FOOD HYDROCOLLOIDS
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2026
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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 AGRICULTURAL AND FOOD CHEMISTRY
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2026
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IF 6.7
Yibing Wang,Qianqian Xuan,Tiantian Yuan,Baojin Wang,Zihan Zhang,Xiaoqian Xing,Xinyi Yang,Chen Meng,Kevin H. Mayo,Fan Li,Yifa Zhou,Ye Yuan
The degradation of complex plant polysaccharides, particularly Rhamnogalacturonan I (RG-I) pectin, is essential for unlocking the value of biomass. This study focuses on the enzymatic toolbox of Penicillium oxalicum for efficient RG-I breakdown. Here, we recombinantly expressed 15 novel pectinolytic enzymes and characterized their biochemical functions. The enzyme system consists of backbone-cleaving rhamnogalacturonan hydrolases and lyases, along with side-chain–degrading enzymes. Specific endo-β-galactanases (GH30, GH43, GH53) and an exo-β-galactosidase (GH35) collaboratively hydrolyze galactan side chains. Meanwhile, α-arabinanases (GH43) and exo-α-arabinofuranosidases (GH54, GH62) work synergistically to degrade arabinan side chains. Through coordinated action, these enzymes achieve complete degradation of complex RG-I structures. Our findings provide a comprehensive enzyme set for targeted polysaccharide deconstruction, offering valuable resources for biomass conversion and pectin valorization in industrial applications.
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高影响因子
FOOD CHEMISTRY
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2024
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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
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营养学
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微生物学
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食品科学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2024
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IF 10.7
Jinwen Huang,Huiqi Wang,Huaqun Chen,Zidong Liu,Xuedong Zhang,Hao Tang,Shiying Wei,Wangting Zhou,Xinzhou Yang,Yonghong Liu,Longyan Zhao,Qingxia Yuan
Avicennia marina (Forssk.) Vierh. is a highly salt-tolerant mangrove, and its fruit has been traditionally used for treating constipation and dysentery . In this study, a pectin (AMFPs-0-1) was extracted and isolated from this fruit for the first time, its structure was analyzed, and the effects on the human gut microbiota were investigated. The results indicated that AMFPs-0-1 with a molecular weight of 798 kDa had a backbone consisting of alternating →2)-α-L-Rha p -(1→ and →4)-α-D-Gal p A-(1→ residues and side chains composed of →3-α-L-Ara f -(1→-linked arabinan with a terminal β-L-Ara f , →5-α-L-Ara f -(1→-linked arabinan, and →4)-β-D-Gal p -(1→-linked galactan that linked to the C-4 positions of all α-L-Rha p residues in the backbone. It belongs to a type I rhamnogalacturonan (RG-I) pectin but has no arabinogalactosyl chains. AMFPs-0-1 could be consumed by human gut microbiota and increase the abundance of some beneficial bacteria, such as Bifidobacterium , Mitsuokella , and Megasphaera , which could help fight digestive disorders . These findings provide a structural basis for the potential application of A. marina fruit RG-I pectic polysaccharides in improving human intestinal health.
研究领域:
植物化学
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食品科学
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微生物学
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Xiuxiu Yin,Yuxue Zheng,Xiangli Kong,Shuyun Cao,Shiguo Chen,Donghong Liu,Xingqian Ye,Jinhu Tian
The effects RG-І pectin (0.5, 1, 2, 5 and 10%, w/w) on the gelatinization behaviour, gel structure and digestibility of potato starch were characterized by means of rapid viscosity analysis (RVA), rheometry, scanning electron microscopy (SEM) and in vitro digestion. Results indicated that the addition of RG-I pectin significantly decreased the peak and breakdown viscosity and prolonged the pasting temperature of potato starch, but increased the setback viscosity. Meanwhile, the swelling power and amylose leaching of starch granules were restrained because of RG-I pectin adsorption on the starch granules surface. The presence of RG-I pectin also decreased the G’ values of potato starch gel but increased the tan δ values (especially for 1%), indicating that RG-І pectin decreased the 3D network formation of potato starch gel. The microstructure analysis indicated that RG-I pectin decreased the formation of the gel structure, which might place constraints on the relative amylose concentration in the continuous phase. The addition of RG-I pectin also reduced the rapidly digestible starch (RDS) content and increased the slowly digestible starch (SDS) content, while no significant differences of resistant starch (RS) content was observed. Those results indicated that RG-I pectin could affect the physicochemical properties of potato starch and modulate its digestibility and might be a potential option for producing starchy food with lower digestibility.
研究领域:
食品科学
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化学工程
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营养学
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高影响因子
FOOD HYDROCOLLOIDS
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2026
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IF 13.8
Mingrui Chen,Yuan Zhou,Xi Wei,Xiaojing Shen,Weijie Lan,Qing Zhang,Yaowen Liu
To efficiently recover rhamnogalacturonan I (RG-I) entrapped within the recalcitrant apple cell wall matrix, the present study established a two-step strategy combining polyol-based deep eutectic solvent (DES)/cellulase (CE) pretreatment and extraction using water. The highest CE activity was achieved in choline chloride (ChCl)/propylene glycol (PG) at molar ratio of 1:2 with water content of 23.57 wt% among twenty polyol-based DESs tested. The Kamlet-Taft parameters (α and β) of hydrated ChCl/PG showed positive correlations with CE activity (r = 0.85 for α, 0.88 for β), whereas viscosity and polarity (π∗) exhibited negative correlations (r = −0.56 for viscosity, −0.73 for π∗). Extraction using the ChCl/PG/CE-assisted water method yielded the highest recovery (17.8%), significantly exceeding those achieved with CE alone, ChCl/PG/CE alone or ChCl/PG-assisted water extraction. Compared with extracted control pectin (E-P, ChCl/PG-P), ChCl/PG&E-P contained the highest RG-I content with more/longer neutral sugar side chains (RG-I = 81.28 mol%, (Ara + Gal)/Rha = 4.50). Efficient hydrolysis of amorphous cellulose, coupled with enhanced interactions between ChCl/PG and exposed RG-I, synergistically promoted the dissociation of RG-I from cellulose-RG-I matrix and its subsequent dissolution in water. Finally, ChCl/PG&E-P was capable of forming stable gel in low concentration and a small amount of Ca 2+ . Due to the higher content of side chains, ChCl/PG&E-P gel exhibited higher gel strength and rheological moduli (G′ and G″) across varying pectin/Ca 2+ concentrations and pH conditions. This work offers a novel strategy for the efficient recovery of RG-I-enriched pectin from apple cell wall, which exhibits good characteristics as a gelling agent.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Tong Zhao,Sining Liu,Yutong Shuai,Xinyi Zhang,Min Chen,Sijie Pei,Yuxi Duan,Shukai Wang,Yu Lu,Zhongfu Wang,Guiping Gong,Linjuan Huang
Pectin is a structurally complex heteropolysaccharide that affects intestinal microorganisms and mucin O -glycans. The present study employed an in vitro model to investigate dynamic changes in microbiota during pectin fermentation. Residual pectin fragments arising from its fermentation were applied to HT29-MTX cells to study the effect of pectin structure on mucin O -glycosylation. Prevotella , Bacteroides , and Parabacteroides were found to preferentially degrade galactose, arabinose, and on the rhamnogalacturonan RG-I side chain region and methyl esterification groups of pectin. Bifidobacterium , Enterococcus , Megamonas , and Dorea metabolized the galacturonic HG region on pectin to produce butyrate. All pectin fragments were found to up-regulate total O -glycans (1.55–2.73 fold) and neutral O -glycans (1.11–1.49 fold) on HT29-MTX mucins. The large HG fragment (81.04 kDa) increased significantly the amount of non-fucosylated glycans (by 2.46-fold); whereas the small HG fragment (16.02 kDa) promoted fucosylated (by 9.25 fold), and especially di-fucosylated O -glycans. Collectively, these results demonstrate that gut microorganisms degrade pectin fragments in the following order of utilization: RG-I, RG-II, and HG. The small fragment of HG improves the expression of fucosylated O -glycans in HT29-MTX cells, mainly owing to an increase in di-fucosylated O -glycans.
研究领域:
微生物学
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胃肠病学
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细胞生物学
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营养科学
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DOI
PubMed
高影响因子
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