Pectin structure and biosynthesis

Mohnen, Debra

doi:10.1016/j.pbi.2008.03.006

Cited by 1,894 publications

(1,464 citation statements)

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“…The saponification of these fractions allowed to observe the release of methanol, which is a characteristic of methylesterified pectic polysaccharides (Mohnen, 2008;OíNeill et al, 1990), allowing to determine a degree of methylesterification of 75.9% for Et50A and 54.6% for Et50B.…”

Section: Isolation and Fractionation Of The Polysaccharides From Thementioning

confidence: 99%

In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides

Martins

Simões

Ferreira

et al. 2017

Carbohydrate Polymers

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a b s t r a c tPterospartum tridentatum (L.) Willk. decoctions of dried inflorescences are used in Portugal due to their claimed beneficial properties for various health disorders. To disclose the potential contribution of its polysaccharides to health benefits, in this work, hot water extracts from P. tridentatum inflorescences were prepared and fractionated by ethanol precipitation and anion exchange chromatography. The fraction rich in acetylated galactomannans evidenced an increase in nitric oxide (NO) production by macrophages. This activity decreased 60-75% after saponification, confirming that acetylation is an important structural feature for this biological property. In addition, the treatment of pectic polysaccharides with endopolygalacturonase showed that type-I and type-II arabinogalactans, as well as low molecular weight galacturonans and xyloglucans, may also contribute to macrophage NO production. Thus, the polysaccharides present in P. tridentatum dried inflorescences may contribute to the health beneficial properties frequently attributed to the decoctions of this plant.

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Section: Isolation and Fractionation Of The Polysaccharides From Thementioning

confidence: 99%

In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides

Martins

Simões

Ferreira

et al. 2017

Carbohydrate Polymers

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“…As an important renewable resource, pectin has great potential applications in the biomedical, food, agricultural, and other industries (Mohnen 2008). The degradation of pectin is mainly facilitated by pectinases group of enzymes, including pectin methyl esterases (PME, E.C.…”

Section: Introductionmentioning

confidence: 99%

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Anand

Yadav

2017

3 Biotech

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Polygalacturonases (PG) represent an important member of pectinases group of enzymes with immense industrial applications. A fungal strain Aspergillus niger MTCC478 was used for the production of polygalacturonase both under submerged and solid-state fermentation condition. Further its production was optimized under solid-state fermentation condition with media comprising of wheat bran and tea extract. Purification of an exo-PG was achieved by acetone precipitation (60-90%) and CMcellulose column chromatography revealing 15.28-fold purification with a specific activity of 33.47 U/mg protein and 1.2% yield. A relative molecular mass of purified PG was approximately 124.0 kDa. The pH and temperature optimum was found to be 4 and 50°C, respectively. The k cat and K m value for degradation of PGA by the purified enzyme was found to be 194 s -1 and 2.3 mg/mL, respectively. Cu 2? was found to enhance the PG activity while Ag ? completely inhibited the enzyme activity. The application of the purified PG in orange juice clarification was elucidated.

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“…The fruits such as apples, currants contain the high concentration of pectin in their ripened stage [10] . In the food industries the pectin is used as gelling and stabilizing agents [11] .These have been used in the preservation of many fruits and vegetable such as guava, apples, avocado, carrot, papaya, tomato etc [10] .The strawberries coated with pectin based edible coating showed reduced rate of change in the firmness, weight loss, and also reduced the spoilage of fruits due to microbial infection [12] . The combination of pectin coating and the osmotic dehydration has been used in the preservation of fresh cut melons in the refrigerated temperature storage [13] .…”

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confidence: 99%

Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

Menezes¹,

Athmaselvi²

2016

Biosci., Biotech. Res. Asia

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Edible coating is defined as the thin layer of edible components formed on the surface of food materials. It has the similar effects of modified atmospheric packaging which alters the atmosphere surrounding the food products. It is used as a post-harvest technique to retain and improve the quality of the food products such as fruits and vegetables. In the present work the edible coating was prepared using the polysaccharide pectin (3%), glycerol (2.5%), polyvinyl alcohol (1.25%) and citric acid (1%) and the sapota fruits were coated using the dipping method. The both control and coated fruits were stored at room temperature (30±3 º C). The physico-chemical parameters were measured in the regular interval of time i.e., 1, 3, 5, 7 and 11 th day of the storage. The pectin coated sapota fruits showed reduced rate of change in weight loss, acidity, TSS, pH, colour, ascorbic acid and the firmness when compared to that of control fruits. The shelf life of coated sapota fruits were extended upto 11 days where as the control fruits were in the edible state upto 6 th day at room temperature storage.

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Pectin structure and biosynthesis

Cited by 1,894 publications

References 74 publications

In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides

In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

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