In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

Carbohydrate Polymers
Alvaro Ferreira-LazarteF Javier Moreno

Abstract

The suitability of artichoke and sunflower by-products as renewable sources of pectic compounds with prebiotic potential was evaluated by studying their ability to modulate the human faecal microbiota in vitro. Bacterial populations and short-chain fatty acid (SCFA) production were measured. Reduction of the molecular weight of artichoke pectin resulted in greater stimulation of the growth of Bifidobacterium, Lactobacillus and Bacteroides/Prevotella, whilst this effect was observed only in Bacteroides/Prevotella for sunflower samples. In contrast, the degree of methoxylation did not have any impact on fermentability properties or SCFA production, regardless of the origin of pectic compounds. Although further in vivo studies should be conducted, either pectin or enzymatically-modified pectin from sunflower and artichoke by-products might be considered as prebiotic candidates for human consumption showing similar ability to promote the in vitro growth of beneficial gut bacteria as compared to well-recognized prebiotics such as inulin or fructo-oligosaccharides.

Citations

Jan 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·M Teresa PachecoF Javier Moreno
Jan 1, 2019·Current Pharmacology Reports·Rachel GolonkaMatam Vijay-Kumar
Jun 27, 2019·Antioxidants·Pedro A R FernandesDulcineia F Wessel
Nov 18, 2020·Applied Microbiology and Biotechnology·Tolulope Joshua Ashaolu, Joseph O Ashaolu
Nov 18, 2020·International Journal of Biological Macromolecules·Alvaro Ferreira-LazarteMar Villamiel
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Jiefen CuiJinkai Zheng
Mar 3, 2021·Food Research International·Nerea Muñoz-AlmagroMar Villamiel
Mar 3, 2021·Food Research International·Pablo Gallego-LobilloMar Villamiel
Jun 5, 2021·International Journal of Biological Macromolecules·Zayniddin K MuhidinovLinShu Liu
Aug 15, 2021·International Journal of Biological Macromolecules·Ting WangQiang Yong
Jan 27, 2022·Journal of Agricultural and Food Chemistry·Jiefen CuiJinkai Zheng

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