Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins

Padayachee, A.; Netzel, Gabriele; Netzel, M.; Day, Linda; Zabaras, Dimitrios; Mikkelsen, Deirdre; Gidley, Michael J.

doi:10.1016/j.foodchem.2012.02.082

Cited by 171 publications

(150 citation statements)

References 24 publications

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“…The ionic interaction between negatively charged carboxyl groups and positively charged anthocyanin flavylium cations may be the main mechanism, for pectin and anthocyanin binding. Ionic interaction has been suggested in most studies involving pectin anthocyanin interactions (Buchweitz, Nagel, et al, 2012;Mazzaracchio, Pifferi, Kindt, Munyaneza, & Barbiroli, 2004;Padayachee et al, 2012). The variation of anthocyanin binding percentage at pH 2.0 and pH 3.6 of all pectin-rich fractions may be explained by the amount of pectic free carboxyl groups.…”

Section: Binding With C3gmentioning

confidence: 97%

“…Pectin also enhances the anthocyanin pigment stability and extends pigment half-life in a model fruit jam system (Buchweitz, Speth, Kammerer, & Carle, 2013a;Holzwarth, Korhummel, Siekmann, Carle, & Kammerer, 2013;Kopjar et al, 2009). Cell wall composites containing pectin bind anthocyanins and have low pigment release in simulated gastric and intestinal fluids (Padayachee et al, 2012(Padayachee et al, , 2013. The mechanism for anthocyanin and pectin interaction is not known, but non-covalent chemical interaction, most likely ionic interaction, are likely (Asen et al, 1970;Buchweitz, Nagel, et al, 2012;Holzwarth et al, 2013;Padayachee et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Cell wall composites containing pectin bind anthocyanins and have low pigment release in simulated gastric and intestinal fluids (Padayachee et al, 2012(Padayachee et al, , 2013. The mechanism for anthocyanin and pectin interaction is not known, but non-covalent chemical interaction, most likely ionic interaction, are likely (Asen et al, 1970;Buchweitz, Nagel, et al, 2012;Holzwarth et al, 2013;Padayachee et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

2016

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Pectin was extracted from blueberry powder into three fractions of water soluble (WSF), chelator soluble (CSF) and sodium carbonate soluble (NSF). The fractions were incubated with cyanidin-3-glucoside (C3G), a mixture of five anthocyanidins (cyanidin, pelargonidin, malvidin, petunidin and delphinidin) or blueberry juice at pH 2.0-4.5. Free anthocyanins and bound anthocyanin-pectin mixtures were separated by ultrafiltration. WSF bound the least amount of anthocyanin at all pH values. CSF had stronger anthocyanin binding ability at pH 2.0-3.6, while NSF had stronger anthocyanin binding ability at pH 3.6-4.5. The pectin and anthocyanin binding was lowest at pH 4.5 and higher at pH 2.0-3.6. Nearly doubling C3G pigment content increased bound anthocyanin percentage by 16-23% at pH 3.6, which favored anthocyanin aromatic stacking, compared to 3-9% increase at pH 2.0. Ionic interaction between anthocyanin flavylium cations and free pectic carboxyl groups, and anthocyanin stacking may be two major mechanisms for pectin and anthocyanin binding.

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Section: Binding With C3gmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

2016

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“…In addition, during mastication of plant foods, cells are disrupted and polyphenols are released from cell; this can cause phytochemicals interact with components of dietary fibre as cellulose, hemicellulose and pectin, which affects bioavailability by increasing or decreasing it [23][24][25] . Furthermore, some phenolic acids such as chlorogenic and caffeic acids, can form interactions with proteins, however, these interactions proved to be slightly disrupted during an in vitro digestion process and does not affect its bioavailability and absorption 26 .…”

Section: Bioavailability Of Dietary Phenolic Compounds: Reviewmentioning

confidence: 99%

Biodisponibilidad de compuestos fenólicos dietéticos: Revisión

Gutiérrez‐Grijalva

Ambriz-Pérez

Leyva‐López

et al. 2015

Rev Esp Nutr Hum Diet

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Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals is related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, phenolic compounds bioaccessibility and biotransformation is often not considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review we aim to present a comprehensive knowledge of the metabolic processes through which phenolic compounds go after intake. Más información: http://creativecommons.org/licenses/by-nc-sa/4.0/ Los compuestos fenólicos son ubicuos en alimentos de origen vegetal. La alta ingesta de frutas, vegetales y cereales está relacionada con un bajo índice en padecimientos crónicos. Se cree que los compuestos fenólicos son, en parte, responsables de este efecto benéfico. Sin embargo, la bioaccesibilidad y biotransformación de los compuestos fenólicos generalmente no es considerada en este tipo de estudios. Por lo tanto, no se ha podido obtener un mecanismo de acción de los compuestos fenólicos. En este trabajo, presentamos una revisión de literatura de los procesos metabólicos a través de los cuales los compuestos fenólicos son sometidos después de ser ingeridos. PALABRAS CLAVE

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“…This model gives a more realistic picture of what occurs within actual PCWs because it is based on a constructive approach, in comparison with destructive chemical and physical treatments used to obtain PCW fractions (19). The PCW model can also be produced in relatively large quantities and at desired thicknesses, which makes it convenient to use (20,21). More importantly, the chemical composition of the BC-based PCW model can be easily manipulated through the specific addition or removal of PCW components; this enables direct investigation of the effects of different levels of specific PCW components on pathogenic bacterial attachment.…”

mentioning

confidence: 99%

Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models

Tan

Rahman

Dykes

2016

Appl Environ Microbiol

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bMinimally processed fresh produce has been implicated as a major source of foodborne microbial pathogens globally. These pathogens must attach to the produce in order to be transmitted. Cut surfaces of produce that expose cell walls are particularly vulnerable. Little is known about the roles that different structural components (cellulose, pectin, and xyloglucan) of plant cell walls play in the attachment of foodborne bacterial pathogens. Using bacterial cellulose-derived plant cell wall models, we showed that the presence of pectin alone or xyloglucan alone affected the attachment of three Salmonella enterica strains (Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076, Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028, and Salmonella enterica subsp. indica M4) and Listeria monocytogenes ATCC 7644. In addition, we showed that this effect was modulated in the presence of both polysaccharides. Assays using pairwise combinations of S. Typhimurium ATCC 14028 and L. monocytogenes ATCC 7644 showed that bacterial attachment to all plant cell wall models was dependent on the characteristics of the individual bacterial strains and was not directly proportional to the initial concentration of the bacterial inoculum. This work showed that bacterial attachment was not determined directly by the plant cell wall model or bacterial physicochemical properties. We suggest that attachment of the Salmonella strains may be influenced by the effects of these polysaccharides on physical and structural properties of the plant cell wall model. Our findings improve the understanding of how Salmonella enterica and Listeria monocytogenes attach to plant cell walls, which may facilitate the development of better ways to prevent the attachment of these pathogens to such surfaces.A ccording to the World Health Organization (WHO), almost 1.5 million cases of human salmonellosis are reported globally every year (1-3). Fresh produce is an important vehicle for the transmission of human pathogens and a major source of foodborne microbial outbreaks worldwide. While Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium were historically linked to the majority of the outbreaks from food of animal origin, a number of Salmonella serovars have now been strongly linked to fresh produce (4-6).Pathogenic bacteria associated with fresh produce may establish themselves on plant surfaces and cause disease; therefore, the initial process of bacterial attachment is a crucial step in their transmission (7,8). A study by Saggers et al. (9) suggested that plant cell wall (PCW) components at the PCW junction, particularly pectin, may provide receptor sites for bacterial attachment. In addition to the structural components of the PCW, the physicochemical properties (such as hydrophobicity and charge) of both the attachment surface and the attaching bacteria influence bacterial adhesion. For example, it has been suggested that bacteria that exhibit greater surface hydrophobicity than other strains at...

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Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins

Cited by 171 publications

References 24 publications

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

Biodisponibilidad de compuestos fenólicos dietéticos: Revisión

Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models

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