Journal of Functional Foods
·
2025
·
IF 4
Wenfei Wang,Huiting Yang,Shengrong Xiang,Siliang Jiang,Haifeng Zhang,Mengqi Zhao,Zihan Jiang,Ya Gao,Jie Li
Obesity has become a global public health crisis, and the development of safe and effective interventions are urgently needed. In this study, sunflower head pectins with different molecular weights and degrees of methylation were synthesized via enzymatic modification. A high-fat diet was used to induce obesity in a mouse model. The effects of different modified pectins on the regulation of lipid metabolism disorders were systematically evaluated, and 16S rRNA sequencing was used to elucidate the mechanism by which different modified pectins regulate gut microbiota homeostasis and affect body metabolism disorders. The results showed that low-molecular-weight and low-methoxyl pectin could significantly reduce the weight growth rate ( P < 0.05) and reverse hepatic steatosis. Its mechanism was closely related to the improvement of microbiota composition and recovery of short-chain fatty acid levels. This research has laid a theoretical foundation for precisely regulating the structure of pectin to develop pectin-enriched functional foods
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高影响因子
CHEMISTRY & BIODIVERSITY
·
2025
·
IF 2.5
Jiafu Lin,Jihui Lin,XiaoYu Tao,Dan Zhang,Siwei Chen,Xiujuan Fu,Yu Luo,Jiaqi Zheng,Linyu Liu,Hong Niu
Pectin derived from the fruit of Clausena lansium (Lour.) Skeels, commonly known as Wampee, possesses diverse bioactivities and holds significant potential for applications in food products. To broaden Wampee's application range, deep eutectic solvent (DES) was optimized for pectin extraction using response surface methodology. The fundamental and functional properties of DES-extracted pectin (D-CP) were compared to water-extracted pectin (W-CP). Extracted under the optimal extraction conditions (oxalic acid:choline chloride ratio was 1:1, reagent content was 10.2% (w/v), extraction time was 154 min, temperature was 82.5°C, and liquid: solid was 10.0 mL/g), D-CP was identified as Rhamnogalacturonan-dominated pectin. D-CP's molecular weight (129 kDa) and degree of esterification (61.05%) were lower than those of W-CP. However, D-CP exhibited a superior yield (18.09%) and enhanced functional properties, including higher purity, improved emulsifying stability and activity, better foaming capacity, and stronger foam stability. Additionally, D-CP demonstrated excellent solubility alongside notable antioxidant activities. Overall, these advanced properties highlight D-CP's promising potential for applications in the food and pharmaceutical industries, with DES proving to be an effective solvent for efficient extraction of bioactive pectin from Wampee. Graphical
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Sha Li,Keting Li,Chao Yang,Lansha Song,Lian Shuai,Xingyi Chen,Lei Wang
This research aimed to fabricate and characterize low-methoxyl citrus pectin films crosslinked respectively with Ca 2+ , Mg 2+ and Zn 2+ in chloride or gluconate salt, and optionally incorporated with polyphenol from Rosa roxburghii Tratt (RRT) leaves (RTLP) for potential in active food packaging, through the solution casting method. Although RRT has been proven with health benefits due to the renowned abundance of polyphenols, there remains a research paucity on RRT leaf-derived polyphenol for the biological functionalities in vitro to achieve an economic added value . Specifically, it has been determined that two-step method of cellulose hydrolysis and ultrasonication, as compared to the single step and their simultaneous combination, was observed with the remarkable capability of scavenging free radicals and suppressing carbohydrate digestion as evidenced by α-glucosidase/α-amylase inhibitory activities in a dose-dependent manner, which was accordingly incorporated into pectin film. Generally, the ionic cross-linker observably increased the tensile strength especially for 18.49 MPa of P-Mg(Cl) as compared to 1.34 MPa of P-water. Interestingly, both cation and anion are responsible for ionic cross-linking performance, for example the altered anionic group of Mg 2+ from chloride to gluconate decreased the tensile strength by ∼73 %. On another hand, the RTLP incorporation could not only contribute to the packaging performance of films with excellent antioxidant capability, but also significantly alter their physico-chemical properties assessed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy, X-ray diffraction and thermo-gravimetric analysis etc. These results showed a promising venue to prepare pectin-based film with great potential in food packaging industry.
研究领域:
食品科学与技术
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高分子科学
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材料科学
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功能食品
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天然产物化学
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高影响因子
JOURNAL OF PLANT PHYSIOLOGY
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2022
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IF 3.686
Shuangxi Zhang,Huachun Sheng,Yue Ma,Yanping Wei,Dan Liu,Yanhua Dou,Huiying Cui,Boyou Liang,Johannes Liesche,Jisheng Li,Shaolin Chen
Cell wall biogenesis is required for the production of seeds of higher plants. However, little is known about regulatory mechanisms underlying cell wall biogenesis during seed formation. Here we show a role for the phosphorylation of Arabidopsis cellulose synthase 1 (AtCESA1) in modulating pectin synthesis and methylesterification in seed coat mucilage. A phosphor-null mutant of AtCESA1 on T166 ( AtCESA1 T166A ) was constructed and introduced into a null mutant of AtCESA1 ( Atcesa1-1 ). The resulting transgenic lines showed a slight but significant decrease in cellulose contents in mature seeds. Defects in cellulosic ray architecture along with reduced levels of non-adherent and adherent mucilage were observed on the seeds of the AtCESA1 T166A mutant. Reduced mucilage pectin synthesis was also reflected by a decrease in the level of uronic acid. Meanwhile, an increase in the degree of pectin methylesterification was also observed in the seed coat mucilage of AtCESA1 T166A mutant. Change in seed development was further reflected by a delayed germination and about 50% increase in the accumulation of proanthocyanidins, which is known to bind pectin and inhibit seed germination as revealed by previous studies. Taken together, the results suggest a role of AtCESA1 phosphorylation on T166 in modulating mucilage pectin synthesis and methylesterification as well as cellulose synthesis with a role in seed development.
研究领域:
植物生物学
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分子遗传学
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细胞壁生物合成
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PubMed
高影响因子
Scientific Reports
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2026
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IF 4.9
Peng Xiaoxia,Gong Qiang,Gao Ruirui,Ci Xiaorui,Jin Zilu,Dou Zhifang,Song Jianfang,Song Lijuan
This study demonstrated that extraction temperature serves as a critical parameter for modulating the structural characteristics and Pb 2+ adsorption performance of natural low methoxyl pectin derived from sunflower ( Helianthus annuus ) heads, an abundant agricultural byproduct. Pectin extracted at 100 °C for 3 h (AHP) exhibited a lower molecular weight ( M w , 78.2 kDa), higher galacturonic acid (GalA) content (83.32%±3.52%), and lower degree of esterification (DE, 26.34%±1.52%) compared to its low-temperature counterpart (LHP, extracted at 80 °C for 1 h, 84.68%±3.86% GalA, 29.32%±2.18% DE, and bimodal M w of 316.4 and 115.7 kDa) and commercial citrus pectin (CP, 76.83%±3.74% GalA, 83.24%±3.22% DE, and M w of 573.1 kDa). Consequently, AHP achieved a superior Pb 2+ adsorption capacity of 295.86 mg/g, exceeding that of LHP and CP by 25.7% and 76.6%, respectively. The adsorption process was best described by the Langmuir isotherm and pseudo-second-order kinetic models ( R 2 > 0.99), indicating a monolayer, chemisorption-dominated mechanism. Integrated characterization using FT-IR, XPS, SEM-EDS, BET and competitive adsorption experiments revealed that the enhanced performance of AHP originated from the synergistic effect of a high content of accessible carboxyl groups and a reduced M w that minimized chain entanglement. This combination enhanced active-site accessibility and promoted the formation of an open, permeable, ion-crosslinked network upon Pb 2+ coordination. This work repositioned extraction from a mere isolation step to a rational design strategy for high-performance biosorbents, offering a sustainable approach to valorize agricultural residues into effective materials for heavy metal remediation.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Qiaochun Chen,Yuanyuan Chen,Qian Zhou,Mingfu Wang
Galangin (Gal), a hydrophobic flavonoid prevalent in galangal, exhibits remarkable inhibitory effects against the formation of β -carboline, a subclass of heterocyclic amines. However, its poor aqueous water solubility hinders its application in water-based food systems, such as braised meats. To address this issue, Gal-loaded zein/pectin nanoparticles (ZGP-NPs) were designed to integrate the potential inhibitory effects of Gal and pectin against HAs formation while improving Gal dispersion in aqueous systems. The nanoparticle formulation was optimized, achieving high encapsulation efficiency (96.07%) and loading capacity (7.93%) at a Gal concentration of 2 mg/mL. Microstructural and physicochemical characterization revealed successful encapsulation, yielding uniform spherical particles with an average size of 123.42 nm. ZGP-NPs demonstrated satisfactory stability across different chemical and physical conditions. In brine models and braised lamb applications, ZGP-NPs significantly suppressed β -carboline formation, achieving 35.43–68.30% (free type) reductions in β -carbolines in brine model systems, and 10.58–28.24% (free type) and 31.72–55.22% (free + bounded type) reductions in braised lamb. Mechanistic insights suggest that ZGP-NPs may suppress β -carboline generation via trapping of aldehydes (precursors for β -carboline formation), free radical scavenging, and direct binding of β -carbolines. This work demonstrates a pioneering strategy for mitigating HAs using polyphenol-encapsulated nanoparticles, providing a novel, efficient, and cost-effective approach for improving meat safety.
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高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 12.4
Jiefen Cui,Xiaoxiao Zhang,Dan Liu,Jirong Wang,Yongkai Yuan,Jinkai Zheng
The relationship between pectin side chains and fermentability is crucial for understanding precision nutrition. In this study, α-L-arabinofuranosidase and β-galactosidase were used to remove arabinose and galactose side chains of citrus pectin. Effects of RG-I side chains on structural characteristics and in vitro fermentation property of pectin were investigated. The removal of arabinose and galactose side chains led to a decrease in molecular weight and branching degree of pectin, which in turn resulted in a loose spatial conformation. Based on correlation analysis and carbohydrate-active enzymes annotation, we concluded that the presence of arabinose in citrus pectin promoted the production of propionate and had no promoting effect on the proliferation of pathogenic bacteria of Escherichia and Klebsiella . The removal of the galactose side chain promoted proliferation of potentially beneficial bacteria ( Bifidobacterium , Faecalibacterium , Veillonella , and Parabacteroides ). We further found that arabinose produced propionate mainly via the succinate pathway and acrylate pathway, while galactose generated butyrate by activating phosphate butyryltransferase and butyrate kinase. Our results provide new insights into structure-function relationship between arabinose and galactose side chains and fermentability of pectin, while also offering a scientific reference for targeted design of pectin prebiotics with precise functionalities.
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
·
IF 4.52
Yingying Han,Yan Wang,Jie Li,Jinhua Du,Zhicong Su
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C.
研究领域:
食品科学
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酿酒学
·
生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Chuanrui Jiang,Wenfei Fu,Zhiyao Ma,Jiayin Wang,Min Zhang,Cuina Wang
Lactoferrin (LF)-low methoxyl pectin (LMP, 0–0.2 %, w/v) composite hydrogels with great mechanical properties were fabricated with calcium ions (Ca 2+ , 50 and 100 mM). Incorporation of LMP induced changes in mechanical properties by increasing steric hindrance and altering the structure of LF. These changes contributed to denser microstructure of hydrogels with 50 and 100 mM Ca 2+ , leading to superior texture profiles (hardness increased by 22 %–152 % and 50 %–251 %), viscoelastic properties (G′ increased by 25 %–286 % and 6 %–175 %), and water holding capacity (increased by 15 %–26 % and 19 %–30 %), with 0.1 % LMP being the optimal. Hydrogels with 100 mM Ca 2+ exhibited less homogeneous and compact networks compared to those with 50 mM Ca 2+ , resulting in suboptimal gel properties. Independent of LMP and Ca 2+ level, all hydrogels contained bound water (∼5 %) and immobilized water (∼95 %), and manifested amorphous structures. Fluorescence spectra elucidated the tertiary structure changes caused by LMP and Ca 2+ . Non-covalent interactions, especially hydrophobic interaction, maintained the LF-LMP hydrogels. Intermolecular force analysis implied the strength of interactions was related to LMP and Ca 2+ concentrations. Pearson's correlation analysis confirmed that a dense and uniform gel network favors the hydrogel's mechanical properties and water holding capacity. Data suggest that LMP and Ca 2+ altered the microstructure of LF hydrogel by modifying the conformation and intermolecular forces, thus regulating the mechanical properties.
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高影响因子
COLLOID AND POLYMER SCIENCE
·
2021
·Vol. 299
·期 10
·1557-1566
·
IF 1.931
Hua Chenghuan,Yu Wenjie,Yang Mingyue,Cai Qun,Gao Tian,Zhang Silong,Xu Huan,He Huan,Peng Na,Liu Yi
New nanocomplexes containing curcumin-loaded casein micelles and surface-coated pectin via electrostatic interaction were fabricated. Curcumin-loaded nanocomplexes prepared at pH 4 showed the most excellent performance than that at pH 3 and pH 2, which had an average size of 266.4 nm (polydispersity index = 0.193) and loading capacity of 93%. The morphology of nanocomplexes exhibited as monodisperse spherical nanoparticles observed by SEM and TEM. The experiment of anti-oxidant activity demonstrated that nanocomplexes tremendously kept the bioactivity of curcumin. Moreover, in vitro release behaviors of curcumin from casein-pectin nanocomplexes indicated that the surface coating layer of pectin obviously delayed the release of curcumin in simulated gastric fluid, and the controlled release ability in simulated intestinal fluid was greatly enhanced. The casein-pectin nanocomplexes exhibited as a promising oral delivery vehicle of bioactive ingredients in food and pharmacy. Graphical abstract
研究领域:
食品科学
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药学
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生物医学工程
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DOI
高影响因子
FOOD HYDROCOLLOIDS
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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
FOOD CHEMISTRY
·
2021
·
IF 7.514
An-Qi Bi,Xian-Bing Xu,Yu Guo,Ming Du,Cui-Ping Yu,Chao Wu
In this study, three-dimensional (3D) printable oil/water (O/W) high-internal-phase emulsions (HIPEs) (internal phase fraction = 75%) were fabricated using casein (3% w/v)/pectin (1–5% w/v) hybrid particles with flavour oil. The morphologies of the HIPEs, revealed by confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM), indicated that the casein/pectin hybrid particles were mainly distributed on the interface of oil droplets. Additionally, the results of rheological and gel-strength measurements indicated that the viscosity (ranging from 1316.51–0.21 to 4301.84–0.79 Pa.s) of HIPEs increased with increasing pectin content (from 0% to 4% w/v), and the gel strength of printed HIPEs increased (from 10.37 to 21.19 g) with increasing pectin (from 1% to 5% w/v). The developed HIPEs were applied for 3D printing and the thus-printed objects could adequately maintain the designed shape and structure. The developed 3D printable HIPEs have excellent potential applications in the food, medical, and cosmetic industries.
研究领域:
食品科学
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材料科学
·
化学工程
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DOI
高影响因子
危险品化学品经营许可证（带存储）