Plant Pectin: A Potential Source for Cancer Suppression

Niture,

doi:10.3844/ajptsp.2013.9.19

Cited by 41 publications

(18 citation statements)

References 55 publications

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“…The level of pectin found in the vegetable waste streams ranges from 7.3 mg/g fresh material (for the cutting waste of green beans) to 15.4 mg/g fresh material (for celeriac steam peels). In literature, similar values, on fresh weight basis, were found for cherries (4 mg/g), apples (10e15 mg/ g), apricot (10 mg/g), carrots (14 mg/g) and oranges (5e35 mg/g) (Niture & Refai, 2013). Table 2 presents the amount of GalA and neutral sugars (Fuc, Rha, Ara, Gal, Glu, Man and Xyl) in WSP, CSP, NSP and HF of the different vegetable waste streams.…”

Section: Pectin Content In Vegetable Waste Streamssupporting

confidence: 74%

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Christiaens

Uwibambe

Uyttebroek

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tVegetable waste streams, which are a major disposal issue in food industry, present a promising source of compounds which may be valorised because of their favourable functional features. In this context, the potential of five vegetable waste streams (rejected carrots, carrot steam peels, green beans cutting waste, leek cutting waste and celeriac steam peels) as a source for the extraction of pectin with interesting structural, and hence functional, properties was evaluated. Specifically, cell-wall components were extracted from the waste streams as alcohol-insoluble residue and subsequently fractionated into different (pectin) fractions based on their solubility. The pectic polysaccharides were characterised in terms of GalA content, neutral sugar content, linearity/branching, degree of methyl-esterification (DM), molar-mass distribution and the presence of bound protein. Pectin characterisation revealed considerable differences between the pectic polymers present in the investigated waste streams. For example, pectin in carrot steam peels showed a low DM, whereas the cutting waste of leek contained pectin with a very high DM. Furthermore, the level of protein bound to pectin was generally highest in carrot-derived waste streams. Depending on the intended pectin functionality, a deliberate choice for one of these vegetable waste streams as a source for pectin extraction can be made.

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Section: Pectin Content In Vegetable Waste Streamssupporting

confidence: 74%

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Christiaens

Uwibambe

Uyttebroek

et al. 2015

LWT - Food Science and Technology

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“…Modified pectin (MP) refers to the pectin that is depolymerized into smaller fragments so that it can be readily absorbed by the gastrointestinal tract (Maxwell et al 2012). In comparison with the normal pectin, MP performs a more advantageous anti-tumor function against multiple cancers, such as prostate carcinoma, colon carcinoma, breast carcinoma, melanoma, multiple myeloma, and hemangiosarcoma (Zhang et al 2013a, b;Niture and Refai 2013). Enzymatic hydrolysis of pectin is an effective preparation method of MP with many merits, including the high specificity, less application of organic reagents and high uniformity of the product.…”

Section: Introductionmentioning

confidence: 98%

Synergistic Effect and Mechanisms of Combining Ultrasound and Pectinase on Pectin Hydrolysis

Zhang

Wang

et al. 2016

Food Bioprocess Technol

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The current study aimed to investigate the synergistic effect of ultrasound and pectinase on pectin hydrolysis. Effects of ultrasound on the hydrolysis rate of pectin, enzymatic kinetics parameters and pectinase structures (determined by the DNS method, Michaelis-Menten equation, chemical reaction kinetics model, fluorescence spectroscopy and circular dichroism spectroscopy) were also studied in order to illuminate the mechanisms of the synergistic effect. The hydrolysis rate of pectin achieved maximum value with ultrasound treatment at 4.5 W mL −1 intensity and ultrasound time of 10 min, increasing by 32.59 % over the control. The optimum temperature for the hydrolysis reaction was 50°C and kept unchanged with ultrasound treatment. Besides, the value of V m a x increased whereas K m decreased in the sonoenzymolysis reaction compared with that in the routine enzymolysis reaction. Results indicated that under ultrasound irradiation, pectin was hydrolyzed at an elevated rate and the pectinase exhibited stronger affinity to the substrate. Fluorescence spectra revealed that ultrasound favorably decreased the amount of tryptophan on the pectinase surface; while the far-UV circular dichroism spectra showed an increased fraction of β-sheet and a reduced fraction of random coil in the secondary conformation. Changes in the pectinase structures contributed to the enhancement of pectinase activity and the consequent promotion of the hydrolysis process. Results of pectin degradation kinetics certified the synergistic effect of ultrasound and pectinase at the temperature range of 20-50°C, which were evidenced from the positive values of the synergistic coefficients.

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“…In particular, some of these apple compounds are already being used in experimental cancer treatment (Palermo et al, 2012) such as pectin, a polysaccharide fiber that can block proliferation and induces cellular apoptosis (Gerhauser, 2008;Niture and Refai, 2013). The major role of this compound in cancer is protection against oxidation, which can lead to DNA damage (Boyer and Liu, 2004).…”

Section: Introductionmentioning

confidence: 99%

The chemopreventive activity of apple against carcinogenesis

Ribeiro

Moura²,

Aguiar³

et al. 2014

European Journal of Cancer Prevention

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Apples and their derivatives are rich in phytochemicals, including flavonoids (catechins, flavonols, quercetin) and phenolic acids (quercetin glycosides, catechin, epicatechin, procyanidins), vitamins, and fibers, that confer an important antioxidant property. Chemoprevention is defined by the use of natural or synthetic agents to interfere with the progression, reverse, or inhibit carcinogenesis, thereby reducing the risk of developing clinically invasive disease. The aim of this article is to present data generated from the use of apples as a chemopreventive agent in carcinogenesis using in-vivo and in-vitro test systems. Apple and its bioactive compounds can exert chemopreventive properties as a result of antioxidant activity and cell cycle control. However, future focus of research on apple such as identifying the specific phytochemical responsible for the anticarcinogenic effect, timing of consumption, and adequate amount of apples to achieve the best preventive effect using human large randomized-controlled trials is needed. Furthermore, animal studies are also relevant for better understanding the role of this fruit in human health as well as modulation of degenerative diseases such as cancer. Therefore, this area warrants further investigation as a new way of thinking, which would apply not only to apples but also to other fruit used as promising therapeutic agents against human diseases.

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Plant Pectin: A Potential Source for Cancer Suppression

Cited by 41 publications

References 55 publications

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Synergistic Effect and Mechanisms of Combining Ultrasound and Pectinase on Pectin Hydrolysis

The chemopreventive activity of apple against carcinogenesis

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