Pectic polysaccharides from purple passion fruit peel: A comprehensive study in macromolecular and conformational characterizations

Guo, Rui; Tian, Shen; Li, Xujiao; Wu, Xuejiao; Liu, Xin; Li, Deshun; Liu, Yanfang; Ai, Lianzhong; Song, Zibo; Wu, Yan

doi:10.1016/j.carbpol.2019.115406

Cited by 51 publications

(16 citation statements)

References 53 publications

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“…Generally, the peaks of fraction D between 1200 cm −1 and 1000 cm −1 were called “finger-print” region of polysaccharides. In this region, multiple stretching vibrations came from asymmetric O-C-O (glycosidic linkages), C-C-O (sugar rings) and C-C-O (side groups) [ 34 ]. Three peaks were observed of AVPG-1(1149.03 cm −1 , 1077.78 cm −1 and 1016.66 cm −1 ) and AVPG-2 (1147.55 cm −1 , 1076.44 cm −1 and 1019.48 cm −1 ), respectively, signifying they were polysaccharides.…”

Section: Resultsmentioning

confidence: 99%

“…As for AVPG-2, the weak absorption bands at 895.80 cm −1 , 853.91 cm −1 and 835.77 cm −1 implied that α- and β- glycosidic linkages existed simultaneously [ 31 ]. In addition, peak intensities in the region of 1658–1650 cm −1 and 1555–1530 cm −1 were not detected indicating free of protein contamination [ 34 ]. These results further verified that AVPG-1 and AVPG-2 were acidic polysaccharides.…”

Section: Resultsmentioning

confidence: 99%

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Purification, Structural Characterization and Immunomodulatory Effects of Polysaccharides from Amomumvillosum Lour. on RAW 264.7 Macrophages

et al. 2021

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Amomum Villosum Lour. (A. villosum) is a folk medicine that has been used for more than 1300 years. However, study of the polysaccharides of A. villosum is seriously neglected. The objectives of this study are to explore the structural characteristics of polysaccharides from A. villosum (AVPs) and their effects on immune cells. In this study, the acidic polysaccharides (AVPG-1 and AVPG-2) were isolated from AVPs and purified via anion exchange and gel filtration chromatography. The structural characteristics of the polysaccharides were characterized by methylation, HPSEC-MALLS-RID, HPLC, FT-IR, SEM, GC-MS and NMR techniques. AVPG-1 with a molecular weight of 514 kDa had the backbone of → 4)-α-d-Glcp-(1 → 3,4)-β-d-Glcp-(1 → 4)-α-d-Glcp-(1 →. AVPG-2 with a higher molecular weight (14800 kDa) comprised a backbone of → 4)-α-d-Glcp-(1 → 3,6)-β-d-Galp-(1 → 4)-α-d-Glcp-(1 →. RAW 264.7 cells were used to investigate the potential effect of AVPG-1 and AVPG-2 on macrophages, and lipopolysaccharide (LPS) was used as a positive control. The results from bioassays showed that AVPG-2 exhibited stronger immunomodulatory activity than AVPG-1. AVPG-2 significantly induced nitric oxide (NO) production as well as the release of interleukin (IL)-6 and tumor necrosis factor alpha (TNF-α), and upregulated phagocytic capacities of RAW 264.7 cells. Real-time PCR analysis revealed that AVPG-2 was able to turn the polarization of macrophages to the M1 direction. These results suggested that AVPs could be explored as potential immunomodulatory agents of the functional foods or complementary medicine.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Purification, Structural Characterization and Immunomodulatory Effects of Polysaccharides from Amomumvillosum Lour. on RAW 264.7 Macrophages

et al. 2021

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“…The exponent in the ranges of 1-2, 0.5-0.8, and 0.22, and the exponent s in the ranges of 1.0, 0.40-0.60, and 0.33 indicated the chain shape of rigid rods, semi-flexible chain, and globular sphere, respectively. [9,13,14] Therefore, LMP ( 0.19, s 0.20), MMP ( 0.36, s 0.15), and HMP ( 0.59, s 0.31) clearly showed the conformational behaviors in solution as globular or semi-flexible chains, suggesting that the HMP was considerably branched in solution.…”

Section: Structural and Conformational Characteristics Of The Pectin Samplesmentioning

confidence: 96%

“…The polymer dispersity index (PDI) value was 1.53 (LMP), 1.41 (MMP), 1.51 (HMP), respectively, and there was no significant difference between the pectin samples, suggesting that the pectin samples had similar uniformity. [9] The average gyration radius (R g ) and hydrodynamic radius (R h ) of the pectin samples were 40.15 nm (LMP), 35.25 nm (MMP), and 50.3 nm (HMP) and 42.48 nm (LMP), 34.92 nm (MMP), and 45.12 nm (HMP), respectively. These results demonstrated that the HMP had higher molecular flexibility, as the radius of gyration (R) indicates the flexibility or compatibility of a polymer chain.…”

Section: Structural and Conformational Characteristics Of The Pectin Samplesmentioning

confidence: 96%

“…[11,12] The [ ] w values of the pectin samples were 651.11 mL g −1 (LMP), 641.99 mL g −1 (MMP), and 1003.30 mL g -1 (HMP), respectively, indicating that the HMP showed a more rigid semi-flexible chain in solution. [9] Furthermore, the Mark-Houwink-Sakurada equation ([ ] = kM w ) and Power-Law equation (R g = kM w s ) were used to analyze the conformational behaviors of the polymer in solution. The exponent in the ranges of 1-2, 0.5-0.8, and 0.22, and the exponent s in the ranges of 1.0, 0.40-0.60, and 0.33 indicated the chain shape of rigid rods, semi-flexible chain, and globular sphere, respectively.…”

Section: Structural and Conformational Characteristics Of The Pectin Samplesmentioning

confidence: 99%

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Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

2021

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In this study, the effects of pectin with different structural and conformational characteristics on gelatinization and retrogradation of corn starch are investigated. The structural characteristics analysis showed that the low, medium, and high methoxyl pectin have different molecular weights (4.93×10 5 , 2.59×10 5 , and 3.26×10 5 Da), branched structures, and intrinsic viscosity (651.11, 641.99, and 1003.30 mL g −1 ). Pasting properties analysis results demonstrate that the presence of pectin retarded starch gelatinization, and high methoxyl pectin with branched structure affect the viscosity of starch pastes. Furthermore, the presence of high methoxyl pectin changes the viscoelastic property and limits the retrogradation of starch gel significantly. Correlation analysis suggests that the intrinsic viscosity is the major factor regulating the effect of pectin on gelatinization and retrogradation of starch. This study provides a theoretical basis for further in-depth use of pectin in starchy food.

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The Pre‐ and Post‐Column Derivatization on Monosaccharide Composition Analysis, a Review

Chen,

Wang,

et al. 2024

Chemistry & Biodiversity

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Polysaccharides, as common metabolic products in organisms, play a crucial role in the growth and development of living organisms. For humans, polysaccharides represent a class of compounds with diverse applications, particularly in the medical field. Therefore, the exploration of the monosaccharide composition and structural characteristics of polysaccharides holds significant importance in understanding their biological functions. This review provides a comprehensive overview of extraction methods and hydrolysis strategies for polysaccharides. It systematically analyzes strategies and technologies for determining polysaccharide composition and discusses common derivatization reagents employed in further polysaccharide studies. Derivatization is considered a fundamental strategy for determining monosaccharides, as it not only enhances the detectability of analytes but also increases detection sensitivity, especially in liquid chromatography (LC), capillary electrophoresis (CE), and gas chromatography (GC) techniques. The critical comparison of pre‐ and post‐column derivatization is elaborated in this paper, aiming to serve as a reference for selecting appropriate modes based on the structural characteristics, biological activities of polysaccharides, and reaction systems.

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Pectic polysaccharides from purple passion fruit peel: A comprehensive study in macromolecular and conformational characterizations

Cited by 51 publications

References 53 publications

Purification, Structural Characterization and Immunomodulatory Effects of Polysaccharides from Amomumvillosum Lour. on RAW 264.7 Macrophages

Purification, Structural Characterization and Immunomodulatory Effects of Polysaccharides from Amomumvillosum Lour. on RAW 264.7 Macrophages

Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

The Pre‐ and Post‐Column Derivatization on Monosaccharide Composition Analysis, a Review

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