FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Weiwei Hu,Huan Cheng,Dongmei Wu,Jianle Chen,Xingqian Ye,Shiguo Chen
The rhamnogalacturonan I (RG-I) region of pectin shows health benefits and novel gel applications. Commercial pectin is extracted from citrus peel in most instances, whereas they are homogalacturonan (HG)-dominated productions and the methods to extract pectin targeting RG-I are limited. To take full advantage of citrus wastes and upgrading this pectin resources, a new extraction method based on a diluted NaOH assisted by a combination of ultrasound (US) and pressure, namely manosonication (MS), was established for RG-I enriched pectin extraction. MS significantly enhanced the pectin yield (21.47 ± 0.11%) while reducing the use of NaOH reagents (50 mmol/L) and processing time (50 min). Structurally, the MS (300 kPa) resulting products achieved nearly a 2-fold greater RG-I content (58.61 mol%) than that of commercial pectin (30.12 mol%). Moreover, for the investigation of the extraction mechanism, external pressure enhanced the cavitation effect, as the calorimetric intensity increased from 1.28 W/mL (100 kPa) to 3.3 W/mL (350 kPa). A sufficient ultrasonic mechanical action allowed for obtaining RG-I enriched products with large molecular weight (9.506 × 10 4 –2.813 × 10 5 ) and low degree of methoxylation. Transmission electron microscopy (TEM) and scanning electron microscopies (SEM) verified the increased disintegration of the cell wall tissue by MS. Raman imaging and immunofluorescence labeling suggested the synergistic effect of pressure and ultrasound on enhancing the yields and RG-I content. This new method provided alternations in functional polysaccharides extraction, and the yield and structure of citrus RG-I enriched pectin strongly indicates the potentials of MS in other RG-I rich vegetables applications.
研究领域:
食品科学
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植物化学
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DOI
高影响因子
Scientific Reports
·
2017
·Vol. 7
·期 1
·1-11
·
IF 4.259
Zhi Zijian,Chen Jianle,Li Shan,Wang Wenjun,Huang Rui,Liu Donghong,Ding Tian,Linhardt Robert John,Chen Shiguo,Ye Xingqian
Pectin, a natural polysaccharide found in the cell wall of most higher plant such as citrus, has drawn much attention due to its potential beneficial role in facilitating the treatment of many diseases like cancer, hyper cholesterol and diabetes. However, the broad application of pectin faces great limitations as the large molecular size of pectin severely prevents its bioavailability in vivo . In this study, we report an effective and highly convenient approach to degrade natural pectin into lower molecular pectin. By combining ultrasound with Fenton system (US-Fenton), we show that ultrasound synergistically enhances the efficiency of Fenton reaction to degrade pectin into 5.5 kDa within only 35 minutes. Importantly, RG-I domain, the most effective portion of natural pectin, was well preserved and highly enriched. In addition, the antioxidant activities of US-Fenton-treated pectin was significantly elevated. The mechanism of this novel observation was further investigated through the multiple structural analyses including HPLC, IR and NMR. Taken together, we present a novel and convenient approach to generate ultra-low molecular weight pectin with high efficiency and higher bioactivity. We expect our approach will have broader applications in improving the bioavailability and bioactivity of other polysaccharide-based natural compounds.
研究领域:
食品科学
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生物化学
·
植物学
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产品关联
DOI
PubMed
高影响因子
Bioactive Carbohydrates and Dietary Fibre
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2021
·
IF 0
Dongmei Wu,Xiaoliang Zheng,Weiwei Hu,Kai Zhu,Chengxiao Yu,Qiaojun He,Robert J. Linhardt,Xingqian Ye,Shiguo Chen
Pectic oligosaccharides are viewed as excellent immunomodulator, but the specific molecular weight (M w ) range required for anti-inflammatory effects remains unclear. In this study, citrus pectins was depolymerized by the ultrasound/H2O2/Vc system and the pectic mixtures was separated through the superdex 30 chromatography column . Three highly purified pectin fractions (USP1, USP2, USP3) were obtained, with the M w of 2713 g/mol, 3683 g/mol, and 7469 g/mol. All of them were RG-I pectins and USP3 contained more arabinan sidechains than USP1 and USP2. In vitro anti-inflammation assays based on LPS-induced RAW264.7 macrophages indicated that these pectins could suppress the NO release, ROS production and down-regulated the level of pro-inflammatory cytokines IL-1β, IL-6 and TNF-α in a M w -dependent manner. The inhibitory effects increased in the order of USP13KD should be effective as a prophylactic agent against inflammatory diseases in functional food.
研究领域:
食品科学
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生物化学
·
免疫学
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DOI
CARBOHYDRATE POLYMERS
·
2022
·
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.
研究领域:
食品科学
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微生物学
·
营养学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2020
·
IF 7.182
Dongmei Wu,Jiaqi Zheng,Weiwei Hu,Xiaoliang Zheng,Qiaojun He,Robert J. Linhardt,Xingqian Ye,Shiguo Chen
Rhamnogalacturonan I (RG-I) pectin are regarded as strong galectin-3 (Gal-3) antagonist because of galactan sidechains. The present study focused on discussing the effects of more structural regions in pectin on the anti-Gal-3 activity. The water-soluble pectin (WSP) recovered from citrus canning processing water was categorized as RG-I pectin. The controlled enzymatic hydrolysis was employed to sequentially remove the α-1,5-arabinan, homogalaturonan and β-1,4-galactan in WSP. The Gal-3-binding affinity KD (kd/ka) of WSP and debranched pectins were calculated to be 0.32 μM, 0.48 μM, 0.56 μM and 1.93 μM. Moreover, based on the more sensitive cell line (MCF-7) model, the IC 30 value of WSP was lower than these of modified pectins, indicating decreased anti-Gal-3 activity. Our results suggested that the total amount of neutral sugar sidechains, the length of arabinan and cooperation between HG and RG-I played important roles in the anti-Gal-3 activity of WSP, not the Gal/Ara ratio or RG-I/HG ratio. These results provided a new insight into structure-activity relationship of citrus segment membrane RG-I as a galectin-3 antagonist and a new functional food.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Xueping Wang,Chengying Zhao,Jirong Wang,Xingmiao Lu,Yuming Bao,Deli Zhang,Jinkai Zheng
To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzyme-assisted: EA extractions). AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. The relatively low DE (18.5 %) of CA RGP facilitated stable gel formation. Notably, its highly branched RG-I region afforded more intramolecular hydrophobic interactions, making a more highly cross-linked gel network of better gel resilience. In contrast, TP induced the highest DE (57 %) and curved molecular chains; it inhibited Ca 2+ binding, entanglement, and intramolecular hydrophobic interactions, and thus no gel formed. EA RGP was associated with the lowest molecular size, rendering it more difficult for Ca 2+ to form links, which resulted no gel. These findings offer insights into the relationship among the extraction methods, molecular structures, and gelling properties of RGPs.
研究领域:
食品科学
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高分子化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 12
·6386-6398
·
IF 3.3
Zi-wei Liu,Jun-ru Qi,Ya-ting Song,Cheng-wei Ruan,Jin-song Liao
Summary The properties of pectin extracted by enzyme-assisted nitric acid (EAE-N) and pectin extracted by enzyme-assisted oxalic acid (EAE-O) were analysed and compared with pectin extracted by nitric acid (AE-N) and pectin extracted by oxalic acid (AE-O) systematically. The yield of pectin obtained by the enzyme-assisted acid method (23.73% ~ 25.60%) was significantly higher than that by acid extraction method (19.75% ~ 20.60%). Monosaccharide analyses demonstrated that the enzyme-assisted acid method was able to attain more branched rhamnogalacturonan I (RG-I) regions (36.59% ~ 42.06%) than using acid solely (31.01% ~ 34.58%). Fourier transform infrared spectroscopy (FT–IR) and nuclear magnetic resonance ( 1 H NMR) analyses indicated that there was no obvious difference in the characteristic structure of pectin. The atomic force microscopy (AFM) images revealed that EAE-N and EAE-O had more short side chains and cross-link compared with AE-N and AE-O. Thermogravimetric analysis (TGA) shows that EAE-N and EAE-O have good thermal stability. All pectin samples showed a shear-thinning fluid flow behaviour and an elastic gel-like behaviour. The results suggested that enzyme-assisted acid provided a viable alternative method for the extraction of pectin.
研究领域:
食品科学
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化学工程
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材料科学
✓ 已验证
产品关联
DOI
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jiefen Cui,Dan Liu,Yuyang Zhang,Mengyu Ma,Mengshan Shang,Cheng Zhao,Xingmiao Lu,Chengying Zhao,Jinkai Zheng
Due to the excellent health benefits of rhamnogalacturonan I (RG-I)-enriched pectin, there has been increasing research interest in its gelling properties. To elucidate its structure–gelation relationship, chemical modifications were used to obtain RG-I-enriched pectin (P11). Then, enzymatic modification was performed to obtain debranched pectins GP11 and AP11, respectively. The effects of RG-I side chains on structural characteristics (especially spatial conformation) and gelling properties were investigated. Among the low-methoxylated pectins (LMPs), AP11, with a loose conformation (Dmax 52 nm) showed the poorest gelling, followed by GP11. In addition to primary structure , spatial conformation (Dmax and Rg) also showed strong correlations ( r 2 > 0.8) with gelation . We speculate that compact conformation may shorten distance between pectin chains and reduces steric hindrance , contributing to formation of strong gel network. This is particularly important in LMPs with abundant side chains. The results provide novel insights into relationship between spatial conformation and gelling properties of RG-I-enriched pectin.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2024
·
IF 2.7
Yuejiao Wu,Jian Yang,Ke Shen,Liyan Liu,Jing Cao,Zhaomei Wang
Curcumin (Cur) is a bioactive nutraceutical with great potential in biological, nutritional, and medical applications. However, these applications are limited by various factors such as insufficient ingestion, low aqueous solubility, and relatively high toxicity to normal cells. To tackle these obstacles, we synthesized a novel Cur-modified-rhamnogalacturonan (RG-C) nano-micelle carrier to target-deliver Cur to hepatocellular carcinoma HepG2 cells via specific recognition of RG-I by the overexpressed surface galactin-3 receptor. Fourier transfer infrared, UV–vis, and 1 H NMR analyses confirmed the conjugation between RG and Cur RG-C loaded with Cur (RG-CC) was formed via self-assembly in an aqueous solution with a drug loading efficiency of 12.2%. RG-CC micelle was ellipsoidal or cubic with a size ranging between 100 and 200 nm by scanning electron microscopy observation. Cur release from RG-CC exhibited a controlled and pH-dependent manner with 50% at pH 5.0 in contrast to 5% at pH 7.4 after 24 h exposure. RG-CC possessed more potent anti-proliferative activity against HepG2 cells than normal embryonic kidney 293T cells. Compared to free Cur, both the anti-proliferative effect and uptake of RG-CC were significantly higher in HepG2 cells as revealed from laser confocal microscopy and flow cytometry analyses. RG-CC was a promising anticancer candidate and deserves further preclinical and clinical investigations.
研究领域:
药剂学
·
肿瘤学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Xuan Zhang,Jiawei Lin,Fang Pi,Tao Zhang,Chao Ai,Shujuan Yu
This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Functional Foods
·
2021
·
IF 4.451
Yulian Zhu,Zongxing He,Xingyu Bao,Min Wang,Sheng Yin,Lijun Song,Qiang Peng
Ziziphus Jujuba cv. Muzao has attracted researchers for a long time, while residue of jujuba after extracted by water still contains many bioactivities. This paper presents the first study on in-depth structure analysis and its antioxidant of a pectic polysaccharide (PZJRP) separated and purified from Ziziphus Jujuba cv. Muzao residue through alkali extraction. Results of structural and morphological characterization according to high-performance gel-permeation chromatography, methylation analysis and partial acid hydrolysis etc. showed that PZJRP was composed of rhamnose, arabinose, glucose, galactose and galacturonic acid. Main chain of PZJRP including 1,2,4-linked rhamnose and 1,4-linked galacturonic acid, branches attached to C-4 of rhamnose, which suggested that PZJRP was a pectin polysaccharide belongs to rhamngalacturonan I type (RG-I). Significant antioxidant activity of PZJRP was revealed by protecting RAW264.7 cells against H 2 O 2 -induced oxidative stress. These findings demonstrated the potential of PZJRP to be a functional thickener as a novel food additive.
研究领域:
食品科学
·
生物化学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）