Comparative Assessment of the Prebiotic Activity of Some Pectin Polysaccharides

Islamova, Zh. I.; Ogai, D. K.; Abramenko, Oleg; Lim, Ae-Kyoung; Abduazimov, B. B.; Маликова, М. Х.; Рахманбердыева, Р. К.; Хушбактова, З. А.; Сыров, В. Н.

doi:10.1007/s11094-017-1600-9

Cited by 30 publications

(14 citation statements)

References 7 publications

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“…Gullón et al [38] established that the prebiotic effect of ferulated pectins depends on the physical and chemical characteristics. Also, the pectin source has an important impact on the prebiotic activity due to its determined chemical structure [39]. Our chemical evidence suggests that the pectins obtained may be interesting for prebiotic effect ulterior research.…”

Section: Pectin Compositionmentioning

confidence: 74%

Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions

Lara-Espinoza¹,

Sánchez-Villegas²,

López‐Franco³

et al. 2020

Agronomy

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Sugar beet is a potential source of pectin, competitive with traditional sources, that has recently acquired great relevance for its interesting covalent gelling and applications in food and biomedical industries. Pectins from three Sugar beet (Beta vulgaris L.) commercial cultivars (Cadet, Coronado large, and SV MEI) were grown under irrigated desertic conditions and the influence of cultivar, on pectin yield, composition, physicochemical and gelling characteristics was investigated. The composition and chemical properties of pectin from the three cultivars were in general, statistically different, especially in the Syngenta Cadet cultivar, presenting higher protein (10.3%), neutral sugars (21.6%), galacturonic acid (55%) and ferulic acid (5.5 mg/g) content, which are important parameters for gel formation. All pectins gelled via oxidative coupling and the main ferulic acid dimers found were 8-5′ and 8-O-4′. Pectin from Cadet cultivar formed gels with higher hardness (6.65 N) and adhesiveness (12.2 N) values than the other two varieties. The results indicate that pectin composition is affected by the sugar beet cultivars reported herein, especially in ferulic acid content, which confer the covalent gelling capability. Sugar beet cultivars grown under desert conditions could be a source of gelling ferulated pectins for the food industry, as valuable as those obtained in temperate conditions.

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Section: Pectin Compositionmentioning

confidence: 74%

Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions

Lara-Espinoza¹,

Sánchez-Villegas²,

López‐Franco³

et al. 2020

Agronomy

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“…Although faecal swabs should be regarded as mere indicators of intestinal microbial population, and the four microbial genera ( Bifidobacterium , Lactobacillus , Bacteroides , and Enterococcus ), objects of our analyses are not fully representative of human gut microbiota, subjects assuming AAP revealed, in particular, a higher increase of fermentative bacteria than those administered with lfAAP. It could be hypothesised that AAP, richer in intact pectic compounds than lfAAP, may have provided subjects with substances of prebiotic interest which are well-known to strongly address the gut microflora balance in favour of the fermentative bacteria [44,45]. Furthermore, faecal swabs from subjects assuming AAP revealed a higher increase of fermentative bacteria even than those from LAB subgroup.…”

Section: Discussionmentioning

confidence: 99%

Lactofermented Annurca Apple Puree as a Functional Food Indicated for the Control of Plasma Lipid and Oxidative Amine Levels: Results from a Randomised Clinical Trial

et al. 2019

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Atherosclerotic cardiovascular diseases are preferential targets of healthy diet and preventive medicine partially through strategies to improve lipid profile and counteract oxidative metabolites. Ninety individuals with cardiovascular disease (CVD) risk factors were randomized (1:1:1 ratio) to three arms, according to a four-week run-in, eight-week intervention, and four-week follow up study, testing the effects of a lactofermented Annurca apple puree (lfAAP), compared to unfermented apple puree (AAP) or probiotic alone (LAB) on plasma lipid profile and trimethylamine-N-oxide (TMAO) levels. By comparing the treatments, data indicated for the subjects tested with lfAAP a higher variation of the following serum parameters, in respect to the other treatment groups: high density lipoprotein cholesterol (HDL-C), +61.8% (p = 0.0095); and TMAO levels, −63.1% (p = 0.0042). The present study would suggest lfAAP as an effective functional food for beneficial control of plasma HDL-C and TMAO levels.

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“…The beneficial effects of the pectin-derived oligosaccharides that work as prebiotics will depend on their chemical and physical characteristics, and be measured by key factors such as consumption kinetics, the distribution of metabolic products and the effects caused by bacterial populations [ 142 ]. Islamova et al [ 143 ] compared the prebiotic activity of different pectin polysaccharides, concluding that the source of pectin have a significant effect on the prebiotic effect on different bacteria strains and all the pectin polysaccharides evaluated, compared to commercial prebiotics.…”

Section: Potential Applications Of Pectin In Pharmaceutical and Bimentioning

confidence: 99%

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

et al. 2018

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Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design.

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Comparative Assessment of the Prebiotic Activity of Some Pectin Polysaccharides

Cited by 30 publications

References 7 publications

Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions

Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions

Lactofermented Annurca Apple Puree as a Functional Food Indicated for the Control of Plasma Lipid and Oxidative Amine Levels: Results from a Randomised Clinical Trial

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

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