New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation
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New insight into pectic fractions of cell wall : Impact of extraction on pectin structure and in vitro gut fermentation. / Zhao, Yuanyuan; Bi, Jinfeng; Zhao, Xiaoyan; Engelsen, Søren Balling; Wu, Xinye; Ma, Youchuan; Guo, Yuxia; Du, Qianqian; Yi, Jianyong.
I: International Journal of Biological Macromolecules, Bind 253, 127515, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - New insight into pectic fractions of cell wall
T2 - Impact of extraction on pectin structure and in vitro gut fermentation
AU - Zhao, Yuanyuan
AU - Bi, Jinfeng
AU - Zhao, Xiaoyan
AU - Engelsen, Søren Balling
AU - Wu, Xinye
AU - Ma, Youchuan
AU - Guo, Yuxia
AU - Du, Qianqian
AU - Yi, Jianyong
N1 - Publisher Copyright: © 2023
PY - 2023
Y1 - 2023
N2 - Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
AB - Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
KW - Gut fermentation
KW - Pectic polysaccharides
KW - Structural characterization
U2 - 10.1016/j.ijbiomac.2023.127515
DO - 10.1016/j.ijbiomac.2023.127515
M3 - Journal article
C2 - 37865353
AN - SCOPUS:85175293962
VL - 253
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
M1 - 127515
ER -
ID: 372802547