Pectin gelling in acidic gastric condition increases rheological properties of gastric digesta and reduces glycaemic response in mice

Khramova, Daria S.; Vityazev, Fedor V.; Saveliev, Nikita Yu.; Burkov, Andrey; Beloserov, Vladislav S.; Martinson, Ekaterina A.; Litvinets, Sergey G.; Popov, Sergey

doi:10.1016/j.carbpol.2018.10.053

Cited by 24 publications

(7 citation statements)

References 59 publications

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“…This was significantly different to group III. Delay of the peak at 30 min after gastro‐gavage with the optimal nectar containing 0.05% of pectin and 0.03% of stevia was effectively in accordance with Khramova et al (2019) who has linked the variation of blood glucose level until 60 min to the gelling potential of pectin in increasing gastrointestinal viscosity. Thus, lowering digestion and absorption.…”

Section: Resultssupporting

confidence: 86%

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

Nabi

Megateli

Bachir

et al. 2020

J. Food Process. Preserv.

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This work aims to optimize a new formulation of orange nectar sweetened with Stevia and enriched with Pectin using full factorial design with two factors, two levels, and one central point. Factors were the concentration in stevia and pectin. Physicochemical characterization and stability study were carried‐out at 4 and 25°C where pH, Brix°, total titratable acidity, turbidity, sedimentation, and redispersibility are controlled for 1 month. The evaluation of antioxidant activity degradation during 3 months and organoleptic test were required for the selection of optimal formulation. The hypoglycemic effect of the optimal nectar was evaluated in rats targeting the postprandial blood glucose levels kinetics. After optimization, the formulation F1 (with 0.03% stevia and 0.05% pectin) was found to be the most stable and favorable. Its half‐life times were, respectively, 147.67 days at 4°C (R2 = .996) and 74.66 days at 25°C (R2 =.997). Its organoleptic score was 9.67 (R2 = .994). The in‐vivo hypoglycemic study has been confirmed, the effect of this supplementation has permitted the regulation of post‐prandial glycemic levels. Thus, this formulation deserves to be recommended for diabetic subjects. Practical applications The addition of stevia (0.03%) and pectin (0.05%) improved the physico‐chemical stability of natural orange nectar. Referring to the antioxidant activity degradation; half‐life time was 147.67 days at 4°C and 74.66 days at 25°C. The consumption of this orange nectar by diabetic patients allows the normalization of their postprandial blood glucose levels.

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Section: Resultssupporting

confidence: 86%

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

Nabi

Megateli

Bachir

et al. 2020

J. Food Process. Preserv.

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“…Khramova et al [ 38 ] elucidated how the gelling status of a homogalacturonan-like LM-apple pectin can influence the rheological properties of gastric digesta and the glycemic increase in mice. After administration to mice, pectin alone only formed viscous fluid in the mice’s stomachs, while pectin together with Ca 2+ supplements under in vivo conditions formed a gel bolus.…”

Section: Effects Of Pectin On In Vivo Starch Utilizationmentioning

confidence: 99%

“…Consequently, during passage through the GI tract, the blending of digesta, interaction between enzymes and substrates, diffusion of substrates and digestive enzymes [ 28 , 48 , 54 ] and the movement of chyme [ 29 , 53 , 55 ] are all slowed down, resulting in less digestion of starch and less nutrient absorption. It has been suggested that digesta mixtures could form gels because of pectin, which also leads to slowed movement through the GI tract [ 34 , 38 , 56 ].…”

Section: Mechanisms Of Effects Of Pectic Polysaccharides On Starch Di...mentioning

confidence: 99%

Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review

Bai

Gilbert

2022

Nutrients

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Obesity and type II diabetes are closely related to the rapid digestion of starch. Starch is the major food-energy source for most humans, and thus knowledge about the regulation of starch digestion can contribute to prevention and improved treatment of carbohydrate metabolic disorders such as diabetes. Pectins are plant polysaccharides with complex molecular structures and ubiquitous presence in food, and have diverse effects on starch digestion. Pectins can favorably regulate in vivo starch digestion and blood glucose level responses, and these effects are attributed to several reasons: increasing the viscosity of digesta, inhibiting amylase activity, and regulating some in vivo physiological responses. Pectins can influence starch digestion via multiple mechanisms simultaneously, in ways that are highly structure-dependent. Utilizing the multi-functionalities of pectin could provide more ways to design low glycemic-response food and while avoiding the unpalatable high viscosity in food by which is commonly caused by many other dietary fibers.

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“…Thus, the most significant challenge for the polysaccharide–Fe(III) complex is to steadily pass through the gastrointestinal tract. The excellent gelling capacity of pectin in gastric acid conditions has been increasingly recognized . Notably, pectin does not degrade by the action of digestive enzymes in the small intestine .…”

Section: Introductionmentioning

confidence: 99%

“…The excellent gelling capacity of pectin in gastric acid conditions has been increasingly recognized. 10 Notably, pectin does not degrade by the action of digestive enzymes in the small intestine. 11 Therefore, the use of pectin as a carrier for Fe ions appears reasonable.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Characterization of a Novel Apple Pectin–Fe(III) Complex

Jing

et al. 2021

ACS Omega

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In the present study, apple pectin (AP) extracted from apple pomace was used to chelate with Fe(III) to synthesize an AP−Fe(III) complex. The obtained AP−Fe(III) complex was characterized by UV−vis spectroscopy, FTIR, XPS, and TG analysis. The Fe content in the AP−Fe(III) complex was determined to be 24.5%. Moreover, the reduction properties of the complex were also investigated. The AP− Fe(III) complex was found to be soluble in water and maintained stability in the pH range of 3−8. The complex was reduced to Fe(II) after 6 h. In addition, the AP− Fe(III) complex did not release iron ions in the simulated gastric fluid, and Fe release of the complex reached 96.5% after 4 h of digestion in simulated intestinal fluid. In particular, the antioxidant activity of the AP−Fe(III) complex against free DPPH and ABTS radicals was evaluated. The results obtained in this study demonstrate the potential of the AP−Fe(III) complex as a novel iron supplement.

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Pectin gelling in acidic gastric condition increases rheological properties of gastric digesta and reduces glycaemic response in mice

Cited by 24 publications

References 59 publications

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review

Synthesis and Characterization of a Novel Apple Pectin–Fe(III) Complex

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