Isolation and Characterisation of Pectin

Morris, Gordon A.; Binhamad, Hana A. S.

doi:10.1007/978-3-030-53421-9_4

Cited by 9 publications

(8 citation statements)

References 124 publications

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“…Pectins are frequently used as gelifying agents in jams and jellies, thickeners, emulsifiers and stabilizers in dairy products and mayonnaise, dressings and margarines, or as fat substitutes in confectionery and ice creams, as well as to improve the mechanical properties of protein films and coatings [ 1 ]. Commercial pectins are usually extracted from citrus peel and apple pomace by hot acid (HCl, H 2 SO 4 and HNO 3 ) method at pH 1–3 for 1–12 h at 70–100 °C [ 2 ]. The yield of such a process is usually satisfactory, but acid extraction is energy-consuming and increases the risk of accelerated corrosion of production line elements, as well as generates large amounts of acidic industrial waste [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…The enzyme released polymer has significantly larger molecular weight and contains more galacturonic acid and neutral sugars [ 16 ]. According to the literature, such parameters are associated with improved gelifying properties [ 2 , 4 ]. We hypothesized that the enzyme isolated pectins should also show better radical-scavenging and anti-cancer activities, due to their composition, namely, high content of galactose, rhamnose and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

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Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity

et al. 2021

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The biological activity of apple pectin extracted conventionally or enzymatically using endo-xylanase and endo-cellulase, was tested in vitro. The analyses were performerd in tetraplicates and the statistical significance of the differences were assessed using ANOVA, Tukey post hoc and LSD (the least significant difference) tests. Multivariate regression analysis was applied to determine the structural components that have a crucial importance for antioxidant and antitumor properties of pectins. The pectins extracted by enzymes contained up to four times more ferulic acid and showed twice as great ability to neutralize free radicals and Fe(III) reduction. The antiradical potential positively correlated with phenols, fucose and rhamnose content. In the assays performed on HT-29 human adenocarcinoma and B16F10 melanoma cell cultures, the “green” pectins, contrary to acid isolated ones, exhibited remarkable anti-neoplastic potential while being nontoxic to nontransformed L929 cell line. The pectins in the dose of 1 mg/mL were capable of inhibiting adhesion (max 23.1%), proliferation (max 40.4%), invasion (max 76.9%) and anchorage-independent growth (max 90%) of HT-29 cells (significance level p < 0.001). These pectin preparations were slightly less active towards B16F10 cells. The enzyme-isolated apple pectins may be useful as a functional food additive and an ingredient of the ointment formulas for post-surgical melanoma treatment.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity

et al. 2021

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“…Structural differences may depend on the plant source of the polysaccharide. Commercially available pectins are usually prepared from citrus peels or apple pomace by hot acid extraction [20]. Pectins extracted using this method are, in comparison with the native molecule, depleted in RG I and RG II that are considered to be crucial for prebiotic, immunomodulatory, and anticancer potency of pectins [21,22].…”

Section: Introductionmentioning

confidence: 99%

Newly Obtained Apple Pectin as an Adjunct to Irinotecan Therapy of Colorectal Cancer Reducing E. coli Adherence and β-Glucuronidase Activity

Palko-Łabuz

Maksymowicz

Sobieszczańska

et al. 2021

Cancers

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Colorectal cancer (CRC) is the second cause of cancer death worldwide. The composition and enzymatic activity of colonic microbiota can significantly affect the effectiveness of CRC chemotherapy. Irinotecan is a drug widely used to treat colon cancer. However, the transformation of a drug-glucuronide (SN-38G) back to its active form (SN-38) by bacterial β-glucuronidase (GUS) constitutes the primary reason for the observed intestinal toxicity of irinotecan. It was demonstrated that novel enzymatically extracted apple pectin (PC) might be a promising candidate for an adjunct to irinotecan therapy. PC itself reduced the viability of HCT 116 and Caco-2 colorectal cancer cells, induced apoptosis, and increased intracellular reactive oxygen species production. Moreover, PC enhanced the cytotoxic and proapoptotic effect of irinotecan (at concentrations below its IC50), i.e., synergistic effect was recorded. Additionally, PC exhibited potent anti-inflammatory properties and prevented adhesion of prototype adherent-invasive E. coli (AIEC) LF82 strain and laboratory K-12C600 strain to colon cancer cells. PC was also identified to be an effective inhibitor of bacterial GUS activity. Altogether, novel apple pectin was identified as a promising candidate for a supplement to irinotecan therapy that might alleviate its side-effects via inhibition of bacterial GUS and thus increasing its therapeutic efficacy.

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“…Therefore, previously reported studies on critical concentration measurements were carried out by overnight stirring to obtain homogenous pectin dispersion (Axelos et al, 1989;Kontogiorgos et al, 2012;Alba et al, 2015;Dimopoulou et al, 2019;Morales-Contreras et al, 2020;Methacanon et al, 2014). Generally, the extrinsic factor that affects critical concentration associated with the condition of the environment such as ionic strength (Colodel et al, 2019), pH (Alba et al, 2015), temperature (Cui, 2005), the presence of other dissolved substances (Constenla and Lozano, 2003;Singh and Heldman, 2009;Zhong and Daubert, 2013;Cullen, 2012;Morris and Binhamad, 2020), and mechanical energy (e.g. stirring intensity) (Einhorn-stoll, 2018).…”

Section: Factors Affecting Critical Concentrationmentioning

confidence: 99%

Rheological method for determination of critical concentration of pectin dispersion – A review

Nabilah

Sitanggang

Purnomo

2021

Ann.UDJG.FoodTechnology

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Pectin critical concentration is a parameter that determines the effectiveness of pectin as a thickening and gelling agent. A lower critical concentration indicates the ease of a particular hydrocolloid to thicken the solution or form gel. From the industrial point of view, this is of interest as it entails a lower production cost. This review examines the critical advantages and limitations of various methods in determining the rheological-based critical concentration of pectin. The methods discussed in this work were based on dynamic viscosity flow pattern (η) plotted against shear rate (γ̇), apparent viscosity (ηapp), zero shear viscosity (η0), and consistency index (K) plotted against concentration (c), and specific viscosity (ηsp) plotted against the dimensionless number (c[η]). Empirically, these methods have been shown to successfully predict critical concentrations of pectin. However, models that can be used generally for each type of pectin flow are (1) η0 plotted against c and (2) ηsp plotted against c[η]. Conclusively, this review provides information for industries and researchers to select a suitable method for analyzing the critical concentration of pectin where variations might be present due to different sources and methods for extraction.

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Isolation and Characterisation of Pectin

Cited by 9 publications

References 124 publications

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity

Newly Obtained Apple Pectin as an Adjunct to Irinotecan Therapy of Colorectal Cancer Reducing E. coli Adherence and β-Glucuronidase Activity

Rheological method for determination of critical concentration of pectin dispersion – A review

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