ライフサイエンスコーパス: pectin

1 cess with simultaneous surface deposition of pectin.

2 vorship and a diminished capacity to degrade pectin.

3 (Jam 1) containing sucrose and without added pectin.

4 odifications to the cell wall polysaccharide pectin.

5 P7 lead to decreased levels of cellulose and pectin.

6 d polymers as gelatin/gum arabic and gelatin/pectin.

7 mbedded within a matrix of hemicellulose and pectin.

8 cosity followed by acid and enzyme-extracted pectin.

9 ication of MAE can give rise to high quality pectin.

10 ation was that contaning 30% sugars and 0.2% pectin.

11 degrade natural pectin into lower molecular pectin.

12 ceptability to that prepared with commercial pectin.

13 granate peels yielded between 6.8% and 10.1% pectins.

14 tins) and by the degree of esterification of pectins.

15 ides: cellulose, various hemicelluloses, and pectins.

16 lls of guard cells are rich in un-esterified pectins.

17 ade mostly of cellulose, hemicelluloses, and pectins.

18 FTIR was also used to determine DM and GA of pectins.

19 sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%).

20 ctic samples, POS1, POS2 and modified citrus pectin 1 (MCP1) were bifidogenic with similar fermentabi

21 ect of high (HMP) and low (LMP) methoxylated pectins (2%w/w) on the rate and extent of the mass trans

22 (Mw, 1.7-3.8 x 10(6)g/mol) compared with EHF pectins (29-49% w/w and 0.2-1.7 x 10(6)g/mol respectivel

23 ncapsulated in hydrogel beads prepared using pectin, a food grade polysaccharide, glucose, and calciu

24 Pectin, a major component of the primary cell wall, is s

25 Pectin, a natural polysaccharide found in the cell wall

26 teroides species are glycans, exemplified by pectins, a network of covalently linked plant cell wall

27 red the lipid antioxidant capacity of citrus pectin addition to 5%(w/v) linseed/sunflower oil emulsio

28 Nevertheless, pectin addition to the emulsions caused emulsion destabi

29 The modification and degradation of pectin affects multiple processes during plant developme

30 At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with

31 h cashew nut allergies have a possibility of pectin allergies as well, and that pectin in the albedo

32 ance spectra showed substantial decreases in pectin amount, esterification, branching, hydration, and

33 fluorescence decrease observed at higher LM pectin amounts was correlated with the dissociation of i

34 Pectin, an integral component of the plant cell wall, is

35 Pectins analysed by AFM are visualized as individual cha

36 lence and the growing interest in the use of pectin and alginate as feedstocks for biofuel production

37 The microbial pathways of pectin and alginate metabolism are well studied and esse

38 the basis of two abundant sources of biomass-pectin and alginate-found in the cell walls of terrestri

39 ed for hydroxypropyl methylcellulose (HPMC), pectin and chitosan in Pubmed, Embase and the Cochrane L

40 s (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model

41 s, such as destarched wheat bran, sugar beet pectin and coffee pulp.

42 owders dried at 50 degrees C vs lyophilized, pectin and fibre extracted from pomegranate peel) for th

43 WSP is mostly constituted of high molecular pectin and FTIR measurements show that the microwave tre

44 dels showed the relevance of the addition of pectin and gellan gum to fillings to prevent syneresis,

45 ies of fruit and stabilizing agents (inulin, pectin and gellan gum), thermally processed and stored f

46 activity generates highly negatively charged pectin and mutates the physiochemical properties of the

47 Plant-derived pectin and pectic-oligosaccharides (POS) have been consi

48 to less intense interactions between labeled pectin and pectin at tissue particle surfaces.

49 lls have walls enriched in methyl-esterified pectin and show a decreased dynamic range in response to

50 Hence, breakdown of cellulose along with pectin and starch is important for the juice processing.

51 Low methoxyl (LM) pectin and whey protein isolate (WPI) at pH 4.0 were use

52 opes, some of which are associated with both pectin and xyloglucan.

53 ication profoundly affects the properties of pectin and, thereby, is critical for plant development a

54 nts found in the side chains and backbone of pectins and galactomannans were additionally tested.

55 ved polysaccharides, such as modified citrus pectins and galactomannans, have been shown to have prom

56 n, is composed of cellulose, hemicelluloses, pectins and lignin.

57 but also contain polyanionic, low-methylated pectins and sulfated galactans, a feature shared with th

58 y means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl2).

59 wall composition (polysaccharides, lignins, pectins) and by the degree of esterification of pectins.

60 ucose, as compared to control (containing no pectin), and 1.3 and 1.5times, respectively, the amount

61 g a diversity of specific xylan, xyloglucan, pectin, and arabinogalactan moieties.

62 aride fragments of cellulose, hemicellulose, pectin, and arabinogalactans, as well as glycans unique

63 Among 9 fiber sources tested, psyllium, pectin, and cellulose fiber reduced the severity of coli

64 e show that KdgF catalyzes the conversion of pectin- and alginate-derived 4,5-unsaturated monouronate

65 l size with decreased branching had enhanced pectin anti-cancer properties.

66 These pectins are also attacked by PMEs from phytopathogens an

67 he potential of structurally modified citrus pectin as a natural antioxidant in emulsions.

68 elated to the arabinogalactan side chains of pectin as novel biochemical tools to determine the subst

69 Soluble xyloglucan and pectin-associated xyloglucan components were detected in

70 A layer of pectin at the wall surface obscured the underlying cellu

71 ense interactions between labeled pectin and pectin at tissue particle surfaces.

72 ace modified with CCLP (Calcium Cross-Linked Pectin)-Au NPs (gold nanoparticles)/Glassy Carbon Electr

73 that polar stiffening reflects a mechanical, pectin-based pinning down of the guard cell ends, which

74 r of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during d

75 Alginate-pectin blend exhibited the lowest viscosity and provided

76 Identification of the specific pectin branching structures presents a biological route

77 ny waste streams can be a valuable source of pectin, but also that pectin structures present a huge s

78 as encapsulated in alginate and low-methoxyl pectin by Ca(2+)-mediated vibrating-nozzle extrusion tec

79 ntiation regulators (e.g., CLE peptides) and pectin/cell wall modification.

80 present study was to predict the contents of pectins, cellulose and hemicelluloses by partial least s

81 This pectin-cellulose association may be formed during wall b

82 ural changes are connected with increases in pectin-cellulose interaction and reductions in wall comp

83 This result was unexpected because stable pectin-cellulose interactions are not predicted by in vi

84 stribution pattern of methylesters along the pectin chain only slightly affected the antioxidant capa

85 no decline in the extent of branching of the pectin chain.

86 en varieties was attributed to difference in pectin characteristics particularly the hydrodynamic vol

87 s, to date this represents the most complete pectin characterization from food waste streams ever rep

88 nate-based blends consisting of carrageenan, pectin, chitosan or psyllium husk powder were prepared f

89 nker-free technique to prepare highly stable pectin-coated LPN from all natural biomaterials as poten

90 were tested to produce spherical and uniform pectin-coated LPN powders that were able to re-assemble

91 The gelatin/pectin complex had highest encapsulation efficiency with

92 interactions in the formation of lysozyme/LM pectin complexes is discussed in relation to the overall

93 ray-drying promoted the aggregation of nisin-pectin complexes, it favored the dissociation of nisin-a

94 shell composed of whey protein microgel/beet pectin complexes.

95 The ChSS pectin consisted mainly of galacturonic acid followed by

96 n cross peaks, indicating that the cellulose-pectin contacts are not due to molecular crowding.

97 Pectin contained relatively high amounts of galactose an

98 Negatively-charged pectin-containing cell walls exhibited the most extensiv

99 the intermittent process yielded the highest pectin content (2.58%) at microwave power of 900W, pulse

100 s of firmness, increase in total and soluble pectin content and a decrease in starch content.

101 abidopsis leaves, which in turn reduces leaf pectin content and leaf robustness.

102 ation potential and investigated in terms of pectin content.

103 ogalacturonan is extracted retains cellulose-pectin cross peaks, indicating that the cellulose-pectin

104 osening and anisotropic growth together with pectin de-methylesterification.

105 both Valsa genomes are especially suited for pectin decomposition, but are limited in lignocellulose

106 these results demonstrate that PGX3-mediated pectin degradation affects stomatal development in cotyl

107 Plant cell separation and expansion require pectin degradation by endogenous pectinases such as poly

108 However, the extent to which pectin degradation by polygalacturonases affects stem de

109 tates the ingress of Pst DC3000 by promoting pectin degradation in Arabidopsis leaves, and Pst DC3000

110 These results are very favorable for pectin degradation with reusability up to 18 successive

111 ng a function for this protein in apoplastic pectin degradation.

112 The catalytic properties of the pectin-degrading enzymes are optimized to protect the gl

113 urce of a leaf beetle's (Cassida rubiginosa) pectin-degrading phenotype, we demonstrate its dependenc

114 A novel method for automated determination pectin degree of esterification (DE) using micro sequent

115 While substantial pectin depolymerisation and solubilisation was observed

116 ge of linear and branched hemicelluloses and pectin, despite the inability of F. succinogenes to util

117 e hydrolases that trim the remnants of other pectin domains attached to rhamnogalacturonan-I, and nin

118 c bacterium, the PULs activated by different pectin domains have been identified; however, the mechan

119 e cellulose, inulin, apple pectin and citrus pectin) during development of a model dough.

120 d short-term bioavailability and that citrus pectin encapsulation increased intestinal accessibility

121 med during wall biosynthesis and may involve pectin entrapment in or between cellulose microfibrils,

122 Fe(II), lipoic acid, pectin, epigallocatechin and thiamine are also effective

123 groups of the homogalacturonan component of pectin, exposing galacturonic acids, can occur processiv

124 The pectin extracted by UAE from OFI cladodes (UAEPC) has a

125 Pectin extracted from intermediate phases of papaya ripe

126 led that the jam (JPP2) elaborated with 0.2% pectin extracted from pomegranate peel exhibited similar

127 n (DM) and galacturonic acid content (GA) of pectins extracted from banana peels with citric acid.

128 nation for these observations is that papaya pectins extracted from the third day after harvesting ha

129 The maximum obtained yield of pectin extraction was 12.57%.

130 nges in composition during the main steps of pectin extraction were followed by Fourier transform inf

131 ral composite design in order to improve the pectin extraction yield.

132 However, the broad application of pectin faces great limitations as the large molecular si

133 the soluble fraction led to hypothesis that pectin facilitated the formation of hydrocolloidal syste

134 lvent) and citric acid (CA) on properties of pectin films was studied.

135 xpressed in plants to modify plant cell-wall pectins for various physiological roles.

136 xtracted to obtain a chelating agent-soluble pectin fraction (ChSS), a dilute sodium hydroxide-solubl

137 on (ChSS), a dilute sodium hydroxide-soluble pectin fraction (DASS), a 1M sodium hydroxide-soluble he

138 l material, particularly the water-insoluble pectin fractions associated with firmness, were highest

139 le residue and more abundant water-insoluble pectin fractions underscore enhanced firmness in heterog

140 ent membranes was recovered in the above two pectin fractions.

141 ve-assisted extractions were used to extract pectin from banana peels.

142 The enzyme-extracted pectin from OFI cladodes (EAEPC) was low methylated, wit

143 Ultrasonic assisted extraction (UAE) of pectin from Opuntia ficus indica (OFI) cladodes after mu

144 The results showed that the presence of pectin from the fruit hampered the solubilization of the

145 mutant showing a redistribution of mucilage pectin from the inner adherent layer to the outer solubl

146 an efficient technique for the extraction of pectin from tomato waste and by-products.

147 f these structures, sodium carbonate soluble pectins from strawberry fruits were digested with endo-p

148 raction, probably through the elimination of pectins from the cell wall network.

149 (0.714g.L(-1)) by progressive addition of LM pectin (from 0 to 4g.L(-1)).

150 Pectin gave a small, and chitosan an impressive rise in

151 The variation in the pectin gel formation between varieties was attributed to

152 Degradation of pectin-gel during the duodenal digestion favored the rel

153 d for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by ac

154 xidant capacity than high demethylesterified pectin (>/=58%), probably due to its higher chelating ca

155 ost commonly found galactan configuration in pectins had no inhibition of the galectins tested.

156 This study showed that gold kiwifruit pomace pectin has potential application in food products.

157 Enzymatically extracted pectins have a more complex structure than those obtaine

158 itrus unshiu, the albedo of which is rich in pectin, have been reported.A 7-year-old girl developed b

159 which can be derived by the breakdown of the pectin homogalacturon by pectinases.

160 owed that NaOH steeping reduced the level of pectin in cassava cell walls.

161 lective de-methylesterification of cell-wall pectin in longitudinal walls, and, third, the resultant

162 carboxylate group stretching) and the DM of pectin in model and real systems was investigated.

163 sterification of homogalacturonan domains of pectin in plant cell walls and are regulated by endogeno

164 bility of pectin allergies as well, and that pectin in the albedo of Citrus unshiu may induce anaphyl

165 ccumulation of less stretchable demethylated pectin in the apical wall, whereas MeSA did the opposite

166 Presence of more linear pectin in the serum created a competition, leading to le

167 Considerable amount of pectin in the soluble fraction led to hypothesis that pe

168 also have increased levels of cellulose and pectins in epidermal cell walls, and this is correlated

169 The structural role of pectins in plant primary cell walls is not yet well unde

170 ltransferases are believed to methylesterify pectins in the Golgi, but little is known about their id

171 ocyanins, with either whey protein or citrus pectin influences the bioavailability and intestinal acc

172 the outer layer, in agreement with cellulose-pectin interactions, the nature of which remained unknow

173 the efficiency of Fenton reaction to degrade pectin into 5.5 kDa within only 35 minutes.

174 ighly convenient approach to degrade natural pectin into lower molecular pectin.

175 degree of methylesterification of cell wall pectin is a key to regulating cell elongation and ultima

176 Pectin is a structurally complex plant polysaccharide wi

177 The structural elucidation of pectin is aided by digestion assays with glycosyl hydrol

178 The methylesterification of pectin is controlled mainly by pectin methylesterases (P

179 The anticancer activity of papaya pectin is dependent on the presence and the branch of ar

180 the secretion rate of fucose-alkyne-labeled pectin is greatly decreased in fra1-5, and the mutant ha

181 Pectin is the most abundant component of primary cell wa

182 Pectin is thus an important contributor to plant immunit

183 Pectin is used in several foods as an additive and a thi

184 galacturonic acid, the key building block of pectins, is produced from the precursor UDP-D-glucuronic

185 Substrates were pectins isolated from apple pomace by the use of xylanas

186 Pectins isolated from MHF were higher in galacturonic ac

187 the induction of immune responses by soluble pectin, likely OGs, that are released during plant-patho

188 etition equilibrium in which the presence of pectin limited the association between catechin and oeni

189 for recovery of bioactive compounds such as pectin, lipids, flavonoids, dietary fibres etc.

190 Low demethylesterified pectin (</=33%) exhibited a higher antioxidant capacity

191 ning enzymes such as CELLULASE5 (CEL5) and a pectin lyase-like gene, as well as the root cap regulato

192 g putative targets of XRN4 and VCS in seeds (PECTIN LYASE-LIKE, ASPARTYL PROTEASE, DWD-HYPERSENSITIVE

193 The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase sh

194 rotein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W

195 The pectin matrix is the main CW target of Botrytis cinerea,

196 involved in the biogenesis of the cellulose-pectin matrix of the cell wall.

197 mplicating a LacI/GalR protein in control of pectin metabolism.

198 Restoration of PME6 rescues guard cell wall pectin methyl-esterification status, stomatal function,

199 C) has a statistically significant effect on pectin methylesterase activity, typically at or lower th

200 quency moderate electric field treatments on pectin methylesterase and polygalcturonase activities in

201 We identify a pectin methylesterase gene, PME6, which is highly expres

202 ch is related to the confirmed presence of a pectin methylesterase inhibitor.

203 t cell walls and are regulated by endogenous pectin methylesterase inhibitors (PMEIs).

204 The comparably large number of proteinaceous pectin methylesterase inhibitors (PMEIs; 76 members in A

205 Two of these genes encode pectin methylesterase inhibitors, which, when ectopicall

206 Pectin methylesterase showed a negligible activity which

207 s virus-specific movement factors, including pectin methylesterase, that are involved in regulating p

208 n of cell wall pectins through the action of pectin-methylesterase and pectate-lyase that possibly or

209 Here, we report that down-regulation of PECTIN METHYLESTERASE1 (PtxtPME1) in aspen (Populus trem

210 Many pectin methylesterases (PMEs) are expressed in plants to

211 Pectin methylesterases (PMEs) catalyze the demethylester

212 Pectin methylesterases (PMEs) catalyze the demethylester

213 rification of pectin is controlled mainly by pectin methylesterases (PMEs), whose activity is posttra

214 rification is spatiotemporally controlled by pectin methylesterases (PMEs; 66 members in Arabidopsis

215 orm, then is partially demethylesterified by pectin methylesterases (PMEs; EC 3.1.1.11).

216 ss per unit leaf area; however, CGR-mediated pectin methylesterification acts as a primary factor in

217 We show that PME activity and pectin methylesterification are dynamically modulated by

218 The decrease of pectin methylesterification during infection is higher a

219 Pectin methylesterification is spatiotemporally controll

220 Pectin methylesterification levels were varied through m

221 ive site is located in the Golgi lumen where pectin methylesterification occurs.

222 PME activity on the status of pectin methylesterification profoundly affects the prope

223 the main CW target of Botrytis cinerea, and pectin methylesterification status is strongly altered i

224 ockout mutant demonstrated reduced levels of pectin methylesterification, coupled with decreased micr

225 ed Arabidopsis plants with altered levels of pectin methylesterification, which is known to modulate

226 ification, coupled with decreased microsomal pectin methyltransferase activity.

227 Pectin methyltransferases are believed to methylesterify

228 3 genes encoding two functionally redundant pectin methyltransferases.

229 The 3% pectin microbeads resulted the best compromise between s

230 In this case, the chitosan/pectin microparticles showed the best release profile.

231 lexes between lysozyme and low methoxyl (LM) pectin, mixtures were prepared at a fixed lysozyme conce

232 We show that two pectin modification genes, a pectate lyase and pectinest

233 ized with 0.5%(w/v) Tween 80, as affected by pectin molecular characteristics.

234 These phenotypes correspond with changes in pectin molecular mass and abundance that can affect wall

235 total polygalacturonase activity and smaller pectin molecular masses than wild-type controls, support

236 pectin interactions were influenced by serum pectin molecular structure, increased with increasing pH

237 PUL orchestrates the metabolism of specific pectin molecules, recruiting enzymes from two previously

238 ulsions to covalently crosslink the adsorbed pectin molecules, whereas sodium chloride was added to m

239 tomato pomace particles are incorporated in pectin network which acts as a lubricant.

240 Pectin obtained from different extraction methods showed

241 The pectin obtained from these methods was analysed and comp

242 UAE during 15 min of sonication produced the pectin of better quality (anhydrouronic acid, methoxy an

243 pectin-pectin interactions were observed for pectin of LTB carrot particles.

244 PMEs) catalyze the demethylesterification of pectin, one of the main polysaccharides in the plant cel

245 hnique and to evaluate how complexation with pectin or alginate (2g/L concentration) can preserve nis

246 hanges of nisin induced by complexation with pectin or alginate and spray-drying were studied by usin

247 The results showed that complexation with pectin or alginate preserved nisin structure as well as

248 Spray-drying of nisin-low methoxyl pectin or nisin-alginate electrostatic complexes has led

249 Ca(2+) mediated pectin-pectin interactions were influenced by serum pect

250 Generally, the most intense Ca(2+) mediated pectin-pectin interactions were observed for pectin of L

251 lex mixture of cellulose, hemicellulose, and pectin polysaccharides as well as proteins.

252 We concluded that this case was induced by pectin present in the albedo of Citrus unshiu, but not b

253 ere performed using a commercially available pectin product.

254 ation as an alternative source of commercial pectin production.

255 to account both the extraction yield and the pectin purity, was improved by higher temperature and lo

256 ne specific conditions of pH and lysozyme/LM pectin ratio for optimal complex aggregation.

257 Pectin-related proteins represent only the 0.66% of WSP

258 ditional sources and extraction processes of pectin, respectively.

259 s stabilized by WPC alone and complex of WPC-pectin, respectively.

260 NMR and FTIR spectroscopy of isolated pectins revealed predominantly esterified structure, irr

261 ccharide that is only found in the cell wall pectin, rhamnogalacturonan-II (RG-II).

262 Treating the cell wall as a composite of the pectin-rich cell wall matrix embedded with cellulose mic

263 ified GalA was applied to estimate DE (%) of pectin samples.

264 t limitations as the large molecular size of pectin severely prevents its bioavailability in vivo.

265 hanges with ripening appeared not related to pectin solubilization but to weakening of glycan bonding

266 terified galacturonic acid (GalA) content in pectin solutions with linear range of 0.08-0.34% (w/v) a

267 and laboratory scale enzymatic hydrolysis of pectin, starch and xyloglucan; galacturonic acid oligome

268 These results suggest that pectin structural changes are connected with increases i

269 These pectin structural changes may lessen the ability of the

270 etion or bridging effect, independent of the pectin structural characteristics.

271 e a valuable source of pectin, but also that pectin structures present a huge structural diversity, r

272 mation in the emulsions, containing tailored pectin structures, was studied during two weeks of stora

273 ral diversity, resulting in a broad range of pectin structures.

274 The isolated pectin, subdivided into calcium bound and alkaline extra

275 of an in vitro biological activity of papaya pectins that were modified by natural action of ripening

276 grating cell walls through solubilisation of pectin, thereby reduced cell wall strength.

277 s attributed to the degradation of cell wall pectins through the action of pectin-methylesterase and

278 ence enhancement observed upon binding of LM pectin to lysozyme was correlated with the formation of

279 papaya ripening, partial depolymerization of pectin to small size with decreased branching had enhanc

280 content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed

281 Similar trend was observed for pectin viscosity, with water-extracted pectin giving a s

282 In this study, pectin was extracted from pomegranate peels, and used to

283 Pectin was extracted from tomato waste using two differe

284 In this study, pectin was isolated from Opuntia ficus indica (OFI) clad

285 antioxidant activities of US-Fenton-treated pectin was significantly elevated.

286 Then, commercial pectin was substituted by other gelling agents (pomegran

287 he efficient hydrolysis of neutral sugars in pectins was performed with 2M TFA at 100 degrees C for 2

288 into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid

289 omain, the most effective portion of natural pectin, was well preserved and highly enriched.

290 of the characteristics of the water-soluble pectins were investigated.

291 The extracted pectins were low methylated and were characterized by th

292 formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range o

293 irmed the main polysaccharide fractions were pectin with different acylation and methylation degree.

294 a deconvolution whilst for medium to high DM pectin with high added protein (30%), peak deconvolution

295 roach to generate ultra-low molecular weight pectin with high efficiency and higher bioactivity.

296 ry similar in absence and presence of 1.5g/L pectin with this polysaccharide apparently not affecting

297 e-assisted extraction (MAE) of water-soluble pectin (WSP) from Opuntia ficus indica cladodes was perf

298 Optimized solutions for highest pectin yield (2.18%) from banana peels were obtained wit

299 ndent factors have substantial effect on the pectin yield.

300 The comparison of the pectin yields obtained after extraction at 80 degrees C,