Deciphering Pectin: A Comprehensive Overview of Its Origins, Processing, and Promising Utility

文献类型： 外文期刊

第一作者： Dang, Guoqi

作者： Dang, Guoqi;Li, Jiaheng;Yin, Chang;Wang, Wenxing;Zhong, Ruqing;Chen, Liang;Zhang, Hongfu;Dang, Guoqi;Zhang, Kaiyi;Schroyen, Martine

作者机构：

期刊名称：ACS OMEGA （ 影响因子：4.3； 五年影响因子：4.4 ）

ISSN： 2470-1343

年卷期： 2024 年 10 卷 1 期

页码：

收录情况： SCI

摘要： Pectin is an acidic heteropolysaccharide, a natural high molecular weight compound primarily found in higher plants. It consists of four major structural domains: homogalacturonan (HG), rhamnogalacturonan II (RG-II), rhamnogalacturonan I (RG-I), and xylogalacturonan (XGA). Various methods are currently employed for pectin extraction, including acid extraction, microbial fermentation, microwave-assisted extraction, and ion extraction, each with unique advantages and disadvantages. Pectin is sourced from fruits and vegetables, such as citrus fruits, apples, beets, and carrots. In terms of regulating human health, pectin enhances antioxidant activity, promotes beneficial microorganisms, and stimulates the production of short-chain fatty acids (SCFAs) through microbial metabolism. Additionally, pectin interacts directly with the mucosa, inhibits Toll-like receptor 2 (TLR2) signaling, and modifies the glycosylation of intestinal mucosal proteins. In disease models, pectin shows preventive and therapeutic effects in inflammatory bowel disease, type 2 diabetes, obesity, cardiovascular disease, and cancer. This review covers recent research, summarizing the sources and extraction methods of pectin, and emphasizes its role as a modulator of human health.

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