Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions

文献类型： 外文期刊

第一作者： He, Jing-Liu

作者： He, Jing-Liu;Wei, Ting;He, Jing-Liu;Zhao, Zi-Fan;Lin, Shang;Jiang, Kai-Xin;Geng, Jin-Lei;Feng, Jing;Wu, Ding-Tao;Li, Jie;Liu, Hong-Yan

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关键词： Thinned kiwifruit byproduct; Pectic polysaccharide; Chemical structure; Antioxidant effect; Antiglycation effect; Prebiotic potential; Immunoenhancing activity

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

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收录情况： SCI

摘要： To utilize thinned young kiwifruit for potential industrial applications, this study compared structural properties and in vitro bioactivities of pectic polysaccharides isolated from three thinned young red-fleshed kiwifruit cultivars, including Actinidia chinensis cv. 'Donghong', 'Hongshi', and 'Hongyang'. The results demonstrated that these young kiwifruit byproducts were rich in pectic polysaccharides, with extraction yields of 90.7-101.3 mg/g dry weight. Although their bound polyphenols (8.02-8.93 mg GAE/100 mg), esterification degrees (50.45-61.32 %), and molecular weights (7.44 x 104-8.51 x 104 Da) varied across cultivars, the glycosidic linkage patterns showed remarkable consistency, dominated by homogalacturonan (12.07-13.84 mol%) and rhamnogalacturonan-I (70.25-75.09 mol%) regions. Notably, all these pectic polysaccharides, particularly those isolated from the 'Donghong' cultivar, demonstrated notable antioxidant, antiglycation, prebiotic, and immunoenhancing activities in vitro. These findings indicate that thinned red-fleshed kiwifruit byproducts are rich sources of RG-I enriched pectic polysaccharides, with significant potential as functional food ingredients.

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