Pectin, a versatile polysaccharide present in plant cell walls

Pectin or pectic substances are collective names for a group of closely associated polysaccharides present in plant cell walls where they contribute to complex physiological processes like cell growth and cell differentiation and so determine the integrity and rigidity of plant tissue. They also play an important role in the defence mechanisms against plant pathogens and wounding. As constituents of plant cell walls and due to their anionic nature, pectic polysaccharides are considered to be involved in the regulation of ion transport, the porosity of the walls and in this way in the control of the permeability of the walls for enzymes. They also determine the water holding capacity. The amount and composition of pectic molecules in fruits and vegetables and other plant produce strongly determine quality parameters of fresh and processed food products. Pectin is also extracted from suitable agro-by-products like citrus peel and apple pomace and used in the food industry as natural ingredients for their gelling, thickening, and stabilizing properties. Some pectins gain more and more interest for their health modulating activities. Endogenous as well as exogenous enzymes play an important role in determining the pectic structures present in plant tissue, food products, or ingredients at a given time. In this paper functional and structural characteristics of pectin are described with special emphasis on the structural elements making up the pectin molecule, their interconnections and present models which envisage the accommodation of all structural elements in a macromolecule. Attention is also given to analytical methods to study the pectin structure including the use of enzymes as analytical tools.     

Structural analysis of (methyl-esterified) oligogalacturonides using post-source decay matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

The use of post-source decay matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the structural analysis of ((partly) methyl-esterified) oligogalacturonides (oligoGalA) is described. The fragmentation behavior of purified (un)saturated oligoGalA (degree of polymerization 3-6), methyl-esterified and methyl-glycosydated oligoGalA was studied. General fragmentation patterns are described and used for the elucidation of the positions of methyl esters on partly methyl-esterified oligoGalA. This technique now permits the determination of the position of methyl esters or other substituents on pectic fragments, helping in understanding the mode of action of pectinolytic enzymes.     

Polysaccharide/Surfactant complexes at the air-water interface - effect of the charge density on interfacial and foaming behaviors

The binding of a cationic surfactant (hexadecyltrimethylammonium bromide, CTAB) to a negatively charged natural polysaccharide (pectin) at air-solution interfaces was investigated on single interfaces and in foams, versus the linear charge densities of the polysaccharide. Besides classical methods to investigate polymer/surfactant systems, we applied, for the first time concerning these systems, the analogy between the small angle neutron scattering by foams and the neutron reflectivity of films to measure in situ film thicknesses of foams. CTAB/pectin foam films are much thicker than the pure surfactant foam film but similar for high- and low-charged pectin/CTAB systems despite the difference in structure of complexes at interfaces. The improvement of the foam properties of CTAB bound to pectin is shown to be directly related to the formation of pectin-CTAB complexes at the air-water interface. However, in opposition to surface activity, there is no specific behavior for the highly charged pectin: foam properties depend mainly upon the bulk charge concentration, while the interfacial behavior is mainly governed by the charge density of pectin. For the highly charged pectin, specific cooperative effects between neighboring charged sites along the chain are thought to be involved in the higher surface activity of pectin/CTAB complexes. A more general behavior can be obtained at lower charge density either by using a low-charged pectin or by neutralizing the highly charged pectin in decreasing pH.     

Selection of a method for determination of activity of pectinolytic enzymes in berry fruit materials

The goal of the study was to find the most accurate and sensitive method for the determination of activity of pectinolytic enzymes in complex mixtures obtained from fruit materials such as raw cloudberry and raspberry juices. Several assay methods based on enzymatic reactions using viscometric, colourimetric, spectrophotometric, or pH-titration detection of the reaction products were tested. Problems with the application of the selected methods, such as very low detection signal or very large background signal, were observed. Among the tested methods, only a modified method based on the continuous recording of the released carboxyl groups titration allowed to assay the activity of exogenous pectin methylesterase with a good linearity, sensitivity, accuracy, and minimised the interference of other fruit components.     

Chitosan-Pectin Composite Gel Spheres: Effect of Some Formulation Variables on Drug Release

Chitosan-pectin composite gel spheres were prepared by ionotropic gelation method. Pectin solution containing indomethacin, a model drug, was extruded into a mixture of chitosan and calcium chloride. The release behavior of indomethacin from composite gel spheres was investigated in-vitro. The influence of factors affecting release behavior, such as type of pectin, molecular weight of chitosan, cross-linking time and release medium, were discussed in this study. Adding chitosan into gelation medium could retard the release of indomethacin from gel spheres. The different type of pectin used demonstrated slightly different drug release profiles. The higher molecular weight of chitosan showed less indomethacin release than the lower one. The increased cross-linking time slowed the drug release from composite gel spheres. The release of indomethacin from composite gel spheres was also dependent on the release medium. The drug release was slower in tris buffer where no phosphate ions which can induce the precipitation of calcium phosphate. The results suggested that the composite gel spheres of pectin and chitosan could be used as a controlled release drug delivery carrier.     

Isolation, identification and characterisation of starch-interacting proteins by 2-D affinity electrophoresis

A 2-D affinity electrophoretic technique (2-DAE) has been used to isolate proteins that interact with various starch components from total barley endosperm extracts. In the first dimension, proteins are separated by native PAGE. The second-dimensional gel contains polysaccharides such as amylopectin and glycogen. The migration of starch-interacting proteins in this dimension is determined by their affinity towards a particular polysaccharide and these proteins are therefore spatially separated from the bulk of proteins in the crude extract. Four distinct proteins demonstrate significant affinity for amylopectin and have been identified as starch branching enzyme I (SBEI), starch branching enzyme IIa (SBEIIa), SBEIIb and starch phosphorylase using polyclonal antibodies and zymogram activity analysis. In the case of starch phosphorylase, a protein spot was excised from a 2-DAE polyacrylamide gel and analysed using Q-TOF MS/MS, resulting in the alignment of three internal peptide sequences with the known sequence of the wheat plastidic starch phosphorylase isoform. This assignment was confirmed by the determination of the enzyme's function using zymogram analysis. Dissociation constants (Kd) were calculated for the three enzymes at 4 degrees C and values of 0.20, 0.21 and 1.3 g/L were determined for SBEI, SBEIIa and starch phosphorylase, respectively. Starch synthase I could also be resolved from the other proteins in the presence of glycogen and its identity was confirmed using a polyclonal antibody and by activity analysis. The 2-DAE method described here is simple, though powerful, enabling protein separation from crude extracts on the basis of function.     

Biomimetic Mineralization of the Alginate/Gelatin/Calcium Oxalate Matrix for Immobilization of Pectinase: Influence of Matrix on the Pectinolytic Activity

Pectinases catalyze the degradation of pectic substances and are used in several processes, mainly in food and textile industries. In this study, a biomimetic matrix of alginate/gelatin/calcium oxalate (AGOCa) was synthesized for the in situ immobilization via encapsulation of crude pectinase from Aspergillus niger ATCC 9642, obtaining an immobilization efficiency of about 61.7 %. To determine the performance of AGOCa matrix, this was compared to control matrices of alginate/calcium oxalate (AOxal) and alginate/water (ACa). By the evaluation of pH and temperature effects on the enzyme activity, it was observed an increase on pectinolytic activity for both three tested matrices with an increase on pH and temperature. The kinetic parameters for pectinase immobilized in the three matrices were determined using citric pectin as substrate. Values of K _m of 0.003, 0.0013, and 0.0022 g mL^?1 and V _max of 3.85, 4.32, and 3.17 μmol min^?1 g^?1 for AGOCa, AOxal, and ACa matrices were obtained, respectively. After 33 days of storage, the pectinase immobilized in the three different matrices kept its initial activity, but that immobilized in AGOCa presented high stability to the storage with a relative activity of about 160 %. The enzyme immobilized in AGOCa, AOxal, and ACa could be used in 10, 8, and 7 cycles, respectively, keeping 40 % of its initial activity.     

荧光辅助糖电泳用于果胶水解产物中寡糖的分析研究

荧光辅助糖电泳(FACE)是首先用荧光衍生化试剂对糖类分子的还原端进行衍生化标记, 然后在一定浓度的聚丙烯酰胺凝胶上进行分离的分析方法, 可同时分析中性糖与酸性糖. 将该方法用于果胶寡糖的分离分析, 对影响FACE的诸多因素如荧光试剂的种类、用量, 荧光衍生化时间、温度, 分离胶浓度及盐、酸等进行了考察, 对果胶寡糖的FACE条件进行了优化, 结果显示: 每1.2 mg无酸且不含盐的果胶寡糖中, 加入0.2 mol/L的ANTS溶液3.75 μL, 1.0 mol/L的NaBH3CN溶液5 μL, 40 ℃衍生化反应16 h后, 在浓度为38%的分离胶上电泳分离, 取得良好的分离效果. 在该实验条件下, 果胶多糖酸水解后得到聚合度为2～16的果胶寡糖混合物, 与质谱分析结果基本一致. 该方法快速、简捷、灵敏、分辨率高, 费用低, 为果胶多糖可控性降解的监测和果胶寡糖的分离分析提供了技术手段.     

Studies on Productivity and Characterization of Polygalacturonase from <Emphasis Type="Italic">Aspergillus giganteus</Emphasis> Submerged Culture Using Citrus Pectin and Orange Waste

Polygalacturonases are part of the group of enzymes involved in pectin degradation. The aim of this work was to investigate some of the factors affecting polygalacturonase production by an Aspergillus giganteus strain and to characterize this pectinolytic activity. Several carbon sources, both pure substances and natural substrates, were tested in standing cultures, and the best results were obtained with orange bagasse and purified citrus pectin. On citrus pectin as sole carbon source, the highest extracellular activity (9.5 U/ml and 40.6 U/mg protein) was obtained in 4.5-day-old cultures shaken at 120 rpm, pH 3.5 and 30°C, while on orange bagasse, the highest extracellular activity (48.5 U/ml and 78.3 U/mg protein) was obtained in 3.5-day-old cultures shaken at 120 rpm, pH 6.0 and 30°C. Optimal polygalacturonase activity was observed in assays conducted at pH 5.5–6.5 and 55–60°C. The activity showed good thermal stability, with half-lives of 90 and 30 min when incubated at 55 and 60°C, respectively. High stability was observed from pH 4.5 to 8.5; more than 90% of the activity remained after 24 h in this pH range.     

DNA gel particles: particle preparation and release characteristics

Aqueous mixtures of oppositely charged polyelectrolytes undergo associative phase separation, resulting in coacervation, gelation, or precipitation. This phenomenon has been exploited here to form DNA gel particles by interfacial diffusion. We report the formation of DNA gel particles by mixing solutions of DNA (either single-stranded (ssDNA) or double-stranded (dsDNA)) with solutions of cationic surfactant CTAB and solutions of the protein lysozyme. Swelling, surface morphology, and DNA release determinations indicate different interaction of ssDNA and dsDNA with both the surfactant and the protein. By using CTAB and lysozyme as the base material, the formation of a DNA reservoir hydrogel, without adding any kind of cross-linker or organic solvent, was demostrated.     

Compositional heterogeneity in pectic polysaccharides: NMR studies and statistical analysis

Pectins are a class of heterogeneous polysaccharides used in the food industry as a result of their ability to form gels. They are primarily composed of a (1ŕ4)-α-D-galactopyranosyluronic acid backbone where the carboxylic acid group is methyl esterified at a level which depends on the source of the pectin and processing conditions used to isolate the material. Of considerable interest is the distribution of the free acid and methyl ester groups along this polymer chain. NMR spectroscopy, coupled with statistical analysis, is a powerful technique for the study of sequence distribution of monomers. Experimental conditions (temperature, pD) are reported which are appropriate for the analysis of pectic polysaccharides. Results are presented from a study of sequence distribution in native, modified, and fractionated pectins using ¹H and ¹³C solution NMR methods. The triad sequence information was examined using Bernoullian and Markovian probability models in conjunction with continuous Gaussian distribution and discrete models. Intermolecular heterogeneity in pectins results in triad frequencies which reflect the distribution of acid and ester monomers for native and base saponified pectins. Fractionation of pectin through physicochemical methods and subsequent spectroscopic analysis provide insight into this heterogeneity. Segregation into discrete polymer populations shows a structural diversity best approximated by a 3-component statistical model.     

Characterization and Stability Analysis of Biopolymeric Matrices Designed for Phage-Controlled Release

Alginate and low methoxylated pectin gel matrices emulsified with oleic acid were studied for phage oral delivery. Matrix structural analysis revealed that emulsified pectin (EP) gel microbeads were harder and more cohesive than those of emulsified alginate (EA). EP showed high swelling capacity and slower matrix degradation in aqueous media, suggesting that oleic acid is mainly located on the surface of EP microbeads. EA and EP matrices having p-nitrophenyl palmitate (C-16 ester) as tracer dissolved into oleic acid and in the presence of lipase confirmed this hypothesis which is consistent with EP better phage protective capability. Surface analysis of gel microbeads by scanning electron microscopy revealed strong differences between EP and EA gel microbeads. Phage release kinetics was tested using semi-empirical mathematical models. Experimental curve best fitted the Korsmeyer–Peppas model, predicting transport mechanisms according to the high swelling and degradation of EP. The proposed encapsulation model represents an innovative technology for phage therapy, which can be extrapolated to other therapeutic purposes, using a simple environmentally friendly synthesis procedure and cheap food-grade raw materials.     

Evaluation of Adding Natural Gum to Pectin Extracted from Ecuadorian Citrus Peels as an Eco-Friendly Corrosion Inhibitor for Carbon Steel

The production and use of eco-friendly corrosion inhibitors allows valuable compounds contained in plant waste to be identified and repurposed while reducing the use of polluting synthetic substances. Pectin extracted from Tahiti limes (Citrus latifolia) and King mandarin (Citrus nobilis L.) in addition to natural gums—xanthan gum and latex from the “lechero” plant (Euphorbia laurifolia)—were used to create an eco-friendly corrosion inhibitor. The optimal extraction conditions for pectin were determined from different combinations of pH, temperature, and time in a 2³ factorial design and evaluated according to the obtained pectin yield. The highest pectin extraction yields (38.10% and 41.20% from King mandarin and lime, respectively) were reached at pH = 1, 85 °C, and 2 h. Extraction of pectic compounds was confirmed using Fourier-transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetry analyses. Subsequently, a simplex-centroid mixture design was applied to determine the formulation of extracted pectin and natural gums that achieved the highest corrosion inhibitor effect (linear polarization and weight loss methods in NACE 1D-196 saline media using API-5LX52 carbon steel). Impedance spectroscopy analysis showed that the addition of xanthan gum to pectin (formulation 50% pectin–50% xanthan gum) improved the corrosion inhibitor effect from 29.20 to 78.21% at 400 ppm due to higher adsorption of inhibitory molecules on the metal surface.     

Study of biocatalyst to produce ethanol from starch

This article presents a detailed study on the conditions for achieving a stable biocatalyst to be used in the production of ethanol from starch. Different pellets were used depending on which characteristic of the biocatalyst was being studied: (a) Saccharomyces cerevisiae entrapped in pectin or calcium alginate gel particles; (b) silica containing immobilized glucoamylase entrapped in pectin gel particles; or (c) pectin gel particles, with the silicaenzyme derivative and yeast coimmobilized. The influence of several variables on the mechanical resistance of the particle, on the viability of the microorganism, and on the rate of substrate hydrolysis was studied with biocatalyst. The best conditions found were 6% pectin gel, 2-mm particle diameter, and curein 0.2 M CaCl₂·2H₂O/60 mM acetate buffer, pH 4.2, for gel preparation; and 6.0 g/L of CaCl₂·2H₂O in the fermentation medium. Biocatalyst (c) was successfully tested for the production of ethanol from liquefield manioc flour syrup.     

Characteristics of Interactions in the Pectin–Chitosan System

Interpolymeric complexes have been obtained from citric pectin and chitosan, the latter synthesized from crab chitin. The composition and structure of complexes obtained from different ratios of the components were studied by IR spectroscopy, rheological investigation of gel structure, and mathematical modelling of system properties. Rheological investigation of the processes involved in the formation of interpolymeric complexes with gel structures from citric pectin and chitosan was conducted in moderately concentrated solutions containing different ratios of the components. It was shown that the toughness of the gel structures was determined by the ratio of the amounts of the heterogeneous polymers. The toughest product (τ=121.4 Pa) was obtained by use of equimolar quantities of pectin and chitosan. With deviation of the composition of the mixture from equimolar the toughness of the gel decreased. It is proposed that the polyelectrolyte pectin–chitosan complex with a network structure is formed at the expense of electrostatic interaction between positively charged amino groups at C-2 of the chitosan pyranose ring and negatively charged carboxyl groups at the C-5 of the pectin pyranose ring.     

Deoxyribonuclease zymography adapted to the precast PhastGel electrophoresis media.

A set-up for casting fluorescent indicator agarose gels on ultrathin polyacrylamide microelectrophoresis gel media (Pharmacia PhastGel media) is described. The zymogram system allows a rapid and sensitive detection of deoxyribonuclease in various gel media, following isoelectric focusing, native and sodium dodecyl sulfate-polyacrylamide gel electrophoresis.     

Chemical evaluation of seeded fruit biomass of oil pumpkin (<Emphasis Type="Italic">Cucurbita pepo</Emphasis> L. var. <Emphasis Type="Italic">Styriaca</Emphasis>)

Oil pumpkin (Cucurbita pepo L. var. Styriaca) is an economically important horticultural plant cultivated for oil production. After harvesting seeds, the residual biomass has a limited application and is usually left in the field. An experimental study was performed to evaluate the chemical composition of the seeded fruit oil pumpkin biomass (OP) dried by solvent-exchange using ethanol. The sugar composition of polysaccharides obtained by sequential extraction with water and dilute alkali indicated the prevalence of pectic polysaccharides. Hemicelulloses were released in higher amounts in the alkaline step. The chemical composition of OP and its individual tissues (peel, flesh and hairy flesh) was investigated and compared to the corresponding preparations of standard pumpkin (SP, Cucurbita pepo L.). The content of components (on oven-dry basis), calculated from the analysis data of the individual tissues, was estimated for OP: 7.9 % ash, 7.6 % Klason lignin, 19.3 % pectin (as uronic acids), 34.1 % neutral carbohydrates, and 27.4 % α-cellulose and for SP: 6.4 % ash, 4.0 % Klason lignin, 20.9% pectin (as uronic acids), 38.1% neutral carbohydrates, and 29.2 % α-cellulose, respectively. The OP biomass showed a higher proportion of hemicelluloses.     

中酯化度果胶离子络合复合物凝胶对葡萄糖迁移的影响

通过控制中酯化度果胶多糖溶液pH、多价离子浓度以及对凝胶-溶胶温度曲线的测定,研究其凝胶敏感特性和可逆性能.利用中酯化度果胶多糖的凝胶特性,以体外模拟实验研究不同凝聚态多糖体系中葡萄糖的生成和迁移行为.结果表明:中酯化度果胶多糖具有酸敏感、多价离子敏感等凝胶特性,且其凝胶具有温度可逆性.在降低葡萄糖迁移速率和降低淀粉生成葡萄糖速率两方面,中酯化度果胶钙凝胶体系效果较其他体系明显,并且使生成葡萄糖呈均化释放.     

Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process

The influence of commercial enzymes on wine polysaccharide content was studied. Tempranillo wines were made using commercial maceration enzyme preparations along with controls. The analytical method for the quantification of wine polysaccharides was carried out by a multistep procedure. Wine-soluble polysaccharides were isolated by wine concentration polysaccharides precipitation with an acid-alcohol medium and separation of each polysaccharide family by high resolution size-exclusion chromatography on a Superdex-75 HR column. The glycosyl-residue compositions of the fractions obtained were determined by gas chromatography with flame ionisation and mass spectrometry of their trimethylsilyl-ester O-methyl glycosides after acidic methanolysis and derivatization. The content of each fraction was estimated from the concentration of individual glycosyl residues that are characteristic of well-defined wine polysaccharides. The analytical method proposed had good sensitivity, repeatability, reproducibility and accuracy. Soluble polysaccharides in wine were essentially composed of grape cell wall polysaccharides: arabinogalactans and arabinogalactan-proteins (38-41%), and rhamnogalacturonans-II (38-46%). Yeast mannans and mannoproteins were also present but in smaller proportions (14-19%). Wines treated with commercial enzymes had larger concentrations of arabinogalactans, arabinogalactan-proteins and rhamnogalacturonans-II than control wines, but the content of mannans and mannoproteins was similar in both wines. This indicated that the commercial enzymes hydrolysed grape pectic polysaccharides during the maceration-fermentation stage but had no influence on yeast parietal polysaccharides.