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citrus pectin

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https://www.readbyqxmd.com/read/28718883/gelation-kinetics-and-characterization-of-enzymatically-enhanced-fish-scales-gelatin-pectin-coacervate
#1
Tao Huang, Zong-Cai Tu, Xinchen Shangguan, Hui Wang, Hainan-Zhang, Lu Zhang, Xiaomei Sha
BACKGROUND: Protein - polysaccharide complex coacervations have been considered extensively for the development of functional foods. The main problem of the complex coacervates is high unstable under different conditions and that cross-linking is necessary to stabilize them. In this study, the effects of pectin at different concentrations on the gel and structural properties of fish scales gelatin (FSG) - high methoxyl citrus pectin (HMP) coacervate enhanced by microbial-transglutanminase (MTGase) were studied...
July 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28665303/citrus-pectin-derived-carbon-microspheres-with-superior-adsorption-ability-for-methylene-blue
#2
Wenlin Zhang, Zhiqin Zhou
In this study, citrus pectin-derived, green, and tunable carbon microspheres with superior adsorption capacity and high adsorption rate, as well as good reusability toward methylene blue adsorption, were prepared by a facile hydrothermal method without any hazardous chemicals. The materials hold great potential for the treatment of methylene blue wastewater.
June 30, 2017: Nanomaterials
https://www.readbyqxmd.com/read/28648174/functionalization-of-pectin-with-laccase-mediated-oxidation-products-of-ferulic-acid
#3
N Karaki, A Aljawish, L Muniglia, S Bouguet-Bonnet, S Leclerc, C Paris, J Jasniewski, C Humeau-Virot
Pectin is a natural biopolymer extracted mostly from citrus peel, sugar beet and apple pomace. In order to improve its functional properties and then to enlarge the field of its potential applications, functionalization reaction of citrus pectin with ferulic acid (FA)-oxidation products was performed in aqueous medium, at 30°C and pH7.5, in the presence of Myceliophthora thermophila laccase as biocatalyst. The conjugation between FA-oxidation products and pectin was confirmed using FTIR, UV-Vis and LC-MS analyses...
September 2017: Enzyme and Microbial Technology
https://www.readbyqxmd.com/read/28630702/evaluation-of-an-in-vitro-fibre-fermentation-method-using-feline-faecal-inocula-repeatability-and-reproducibility
#4
Guido Bosch, Lisa Heesen, Karine de Melo Santos, Wilbert F Pellikaan, John W Cone, Wouter H Hendriks
To gain knowledge on the precision of an in vitro method for characterisation of the fermentability of dietary fibres, this study aimed to evaluate the repeatability and reproducibility of such a method. Substrates used were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from five cats with three replicates for each substrate-cat combination. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) were determined after incubation...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28630701/evaluation-of-an-in-vitro-fibre-fermentation-method-using-feline-faecal-inocula-inter-individual-variation
#5
Guido Bosch, Lisa Heesen, Karine de Melo Santos, John W Cone, Wilbert F Pellikaan, Wouter H Hendriks
The present study aimed to evaluate the inter-individual variability in fermentation of standard fibrous substrates by faecal inocula from ten healthy adult female cats. Substrates were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from each cat. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) after incubation. Out of ten cats, nine produced faeces on the days of inoculum preparation...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28585703/husk-tomato-physalis-ixocarpa-brot-waste-as-a-promising-source-of-pectin-extraction-and-physicochemical-characterization
#6
Blanca Elizabeth Morales-Contreras, Juan Carlos Contreras-Esquivel, Louise Wicker, Luz Araceli Ochoa-Martínez, Juliana Morales-Castro
Husk tomato (Physalis ixocarpa Brot. var. Rendidora) waste was evaluated as a source of specialized pectin, and pectin extracted from this waste was characterized physicochemically. Fruit was blanched for 10 or 15 min and extracted in 0.1 N HCl for 15 to 25 min. Extracted pectin was subjected to physicochemical analysis. For all extraction conditions, the percentage of anhydrogalacturonic acid exceeded 60%, indicating that husk tomato was a good source of pectin. The degree of esterification of pectin molecules was 63% to 91%...
July 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28560429/modified-citrus-pectin-inhibits-galectin-3-function-to-reduce-atherosclerotic-lesions-in-apoe-deficient-mice
#7
Yonggang Lu, Mingming Zhang, Pei Zhao, Min Jia, Bing Liu, Qian Jia, Jun Guo, Lin Dou, Jian Li
Galectin-3 is a carbohydrate-binding lectin, which has been implicated in the modulation of atherosclerotic pathophysiology, and is highly expressed in monocytes, macrophages and endothelial cells within atherosclerotic plaques. Modified citrus pectin (MCP) is produced from citrus pectin via pH and temperature modifications, which break it into shorter, non‑branched, galactose‑rich carbohydrate chains. MCP is able to tightly bind with galectin‑3, via recognition of its carbohydrate recognition domain, and facilitates the modulation of galectin‑3‑induced bioactivity...
July 2017: Molecular Medicine Reports
https://www.readbyqxmd.com/read/28555295/expression-and-characterization-of-hyperthermostable-exopolygalacturonase-rmgh28-from-rhodothermus-marinus
#8
Kurt C Wagschal, J Rose Stoller, Victor J Chan, Douglas B Jordan
The gene RmGH28 from the organism Rhodothermus marinus, a putative glycosyl hydrolase family 28 polygalacturonase, was expressed in Escherichia coli and biochemically characterized. The gene was found to encode an exopolygalacturonase termed RmGH28, with galacturonic acid monomer and the polymer substrate (n-1) as the products released when acting on de-esterified polygalacturonic acid from citrus pectin. The enzyme at 25 °C had k cat ∼6 s(-1) when acting on polygalacturonic acid, with K m ∼0.7 μM and a substrate inhibition constant K si ∼70 μM...
May 29, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28534166/in-silico-identification-and-validation-of-potential-micrornas-in-kinnow-mandarin-citrus-reticulata-blanco
#9
Prashant Mohanpuria, Naveen Duhan, Navraj Kaur Sarao, Manvir Kaur, Mandip Kaur
MicroRNAs (miRNAs) are a large family of 19-25 nucleotides, regulatory, non-coding RNA molecules that control gene expression by cleaving or inhibiting the translation of target gene transcripts in animals and plants. Despite the important functions of miRNAs related to regulation of plant growth and development processes, metabolism, and abiotic and biotic stresses, little is known about the disease-related miRNA. Here, we present a new pipeline for miRNA analysis using expressed sequence tags (ESTs)-based bioinformatics approach in Kinnow mandarin, a commercially important citrus fruit crop...
May 22, 2017: Interdisciplinary Sciences, Computational Life Sciences
https://www.readbyqxmd.com/read/28500577/pectin-esterification-degree-in-the-bioavailability-of-non-heme-iron-in-women
#10
Angela Jaramillo, Paulina Molina, Lautaro Briones, Sebastián Flores, Manuel Olivares, Fernando Pizarro
Pectins are a type of soluble fiber present in natural and processed foods. Evidence regarding the effect of esterification degree of pectins on iron absorption in humans is scarce. In the present study, the effect of pectins with different degrees of esterification on non-heme iron absorption in women was evaluated. A controlled experimental study was conducted with block design, involving 13 apparently healthy, adult women. Each subject received 5 mg Fe (FeSO4) without pectin (control) or accompanied by 5 g citrus pectin, two with a low degree of esterification (27 and 36%), and one with a high degree of esterification (67 to 73%), each on different days...
May 12, 2017: Biological Trace Element Research
https://www.readbyqxmd.com/read/28450023/aggregation-of-gluten-proteins-in-model-dough-after-fibre-polysaccharide-addition
#11
Agnieszka Nawrocka, Monika Szymańska-Chargot, Antoni Miś, Agnieszka Z Wilczewska, Karolina H Markiewicz
FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used to study changes in structure of gluten proteins and their thermal properties influenced by four dietary fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model dough. The flour reconstituted from wheat starch and wheat gluten was mixed with the polysaccharides in five concentrations: 3%, 6%, 9%, 12% and 18%. The obtained results showed that all polysaccharides induced similar changes in secondary structure of gluten proteins concerning formation of aggregates (1604cm(-1)), H-bonded parallel- and antiparallel-β-sheets (1690cm(-1)) and H-bonded β-turns (1664cm(-1))...
September 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28448474/innovative-green-and-novel-strategies-for-the-extraction-of-bioactive-added-value-compounds-from-citrus-wastes-a-review
#12
REVIEW
Predrag Putnik, Danijela Bursać Kovačević, Anet Režek Jambrak, Francisco J Barba, Giancarlo Cravotto, Arianna Binello, Jose Manuel Lorenzo, Avi Shpigelman
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products...
April 27, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28373642/fast-preparation-of-rg-i-enriched-ultra-low-molecular-weight-pectin-by-an-ultrasound-accelerated-fenton-process
#13
Zijian Zhi, Jianle Chen, Shan Li, Wenjun Wang, Rui Huang, Donghong Liu, Tian Ding, Robert John Linhardt, Shiguo Chen, Xingqian Ye
Pectin, a natural polysaccharide found in the cell wall of most higher plant such as citrus, has drawn much attention due to its potential beneficial role in facilitating the treatment of many diseases like cancer, hyper cholesterol and diabetes. However, the broad application of pectin faces great limitations as the large molecular size of pectin severely prevents its bioavailability in vivo. In this study, we report an effective and highly convenient approach to degrade natural pectin into lower molecular pectin...
April 3, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28332030/molecular-cloning-expression-and-characterization-of-pectin-methylesterase-ctpme-from-clostridium-thermocellum
#14
Vikky Rajulapati, Arun Goyal
Many phytopathogenic micro-organisms such as bacteria and fungi produce pectin methylesterases (PME) during plant invasion. Plants and insects also produce PME to degrade plant cell wall. In the present study, a thermostable pectin methylesterase (CtPME) from Clostridium thermocellum belonging to family 8 carbohydrate esterase (CE8) was cloned, expressed and purified. The amino acid sequence of CtPME exhibited similarity with pectin methylesterase from Erwinia chrysanthemi with 38% identity. The gene encoding CtPME was cloned into pET28a(+) vector and expressed using Escherichia coli BL21(DE3) cells...
March 22, 2017: Molecular Biotechnology
https://www.readbyqxmd.com/read/28274429/pectic-oligosaccharide-structure-function-relationships-prebiotics-inhibitors-of-escherichia-coli-o157-h7-adhesion-and-reduction-of-shiga-toxin-cytotoxicity-in-ht29-cells
#15
Rong Di, Malathi S Vakkalanka, Chatchaya Onumpai, Hoa K Chau, Andre White, Robert A Rastall, Kit Yam, Arland T Hotchkiss
Shiga toxin (Stx)-producing, food-contaminating Escherichia coli (STEC) is a major health concern. Plant-derived pectin and pectic-oligosaccharides (POS) have been considered as prebiotics and for the protection of humans from Stx. Of five structurally different citrus pectic samples, POS1, POS2 and modified citrus pectin 1 (MCP1) were bifidogenic with similar fermentabilities in human faecal cultures and arabinose-rich POS2 had the greatest prebiotic potential. Pectic oligosaccharides also enhanced lactobacilli growth during mixed batch faecal fermentation...
July 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28266280/additive-effect-of-mcp-in-combination-with-cefotaxime-against-staphylococcus-aureus
#16
Roula M Abdel-Massih, Elias Baydoun, Salah El-Khatib, Elias Dahdouh
BACKGROUND: Pectin is a heterogeneous polysaccharide present in plants and citrus fruits. It exhibits different beneficial biological activities. Conflicting reports exist about the antimicrobial effect of pectin and its derivatives. OBJECTIVE: In this study, we investigate the antimicrobial effect of Modified Citrus Pectin (MCP) against Staphylococcus aureus, a pathogen showing increasing rates of antimicrobial resistance worldwide. METHODS: Forty-three clinical isolates of S...
March 6, 2017: Medicinal Chemistry
https://www.readbyqxmd.com/read/28265371/physicochemical-and-sensory-quality-of-yogurt-incorporated-with-pectin-from-peel-of-citrus-sinensis
#17
Fatiha Arioui, Djamel Ait Saada, Abderrahim Cheriguene
Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28209146/heterologous-expression-of-aspergillus-aculeatus-endo-polygalacturonase-in-pichia-pastoris-by-high-cell-density-fermentation-and-its-application-in-textile-scouring
#18
Dede Abdulrachman, Paweena Thongkred, Kanokarn Kocharin, Monthon Nakpathom, Buppha Somboon, Nootsara Narumol, Verawat Champreda, Lily Eurwilaichitr, Antonius Suwanto, Thidarat Nimchua, Duriya Chantasingh
BACKGROUND: Removal of non-cellulosic impurities from cotton fabric, known as scouring, by conventional alkaline treatment causes environmental problems and reduces physical strength of fabrics. In this study, an endo-polygalacturonase (EndoPG) from Aspergillus aculeatus produced in Pichia pastoris was evaluated for its efficiency as a bioscouring agent while most current bioscouring process has been performed using crude pectinase preparation. RESULTS: The recombinant EndoPG exhibited a specific activity of 1892...
February 16, 2017: BMC Biotechnology
https://www.readbyqxmd.com/read/28025649/biochemical-characterization-thermal-stability-and-partial-sequence-of-a-novel-exo-polygalacturonase-from-the-thermophilic-fungus-rhizomucor-pusillus-a13-36-obtained-by-submerged-cultivation
#19
Lucas Vinícius Trindade, Carla Desagiacomo, Maria de Lourdes Teixeira de Moraes Polizeli, André Ricardo de Lima Damasio, Aline Margarete Furuyama Lima, Eleni Gomes, Gustavo Orlando Bonilla-Rodriguez
This work reports the production of an exo-polygalacturonase (exo-PG) by Rhizomucor pusillus A13.36 in submerged cultivation (SmC) in a shaker at 45°C for 96 h. A single pectinase was found and purified in order to analyze its thermal stability, by salt precipitation and hydrophobic interaction chromatography. The pectinase has an estimated Mw of approximately 43.5-47 kDa and optimum pH of 4.0 but is stable in pH ranging from 3.5 to 9.5 and has an optimum temperature of 61°C. It presents thermal stability between 30 and 60°C, has 70% activation in the presence of Ca(2+), and was tested using citrus pectin with a degree of methyl esterification (DE) of 26%...
2016: BioMed Research International
https://www.readbyqxmd.com/read/27993542/modification-of-citrus-and-apple-pectin-by-power-ultrasound-effects-of-acid-and-enzymatic-treatment
#20
Nerea Muñoz-Almagro, Antonia Montilla, F Javier Moreno, Mar Villamiel
Pectin-derived oligosaccharides are emerging as a new generation of functional ingredients with new or improved technological and/or bioactive properties as compared to pectin. This work addresses the impact of power ultrasound (US) on the structure of citrus and apple pectin under different experimental conditions of power, amplitude and pectin concentration in aqueous and acid media, as well as in the presence of a pectinase. Results indicated that depolymerisation of both pectin increased with time and intensity of US in aqueous media and their polydispersity decreased...
December 1, 2016: Ultrasonics Sonochemistry
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