Participation of ions in promoting intermolecular associations of cell wall polysaccharides

Fang, Yapeng; Al-Assaf, Saphwan; Phillips, Glyn O.; Nishinari, Katsuyoshi; Funami, Takahiro; Williams, Peter A.

doi:10.1007/s11224-009-9421-4

Cited by 8 publications

(3 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…COOfor complete neutralization of the pectin carboxylate groups, (Fang et al, 2009). It can therefore be concluded that as the DM decreased below 40%, the mechanism of Zn 2+ binding to pectin probably approached the egg-box model binding as described for Ca 2+ (Grant, Morris, Rees, Smith, & Thom, 1973), implying more dominant binding between carboxylate groups and Zn 2+ and possibly destabilization of the weaker interactions (e.g.…”

Section: Influence Of Cation Type (Zn 2+ or Ca 2+ ) On Interactions Wmentioning

confidence: 95%

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

et al. 2018

View full text Add to dashboard Cite

show abstract

Section: Influence Of Cation Type (Zn 2+ or Ca 2+ ) On Interactions Wmentioning

confidence: 95%

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The pectic content of the cell wall largely determines its ionic binding and electrical properties (DFS), with uronic acid groups binding free cations and excluding anions from the matrix (Grignon and Sentenac, 1991). The most significant associations with the fixed anionic charges formed by these acids appear to involve Ca 2+ and H + (Fang et al, 2009). Calcium ions can cross-link carboxyl groups of adjacent HGA chains in the ECM, forming a stiff gel-like matrix (Grignon and Sentenac, 1991;Cosgrove, 2005), and reduced apoplastic Ca 2+ below a threshold will solubilize pectins (Jarvis et al, 1984;Virk and Cleland, 1988;Homblé et al, 1989).…”

Section: Transport and Storage Of Calcium In Plantsmentioning

confidence: 99%

Calcium delivery and storage in plant leaves: exploring the link with water flow

Gilliham

Dayod

Hocking

et al. 2011

Journal of Experimental Botany

235

151

View full text Add to dashboard Cite

Calcium (Ca) is a unique macronutrient with diverse but fundamental physiological roles in plant structure and signalling. In the majority of crops the largest proportion of long-distance calcium ion (Ca(2+)) transport through plant tissues has been demonstrated to follow apoplastic pathways, although this paradigm is being increasingly challenged. Similarly, under certain conditions, apoplastic pathways can dominate the proportion of water flow through plants. Therefore, tissue Ca supply is often found to be tightly linked to transpiration. Once Ca is deposited in vacuoles it is rarely redistributed, which results in highly transpiring organs amassing large concentrations of Ca ([Ca]). Meanwhile, the nutritional flow of Ca(2+) must be regulated so it does not interfere with signalling events. However, water flow through plants is itself regulated by Ca(2+), both in the apoplast via effects on cell wall structure and stomatal aperture, and within the symplast via Ca(2+)-mediated gating of aquaporins which regulates flow across membranes. In this review, an integrated model of water and Ca(2+) movement through plants is developed and how this affects [Ca] distribution and water flow within tissues is discussed, with particular emphasis on the role of aquaporins.

show abstract

“…Such cations are naturally present in food products (mostly in relatively low concentrations) or introduced during processing or cooking (Gao et al., ). For instance, pectin in situ can self‐associate in the cell wall via cation‐mediated electrostatic interactions, thereby partially regulating the rigidity of plant cell walls (Fang et al., ), whereas extracted pectin is used as a functional ingredient such as gelling agent based on Ca 2+ cross‐linking (Renard & Jarvis, ; Thakur et al., ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

139

View full text Add to dashboard Cite

Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

show abstract

Participation of ions in promoting intermolecular associations of cell wall polysaccharides

Cited by 8 publications

References 47 publications

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Calcium delivery and storage in plant leaves: exploring the link with water flow

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Contact Info

Product

Resources

About