The Decomposition of Pectin and Galacturonic Acid by Intestinal Bacteria

Werch, S. C.; Jung, R. W.; Day, Alexander A.; Friedemann, Theodore E.; Ivy, A. C.

doi:10.1093/infdis/70.3.231

Cited by 24 publications

(4 citation statements)

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“…That same year Werch et at (13) isolated some of the end products of pectin digested by the bacteria mentioned above. The chief products found in the degradation of pectin wjrmic .…”

Section: Discussionmentioning

confidence: 98%

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Methanol production from the degradation of pectin by human colonic bacteria

Siragusa

Cerda

Baig

et al. 1988

The American Journal of Clinical Nutrition

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When ingested, pectin can lower serum cholesterol levels in humans. Pectin is degraded by fecal bacteria in the colon. We examined the release of methanol (MeOH) by this degradation. A 0.2% glucose (2 g/L) mixture was used as the control medium. A pure culture of pectinolytic Erwinia carotovora was the control bacterium. The chief substrates were, in set 1, 0.2% pectin (2 g/L) and, in set 2, 0.1% glucose (1 g/L) and 0.1% pectin (1 g/L). Cultures of fecal bacteria and E carotovora grew for 72 h in each of the solutions. By 72 h the fecal flora culture in set 1 cleaved 30% of the possible methoxyl groups on pectin. The fecal flora in set 2 cleaved 90.7% of all possible methoxyl groups. Balance studies suggest that all of the free MeOH comes from methoxyl groups on pectin. This study demonstrates that fecal bacteria are capable of degrading pectin to release MeOH.

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“…That same year Werch et at (13) isolated some of the end products of pectin digested by the bacteria mentioned above. The chief products found in the degradation of pectin wjrmic .…”

Section: Discussionmentioning

confidence: 98%

“…In 1942 Werch et at (13) isolated the fecal organisms that were responsible for the destruction of pectin. By collecting feces from dogs fed a diet solely of pectin, they were able to isolate several groups of pectinolytic bacteria.…”

Section: Discussionmentioning

confidence: 99%

Methanol production from the degradation of pectin by human colonic bacteria

Siragusa

Cerda

Baig

et al. 1988

The American Journal of Clinical Nutrition

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“…Bacteria capable of metabolising pectin in vitro were isolated from dog faeces (Werch et al., ). The more active bacteria belonged to the following groups: Aerobacillus , Lactobacillus , Micrococcus and Enterococcus .…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. An acceptable daily intake (ADI) 'not specified' was allocated by the Scientific Committee for Food (SCF) for E 440i and E 440ii. Pectin and amidated pectin would not be absorbed intact, but extensively fermented by intestinal microbiota in animals and humans; products formed from pectins in the gastrointestinal tract are similar to manufactured pectin-derived acidic oligosaccharides (pAOS). There is no indication of genotoxicity for pectin and amidated pectin, although the available data were limited. No adverse effects were reported in a chronic toxicity study in rats at levels up to 5,000 mg pectin/kg bw per day, the highest dose tested. No treatment-related effects were observed in a dietary one-generation reproductive toxicity study with pAOS in rats at up to 6,200 mg/kg body weight (bw) per day, the highest dose tested. The Panel did not consider E 440i and E 440ii as having allergenic potential. A dose of 36 g/day (equivalent to 515 mg/kg bw per day) for 6 weeks in humans was without adverse effects. Exposure to pectins from their use as food additives ranged up to 442 mg/kg bw per day for toddlers at the 95th percentile (brand-loyal scenario). The Panel concluded that there is no safety concern for the use of pectin (E 440i) and amidated pectin (E 440ii) as food additives for the general population and that there is no need for a numerical ADI.

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“…In vitro experiments using fresh rat caecal contents suggest that initially [14C]methanol is released from rnethyZ-14C-labelled CW and is then converted to VFA, presumably by the activities of intestinal methylotrophic bacteria (C. J. Buchanan, S. C. Fry and M. A. Eastwood, unpublished results). The production of both acetate (Englyst et al 1987) and formate (Werch et al 1942) has been demonstrated during the fermentation of soluble pectin in mammals and the release of methanol from soluble pectins by human colonic bacteria has been demonstrated in vitro (Siragusa et al 1988). All the body tissues were labelled, although the liver and pelt accumulated most radioactivity.…”

Section: Digestion Of Cell-wall Methyl and Acetyl Ester Groups I N T mentioning

confidence: 99%

The use of¹⁴C-labelled substrates to study plant cell wall breakdown in the gastrointestinal tract

1996

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The Decomposition of Pectin and Galacturonic Acid by Intestinal Bacteria

Cited by 24 publications

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Methanol production from the degradation of pectin by human colonic bacteria

Methanol production from the degradation of pectin by human colonic bacteria

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

The use of¹⁴C-labelled substrates to study plant cell wall breakdown in the gastrointestinal tract

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The Decomposition of Pectin and Galacturonic Acid by Intestinal Bacteria

Cited by 24 publications

References 0 publications

Methanol production from the degradation of pectin by human colonic bacteria

Methanol production from the degradation of pectin by human colonic bacteria

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

The use of14C-labelled substrates to study plant cell wall breakdown in the gastrointestinal tract

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Product

Resources

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The use of¹⁴C-labelled substrates to study plant cell wall breakdown in the gastrointestinal tract