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At least 487 records · Page 27Linked to original sources
PubMed1998

Scarcity or complete lack of single rhamnose residues interspersed within the homogalacturonan regions of citrus pectin.

Commercial citrus pectin containing galacturonic acid and rhamnose in a ratio of approximately 40:1 was saponified and then exhaustively digested with endopolygalacturonase (EPG). The products were separated by ultrafiltration into low-molecular-weight (LMW) and high-molecular-weight (HMW) fractions. The LMW fraction accounted for 80% of the starting material, but for only 10% of the total rhamnose. The molar ratio of galacturonic acid to rhamnose of the LMW fraction was 236, suggesting that very few small Rha-containing oligomers were generated by the EPG digestion. No distinct Rha-containing oligomers were found by various chromatographic analyses of the LMW fraction. The HMW fraction, which only accounted for 10% by weight of the starting pectin, contained more than 85% of the rhamnose. The ratio of GalA to Rha in the HMW fraction was 1.7:1 and partial acid hydrolysis of this fraction produced a series of oligomers consisting of GalA-Rha repeating units, suggesting that it contained rhamnogalacturonan, which has a backbone composed of GalA-Rha disaccharide repeating units. The HMW fraction also contained large amounts of arabinose and galactose, which probably originated from side chains linked to some of the rhamnose residues. We propose that commercial citrus pectin is composed of two regions: the predominant region consists of chains of uninterrupted 1,4-linked alpha-D-GalA residues with between 60-70% of the residues methyl esterified; and the other region consists of rhamnogalacturonan with a backbone composed of GalA-Rha disaccharide repeating units and neutral sugar side chains.

Carbohydrate Sequence↗
PubMed2003

Gas chromatography-mass spectrometry method for determining the methanol and acetic acid contents of pectin using headspace solid-phase microextraction and stable isotope dilution.

A simple, fast, and direct procedure was developed for the simultaneous determination of the methanol and acetic acid present as esters in the plant cell wall polysaccharide pectin. After base-hydrolysis of esters and acidification of pectin samples, headspace solid-phase microextraction (SPME) was performed using a Carboxen-PDMS fiber assembly. Methanol and acetic acid were separated by gas chromatography with a Chrompak PoraPlot Q capillary column and detected using electron impact mass spectrometry with selected ion monitoring. Stable deuterated isotopomers (d3-methanol and d3-acetic acid) were used as internal standards and for constructing calibration curves, providing accurate and absolute quantification of analytes. The methanol and acetic acid contents in 1 mg quantities of fruit and vegetable pectins were readily quantified by this procedure.

Acetic Acid↗
PubMed2000

Interactions and compatibility of ribuloso-1,5-bisphosphate carboxylase/oxygenase from alfalfa with pectin in aqueous medium.

HPLC, dynamic light scattering, CD- and fluorescent spectroscopy, and phase analysis methods are used to study the effect of Coulomb and non-Coulomb interactions between alfalfa rubisco and pectin on their thermodynamic compatibility. In the acid region of pH, water insoluble interpolymer complexes stabilized by both the Coulomb and non-Coulomb bonds are formed. In the neutral and alkaline regions, the complexes soluble in water are formed via non-Coulomb bonds, due to both the hydrophobic interaction involving the ester groups of pectin and the hydrogen bonding between dissimilar molecules. The compatibility of these biopolymers is sensitive to the esterification degree of pectin. With the latter increasing, compatability increases at neutral pH, but decreases considerably in the acidic region.

Biopolymers↗
PubMed2001

Influence of pectins on the solubility and the molar mass distribution of dehydrogenative polymers (DHPs, lignin model compounds).

Dehydrogenation polymers (DHPs, lignin model compounds) were synthesized in the presence of increasing pectin concentrations using two different methods. The first method ('Zutropfverfahren', ZT) consists in the slow adding of monomers whereas in the second method ('Zulaufverfahren', ZL) all the reactants are added simultaneously. DHPs solubility increases with the pectin concentration in the ZT experiments and remains stable in the ZL experiments. Covalent bonds between pectin and DHP are formed during ZT polymerization resulting in lignin carbohydrate complex (LCC) which keeps the unbound DHPs in solution by the formation of aggregate or micelle-like structures. In contrast LCC are not formed during the ZL process which behave like the DHP reference. The ZT DHP molar masses increase observed is attributed to the reactivity of the high molar mass polymer solubilized by the LCC whereas ZL higher molar mass polymers are precipitated out of the solution and cannot react further.

Antidiarrheals↗
PubMed2003

Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase.

Whole soy flour and apple pectin were used as raw materials for producing hydrocolloid edible films. The best ratio between the two components (2:1 mg cm(-2), pectin-soy flour) was determined in order to obtain films which could be perfectly handled for their consistence. Films were also prepared in the presence of transglutaminase, an enzyme able to produce isopeptide bonds among the soy polypeptide chains. The latter films showed a smoother surface and higher homogeneity, as demonstrated by microstructural analyses, whereas studies on the mechanical properties indicated that transglutaminase increased their strength and reduced their flexibility. Our results suggest a possible use of the transglutaminase polymerized pectin-soy protein films as edible food or drug coatings.

Biocompatible Materials↗
PubMed1999

The potential use of mixed films of pectin, chitosan and HPMC for bimodal drug release.

Polyelectrolyte complex (PEC) formation between pectin USP and chitosan was investigated by examining the viscosities of supernatant solutions after removal of the precipitated complex. The amount of pectin, relative to chitosan, required for optimal PEC formation increased as the pH of the solution was reduced. At pH values of less than 1.3, there was no evidence for the formation of the PEC. Swelling studies conducted on pectin/chitosan films, showed minimal swelling occurring when the pectin:chitosan weight ratio was optimal for PEC formation, suggesting the formation of the PEC in situ. The permeability of the films to paracetamol as a model compound was dependent on film composition and was markedly increased after exposure to pectinolytic enzymes, used to mimic conditions in the colon. It may be implied from the results that similar formulations, applied as a film coat to tablets, could be used to achieve bimodal drug release with colonic conditions acting as a trigger for an increased rate of release.

Acetaminophen↗
PubMed2003

Disintegrating pellets from a water-insoluble pectin derivative produced by extrusion/spheronisation.

Pectinic acid (PA) and microcrystalline cellulose (MCC) as extrusion aiding excipients have been compared. Three different drugs were selected as models: Riboflavin with a very low water solubility, paracetamol and theophylline as drugs with high water-solubility. The drug load was varied from 1 to 80% wt. The low-soluble pectin derivative, PA (degree of methoxylation <10%) was found to be well suited as an extrusion aiding excipient in pellet preparation by extrusion/spheronisation. The substance has a high drug loading capacity and produces disintegrating pellets that are well suited for fast delivery of drugs with a low water-solubility. The pellets are also mechanically stable. Compared to MCC, PA was found to require less water for pellet formation and was more sensitive against changes in the water content. In order to achieve optimal shape of the pellets, spheronisation was carried out at 45 degrees C. PA is more sensitive to type and amount of drug and is, consequently, not as universally applicable as the conventionally used microcrystalline cellulose. The great advantage of pectinic acid is, however, the disintegrating properties of the pellets after only a short time of exposure to liquid.

Drug Implants↗
PubMedDate not supplied

Immobilization of pectin fragments on solid supports: novel coupling by thiazolidine formation.

As a prerequisite to solid-phase and sequence analyses and for the study of the fine structure of pectin, we have developed oriented and chemoselective methodologies to couple model pectin fragments onto a solid support. Polyethylene glycol polyacrylamide (PEGA) resins were selected due to their excellent swelling properties in a wide range of solvents, including water, and their easy accessibility to enzymes. Following appropriate derivatization of amino-terminated PEGA resins, oligomers of alpha-D-galacturonic acid (GalA), up to the trimer, were anchored to the support through their reducing end. In addition to reductive amination, the strategies included the formation of an oxime bond, a glycosyl hydrazide, and a pyroglutamyl ring. Further, we developed a new immobilization approach based on the formation of a thiazolidine ring. All methods proved efficient and did not require modification of the GalA oligomers prior to coupling. In addition, very mild conditions and few steps for derivatization of the support were required. Immobilization by thiazolidine ring and oxime bond formation were the preferred methods, given the stability of the linkages formed, their compatibility with aqueous solvents, the few number of steps required, and their potential for application to larger pectin fragments. Thiazolidine and pyroglutamyl anchoring were developed further by the insertion of a disulfide bond which allowed release of the saccharides under mild, selective conditions.

Acrylic Resins↗
PubMedDate not supplied

Chain-chain interactions for methyl polygalacturonate: models for high methyl-esterified pectin junction zones.

The ability of pectins to form gels in the presence of calcium is well-known, and it implies the interaction of carboxylate groups and bivalent ions. However, even when most of the galacturonic units are methyl esterified, pectins are able to form gels but only under certain experimental conditions. In this case, hydrogen bonding and hydrophobic interactions are believed to be responsible for gel formation, and it is likely, as in the other mechanisms of polysaccharide gel formation, that stable junction zones consist of cooperatively ordered chains linked together throughout nonbonded interactions to provide a three-dimensional network. To investigate the junction zones in HM-pectin gels, we investigated, by molecular modeling, all of the ways to associate two, and then three, fully methyl-esterified galacturonic acid chains. Two models are obtained: the first one is based on a packing of parallel chains; it agrees with the hypothetical model derived from fiber diffraction study; the second one displays an antiparallel orientation of the chains; it presents a better arrangement of the chains and, theoretically, a much lower potential energy. In both cases, all of the favorable associations occur within a network of hydrogen bonds and of hydrophobic contacts.

Esters↗
PubMed2006

Combined rheological and ultrasonic study of alginate and pectin gels near the sol-gel transition.

The sol-gel transition of biopolymer mixtures has been investigated by rheological and ultrasonic measurements. A scaling analysis of the data was performed for both types of measurements. A gel time was determined from rheology for the pure pectin samples, and the data could be fitted to a universal scaling form near the transition point. Its critical exponents are in good agreement with the predictions of scalar percolation theory. In addition, the ultrasonic signal of the pectin samples close to the transition was analyzed in terms of a high-frequency scaling approach for the attenuation and the velocity. For the alginate samples and the mixtures, for which the gel point cannot be determined reliably from rheology, the ultrasonic measurements were analyzed using the same scaling form as for the pectin sample, thus providing a method for estimating the gel point, even in the absence of rheological data.

Alginates↗
PubMed2001

Change in particle size of pectin reacted with pectinesterase isozymes from pea (Pisum sativum L.) sprout.

Four pectinesterase (PE) isozymes were isolated by CM-Sepharose CL-6B chromatography from etiolated pea (Pisum sativum L.) sprouts and then reacted with citrus pectin (degree of esterification = 68%, 30-100 kDa) to observe the change in pectin particle size using a laser particle size analyzer. After incubation of a pectin-PE mixture (pH 6.5) at 30 degrees C for 4 h, PE 1 was observed to catalyze the transacylation reaction most remarkably, increasing the particle size from approximately 50-70 to approximately 250-350 nm, followed by PE 3, PE 2, and PE 4.

Carboxylic Ester Hydrolases↗
PubMed2001

Determination of random- and blockwise-type de-esterified pectins by capillary zone electrophoresis.

Capillary zone electrophoresis (CZE) was employed to determine the correlations between migration time and degree of esterification (DE) of pectinesterase-de-esterified pectins (PDPs) and alkaline-de-esterified pectins (ADPs) using 50 mM phosphate buffer (pH 6.5) as carrier electrolyte solution and 15 KV as applied voltage. Results showed that pectins with higher DEs exhibited shorter migration times. Linear correlation (r = 0.995) between migration time and DE of ADPs was observed, whereas down-curve correlation in PDPs was observed, regardless of the capillary length used (effective length, 30 and 60 cm). In addition, PDP appeared to migrate faster than ADP with the same DE under the same experimental conditions.

Electrophoresis, Capillary↗
PubMed2002

Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes.

During the storage season changes in the chemical composition of the pectin moiety of the cell walls of raw potatoes were studied. This compositional analysis was performed for the cultivars Nicola and Irene, which represent two extremes with regard to sensory-perceived texture. Both cultivars were divided into three size categories. From each size category a dry matter (DM) distribution was made. From these distributions potatoes at the low and high ends of this distribution were selected for further analysis. In total 12 different samples were analyzed three times during the storage season. The analysis comprised a pectin fractionation study. Pectic fractions were extracted from the cell wall material (CWM) by increasing the harshness of the extraction procedure. This resulted in a calcium-complexed pectic fraction, two pectic fractions weakly bound to the CWM, and a residue fraction, respectively. It was shown that no statistically significant differences (p > or = 0.95), either in yield or in chemical composition, could be observed between the two cultivars studied (Nicola and Irene), between sizes (large, medium, and small), and between potatoes with either high or low DM contents. However, statistically significant effects of storage both on the yield and on the chemical composition of the pectic moiety of the CWM could be observed, irrespective of cultivar, size, and DM content. Despite the substantial changes in the composition of the pectic moiety of the CWM of the raw material, no to minimal changes in the sensory-perceived texture of the cooked potatoes were observed upon storage. This suggests that the observed changes in pectin composition upon storage are overruled by other aspects that contribute more importantly to the sensory-perceived texture of steam-cooked potatoes.

Cell Wall↗
PubMed2002

Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives.

The pectic and pigment compositions and Ca and Cu contents of the alcohol-insoluble solid (AIS) residues were determined in cv. Gordal olives treated with NaOH solution and kept at different constant pH values (3.5-6.5). The same controls were made in table olives presenting green staining alteration. The ratio between the various pectin fractions of the more acid pH experiment samples remained similar in fruits not showing green staining. In altered fruits, the protopectin fraction was lower, and the calcium pectate or EDTA soluble pectins were higher. Regarding the presence of Ca and Cu in the AIS, it was observed that, whereas Ca levels fell at the most acid pH values, those of Cu increased. The concentration of Ca was higher in the AIS of altered olives than in nonaltered ones. The same trend was seen for the zone with or without green staining of an altered fruit. In the case of Cu, the relationship was the opposite: a decrease in the levels of AIS Cu in fruits and zones of fruits with green staining. This result was correlated with the highest concentration of Cu-chlorophyll complexes found in such samples and suggested that pectins might act as a reservoir of Cu involved in the alteration.

Alcohols↗
PubMed2005

Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin.

With respect to their browning potential and in consideration of a combined recovery of pectin and phenolic compounds, peels of 14 cultivars and the flesh of nine cultivars of mango (Mangifera indica L.) fruits were analyzed for their contents of flavonol O- and xanthone C-glycosides by high-performance liquid chromatography (HPLC)-diode array detection-electrospray ionization mass spectrometry (ESI-MS). While total amounts of up to 4860 mg/kg dry matter demonstrated the peels to be a rich source of phenolic compounds, only traces could be detected in the flesh. The profile of flavonol glycosides of the peels proved to be highly characteristic and may therefore serve as a tool for authenticity control of mango puree concentrate, which is often produced from unpeeled fruits and represents an important intermediate for the production of mango nectars. Two compounds were isolated by preparative HPLC, and their structures were elucidated on the basis of ESI-MS as well as NMR spectroscopy, establishing the two compounds as rhamnetin 3-O-beta-galactopyranoside and rhamnetin 3-O-beta-glucopyranoside, respectively. In the peels of red-colored cultivars, cyanidin 3-O-galactoside and an anthocyanidin hexoside so far not reported in mango could tentatively be identified. The contents and degrees of esterification of pectins extracted from the lyophilized peels ranged from 12.2 to 21.2% and from 56.3 to 65.6%, respectively, suggesting mango peels also as a promising source of high-quality pectin.

Anthocyanins↗
PubMed2005

Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH.

The interactions between whey protein isolate (WPI) and high methoxyl pectin (HMP) at pH 3.5 were investigated in situ using ultrasound (US) and diffusing wave spectroscopy (DWS). HMP was added to 10% oil-in-water emulsions containing 1% WPI. At neutral pH, no protein-pectin interactions were observed as both molecules are negatively charged, while at pH 3.5 bridging flocculation occurred via electrostatic interactions. Four different stages were distinguished during the addition of HMP in WPI-stabilized emulsions at pH 3.5. At a concentration below a critical value, no interactions were observed. At concentrations >0.02% HMP, a change in the l factor indicated a change in the ordering of the emulsion droplets, influenced by long-range interactions. At higher concentrations (in the range between 0.04 and 0.06% HMP), attenuation showed significant changes in the surface of the oil droplets, changes which affected the droplet-droplet interactions. At pectin concentrations >0.05%, attenuation of sound and 1/l* decreased, while velocity of sound and particle size increased, as a result of bridging flocculation. These results demonstrated for the first time that methods such as US and DWS combined permit the observation of the early stages of the interactions between two biopolymers at the interface. This is significant in light of increasing efforts in engineering complex interfacial layers.

Chemical Phenomena↗
PubMed2006

Yellow passion fruit rind--a potential source of low-methoxyl pectin.

Yellow passion fruit (Passiflora edulis f. flavicarpa Degener) rind pectic substances were fractionated with water, ammonium oxalate, and dilute acid solutions. The extracted pectins were rich in anhydrogalacturonic acid and had a low degree of methyl esterification. Moreover, their acetyl groups and neutral sugar contents were relatively low. Furthermore, a low amount of proteinaceous material was also found within them. Their gelling ability and viscoelastic properties as evaluated by the SAG and small amplitude oscillatory shear tests, respectively, were comparable to those of a commercial citrus low-methoxyl pectin. Hence, yellow passion fruit rind occurs as a potentially good source of naturally low-methoxyl pectin.

Calcium↗
PubMed2002

The Aspergillus niger faeB gene encodes a second feruloyl esterase involved in pectin and xylan degradation and is specifically induced in the presence of aromatic compounds.

The faeB gene encoding a second feruloyl esterase from Aspergillus niger has been cloned and characterized. It consists of an open reading frame of 1644 bp containing one intron. The gene encodes a protein of 521 amino acids that has sequence similarity to that of an Aspergillus oryzae tannase. However, the encoded enzyme, feruloyl esterase B (FAEB), does not have tannase activity. Comparison of the physical characteristics and substrate specificity of FAEB with those of a cinnamoyl esterase from A. niger [Kroon, Faulds and Williamson (1996) Biotechnol. Appl. Biochem. 23, 255-262] suggests that they are in fact the same enzyme. The expression of faeB is specifically induced in the presence of certain aromatic compounds, but not in the presence of other constituents present in plant-cell-wall polysaccharides such as arabinoxylan or pectin. The expression profile of faeB in the presence of aromatic compounds was compared with the expression of A. niger faeA, encoding feruloyl esterase A (FAEA), and A. niger bphA, the gene encoding a benzoate-p-hydroxylase. All three genes have different subsets of aromatic compounds that induce their expression, indicating the presence of different transcription activating systems in A. niger that respond to aromatic compounds. Comparison of the activity of FAEA and FAEB on sugar-beet pectin and wheat arabinoxylan demonstrated that they are both involved in the degradation of both polysaccharides, but have opposite preferences for these substrates. FAEA is more active than FAEB towards wheat arabinoxylan, whereas FAEB is more active than FAEA towards sugar-beet pectin.

Amino Acid Sequence↗