CARBOHYDRATE POLYMERS
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2019
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IF 6.044
Shihai Zhang,Fei He,Xia Chen,Kan Ding
Crude polysaccharides were obtained from fruits of Lycium ruthenicum Murr using hot water extraction followed by ethanol precipitation. A homogeneous polysaccharide, LRP3-S1 with a relative molecular weight of 114.8 kDa was purified by anion-exchange chromatography on DEAE Sepharose ™ Fast Flow and Sephacryl S-300 HR column. Monosaccharide composition analysis revealed that LRP3-S1 was composed of rhamnose, galacturonic acid, galactose, xylose and arabinose in a molar ratio of 14.4: 17.7: 26.6: 16.4: 24.9. LRP3-S1 contained a rhamnogalacturonan I (RG-I) backbone partially substituted at C-4 of rhamnose units by side chains, which included T-linked β-D-Gal p , 1,3-linked β-D-Gal p , 1,6-linked β-D-Gal p , 1,3,6-linked β-D-Gal p , 1,5-linked α-L-Ara f , 1,3,5-linked α-L-Ara f , T-linked α-L-Ara f and T-linked β-D-Xyl p . Biological activity tests showed that LRP3-S1 could inhibit the growth of pancreatic cancer cells. In addition, LRP3-S1 could attenuate invasion ability of BxPC-3 cells and down-regulate protein expression of p-FAK, p-AKT, p-GSK-3β and p-p38 MAP kinase.
研究领域:
药理学
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癌症研究
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生物化学
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植物科学
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DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2026
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IF 6.4
Yiyi Lv,Qingrui Xu,Chaoyang Wei,Shaoyun Wang
An underutilized Pyracantha fortuneana resource was valorized into a bioactive pectin. • Pectin polysaccharide from P. fortuneana (PFP) is a highly methylated, galacturonic acid–rich pectin. • PFP demonstrated protective effects against DSS-induced colitis in vivo. • PFP improved epithelial barrier integrity and regulated inflammatory responses. Valorization of underutilized forestry resources into bioactive polymers is a sustainable strategy. In this study, a novel pectin polysaccharide was isolated from Pyracantha fortuneana (PFP) using optimized acid extraction combined with ultrafiltration, and its structural characteristics and intestinal protective effects were systematically investigated. Structural analysis revealed PFP to be an acidic, highly methylated polysaccharide predominantly composed of galacturonic acid, with a molar ratio of rhamnose, galactose, arabinose and galacturonic acid of 2.79:3.95:4.31:88.09. FT-IR, methylation and NMR data indicated that the PFP backbone consists of a repeating unit of →2)-α- L -Rha p -(1→4)-α- D -Gal p A-(1→4)-α-Gal p A-OMe-(1→4)-α-Gal p A-(1→ forming a HG-type structure, while its side chains are mainly constituted of →5)-α- L -Ara f -(1→, →4)-β-Gal p -(1→4)-β-Glc p -(1→, and →6)-β-Gal p -(1→4)-β-Gal p -(1→ branched linkages. In vivo studies showed that PFP significantly ameliorated DSS-induced colitis in mice, as evidenced by improved intestinal barrier function, reduced weight loss and disease activity index, and preserved colonic architecture. Furthermore, PFP modulated gut microbiota by enriching the phylum Bacteroidetes and Bacteroides genus, reducing Proteobacteria phylum, suppressing oxidative stress and inflammatory cytokine production. These findings highlight the potential of PFP as a natural functional ingredient for intestinal health applications in food and nutraceutical formulations. Download: Download high-res image (179KB) Download: Download full-size image
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高影响因子
CARBOHYDRATE POLYMERS
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2022
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IF 10.723
Meng-yuan Zhang,Jun Cai
Red dragon fruit peel is a pectin-rich fruit waste that is a potential source of prebiotics and whose different sources and structures will influence its prebiotic function. Thus, we compared the effects of three extraction methods on the structure and prebiotic function of red dragon fruit pectin, the results showed that the citric acid extracted pectin produced a high Rhamnogalacturonan-I (RG-I) region (66.59 mol%) and more side-chains of Rhamnogalacturonan-I ((Ara + Gal)/Rha = 1.25), which can promote bacterial proliferation significantly. The side-chains of Rhamnogalacturonan-I may be an important factor in that pectin can promote the proliferation of B. animalis. Our results provide a theoretical basis for the prebiotic application of red dragon fruit peel.
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PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2021
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IF 9.381
Yuanyuan Zhao,Jinfeng Bi,Jianyong Yi,Xinye Wu,Youchuan Ma,Ruiping Li
The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model , and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation . On the other hand, culture media supplemented with low-Mw AP (60,300 g/mol) and low-Mw HG (861 g/mol) exhibited lower pH (5.1 and 5.7, respectively) and produced higher total short-chain fatty acid contents (SCFA, 230.40 mmol/L and 187.19 mmol/L, respectively). However, reduced trends in abundance of the pectinolytic microorganisms Faecalibacterium and Eubacterium were showed as Mw of the HG decreased, whereas growth of the SCFA-producer genera Bifidobaacterium , Megasphaera and Allisonella were improved. This work confirmed that low-Mw pectin and homogalacturonan generated more beneficial metabolites, developing structure-microbiota-gut health relationship.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2020
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IF 7.053
Yupeng Lin,Fengping An,Hong He,Fang Geng,Hongbo Song,Qun Huang
In this study, the structural and rheological properties of pectin extracted by high-speed shearing (HSS–P) at 50 °C ultrapure water and conventional heating methods (CE50-P and CE90-P) from passion fruit ( Passiflora edulis f. flavicarpa ) peel were evaluated and compared. The HSS-P has loose, honeycomb-like surface morphology, lower molecular weight and higher polydispersity index compared to CE50-P and CE90-P. Monosaccharide composition indicated that HSS-P had more side chains, which were caused by its highly branched molecular structure, short main chains and a high molar ratio of RG-I in the molecular configuration. FTIR spectra showed that high-speed shearing led to a decrease in the linearity of the main chain of the pectin molecule. NMR spectra indicated that the molecular structure of HSS-P was a linear chain of homogalacturonan (HG) inserted into rhamnogalacturonan I (RG-I) possibly with arabinans and galactans as the principal side chains. Furthermore, the effects of pectin concentration, sucrose , CaCl 2 and pH on the rheological properties of different pectins were investigated. All pectin exhibited pseudoplastic fluid behavior at different environmental conditions. The HSS-P samples showed the greatest increase in the apparent viscosity and viscoelasticity in the presence of sucrose (60%–100%) and CaCl 2 (0.1–0.2 g/100 mL), pH changes and increased pectin concentration. The HSS-P was easily combined with the co-solutes and its viscoelasticity showed stronger stability under temperature changes. In conclusion, the high-speed shearing results in a unique molecular structure that contributed to the excellent rheological properties of pectin. Thus providing theoretical guidance for further application of high-speed shearing in extracting pectin.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2020
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IF 5.162
Guoguang Zhang,Chenmin Zheng,Bingqing Huang,Peng Fei
In this study, native pectin (Na-Pe) was acylated with gallic acid through enzymatic method. UV–Vis, Fourier transform infrared spectroscopy and proton NMR analyses demonstrated that the phenolic hydroxyl group on gallic acid attacked the carbomethoxy of Na-Pe and replaced the methoxy group to form a new ester group under catalysis. The galloyl content of acylated pectin prepared via 24-h reaction (Ac1-Pe) was 16.8%, while that prepared via 48-h reaction (Ac2-Pe) reached 20.7%. The emulsifying properties, antioxidation activities and antibacterial activities of acylated pectin was significantly improved compared with those of Na-Pe. The emulsion activity and emulsion stability of the pectin emulsion improved from 1.08% and 56.13% (Na-Pe) to 1.57% and 88.27% (Ac1-Pe) and 1.71% and 93.3% (Ac2-Pe), respectively. The DPPH clearance of the pectin improved from 2.68% (Na-Pe) to 68.92% (Ac1-Pe) and 76.98% (Ac2-Pe) and the inhibition ratio in the β-carotene bleaching assay of the pectin increased from 3.15% (Na-Pe) to 73.02% (Ac1-Pe) and 78.96% (Ac2-Pe). The inhibition rate of the pectin against Escherichia coli and Staphylococcus aureus also improved from 2.93% and 8.92% (Na-Pe) to 26.95% and 42.18% (Ac1-Pe) and 31.56% and 47.87% (Ac2-Pe), respectively.
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PubMed
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Tingting Feng,Xuejiao Wang,Xingwei Wang,Xiaoming Zhang,Yao Gu,Shuqin Xia,Qingrong Huang
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 ± 0.4°) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2020
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IF 7.053
Hai He,Huawei Bian,Fengwei Xie,Ling Chen
This study compared the different effects of pectin (PE) and κ-carrageenan (CG) on the multilevel structures ( i.e. granule, crystallites, helices, fractals, and short-range order) and in vitro digestibility of extruded rice starch (MERS). The addition of either PE or CG altered the multiscale structures, increased the resistant component (RC) content, and reduced predicted glycemic index (pGI), with CG being more effective especially at a low content. CG led to the growth of molecular aggregates (α), single-helices, and V-type crystals ( X V ). PE resulted in higher contents of double-helices and A + B-type crystals ( X A+B ) and enhanced the short-range order ( R 1045/1022 ) and particle compactness. Pearson correlation analysis indicates that, for MERS/PE, the slowly-digestible component (SDC) and RC contents were influenced by different factors in the sequence of total crystallinity ( X Total ) > X A+B > X V > single-helix content > α > R 1045/1022 > double-helix content. For MERS/CG, the RC content was affected by X Total > single-helix content > X V .
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高影响因子
ELECTROCHIMICA ACTA
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2020
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IF 6.215
Yuhao Zhou,Xue Ren,Yueyao Du,Yuchen Jiang,Jiafeng Wan,Fangwei Ma
Pectin as a functional biopolymer has been successfully exploited to produce N/O co-doped 3D carbon architecture with hierarchical pores. A simple and novel in-situ template combining with KOH activation method is utilized to prepare porous carbon using calcium acetate as the template source and urea as a dopant. The in-situ CaCO 3 template, activation temperature and urea additive have a significant influence on the morphology, pore structure and performance of porous carbon. The high specific surface area of NHPC-700 (2928 m 2 g − 1 ) and its suitable micropore/mesopores ratio are helpful to promote specific capacitance and rate performance. The NHPC-700 possesses the high specific capacitance of 338 F g − 1 at 1 A g − 1 and the excellent capacitance retention of 83% from 1 A g − 1 to 50 A g − 1 . Furthermore, the NHPC-700 symmetric supercapacitor shows an energy density of 22.4 Wh kg −1 at 880 W kg −1 in 1 M Na 2 SO 4 . The efficient use of pectin to synthesize functionalized hierarchical porous carbon materials has a broad development prospect.
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高影响因子
FOOD HYDROCOLLOIDS
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2020
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IF 7.053
Chuyue Xiang,Jian Gao,Haoxin Ye,Gerui Ren,Xiangjuan Ma,Hujun Xie,Sheng Fang,Qunfang Lei,Wenjun Fang
Vitamin D 3 (VD 3 ) is a fat-soluble vitamin and easily degraded under acidic conditions, which will greatly reduce its bioavailability. The use of complexes formed by protein-polysaccharide to control release and protect active compounds has become a feasible way in the food field. In this work, ovalbumin (OVA) and high methoxyl pectin (PEC) were applied to fabricate OVA-PEC nanocomplexes to encapsulate and protect VD 3 . The encapsulation efficiency of VD 3 by OVA-PEC complexes could reach to 96.37%, and the storage stability of VD 3 was obviously improved after encapsulation. The in vitro simulated gastrointestinal experiments combined with SEM and SDS-PAGE were employed to observe the digestive behavior of OVA-PEC-VD 3 nanocomplexes. A small amount of VD 3 is released from OVA-PEC-VD 3 nanocomplexes in simulated gastric fluid, while a large amount of VD 3 is released in simulated intestinal fluid. The sustained release kinetic of VD 3 from OVA-PEC-VD 3 nanocomplexes was consistent with the law of Higuchi model. The preliminary molecular mechanism for VD 3 encapsulation by OVA-PEC complexes was also investigated, and the formation of OVA-PEC-VD 3 nanocomplexes is ascribed to the electrostatic interactions, hydrogen bonding and hydrophobic interactions among OVA, PEC and VD 3 . The results demonstrated that protein-polysaccharide complexes can effectively encapsulate VD 3 and achieve the goal of sustained release in the simulated gastrointestinal tract, which have potential applications in food and medicine.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Yuanyuan Zhao,Jinfeng Bi,Xiaoyan Zhao,Søren Balling Engelsen,Xinye Wu,Youchuan Ma,Yuxia Guo,Qianqian Du,Jianyong Yi
Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Ying Xin,Zhenzhen Liu,Chenhao Yang,Chen Dong,Fusheng Chen,Kunlun Liu
The increase in pectin methylesterase (PME) activity on fresh-cut apple surface can smartly trigger the controlled release of bactericidal agents encapsulated within intelligent responsive Pickering emulsions. In this study, we developed a PME-responsive nanocomplex (W-H-II) to stabilize Pickering emulsion containing thyme essential oil (TEO), preserving fresh-cut apples. W-H-II, formed by heat-induced whey protein isolate (WPI) and high methoxyl pectin (HMP) (pH 4.5, 85 °C, 15 min, WPI:HMP ratio 1:2), exhibited good pH stability due to the stabilizing effects of hydrophobic, hydrogen bonding, and electrostatic interactions. The presence of PME triggered the demethylation of HMP within W-H-II, conferring PME response characteristics. Subsequently, a bacteriostasis experiment with pectinase-producing Bacillus subtilis provided evidence of PME-triggered TEO release from W-H-II-stabilized Pickering emulsion. Furthermore, microscopy techniques were employed to verify the demulsification behavior of the emulsion when PME activity ranged from 0.25 to 2.50 U mL −1 . Finally, the PME-responsive TEO Pickering emulsion effectively preserved fresh-cut apples. Stored for 6 days at 5 °C and 10 °C, as the PME activity on the apple surface increased, the decay rate of the coated group was 0 %, with a total colony count below 3.0 log CFU g −1 . This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.
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PubMed
高影响因子
危险品化学品经营许可证（带存储）