In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

Abstract

The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methoxylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides.

Biostimulating Gut Microbiome with Bilberry Anthocyanin Combo to Enhance Anti-PD-L1 Efficiency against Murine Colon Cancer

“…It is anticipated that the encapsulation by LCP-chitosan may deliver more anthocyanin to colon and thus offers an intensified enhancement. Meanwhile LCP, which could induce SCFA formation [23] and promote the growth of beneficial gut bacteria [24], may also impact on the gut microbiome and thus the α-PD-L1 treatment. As illustrated in Figure 2A, twice intraperitoneal injection (i.p.)…”

“…Chitosan and low molecular citrus pectin (LCP) were added to the combo, which formed complex encapsulating anthocyanins to inhibit gastrointestinal digestion and, consequently, enhance its performance in manipulating the gut microbiome. Moreover, we consider LCP, a kind of diary fiber, as one prebiotic candidate [23,24] that might also be engaged in manipulating gut microbiomes. In the present study, we examined the stimulating effects of bilberry anthocyanins and bilberry anthocyanin combo on the antitumor efficiency of the PD-L1 blockade in the mouse MC38 colon tumor model, respectively.…”

Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction

“…Gelling and thickening are some pectin functional properties which provide desired mouthfeel and firmness to the foodstuff, being a good substitute of fat and sugar in beverages (Adetunji, Adekunle, Orsat, & Raghavan, 2017;Wang et al, 2016). Moreover, this polysaccharide also presents numerous health benefits in the pharmaceutical industry related with the decreasing of glucose serum levels, the stimulation of the immune response, the reduction of the risk to develop gastrointestinal disorders and their potential antiproliferative effect in colon cancer (Ferreira-Lazarte, Kachrimanidou, Villamiel, Rastall, & Javier Moreno, 2018;Naqash, Masoodi, Rather, Wani, & Gani, 2017;Holck, Hotchkiss, Meyer, Mikkelsen, & Rastall, 2014). Nevertheless, the physicochemical properties depends mainly on extraction process used (Chan & Choo, 2013;Rodsamran & Sothornvit, 2019).…”

Behaviour of citrus pectin during its gastrointestinal digestion and fermentation in a dynamic simulator (simgi®)

“…RG-II constitutes ≈ 2-10% of pectin and is the most complex part of pectin, it has a HG backbone branched with rhamnose and other minor sugars such as fucose, glucuronic acid, methyl-esterified glucuronic acid, apiose, 2-O-methylxylose, and 2-Omethylfucose (Holck, Hotchkiss, Meyer, Mikkelsen, & Rastall, 2014;Lara-Espinoza, Carvajal-Millán, Balandrán-Quintana, López-Franco, & Rascón-Chu, 2018;Noreen et al, 2017). The suitability of pectin for specific applications is governed by the structural features, including molecular weight (Mw), neutral sugar content, proportion of HG:RG-I regions or the degree of esterification (Ferreira-Lazarte, Kachrimanidou, Villamiel, Rastall, & Moreno, 2018;Sila, Van Buggenhout, Duvetter, Van Loey, & Hendrickx, 2009). These factors can affect its applicability as thickeners or as gelling and stabilizing agents (Gullón et al, 2013).…”