Pectin – An emerging new bioactive food polysaccharide

Maxwell, Ellen G.; Belshaw, Nigel J.; Waldron, Keith W.; Morris, Victor J.

doi:10.1016/j.tifs.2011.11.002

Cited by 367 publications

(220 citation statements)

References 44 publications

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“…Additionally, it has many uses in the pharmaceutical industry, with great potential in the treatment against many diseases, such as obesity, diabetes, vesicle calculus, in addition to other health benefits associated with dietetic fibers (Liu et al 2010). Modified pectins have also been used in cancer treatment, especially as an anti-cancer agent (Videcoq et al 2011;Maxwell et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The mechanisms involved are not well understood, although evidence suggests that pectin fragments with a small molar mass, but rich in galactose, bind themselves to the protein linked to galectine-3 (GAL3). This binding may block GAL3 interactions with other proteins and peptides, inhibiting their capacity to promote cell adhesion and migration hence preventing tumor growth (Glinsky and Raz 2009;Maxwell et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Although several studies have dealt with the importance of modified pectin in cancer treatment (Nangia-Makker et al 2002;Jun Yan and Katz 2010;Maxwell et al 2012), there is a lack of studies that deal with its physical and chemical properties.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of modified citrus pectins extracted from orange pomace

et al. 2014

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Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p≤0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of modified citrus pectins extracted from orange pomace

et al. 2014

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“…Modified pectin (MP) is a complex water soluble indigestible polysaccharide used as a dietary supplement to promote cell growth. MP, rich in β-galactose, is potentially safe, non-toxic and it possesses a unique bioactivity of inhibiting carcinogenesis (Morris, 2009;Maxwell et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Odun-Ayo¹,

Mellem²,

Reddy³

2016

Afr. J. Trad. Compl. Alt. Med.

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Background: For a probiotic to be viable it needs to be preserved at a recommended minimum level of 6-7 log 10 cfu/g in the product being consumed, as suggested by the International Dairy Federation. Different biopolymer matrices have been used for encapsulation of probiotic; however, loss of viability is still a challenge. Materials and Methods: Modified citrus pectin-alginate microbeads containing Lactobacillus acidophilus ATCC 4356 was developed. Efficiency of the microbeads was evaluated in simulated conditions of the gastrointestinal tract and in Balb/c mice induced with colon tumor. Genomic identification of faecal lactobacilli samples from treated mice was also performed. Results: The Modified citrus pectin-alginate probiotic microbeads significantly enhanced the viability of Lactobacillus acidophilus ATCC 4356 compared to the control (p< 0.05) both in vitro and in vivo. Exposure of the modified citrus pectin-alginate microbeads to 3 hours of simulated gastric juice resulted in 82.7% survival of L. acidophilus ATCC 4356. Also, the number of faecal lactobacilli in the modified citrus pectin-alginate probiotic treated mice increased by 10.2% after 28 days. Conclusion: Modified citrus pectin-alginate is a novel effective means of oral delivery of bacterial cells and bioactive compounds. Modified citrus pectin-alginate can be used in probiotic therapy which may improve the prevention of colon cancer.

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“…Daily consumption of this dietetic fiber has been linked to positive health effects such as cholesterol-lowering (Brown et al, 1999), cancer-preventing (Umar et al, 2003;Zong et al, 2012;Maxwell et al, 2012;Li et al, 2012), and plasma glucose-regulating (Jenkins and Jenkins, 1995). A pectic fraction isolated from guarana powder has recently exhibited antioxidant activity (Dalonso and Petkowicz, 2012), probably contributing to the positive biological effects of guarana.…”

Section: Introductionmentioning

confidence: 99%

Composition of pectic polysaccharides in a Portuguese apple (Malus domestica Borkh. cv Bravo de Esmolfe)

Silva

Nunes

Coimbra

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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Malus domestica Borkh. cv Bravo de Esmolfe is a typical Portuguese apple cultivar classified as Protected Designation and Origin (PDO). It is a traditional product produced under strict conditions and labelled with a specific law protected designation. This cultivar presents quite good sweetness and flavor. The monosaccharide composition of the pectic polysaccharides from this traditional apple is herein reported for the first time. Based on the molar ratios obtained from the sugar composition, the presumable pectin structure could be inferred. The cell-wall polysaccharides present in the alcohol-insoluble residue (AIR) of unpeeled BE apple were sequentially fractionated. In addition, pectic material was also extracted by citric acid treatment prior to heat extraction at acidic pH. The water soluble pectin, imidazole soluble pectin and sodium carbonate soluble pectin account for 44, 16 and 40 % of the AIR, respectively. The pectic polysaccharides extracted in the presence of citric acid had lower galacturonic acid content and higher neutral sugars content. The homogalacturonan (HG) and less-substituted rhamnogalacturonan (RG) domains are extracted first. Pectin treated with citric acid has been shown to contain more substituted polymers, especially RG-I. In addition, the relatively higher Xylose/Galacturonic acid ratio found in the citric acid extract demonstrates that the xylogalacturonan (XG) domain presumably is present in the pectic material of the unpeeled BE apple.

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Pectin – An emerging new bioactive food polysaccharide

Cited by 367 publications

References 44 publications

Physicochemical properties of modified citrus pectins extracted from orange pomace

Physicochemical properties of modified citrus pectins extracted from orange pomace

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Composition of pectic polysaccharides in a Portuguese apple (Malus domestica Borkh. cv Bravo de Esmolfe)

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