High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel

Hou, Zhiqiang; Chen, Shiguo; Ye, Xingqian

doi:10.1016/j.carbpol.2021.118005

Cited by 47 publications

(22 citation statements)

References 45 publications

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“…This result is different from a previous study that the pectin with a lower degree of esterification is often accompanied by a decrease of viscosity ( 34 ). In this study, DOPP-LDE with a lower degree of esterification also exhibited a higher apparent viscosity which might be attributed to the fact that the viscosity of the sample was affected by several factors, such as molecular mass, chain conformation, monosaccharide composition ( 9 , 21 , 32 ). Collectively, although the DE value of OPP was significantly decreased, its apparent viscosity was relatively stable after the treatment of mild alkaline de-esterification.…”

Section: Resultsmentioning

confidence: 65%

“…Rheological property is considered as one of the most important factors that affect the biological functions and food applications of pectic-polysaccharides ( 28 , 32 ). Figure 3B displays the dependences of apparent viscosity on shear rate of OPP (40 mg/mL) with different DE values.…”

Section: Resultsmentioning

confidence: 99%

“…As expected, the apparent viscosities of DOPP-HDE, DOPP-MDE, and DOPP-LDE affected by the shear rate. More specifically, the apparent viscosities of each sample declined with the increase of the shear rate ranged from 0.01 to 50 s –1 , indicating that each sample solution exhibited non-Newtonian shear thinning fluid behavior ( 32 ). In addition, the apparent viscosities of each sample declined slightly with the increase of the shear rate ranged from 50 to 100 s –1 , exhibiting Newtonian flow fluid behavior ( 9 , 21 ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of various degrees of esterification on antioxidant and immunostimulatory activities of okra pectic-polysaccharides

Wang

et al. 2022

Front. Nutr.

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Pectic-polysaccharides are considered as one of the most abundant bioactive components in okra, which possess various promising health-promoting effects. However, the knowledge regarding the structure-bioactivity relationship of okra pectic-polysaccharides (OPP) is still limited. In this study, effects of various degrees of esterification (DEs) on in vitro antioxidant and immunostimulatory activities of OPP were analyzed. Results displayed that OPP with high (42.13%), middle (25.88%), and low (4.77%) DE values were successfully prepared by mild alkaline de-esterification, and their primary chemical structures (compositional monosaccharide and glycosidic linkage) and molecular characteristics (molecular weight distribution, particle size, and rheological property) were overall stable. Additionally, results showed that the notable decrease of DE value did not significantly affect antioxidant activities [2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and nitric oxide (NO) radical scavenging abilities as well as ferric reducing antioxidant power (FRAP)] of OPP, suggesting that the DE was not closely related to its antioxidant activity. In fact, the slight decrease of antioxidant activity of OPP after the alkaline de-esterification might be attributed to the slight decrease of uronic acid content. Nevertheless, the immunostimulatory effect of OPP was closely related to its DE, and a suitable degree of acetylation was beneficial to its in vitro immunostimulatory effect. Besides, the complete de-acetylation resulted in a remarkable reduction of immune response. The findings are beneficial to better understanding the effect of DE value on antioxidant and immunomodulatory activities of OPP, which also provide theoretical foundations for developing OPP as functional foods or health products.

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Section: Resultsmentioning

confidence: 65%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effects of various degrees of esterification on antioxidant and immunostimulatory activities of okra pectic-polysaccharides

Wang

et al. 2022

Front. Nutr.

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“…The molar mass was calculated with a dn/dc value of 0.1380 mL/g (a universal value for the carbohydrate polymer). 18,19 FT-IR Spectroscopy and NMR Analysis. About 1 mg of each sample was mixed with about 200 mg of potassium bromide, ground, and pressed into pellets.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The injection volume was 50 μL, and isocratic elution with 0.15 mol/L NaCl solution at a 0.5 mL/min flow rate was used. The molar mass was calculated with a d n /d c value of 0.1380 mL/g (a universal value for the carbohydrate polymer). , …”

Section: Methodsmentioning

confidence: 99%

Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves

Ahmadi

et al. 2022

J. Agric. Food Chem.

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Herein, the chelating agent-soluble fraction (CA), sodium carbonate-soluble fraction (SC), and sodium hydroxide-soluble fraction (SH) were sequentially extracted from the cell wall of goji berry (Lycium barbarum) leaves. Furthermore, SC was purified with Q-Sepharose fast flow resin to obtain the neutral sugar fraction (SC-I) and acid sugar fraction (SC-II). Physicochemical properties of polysaccharides were characterized by high-performance anion-exchange chromatography with pulsed amperometry detection, size exclusion chromatography–multi-angle laser light scattering, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and atomic force microscopy analysis. Additionally, the impact of polysaccharides on modulating human gut microbiota was investigated by in vitro fermentation. A high amount of galacturonic acid (GalA) in CA showed that it was an aggregation of linear homogalacturonan. SC was the main pectic polysaccharide fraction and rich in neutral sugars. SC-I was the neutral sugar fraction with an extremely high molecular weight (2.055 × 106 Da), while SC-II was the acid sugar fraction with a low molecular weight (1.766 × 105 Da). SH seemed like a mixture of pectin and hemicellulose. All the five polysaccharides significantly (P < 0.05) increased the abundance of Bacteroides, Bifidobacteria, and Lactobacilli. To the best of our knowledge, this is the first report on the structure and fermentation characteristics of goji berry leaf polysaccharides, which is meaningful to provide a structural basis for further bioactivity research.

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Novel Strategies to Obtain Valuable and Sustainable Molecules from Citrus By-products

Prajapati,

Garg,

Chopra

et al. 2024

Citrus Fruits and Juice

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High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel

Cited by 47 publications

References 45 publications

Effects of various degrees of esterification on antioxidant and immunostimulatory activities of okra pectic-polysaccharides

Effects of various degrees of esterification on antioxidant and immunostimulatory activities of okra pectic-polysaccharides

Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves

Novel Strategies to Obtain Valuable and Sustainable Molecules from Citrus By-products

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