin-based [email protected] /graphite carbon nitride nanocomposites (CACNs) were formed by assembling citrus-pectin-based [email protected] ( [email protected] ) prepared by daylight-driven reduction onto a graphite carbon nitride (g-C 3 N 4 ) surface. The as-prepared samples were characterized by various techniques to study their morphology, structure, optical and electrochemical properties. The CACNs were found to have enhanced photoelectrochemical properties, which provided excellent photocatalytic activity to degrade the food colorant new coccine (NC) under visible light. For the NC degradation, the recommended photocatalyst offered approximately 95.7% of the degradation efficiency under visible-light irradiation for 60 min, which has superior photostability and reusability. Its degradation rate constant was approximately 5.16 and 37.6 times those of pure g-C 3 N 4 and [email protected] , respectively. The NC degradation conformed to pseudo-first-order kinetics. Thus, the developed nanocomposites provide a useful reference for the removal of hazardous food colorants and resource utilization of peel waste.
研究领域:
材料科学
·
环境科学
·
纳米技术
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光化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ziyan Huang,Yuting Wang,David Julian McClements,Ruihong Dong,Yu Wang,Qin Wang,Huifan Liu,Qiang Yu,Jianhua Xie,Yi Chen
Citrus pectin is an anionic polysaccharide in citrus, which may improve the stability of citrus juices. This study investigated the influence of citrus pectin on the stability of protein-polyphenol complexes in the citrus juice model system and its interaction mechanism by multispectral and molecular dynamics (MD) simulations. Dynamic light scattering (DLS) and differential scanning calorimetry (DSC) showed that the citrus pectin-proanthocyanidin-zein complex improved the model citrus juices' cloud and thermal stability. Molecular dynamics (MD) simulations suggested that both pectin and proanthocyanidin bound to the U-shaped cavity of the zein molecules. Electrostatic and van der Waals forces were predominant in citrus pectin-zein. In contrast, van der Waals forces predominantly drove in proanthocyanidin-zein. This study indicated that citrus pectin could stabilize juice by delaying the onset of protein-polyphenol haze formation, which may provide new strategies for improving the quality, stability, and nutritional profile of fruit juice systems.
研究领域:
食品科学
·
化学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Jirong Wang,Chengying Zhao,Shaojie Zhao,Xingmiao Lu,Mengyu Ma,Jinkai Zheng
The amidation of pectin by amino acids has been widely applied due to its safety and excellent gelling properties. This study systematically examined the effects of pH on the gelling properties of lysine-amidated pectin during amidation and gelation . Pectin was amidated over the range of pH 4–10, and the amidated pectin obtained at pH 10 showed the highest degree of amidation (DA, 27.0 %) due to the de-esterification, electrostatic attraction, and the stretching state of pectin. Moreover, it also exhibited the best gelling properties due to its greater numbers of calcium-binding regions (carboxyl groups) and hydrogen bond donors (amide groups). During gelation, the gel strength of CP (Lys 10) at pH 3–10 first increased and then decreased, with the highest gel strength at pH 8, which was due to the deprotonation of carboxyl groups, protonation of amino groups, and β-elimination. These results show that pH plays a key role in both amidation and gelation, with distinct mechanisms, and would provide a basis for the preparation of amidated pectins with excellent gelling properties. This will facilitate their application in the food industry.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）