Dietary pectin stimulates protein metabolism in the digestive tract

Effect of diets varying in the type of dietary fibre and its combination with polyphenols on gut function, microbial activity and antioxidant status in rats

“…These results are in line with the results of other studies (Aprikian et al, 2003;Pirman et al, 2007). It is assumed that pectin added to the diet stimulates protein metabolism in digestive tract tissues, thus reduces availability of amino acids and energy for other tissues.…”

“…It was also revealed that supplementing rats with PEC, and to a lesser extent POM, increased the small intestinal mass. Other researchers have also shown a similar effect of pectin (Pirman et al, 2007;Taciak et al, 2015), which may result from accumulation of a high-moisture and viscous digesta and from its prolonged passage through the proximal part of the digestive tract. Pectin increased also maltase activity in the small intestine, which might be an adaptive response to greater digesta weight and viscosity but also to morphological changes as it was indicated by Schwarz et al (1983) and Koruda et al (1988).…”

“…2 GPx activity in the whole blood; 3 SOD activity in the erythrocytes; abc -means with different superscripts within a row are significantly different at ≤ 0.05 the overall food intake (Pirman et al, 2007). These properties of pectin contribute to reduction of BW as a result of apple consumption (Conceição de Oliviera et al, 2003).…”

Effect of pectin feeding on obesity development and duodenal alkaline phosphatase activity in Sprague-Dawley rats fed with high-fat/high-energy diet

“…Pectin effects are mediated through its chemical-physiological properties as it passes through the gastrointestinal tract. It has been found that addition of pectin to the diet resulted in significantly higher weight and length of intestinal tissues and also in increasing small intestinal villus height and depth of the crypts in the small and large intestines compared with rats fed with a control diet (2,15,25). Data from other studies also indicate that consumption of diet with pectin leads to increased satiety, decreased food intake, body weight gain and total body fat in male rats (1,8,24).…”

Effect of a peel passion fruit flour (Passiflora edulis f. flavicarpa) extract on the labeling of blood constituents with technetium-99m and on the morphology of red blood cells

“…The passion fruit peel corresponds to 60% of the fruit and it contains pectin (21.5%), tryptophan, grax acid and sulphured aminoacids (Guertzenstein, 1998). It has been reported some benefic effects of the P. flavicarpa flour in Wistar diabetic rats, such as cholesterol level reduction, increased glucose tolerance, prolonging gastric-emptying half-time, (Guertzenstein, 1998) increased protein metabolism (Pirman et al, 2007). There are also studies in human suggesting an effect of pectin in reduction of cholesterol (Guertzenstein, 1998;Schwiezer et al, 1991), glucose blood levels (Schwartz et al, 1988) and glucose absorption in human intestine (Fuse et al, 1989).…”