Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp

Montoya‐Arroyo, Alexander; Schweiggert, Ralf M.; Pineda-Castro, María-Lourdes; Sramek, Martin; Kohlus, Reinhard; Carle, Reinhold; Esquivel, Patricia

doi:10.1016/j.foodhyd.2013.07.010

Cited by 39 publications

(17 citation statements)

References 32 publications

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“…Betalains have been extensively characterized in pitayas [15][16][17][18][19]. Betalains are only found in some species of Caryophyllales and include betacyanin (red-purple) and betaxanthins (yellow) [20]. The occurrence of betalains and anthocyanins (the dominant plant natural pigment) is thought to be mutually exclusive as both pigments have never been detected in the same plant species or tissues [21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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Background: Color formation in Hylocereus spp. (pitayas) has been ascribed to the accumulation of betalains. However, several studies have reported the presence of anthocyanins in pitaya fruit and their potential role in color formation has not yet been explored. In this study, we profiled metabolome and transcriptome in fruit of three cultivars with contrasting flesh colors (red, pink and white) to investigate their nutritional quality and the mechanism of color formation involving anthocyanins. Results: Results revealed that pitaya fruit is enriched in amino acid, lipid, carbohydrate, polyphenols, vitamin and other bioactive components with significant variation among the three cultivars. Anthocyanins were detected in the fruit flesh and accumulation levels of Cyanidin 3-glucoside, Cyanidin 3-rutinoside, Delphinidin 3-O-(6-Omalonyl)-beta-glucoside-3-O-beta-glucoside and Delphinidin 3-O-beta-D-glucoside 5-O-(6-coumaroyl-beta-Dglucoside) positively correlated with the reddish coloration. Transcriptome data showed that the white cultivar tends to repress the anthocyanin biosynthetic pathway and divert substrates to other competing pathways. This perfectly contrasted with observations in the red cultivar. The pink cultivar however seems to keep a balance between the anthocyanin biosynthetic pathway and the competing pathways. We identified several active transcription factors of the MYB and bHLH families which can be further investigated as potential regulators of the anthocyanin biosynthetic genes. Conclusions: Collectively, our results suggest that anthocyanins partly contribute to color formation in pitaya fruit. Future studies aiming at manipulating the biosynthetic pathways of anthocyanins and betalains will better clarify the exact contribution of each pathway in color formation in pitayas. This will facilitate efforts to improve pitaya fruit quality and appeal.

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Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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“…Many studies have used sequential extractions to fractionate the polysaccharides from cell walls in fruit peel . In general, water and buffers are used to extract the loosely bound pectins present in the middle lamella; chelants are used to extract the low‐esterified pectins involved in interactions with calcium and dilute acids; and alkalis are used to extract the most strongly bound pectins from the primary wall, which are involved in covalent bonds.…”

Section: Resultsmentioning

confidence: 99%

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

et al. 2019

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BACKGROUND: The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically-treated waste peel from unripe banana biomass (WPUBB) using a Box-Behnken design to optimize the extraction conditions (temperature, pH and extraction time) and obtain a maximum yield and (ii) to fractionate the polysaccharides from WPUBB employing sequential extractions using different solvents. RESULTS:The optimized product was obtained at 86 ∘ C, pH 2.00, for 6 h and it presented a yield of 11.63%. The optimized product had low galacturonic acid content and a high amount of glucose (82.3%), suggesting the presence of starch (as confirmed by the bi-dimensional heteronuclear single quantum coherence NMR spectrum). All of the fractionated polysaccharides had a high glucose content. Low amounts of pectin were found in the water, chelating and diluted alkali-soluble fractions. The fractions extracted using NaOH indicated the presence of glucuronoarabinoxylans. CONCLUSION: Glucose was the main monosaccharide found in all the fractions extracted from the WPUBB. Although the present study suggests that WPUBB is still not suitable for pectin extraction using current technologies, other compounds, such as resistant starch and glucuronoarabinoxylans, were found, suggesting that WPUBB could be used in the development of food formulations.

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“…A presença de oligossacarídeos e polissacarídeos tem sido relatada em diferentes partes de plantas da especie hylocereus (LI et al, 2017, DASAESAMOH et al, 2016, MONTOYA-ARROYO et al 2014, WICHIENCHOT et al, 2010. Khalili et al (2014) Xantonas compreendem uma classe importante de heterociclos oxigenados que tem estruturas que se assemelham aos flavonoides como podemos observar nas estruturas de dihidrocaempferol e o dihidroquecertina dispostos na Figura 3.…”

Section: Resultadounclassified

A Face Multidisciplinar das Ciências Agrárias 4

Silva-Matos¹,

Andrade²,

Machado³

2019

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Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp

Cited by 39 publications

References 32 publications

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

A Face Multidisciplinar das Ciências Agrárias 4

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