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New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation

文献类型： 外文期刊

作者： Zhao, Yuanyuan 1 ; Bi, Jinfeng 1 ; Zhao, Xiaoyan 2 ; Engelsen, Soren Balling 1 ; Wu, Xinye 1 ; Ma, Youchuan 1 ; Guo, Yuxia 1 ; Du, Qianqian 1 ; Yi, Jianyong 1 ;

作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agri Food Proc & Nutr, Beijing 100097, Peoples R China

3.Univ Copenhagen, Fac Sci, Dept Food Sci, DK-1958 Frederiksberg, Denmark

4.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

5.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Beijing 100193, Peoples R China

关键词： Pectic polysaccharides; Structural characterization; Gut fermentation

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 253 卷

页码：

收录情况： SCI

摘要： Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.

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