Investigation of antioxidant and anticancer activities of unsaturated oligo-galacturonic acids produced by pectinase of Streptomyces hydrogenans YAM1

Abstract

Pectin, a diverse carbohydrate polymer in plants consists of a core of α-1,4-linked D-galacturonic acid units, includes a vast portion of fruit and agricultural wastes. Using the wastes to produce beneficial compounds is a new approach to control the negative environmental impacts of the accumulated wastes. In the present study, we report a pectinase producing bacterium Streptomyces hydrogenans YAM1 and evaluate antioxidative and anticancer effects of the oligosaccharides obtained from pectin degradation. The production of oligosaccharides due to pectinase activity was detected by thin layer chromatography (TLC) and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Our results revealed that S. hydrogenans YAM1 can degrade pectin to unsaturated pectic oligo-galacturonic acids (POS) with approximately 93% radical scavenging activity in 20 mg/mL which it is more than 50% of the same concentration of pectin. Flow cytometric analysis revealed that MCF-7 cells viability decreased more than 32 and 92% following treatment with 6 and 20 mg/mL POS after 24 h, respectively. It is suggested that pectin degradation by S. hydrogenans YAM1 is not only a new approach to produce highly active compounds from fruit wastes, but also is an effective method to remove fibrous pollutants from different environments.

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

“…In this study, the presence of high content of TPC (58.2 ± 0.8 mg GAE/g SOPP) as well as the identified phenolic compounds such as hesperidin and naringenin, already known for their high antioxidant ability, may explain the antioxidant activity of SOPP. Moreover, it is worth mentioning, that the high content of galacturonic acid, forming the building block of pectin, possesses several electron‐donating groups such as methoxy, carboxyl and hydroxyl which might be responsible for the antioxidant activity of pectin 58 …”

“…56,57 In this study, the presence of high content of TPC (58. possesses several electron-donating groups such as methoxy, carboxyl and hydroxyl which might be responsible for the antioxidant activity of pectin. 58…”

Modified Spirulina maxima Pectin Nanoparticles Improve the Developmental Competence of In Vitro Matured Porcine Oocytes

“…The natural polysaccharide pectin has gained increasing attention owing to its physicochemical and biomedical activities [ 52 ]. It exerts antioxidant activity in experimental, in vitro free radical scavenging [ 52 , 53 , 54 , 55 , 56 , 57 ], and in vivo models [ 58 ]. Furthermore, Zhang et al reported that lower doses (5–25 µM) of naturally occurring phenolic compounds (rosmarinic acid) attenuated intracellular ROS levels in porcine oocytes and cumulus cells during IVM [ 59 ].…”

Preventive effect of pectic oligosaccharides on acute colitis model mice: modulating epithelial barrier, gut microbiota and Treg/Th17 balance

“…The enzymatic preparation of POS is based on previous studies. 19,20 Briefly, POS was obtained by enzymatic hydrolysis of 1% (w/v) commercial pectin solutions and prepared in 0.05 M acetate buffer ( pH 4.5). The reaction mixture contained ∼20 000 U of pectinase and 1 L of pectin (1% w/v) in sodium acetate buffer solution ( pH 4.5).…”