Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

Sabater, Carlos; Doval, Ana Blanco; Montilla, Antonia; Corzo, Nieves

doi:10.1016/j.foodhyd.2020.106161

Cited by 32 publications

(16 citation statements)

References 37 publications

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“…The more activated hydroxyl groups, higher galacturonic acid contents, smaller molecular mass and better water solubility of FCPOS-1 have been speculated to be the causes of the high scavenging activity. Other researchers believed that the DPPH radical scavenging activity was related to the free galacturonic acid contents and specific structures of POS [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

A Novel Endo-Polygalacturonase from Penicillium rolfsii with Prebiotics Production Potential: Cloning, Characterization and Application

Hao

et al. 2022

Foods

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In this study, a potential producer of prebiotics, a novel endo-polygalacturonase pePGA from Penicillium rolfsii BM-6, was successfully expressed in Komagataella phaffii, characterized and applied to produce pectic oligosaccharides. The optimum temperature and pH of pePGA were 60 °C and 6.0. The purified recombinant enzyme showed a good pH stability and was stable from pH 3.5 to 8.0. The Km, Vmax and kcat values of pePGA were 0.1569 g/L, 12,273 μmol/min/mg and 7478.4 s−1, respectively. More importantly, pePGA-POS, the pePGA hydrolysis products from commercial pectin, had good prebiotic and antibacterial activities in vitro. The pePGA-POS was able to significantly promote the growth of probiotics; meanwhile, the growth of Escherichia coli JM109, Staphylococcus aureus and Bacillus subtilis 168 was effectively inhibited by pePGA-POS. In addition, pePGA-POS also had the DPPH radical scavenging capacity. These properties of pePGA-POS make pePGA attractive for the production of prebiotics.

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Section: Resultsmentioning

confidence: 99%

A Novel Endo-Polygalacturonase from Penicillium rolfsii with Prebiotics Production Potential: Cloning, Characterization and Application

Hao

et al. 2022

Foods

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“…Low-molecular-weight POS has better prebiotic potential than high-molecular-weight POS ( 118 ), even though the clinical trials and toxicity studies are limited. POSs have also been shown to possess in vitro anti-inflammatory and antioxidant activity ( 66 , 119 ). It also illustrates a vasoprotective effect that increased the serum SOD activity and lowered the content of MDA in these mice that are fed a high-fat diet, which can be used as a supplement for protection against cardiovascular diseases ( 107 ).…”

Section: Clinical Practice Guidelinesmentioning

confidence: 99%

Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food

et al. 2022

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Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides its general use as a food additive, mango peel pectin (MPP) is partially hydrolyzed by pectinase to obtain pectic oligosaccharides (POSs) that have recently gained attention as novel prebiotic products and in medical research. This review describes probiotic candidates responsible for the digestion of pectin derivatives and the advantages of POSs as functional additives and their current best retrieval options. Mango pectic oligosaccharide (MPOS) recovery from low methoxyl MPP from mango with prebiotic performance both in vivo and in vitro environments is discussed. Current research gaps and potential developments in the field are also explored. The overall worthiness of this article is the potential use of the cheap-green food processing bioresource for high-value components.

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“…In this context, during the last decade, some in vitro and in vivo assays have been performed using well isolated and characterized oligogalacturonides, demonstrating a variety of interesting biological properties, including anti-inflammatory, 6,7 anticancer, 8–11 antioxidant, 10,12–15 antilipidemic, 12,16–19 antidiabetic, 20 antiobesity, 16,17,20,21 and antibacterial, 22–24 together with prebiotic effects. 25–29 Moreover, although anti-inflammatory and anticancer effects have also been reported for pectin, 30 its poor solubility together with its difficultly in penetrating the body barrier to reach cells affect its biological functions.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in the production of oligogalacturonides and their biological properties

et al. 2023

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Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

Cited by 32 publications

References 37 publications

A Novel Endo-Polygalacturonase from Penicillium rolfsii with Prebiotics Production Potential: Cloning, Characterization and Application

A Novel Endo-Polygalacturonase from Penicillium rolfsii with Prebiotics Production Potential: Cloning, Characterization and Application

Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food

Recent advances in the production of oligogalacturonides and their biological properties

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