Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

Brouns, Fred; Theuwissen, Elke; Adam, Aishah; Bell, Michael G.H.; Berger, Alvin; Mensink, Ronald P.

doi:10.1038/ejcn.2011.208

Cited by 196 publications

(122 citation statements)

References 30 publications

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“…There are only few studies that have compared bioavailability or health effects between pectin with different chemical characteristics (DP and DM), source, and type. Citrus pectin sources (high DM and high MW) exerted greater LDL cholesterol-lowering properties than low DM and low MW of citrus pectin and high DM of orange pulp fiber [29]. However, Judd and Truswell [30] reported that LMP has similar cholesterol-lowering effects compared to HMP.…”

Section: Characteristic Of Samplesmentioning

confidence: 92%

Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

Min¹,

Koo²,

Park³

et al. 2015

FNS

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High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicability as functional foods, particularly related to colon health. Certain beneficial effects of carbohydrates in humans can be postulated as being due to microorganisms and metabolites (short-chain fatty acids (SCFAs)). Fecal samples were collected and incubated anaerobically with HMP, SBP, SOY, and FOS at 37˚C. The average degree of polymerization (DP) of HMP, SBP, and SOY was 492, 3729, and 1510, respectively. Degree of pectin methylation of each sample was 76.0% (HMP), 21.2% (SBP), and 22.8% (SOY). Total SCFAs in SOY showed the highest value compared to other samples, especially having the highest concentration of propionic acid (P < 0.05). While fermentation with FOS showed higher butyrate production, the total SCFAs with SOY, HMP, and SBP were significantly higher than FOS over 30 h (P < 0.05). From the denaturing gradient gel electrophoresis (DGGE) analysis, changes of microbiota composition were found. In conclusion, pectin samples, especially soy pectin, stimulated production of total SCFAs and composition of human fecal microbiota was modulated. Therefore, pectin samples may alter the composition of fecal microbiota and improve the colonic health.

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Section: Characteristic Of Samplesmentioning

confidence: 92%

Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

Min¹,

Koo²,

Park³

et al. 2015

FNS

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“…Quim. 2018, 47 (2), [5][6][7][8][9][10][11] Los productos utilizados en el trabajo (arepa sin pectina, arepa con 10% (p/p) de pectina cítrica comercial y arepa con 10% (p/p) de pectina de curuba) fueron sometidos al siguiente análisis proximal: humedad (método AOAC 930.15) (16), cenizas (método AOAC 942.05) (17), grasa total (método AOAC 920.39) (17), proteína (método AOAC 920.152) (17), fibra dietética total, soluble e insoluble (Kit Sigma TDF100A, método AOAC 991.43) (17) y carbohidratos determinados por diferencia. Las muestras se procesaron por triplicado en todos los casos.…”

Section: Voluntariosunclassified

“…Cuando se consume pectina de forma regular, se obtiene un efecto benéfico en la salud ya que disminuye los niveles séricos de lípidos y glucosa, ayudando a prevenir enfermedades como diabetes y dislipidemias (6)(7)(8). Estas propiedades hacen a la pectina idónea para enriquecer en fibra soluble alimentos de alto consumo, como la arepa de maíz, en grupos poblacionales donde los carbohidratos prevalecen en la dieta diaria debido a su bajo costo y fácil disponibilidad.…”

Section: Introductionunclassified

Estudio del efecto fisiológico del consumo de arepas enriquecidas con pectina extraída de la cáscara de curuba (Passiflora tripartita var. mollissima)

Quintero

Velasco

2018

Rev. colomb. quim.

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Resumen Abstract ResumoSe evaluó el efecto fisiológico del consumo de arepas de maíz enriquecidas con 10% (p/p) de pectina extraída de cáscara de curuba sobre los niveles séricos de glucosa y lípidos en adultos voluntarios. La pectina se extrajo con ácido clorhídrico y se precipitó con etanol del 96% (v/v). En primer lugar, los voluntarios consumieron arepa sin pectina por siete días; después, arepa con 10% (p/p) de pectina cítrica comercial por 20 días y, finalmente, arepa con 10% de pectina de curuba por 20 días. Al mismo tiempo, se realizó un análisis sensorial de aceptación. Los resultados mostraron que, al consumir arepa con pectina de curuba, los niveles séricos de glucosa disminuyeron significativamente (5,88% (p = 0,023)), mientras que el perfil lipídico no se afectó. La arepa con pectina de curuba mostró mayor porcentaje de fibra dietética soluble, insoluble y total, así como menor porcentaje de carbohidratos disponibles, respecto a las otras arepas analizadas. El panel sensorial dictaminó baja aceptación en sabor y textura para las arepas con pectina cítrica comercial y con pectina de curuba. Se concluyó que la pectina de curuba puede aprovecharse para la formulación de arepas ya que ofrece a los consumidores un alimento benéfico para reducir los niveles de glucosa en la sangre.The physiological effect of corn arepas consumption enriched with 10% (w/w) pectin extracted from banana passionfruit peel was evaluated on the serum levels of glucose and lipid in adult volunteers. The pectin was extracted with hydrochloric acid and precipitated with 96% (v/v) ethanol. Firstly, the volunteers consumed arepa without pectin for seven days; then, arepa with 10% of commercial citrus pectin for 20 days, and, finally, arepa with 10% banana passionfruit pectin for 20 days. At the same time, a sensory acceptance analysis was carried out. The results showed that, when consuming arepa with banana passionfruit pectin, serum glucose levels decreased significantly (5.88% (p = 0.023)), while the lipid profile was not affected. The arepa formulated with banana passionfruit pectin showed a higher percentage of soluble, insoluble and total dietary fiber, as well as a lower percentage of available carbohydrates as compared to the other analyzed arepas. The sensory panel ruled low acceptance in flavor and texture for arepas with commercial citrus and banana passionfruit pectin. It was concluded that banana passionfruit pectin can be used for the formulation of arepas since it offers to consumers a beneficial food to reduce blood glucose levels.Este estudo avaliou o efeito metabólico do consumo de arepas de milho enriquecidas com 10% (p/p) de pectina extraída da casca da curuba, sobre os níveis séricos de glucose e lipídios, em adultos voluntários. A pectina foi extraída utilizando ácido clorídrico e precipitou-se com etanol à 96% (v/v). Primeiro, os voluntários consumiram arepa sem pectina por sete dias, então arepa com 10% de pectina cítrica comercial por 20 dias, e finalmente arepa com 10% de pectina de curuba por 20 dias. Para...

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“…Гиперхолестеринемия, профилактика сердечно-сосу-• дистых заболеваний и метаболического синдрома [53][54][55][56][57]. Синдром холестаза [58,59].…”

Section: педиатрическая фармакология /2012/ том 9/ №unclassified