Combined HILIC-ELSD/ESI-MSn enables the separation, identification and quantification of sugar beet pectin derived oligomers

Remoroza, C.A.; Cord‐Landwehr, Stefan; Leijdekkers, A.G.M.; Moerschbacher, Bruno M.; Schols, Henk A.; Gruppen, Harry

doi:10.1016/j.carbpol.2012.04.058

Cited by 72 publications

(40 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The DA of CP (0.37% to 0.55%) was negligible compared to the DA of SBP (18% to 20%; Table ), which corresponds with data found in literature (Kravtchenko and others ; Remoroza and others ). As expected due to the specificity of PME, the preparation of pectin samples with different DM did not affect the DA.…”

Section: Resultssupporting

confidence: 91%

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

Verrijssen

Christiaens

Verkempinck

et al. 2016

Journal of Food Science

View full text Add to dashboard Cite

Citrus pectin (CP) and sugar beet pectin (SBP) were demethoxylated and fully characterized in terms of pectin properties in order to investigate the influence of the pectin degree of methyl-esterification (DM) and the pectin type on the in vitro β-carotene bioaccessibility and lipid digestion in emulsions. For the CP based emulsions containing β-carotene enriched oil, water and pectin, the β-carotene bioaccessibility, and lipid digestion were higher in the emulsions with pectin with a higher DM (57%; "CP57 emulsion") compared to the emulsions with pectin with a lower DM (30%; "CP30 emulsion") showing that the DM plays an important role. In contrast, in SBP-based emulsions, nor β-carotene bioaccessibility nor lipid digestion were dependent on pectin DM. Probably here, other pectin properties are more important factors. It was observed that β-carotene bioaccessibility and lipid digestion were lower in the CP30 emulsion in comparison with the CP57, SBP32, and SBP58 emulsions. However, the β-carotene bioaccessibility of CP57 emulsion was similar to that of the SBP emulsions, whereas the lipid digestion was not. It seems that pectin type and pectin DM (in case of CP) are determining which components can be incorporated into micelles. Because carotenoids and lipids have different structures and polarities, their incorporation may be different. This knowledge can be used to engineer targeted (digestive) functionalities in food products. If both high β-carotene bioaccessibility and high lipid digestion are targeted, SBP emulsions are the best options. The CP57 emulsion can be chosen if high β-carotene bioaccessibility but lower lipid digestion is desired.

show abstract

Section: Resultssupporting

confidence: 91%

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

Verrijssen

Christiaens

Verkempinck

et al. 2016

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…On the other hand, the sugar composition of the final refined products (streams C and C′) was also determined by GC‐FLD using the alditol acetates method, and the uronic acids content was quantified colorimetrically with 3‐phenylphenol using an automated analyser . In addition, these samples were also saponified (by treatment with 1 mol L −1 NaOH at room temperature) to determine the degree of methylation degree using a colorimetric method, while the degree of acetylation degree was quantifed using the Megazyme acetic acid kit . All determinations were performed by triplicate.…”

Section: Methodsmentioning

confidence: 99%

Production of pectin‐derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration

Gómez

Yáñez

Parajó

et al. 2014

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

BACKGROUND: There is growing interest in the search for new prebiotics with improved functional properties. In this field, pectin-derived oligosaccharides (POS) have been identified as promising prebiotics. Lemon peels (an abundant agro-industrial by-product) can be used as a raw material for manufacturing a variety of POS, whose prebiotic properties depend on their chemical structure and composition. This work deals with the production of POS by partial enzymatic hydrolysis under a variety of operational conditions, with their purification by membrane filtration and detailed chemical characterisation.

show abstract

“…However, with the different characteristics of each monomer unit, chemical methods are not trivial and tend to change the composition1718. In the future, enzymes acting on ulvan might become more powerful analytical tools since they offer a more specific approach, which may eventually allow for enzymatic fingerprinting19. As such, well-characterized enzymes may refine the understanding of ulvan structure and might eventually make ulvan sequencing possible.…”

mentioning

confidence: 99%

Revised domain structure of ulvan lyase and characterization of the first ulvan binding domain

Melcher

Neumann

Werner

et al. 2017

Sci Rep

View full text Add to dashboard Cite

Biomass waste products from green algae have recently been given new life, as these polysaccharides have potential applications in industry, agriculture, and medicine. One such polysaccharide group called ulvans displays many different, potentially useful properties that arise from their structural versatility. Hence, performing structural analyses on ulvan is crucial for future applications. However, chemical reaction–based analysis methods cannot fully characterize ulvan and tend to alter its structure. Thus, better methods require well-characterized ulvan-degrading enzymes. Therefore, we analysed a previously sequenced ulvan lyase (GenebankTM reference number JN104480) and characterized its domains. We suggest that the enzyme consists of a shorter than previously described catalytic domain, a newly identified substrate binding domain, and a C-terminal type 9 secretion system signal peptide. By separately expressing the two domains in E. coli, we confirmed that the binding domain is ulvan specific, having higher affinity for ulvan than most lectins for their ligands (affinity constant: 105 M−1). To our knowledge, this is the first description of an ulvan-binding domain. Overall, identifying this new binding domain is one step towards engineering ulvan enzymes that can be used to characterize ulvan, e.g. through enzymatic/mass spectrometric fingerprinting analyses, and help unlock its full potential.

show abstract

Combined HILIC-ELSD/ESI-MSn enables the separation, identification and quantification of sugar beet pectin derived oligomers

Cited by 72 publications

References 32 publications

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

Production of pectin‐derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration

Revised domain structure of ulvan lyase and characterization of the first ulvan binding domain

Contact Info

Product

Resources

About