Pectic polysaccharides: structure and properties

Patova, Olga A.; Golovchenko, Victoria V.; Ovodov, Yu. S.

doi:10.1007/s11172-014-0681-9

Cited by 33 publications

(16 citation statements)

References 302 publications

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“…It can be assumed that the differences in the stability of HPGPs formed from different pectins are associated with differences in molecular sizes and in the fine structure of pectic macromolecules. (1,2) The obtained data may indicate the prospect of further studies of the properties of hyaluronan-pectic gels, the microparticles of which can be tested as directed drug delivery systems in the small and large intestine. Statistics F=1273.0453 P=0.0000 P 1-2 =0.0000 P 1-3 =0.0000 P 1-4 =0.0000 P 2-3 =0.0000 P 2-4 =0.0000 P 3-4 =0.0000…”

Section: Resultsmentioning

confidence: 83%

Stability of Hyaluronan-Pectic Gel Particles in the Conditions of the Artificial Gastrointestinal Environment

Mikhailova¹,

Melekhin²,

Belyy³

et al. 2017

IJBM

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Spherical hyaluronan-pectic gel particles (HPGPs) from hyaluronic acid (HA) and low-methyl esterified pectins of callus cultures of tansy, duckweed, campion and commercial apple pectin were obtained by the method of ionotropic gelation in the presence of calcium ions. We investigated the morphology, swelling and degradation of the obtained HPGPs in the conditions of a simulated gastrointestinal environment and established that the greatest stability in the artificial environment of the digestive tract is achieved with HPGPs obtained from the pectin of tansy callus cultures. HPGPs can be used as potential carriers for drug delivery systems in parts of the small and large intestine.(International Journal of Biomedicine. 2017;7(4):310-314.)

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Section: Resultsmentioning

confidence: 83%

Stability of Hyaluronan-Pectic Gel Particles in the Conditions of the Artificial Gastrointestinal Environment

Mikhailova¹,

Melekhin²,

Belyy³

et al. 2017

IJBM

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“…(14) Earlier, we and other authors noted that the differences in stability of gel particles formed from different pectins may be due to differences in molecular sizes and in the fine structure of pectic macromolecules. (4,5,16) Thus, the degradability of CaPGPs in the conditions of a gastrointestinal fluid depends on the plant source of pectin, on the density of gel particles and on the concentration of pectinase in the simulated fluid of the colon.…”

Section: Resultsmentioning

confidence: 99%

“…Pectins are widely used in the pharmaceutical and food industries due to their nontoxicity and biodegradability, and to their high physiological activity (immunomodulating, antiulcer, antitoxic, antitumor) and gelforming ability. (3,4) Pectins with the main carbohydrate chain formed by 1,4-linked α-D-galactopyranosyluronic acid residues are divided into two types: high methyl-esterified (the degree of esterification greater than 50%) and low methyl-esterified (the degree of esterification less than 50%). (5) Low methyl-esterified pectins (LMEPs) form gels in the presence of calcium ions due to the cross-linking of pectin molecules by calcium ions.…”

Section: Introductionmentioning

confidence: 99%

Swelling and Degradation of Calcium-Pectic Gel Particles Made of Pectins of Silene vulgaris and Lemna minor Сallus Cultures at Different Concentrations of Pectinase in an Artificial Colon Environment

Shubakov¹,

Mikhailova²,

Prosheva³

et al. 2018

IJBM

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Spherical calcium-pectic gel particles (CaPGPs) were obtained from pectins of callus cultures of campion Silene vulgaris (silenan) and duckweed Lemna minor (lemnan), as well as from commercial apple and citrus pectins by the method of ionotropic gelation. We studied the morphological characteristics of the obtained gel particles and found that the largest gel particles were formed from citrus pectin, and the densest gel particles were formed from lemnan pectin. The swelling and degradation of CaPGPs were comparatively evaluated by incubation in a simulated gastrointestinal environment. The swelling and degradation of CaPGPs formed from pectins of the silenan and lemnan callus cultures were studied at different concentrations of pectinase (0.4, 0.8 and 1.7 mg/ml) in the simulated fluid of the colon. It has been established that the CaPGPs obtained from lemnan are more resistant to degradation in the simulated colon fluid than CaPGP obtained from silenan. It was shown that the concentration of pectinase in the simulated fluid of the colon and the type of pectin affect the degradability of CaPGPs formed on the basis of pectins of callus cultures.

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“…In this regard, monocots and dicots plants have pectins as constituents of their primary cell walls (Carpita and Gibeaut, 1993). Pectin are composed by several polymers, including: homogalacturonan (HG), rhamnogalacturonan-I (RG-I), rhamnogalacturonan-II (RG-II), apiogalacturonan and xylogalacturonan, among others (Harholt et al, 2010;Patova et al, 2014). HG is the most abundant polysaccharide in the pectin domain constituting more than 60% (Caffall and Mohnen, 2009).…”

Section: Introductionmentioning

confidence: 99%

Rhamnogalacturonan lyase: a pectin modification enzyme of higher plants

Ochoa-Jiménez

Tiznado-Hernández

2018

Emir J Food Agric

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Plant cell wall is constituted by three main polysaccharides: cellulose, hemicellulose and pectin. The principal pectin domains comprise homogalacturonan, rhamnogalacturonan I (RG-I) and ramnogalacturonan II. Rhamnogalacturonan lyase (RGL) enzyme is capable of catalyzing the degradation of the RG-I backbone by a b-elimination mechanism. RGL enzyme have been studied in fungi and bacteria species, however, little data is available related with its function in plant biology. This review tries to fill the gaps on the knowledge about RGL enzyme. Here, we discuss our recent published work regarding the role of RGL in plants. In addition, we highlight results from different sequence analysis, RGL activity and function associated with plant development and fruit ripening, as well as its role in cell wall structure. The knowledge of this enzyme is essential to comprehend and elucidate its role in plant and fruit physiology.

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Pectic polysaccharides: structure and properties

Cited by 33 publications

References 302 publications

Stability of Hyaluronan-Pectic Gel Particles in the Conditions of the Artificial Gastrointestinal Environment

Stability of Hyaluronan-Pectic Gel Particles in the Conditions of the Artificial Gastrointestinal Environment

Swelling and Degradation of Calcium-Pectic Gel Particles Made of Pectins of Silene vulgaris and Lemna minor Сallus Cultures at Different Concentrations of Pectinase in an Artificial Colon Environment

Rhamnogalacturonan lyase: a pectin modification enzyme of higher plants

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