CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Jinyan Gu,Mouming Zhao,Lijun You,Lianzhu Lin
Rhamnogalacturonan-I type pectin polysaccharide from wolfberry has immunity activity, but its intestinal immunity activity and structure-activity relationship in the small intestine was still unclear. This study comparatively investigated the intestinal immune activity of wolfberry-derived high and low branched Rhamnogalacturonan-I type pectin polysaccharides (H-LBP and L-LBP) and explored the interaction mechanism with mechanical barrier. In the normal mechanical barrier model, both H-LBP and L-LBP could cross mechanical barrier with transport rates of 23.2 % and 25 %, thereby directly enhancing macrophage viability and phagocytic ability after crossing the mechanical barrier. The transport mechanism of H-LBP in mechanical barrier included the clathrin- and caveolin-mediated pathways. In the damaged mechanical barrier model, H-LBP could significantly enhance mechanical barrier integrity, reduce the production of neurotransmitter (NO) and inflammatory cytokine (TNF-α), thereby exerting indirectly intestinal immune activity. Transcriptome analysis showed that the interaction mechanism between H-LBP and damaged mechanical barrier mainly involved signaling pathway regulating cell growth and survival (PI3K-AKT). Western blot experiment and molecular docking simulation confirmed that H-LBP could reduce the expression of p-PI3K, p-AKT and cleaved Caspase3. H-LBP had stronger directly and indirectly intestinal immune activity than L-LBP. These findings were useful for the application of H-LBP in improving intestinal immunity oral formulations.
研究领域:
食品科学
·
免疫学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Laiming Zhang,Jiaqi Zheng,Yi Wang,Xingqian Ye,Shiguo Chen,Haibo Pan,Jianle Chen
Rhamnogalacturonan-I (RG-I) was considered to be incompatible with gel formation. Due to its important health benefits, our previous study reported synergistic gelation of RG-I enriched pectin from citrus membranes with sequential acidic and alkaline treatment. In the present study, we further fabricated RG-I enriched pectin-based emulsion gels with the synergistic gelation for hydrophobic bioactive encapsulation. The effect of oil fraction and interfacial compositions including pectin itself and Tween 20 on the physical properties and delivery characteristics of emulsion gels was investigated. As to interfacial compositions, pectin reduced syneresis and swelling ratio and increased water holding capacity . Oil fraction had no marked influence on syneresis and swelling ratio, but significantly increased water holding capacity. Particularly, all the emulsion gels showed an elastic behavior and a full structure recovery after shearing. Increase in pectin instead of Tween 20 onto the surface of oil droplets and oil fraction markedly improved their gel strength. Curcumin was encapsulated within the oil phase of emulsion gels. Improvement in gel strength provided enhanced protection of curcumin against heat-induced degradation. In vitro digestion revealed that interfacial compositions decelerated curcumin release by increasing the proportion of pectin onto the surface, but didn't change its bioaccessibility eventually. Increase in oil fraction accelerated curcumin release, but reduced its bioaccessibility. Overall, fabrication of RG-I enriched pectin-based emulsion gel with pectin itself as interfacial composition and low oil fraction would contribute to improving curcumin bioavailability for its sustained release, which should be further validated in vivo .
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Jinyan Gu,Lianzhu Lin,Mouming Zhao
Due to the difficulty in obtaining highly branched rhamnogalacturonan-I (RG-I) type pectin, the relationship between the extent of RG-I branching (EB) of pectin and prebiotic/immunomodulatory activity has not been systematically investigated. Moreover, it is only possible to establish a structure–activity relationship using pectin that is highly purified and accurately characterized. In this study, a homogeneous highly branched RG-I type pectin (LBP-P4, a final product) with dual proliferative effects on Bifidobacterium and macrophage was effectively purified for the first time using enzyme hydrolysis combined with ultrafiltration. The RG-I content and EB of LBP-P4 reached 97.32 and 77.12, respectively. Its two branches were composed of arabinan and arabinogalactan-II, containing → 5)-Araf-(1→, →3)-Araf-(1→, →3,6)-Galp-(1→ and →6)-Galp-(1→ residues). The structure–activity relationship analysis indicated that strong prebiotic/immunomodulatory activity of LBP-P4 was depended on its high EB, which was further confirmed by the molecular docking simulation between low/high branched pectin with β-1,6-galactosidase, α-l-arabinanase, and Toll-like receptor 4 (TLR4).
研究领域:
食品科学
·
生物化学
·
免疫学
·
微生物学
·
药学
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Wei-yun Zhang,Jin-song Liao,Jun-ru Qi
Differences in the prebiotics of pectin cannot be fully explained by the sources and single structure. Microbiota exhibit distinct preferences for different structure of pectin, influencing the microbial composition by lowering pH and producing short-chain fatty acids (SCFAs) in the fermentation. However, the effect on the pectin fine structure on its fermentation properties and microbiota still controversial. Here, three pectin polysaccharides with different degree of esterification (DE) and rhamngalacturonan-I (RGI) ratio while ensuring that either the degree of RGI or the DE remained constant were prepared. By using in vitro fermentation model and microbiomics, the mechanisms by which the pectin fine structure in modulating the composition of gut microbiota and the metabolism of SCFAs were proposed. Pectins enriched with RGI structures promoted the growth of Phascolarctobacterium and Parabacteroides, and increased concentration of the SCFAs (such as acetic acid and propionic acid) associated with fat loss. Bacteria groups such as Tyzzerella , Collinsella , Prevotella-9 , Dialister and Sutterella were sensitive to DE and thereby promote SCFA production (such as hexanoic acid, butyric acid, etc). As pectin promotes the growth of probiotics and an increase in SCFAs, contributing to a decrease in pH, the growth of Lachnospiraceae_UCG-004 , Escherichia-Shigella and Lachnoclostridium is significantly inhibited. We identified thatkey roles of the DE and RGI within pectin in promoting the growth of probiotic microbiota and production of SCFAs. These results provide new a reference for the prediction of the pectin physiological activity and the development of functional pectin polysaccharide prebiotics.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Junhui Li,Shan Li,Yangfan Zheng,Hua Zhang,Jianle Chen,Lufeng Yan,Tian Ding,Robert J. Linhardt,Caroline Orfila,Donghong Liu,Xingqian Ye,Shiguo Chen
The recovery of pectic polysaccharides with high rhamnogalacturonan I (RG-I) branches from citrus canning processing water was achieved in a previous study aimed at reducing chemical oxygen demand and benefiting both process economics and the environment. However, the large molecular size and poor in vivo bioavailability of these polysaccharides limit the application of these pectic polysaccharides in functional foods. We report the development of an ultrafast and green approach to depolymerize pectic polysaccharides using an ultrasound-accelerated metal-free Fenton chemistry , relying on H 2 O 2 /ascorbic acid. The results show that ultrasound enhances the efficiency of H 2 O 2 /ascorbic acid system to degrade pectin into 7.9 kDa pectic fragments within 30 min through both chemical effects (increasing the amount of hydroxyl radicals and lowering activation energy of H 2 O 2 decomposition) and mechanical effects (disaggregating polysaccharide clusters). The backbones of the resulting fragments mainly correspond to RG-I patterns (molar ratio galacturonic acid (GalA): rhamnose (Rha) ∼ 1.06:1) with a high degree of rhamnose branching. Free radicals preferentially act on the GalA backbone in the HG region and maintain the RG-I region. Antitumor activities, assessed using human breast cancer cells (MCF-7), suggest that the resulting fragments significantly inhibit cancer cell growth and that activity increases with decreasing molecular weight. The resulting ultralow molecular weight pectic fragments have potential application for the development of functional foods and antitumor drugs.
研究领域:
食品科学
·
化学
·
生物材料
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Ding An,Wenjing Chen,Hongshan Liang,Jing Li,Peiyuan Zhou,Bin Li
Ethanol induction typically results in the contraction of the polysaccharide molecular chain and a decrease in viscosity. However, this study reveals an unexpected dual behavior in psyllium seed husk polysaccharides (PSHPs). The viscosity of the cold ethanol-water extracted polysaccharide (CEP, containing 9.42 % rhamnose and 7.40 % galacturonic acid) increased by 154 % in the presence of 25 % ethanol compared to its viscosity in aqueous solution. In contrast, under identical conditions, the viscosity of the hot ethanol-water extracted polysaccharide (HEP, containing 1.21 % rhamnose and 1.53 % galacturonic acid) decreased by 99 %. Through multi-scale characterization, including intrinsic viscosity ([η]), radius of gyration (R g ), atomic force microscopy (AFM), and rheology, we observed that both CEP and HEP exhibited chain contraction and aggregation under ethanol-induced conditions. However, significant differences in rhamnogalacturonan-I (RG-I) content resulted in distinct degrees of contraction and aggregation behaviors. Upon increasing the ethanol concentration from 0 % to 20 %, the R g of CEP decreased by 30 %, whereas the R g of HEP exhibited a more substantial reduction, by 71 %. For CEP, ethanol substantially mitigated the steric hindrance effect of RG-I, thereby enhancing intermolecular interactions and increasing the entanglement network density. In contrast, the pronounced chain contraction of HEP disrupted the original entanglement network structure. This RG-I-dependent aggregation behavior represents a significant addition to the traditional solvent effect theory and also provides a robust theoretical foundation for the diverse applications of PSHPs.
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 4
·625
·
IF 4.7
Ding-Tao Wu,Jing Lei,Jie Li,Mei-Mei Qu Mo,Wen-Bing Li,Yu-Jing Huang,Yi-Chen Hu,Ai-Li Wang,Liang Zou
Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications as functional or fortified food ingredients, both deep-eutectic-solvent-assisted extraction (DESE) and high-pressure-assisted deep eutectic solvent extraction (HPDEE) were used to efficiently and selectively extract pectic polysaccharides from Tartary buckwheat green leaves (TBP). The results revealed that both the DESE and HPDEE techniques not only improved the extraction efficiency of TBP but also regulated its structural properties and beneficial effects. The primary chemical structures of TBP extracted using different methods were stable overall, mainly consisting of homogalacturonan and rhamnogalacturonan-I (RG-I) pectic regions. However, both the DESE and HPDEE methods could selectively extract RG-I-enriched TBP, and the proportion of the RG-I pectic region in TBP obviously improved. Additionally, both the DESE and HPDEE methods could improve the antioxidant and anti-glycosylation effects of TBP by increasing its proportion of free uronic acids and content of bound polyphenolics and reducing its molecular weight. Moreover, both the DESE and HPDEE methods could partially intensify the immunostimulatory effect of TBP by increasing its proportion of the RG-I pectic region. These findings suggest that DES-based extraction techniques, especially the HPDEE method, can be promising techniques for the efficient and selective extraction of RG-I-enriched TBP.Keywords:Tartary buckwheat;deep eutectic solvent;high-pressure processing;rhamnogalacturonan-I-enriched pectic polysaccharide;biological activity
研究领域:
食品科学
·
生物技术
·
植物化学
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产品关联
DOI
PubMed
高影响因子
Journal of Functional Foods
·
2026
·
IF 3.9
Lin Zhang,Zi-Li Chen,Ding-Tao Wu,Qin Yuan,Shengpeng Wang,Mei-Lin Feng,Yi-Chen Hu,Mao-Ling Tan,Jing-Wei Huang,Liang Zou,Ya-Nan Cao
Tartary buckwheat leaf is a promising sustainable source of rhamnogalacturonan-I-rich pectic polysaccharides (TBP) with marked in vitro immunostimulatory activity. However, their in vivo efficacy and structure-activity relationships remain unknown. Here, we investigated TBP fractions differing in esterification degree, molecular mass, and branching in a murine immunosuppression model. All TBP fractions attenuated immunosuppression, an effect associated with modulating gut microbial homeostasis, enhancing levels of short-chain fatty acids (SCFAs), reinforcing gut barrier integrity, and improving systemic immune markers. Structural modifications augmented bioactivity; low-esterified TBP-D and low-molecular-mass, low-branching TBP-F outperformed native TBP. TBP-F had the strongest effects, significantly improving immune organ indices, cytokines, immunoglobulins, SCFAs, and tight-junction proteins. Microbiota analysis revealed that all TBPs enriched Muribaculaceae and decreased dysbiosis-associated taxa, with TBP-F most strongly suppressing detrimental bacteria. These results imply that TBPs with lower molecular mass, less branching, or reduced esterification possess superior immunostimulatory potency, supporting their development as immune-enhancing functional foods.
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jing Wen,Jingyang Wang,Huining Lai,Zhengang Zhao
Pomelo peel, a major byproduct of pomelo processing, was utilized to isolate rhamnogalacturonan-I (RG-I) pectin via a novel approach combining low-concentration alkaline extraction with dielectric barrier discharge (DBD) plasma treatment, followed by characterization. The extracted pectin (DAP) was characterized by its esterification degree, monosaccharide composition, molecular weight, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), triple-helix structure, and scanning electron microscopy (SEM). Results revealed that DBD increased its RG-I content while preserving its overall structure. Additionally, the effects of DAP, oil phase, CaCO₃ concentration, and glucono-δ-lactone (GDL) concentration on the properties of the resulting emulsion gel were investigated. In vitro release studies indicated that the emulsion gel followed the Korsmeyer-Peppas model, demonstrating controlled-release behavior. After simulated in vitro digestion, 70% of the encapsulated naringenin available for release in intestine. This study provides a theoretical foundation for the green extraction of RG-I pectin from pomelo peel and application in delivery systems.
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Xueting Zhang,Chuying Huo,Pengfei Shan,Niping Chen,Quanwei Zhang,Hauyee Fung,Wenting Zhao,Jing Li,Peili Zhu,Shanlong Tang,Ye Yuan,Lin Sun,Junmei Xia,Xuwei Liu,Lifeng Li,Yifa Zhou,Quanbin Han
The functions of polysaccharides are governed by their structures, making sample purity essential for robust structure-activity studies. Polygalacturonic acid (PGA) is widely used as a reference hydrocolloid in bioactivity and materials science research. However, commercial PGA is frequently contaminated with co-purifying polysaccharides, which complicates structure-activity relationship studies. This study identifies a prevalent impurity in commercial PGA and reveals its previously unrecognized, dual role in governing both immunostimulatory activity and hydrogel properties. Using chromatographic methods combined with enzymatic strategies, we isolated two distinct impurities and further purified PGA (pPGA). The impurities were determined to be a free β-1,4-galactan (Galactan) and a rhamnogalacturonan I decorated with β-1,4-galactan side chains (RGI) by structural analyses via MS, NMR, methylation and oligosaccharide profiling. Among them, only the RGI—which naturally carries galactan side chains—triggered a significant immune response in RAW264.7 cells, activating MAPK signaling and increasing levels of NO, IL-6, IL-1β, and TNF-α In contrast, neither the pPGA nor the other impurity, Galactan, showed any immunostimulatory activity. Critically, this bioactive RGI was also essential for material properties. Its removal from commercial PGA markedly weakened the Ca 2+ -crosslinked gels, leading to reductions in both storage (G′) and loss (G″) moduli and resulting in a fragile microstructure. In contrast, the removal of the Galactan did not significantly affect the properties of the hydrogel. Our findings demonstrate that a co-purifying RGI, not PGA itself, is the decisive factor for key biological and physical functionalities attributed to commercial PGA. This finding emphasizes the importance of using structurally defined polysaccharides standards for accurate mechanistic research and controlled biomaterial design.
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·Vol. 74
·期 30
·23556-23575
·
IF 6.7
Li Wennian,Huang Yujie,Su Hualing,Nong Jiale,Liang Wenyu,Liu Yonghong,Zhao Longyan,Yuan Qingxia
Pectic
polysaccharides hold therapeutic potential for ulcerative
colitis (UC). This study reports the first isolation of two structurally
distinct pectins from Avicennia marina fruit pericarp: AMPP-2-1 (158 kDa), a rhamnogalacturonan-I (RG-I)-rich
pectin with galactan branches and intricate arabinan side chains rich
in β-Ara f terminals; and AMPP-2-2 (16 kDa),
a low-molecular-weight homogalacturonan (HG)-rich pectin with unsaturated
Gal p A at the nonreducing ends. Both pectins significantly
ameliorated dextran sodium sulfate-induced UC by suppressing inflammation,
restoring intestinal barrier integrity, and modulating gut microbiota
to enrich beneficial bacteria while depleting pathogenic bacteria,
alongside promoting short-chain fatty acid production. Low-molecular-weight
HG showed greater ameliorative effects than RG-I under the present
experimental conditions. These findings establish that pectins may
contribute, at least in part, to the intestinal benefits of A. marina fruits in traditional use, expanding the
structural diversity and biomedical applications of pectic polysaccharides
from underexplored plant resources.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jiaxiong Wu,Sihuan Shen,Huan Cheng,Haibo Pan,Xingqian Ye,Shiguo Chen,Jianle Chen
In this study, we investigated how different proportions blends of Rhamnogalacturonan-I pectic polysaccharides and hesperidin impact the gut microbiota and metabolites using an in vitro simulated digestion and fermentation model. The results indicated that both of them could modulate the gut microbiota and produce beneficial metabolites. However, their blends in particular proportions (such as 1:1) exhibited remarkable synergistic effects on modulating the intestinal microenvironment, surpassing the effects observed with individual components. Specifically, these blends could benefit the host by increasing short-chain fatty acids production (such as acetate), improving hesperidin bioavailability, producing more metabolites (such as hesperetin, phenolic acids), and promoting the growth of beneficial bacteria. This synergistic and additive effect was inseparable from the role of gut microbiota. Certain beneficial bacteria, such as Blautia , Faecalibacterium , and Prevotella , exhibited strong preferences for those blends, thereby contributing to host health through participating in carbohydrate and flavonoid metabolism.
研究领域:
胃肠科学
·
营养学
·
微生物学
·
食品科学
✓ 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）