ライフサイエンスコーパス: pectin

1 pH (8.0-1.5) and mixing ratio (1:1-30:1, PPI-pectin).

2 4.2 pH) could be classified as high methoxyl pectin.

3 ee industry is a rich source of lycopene and pectin.

4 ll composed of cellulose, hemicellulose, and pectin.

5 les (LBL) stabilized by sodium caseinate and pectin.

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

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

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

9 degrade natural pectin into lower molecular pectin.

10 ceptability to that prepared with commercial pectin.

11 ent on FERONIA and mediated by de-esterified pectin.

12 ty towards the conjugation of PPT/sugar beet pectin.

13 rroborated the good quality of UFDF obtained pectin.

14 mixing conditions compared to the unmodified pectin.

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

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

17 al plants are cellulose, hemicelluloses, and pectins.

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

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

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

21 M is required for the proper distribution of pectin, a mediator of intercellular adhesion, whereas th

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

23 UOD and pectin + AA coated samples showed lower L* and b*, and h

24 The use of pectin + AA coating increased TPC and vitamin C retentio

25 y describes how one pectin-modifying enzyme, PECTIN ACETYLESTERASE 9 (PAE9), affects the Arabidopsis

26 teases, Ser carboxypeptidases, ABHD protein, pectin acetylesterase, and other SHs.

27 However, little is known about the role of pectin acetylesterification in plant immunity.

28 nt 5 (pmr5) carries a mutation in a putative pectin acetyltransferase gene that confers enhanced resi

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

30 Nevertheless, pectin addition to the emulsions caused emulsion destabi

31 Maximum interactions for the protein-pectin admixtures occurred between pH 3.70 and 3.85.

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

33 on resulted in the dissociation of caseinate/pectin aggregates especially for high pectin concentrati

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

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

36 c acid (CA), pectin + ascorbic acid (AA) and pectin alone after osmotic treatment and were dried at 6

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

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

39 PGs hydrolyze the cell wall polysaccharide pectin and are among the first enzymes to be secreted du

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

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

42 , total phenolic content of 18.18 mg GalAE/g pectin and good surface activity (46.23 and 49.75 mN/m a

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

44 ing sugar beet pectin/arabinan, apple/citrus pectin and potato galactan, were evaluated as substrates

45 methyl and acetyl groups from polymers like pectin and xylan, forming methanol and acetate, the avai

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

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

48 e proline-rich proteins interact with acidic pectins and play distinct roles in legume root cell wall

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

50 bolic enzymes (including those involved with pectin) and increased expression of putative cellulose s

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

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

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

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

55 dy, we investigated the interactions between pectin- and carrageenan-coated nanoemulsions with mucin.

56 tatic interaction contribute to stability of pectin-anthocyanins interaction at pH 4.0 and contribute

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

58 To that end, the decomposition of pectin appears to be an interesting target because this

59 The binding of CpGRP1 to pectin appears to be dependent on the pectin methylester

60 PPS, including sugar beet pectin/arabinan, apple/citrus pectin and potato galactan

61 Pectins are conventionally thought to form a gel-like ma

62 nto components cellulose, hemicelluloses and pectin, are all modified during fruit ripening.

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

64 were coated using pectin + citric acid (CA), pectin + ascorbic acid (AA) and pectin alone after osmot

65 NIA is crucial for maintaining de-esterified pectin at the filiform apparatus, a region of the cell w

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

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

68 UOD pretreated samples compared to pectin or pectin + CA coatings.

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

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

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

72 Samples were coated using pectin + citric acid (CA), pectin + ascorbic acid (AA) a

73 ation of trace Pb, Cd, Hg, Co, Ni ions using pectin coated magnetic graphene oxide (pectin/Fe(3)O(4)/

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

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

76 that RUBY is a Gal oxidase that strengthens pectin cohesion within the middle lamella, and possibly

77 n of cellulose microfibrils and demethylated pectin coincides with spatial differences in cell wall s

78 l data of time-course extraction of lycopene-pectin complex were best fitted with two-site kinetic mo

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

80 the molecular interactions within caseinate/pectin complexes.

81 It is hypothesised that changes in pectin composition are sensed by the CpGRP1-CpWAK1 compl

82 Our data demonstrate changes in pectin composition during dehydration/rehydration which

83 Pectin composition in different cell wall fractions was

84 understand this process changes in cell wall pectin composition, and the role of the apoplastic glyci

85 , demonstrates minor shifts in cellulose and pectin composition.

86 UFDF, showing the highest yield (13.3%) and pectin concentration higher than 90%.

87 einate/pectin aggregates especially for high pectin concentrations.

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

89 ification models (ML) for monitoring soluble pectin content (SPC) changes in orange juice.

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

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

92 Determination of pectin content in orange peels was investigated using ne

93 nstrate the potential of NIR-HSI to quantify pectin content in orange peels, providing a valuable tec

94 ield (27.1%), and extracted almost the whole pectin content of CP.

95 %), intermediate (10-40%) and high (50-100%) pectin content.

96 Lime peel pectin could be classified as high methoxyl pectin havin

97 r pHs as the degree of esterification of the pectin decreased, whereas the shift in the pH correspond

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

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

100 alance of auxin and ethylene and that affect pectin degradation during abscission are not well unders

101 between 3.6 and 39 kg mol(-1), indicated the pectin degradation during roasting.

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

103 weetheart samples, likely indicating greater pectin degradation in this susceptible cultivar.

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

105 ssing could be assessed in relationship with pectin degradation.

106 RNAi mediated silencing of pectin degrading enzyme of R. solani gives a high level

107 A large number of pectin degrading enzymes have been characterised from pl

108 ell wall-localised polygalacturonase (PG), a pectin-degrading enzyme.

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

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

111 e an ever-increasing interest for the use of pectin-derived oligogalacturonides (OGs) as biological c

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

113 PPI complexed with modified pectin displayed greater interactions under their optima

114 l dynamics of cellulose and homogalacturonan pectin distribution during lobe formation in the epiderm

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

116 xtraction yield (29.17%) than eggplant calyx pectin (ECP; 18.36%).

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

118 Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional f

119 A reduction in the abundance of pectin epitopes was detected in the AZs of RhERF1 and Rh

120 The eggplant peel pectin (EPP) exhibited higher extraction yield (29.17%)

121 ics approach, we show that genes controlling pectin esterification regulate the root clock and latera

122 iator of intercellular adhesion, whereas the pectin esterification state is essential for a functiona

123 The pectin extracted at optimized conditions (89 degrees C,

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 the present study, the various properties of pectin extracted using microwave-assisted extraction (MA

128 e heating can be a short processing time for pectin extraction from lime peel waste with suitable pec

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

130 ion conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave po

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

132 using pectin coated magnetic graphene oxide (pectin/Fe(3)O(4)/GO) is presented.

133 ong with incorporation of nanocellulose into pectin film led to the formation of more flexible and co

134 I (RGI), highlighting the importance of this pectin for outer mucilage function.

135 d in water, the complexation of lycopene and pectin formed the cloudy solution, where the colloidal c

136 ct was highly significant, especially in the pectin fraction of the grape cell walls and affected the

137 At 2.0% w/v, pectin fractions developed "weak gel"-type networks with

138 dry plant yielded 1.1, 2.4, 0.3 and 0.9% of pectin fractions respectively extracted by room temperat

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

140 s for the protein-pectin interaction than to pectin from hydrated leaves.

141 ntional heating methods were used to extract pectin from lime peel waste using different acid extract

142 and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.).

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

144 xtraction medium to isolate the lycopene and pectin from pink guava decanter.

145 (0.714g.L(-1)) by progressive addition of LM pectin (from 0 to 4g.L(-1)).

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

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

148 ady and dynamic shear analyses revealed that pectin had a pseudo-plastic behavior with storage (G') a

149 nd X-ray diffraction pattern showed that PGH pectin had a rough surface with crystalline structure.

150 Pectin has several purposes in the food and pharmaceutic

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

152 pectin could be classified as high methoxyl pectin having a rapid-set gel formation.

153 ociated with pectin utilization and one with pectin/hemicellulose utilization (ARA-1).

154 the presence of high methylated crystalline pectin in both EPP and ECP.

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

156 These data highlight the importance of pectin in cell wall integrity and the value of lignin mo

157 and FTIR spectrums confirmed the presence of pectin in obtained supenatnt.

158 edding depends on the loss of middle lamella pectin in the abscission zone (AZ).

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

160 The presence of lycopene and pectin in the complex was confirmed by the spectroscopic

161 lysaccharide content (i.e. hemicellulose and pectin) in the stem tissue.

162 anthocyanins that interacted with blueberry pectin increased as the number of hydroxyl groups increa

163 n be reduced when demethyl-esterification of pectins increases under conditions of reduced cellulose

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

165 presents more binding sites for the protein-pectin interaction than to pectin from hydrated leaves.

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

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

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

169 hat complexation with high concentrations of pectin is able to protect the structure of the protein a

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

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

172 chromatography analysis illustrated that the pectin is including galacturonic acid (66.0%), arabinose

173 Pectin is the most abundant component of primary cell wa

174 5% citral) which confirm that the additional pectin layer was able to protect citral during the spray

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

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

177 ied, and 80% of them were produced by fungal pectin lyases, not by polygalacturonases.

178 in (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degr

179 Without blueberry pectin, M3G was the most stable followed by C3G, whereas

180 composed of alginate and activated carbon or pectin maintain the ability to eliminate toxins from thi

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

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

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

184 ly virulent strain of the R. solani grown in pectin medium.

185 Additionally, pectin metabolism associated genes of R. solani were ana

186 inate ethylene and auxin signals to modulate pectin metabolism, in part by regulating the expression

187 F4 modulate the expression of genes encoding pectin-metabolizing enzymes.

188 F4 were shown to bind to the promoter of the pectin-metabolizing gene beta-GALACTOSIDASE 1 (RhBGLA1),

189 hoxy citrus pectin (NP) was de-esterified by pectin methyl esterase to produce modified pectins [MP (

190 all components such as cellulose content and pectin methylation status.

191 it firmness levels were associated to higher pectin methylesterase (PME) activity and calcium content

192 Additionally, the influence of pectin methylesterase (PME) activity on aphid settling a

193 essed, potential speciation gene, encoding a pectin methylesterase homolog.

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

195 r activities of fruit softening enzymes like pectin methylesterase, polygalacturonase and cellulase.

196 Pectin methylesterases (PMEs) catalyze the demethylester

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

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

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

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

201 The decrease of pectin methylesterification during infection is higher a

202 Pectin methylesterification is spatiotemporally controll

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

204 RP1 to pectin appears to be dependent on the pectin methylesterification status and it has a higher a

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

206 resistance is largely based on the degree of pectin methylesterification.

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

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

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

210 This study describes how one pectin-modifying enzyme, PECTIN ACETYLESTERASE 9 (PAE9),

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

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

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

214 y pectin methyl esterase to produce modified pectins [MP (42, 37, and 33)] having different degrees o

215 more flexible and completely water insoluble pectin nanocomposite film in comparison to the other pol

216 To achieve a low methoxy-pectin nanocomposite film with maximum resistance to wat

217 imaging, we show that the cell wall contains pectin nanofilaments that possess an intrinsic expansion

218 induced local and polarized expansion of the pectin nanofilaments without turgor-driven growth.

219 Native high methoxy citrus pectin (NP) was de-esterified by pectin methyl esterase

220 s point out that the obtainment of sunflower pectin of good quality can be achieved at pilot-scale by

221 Pectin oligosaccharides, which can be obtained from frui

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

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

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

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

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

227 of OD or UOD pretreated samples compared to pectin or pectin + CA coatings.

228 OGAs) mixtures were produced from commercial pectin, orange peel and apple pomace residues.

229 that is continuously fed with de-esterified pectin (PGA).

230 Pectin plays an important role in intercellular adhesion

231 Generally, crosslinking of pectin polymer with Ca(2+) cations in the second step al

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

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

234 In all cases, pectins presented very low amount (~1%) of glucose and m

235 of arginine residues and de-methylesterified pectin presents more binding sites for the protein-pecti

236 ere performed using a commercially available pectin product.

237 er; cuaoalpha1 mutants validated its role in pectin production.

238 xtraction from lime peel waste with suitable pectin properties.

239 Current techniques for pectin quantification require its extraction using chemi

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

241 The de-esterification of pectin resulted in more rigid and stiffer pectin, which

242 most structurally complex glycan, the plant pectin rhamnogalacturonan II (RGII), commonly found in t

243 ring of GalOA production and valorization of pectin-rich biomass in general.

244 onic acid (GalA) is the major constituent of pectin-rich biomass, an abundant and underutilized agric

245 do not have a cuticle but are covered with a pectin-rich cell wall layer.

246 e degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic e

247 The part of the colony exposed to pectin-rich sugar beet pulp and to xylan-rich wheat bran

248 een pea protein isolate (PPI) and sugar beet pectin (SBP) at concentrated solutions (~2.0 wt%).

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

250 se acting on arabinosyl- and galactosyl-rich pectin side chains.

251 during the spray-drying of Low Methoxyl (LM) pectin/sodium caseinate complexes.

252 viscosity and viscoelastic properties of the pectin solution from both heating methods enhanced with

253 Changes in XyG- and pectin-specific epitopes in the cell wall of an Arabidop

254 balance between esterified and de-esterified pectin states is essential for proper root clock functio

255 These pectin structural changes may lessen the ability of the

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

257 mannose, monosaccharides not included in the pectin structure.

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

259 ation status and it has a higher affinity to pectin than its binding partner CpWAK1.

260 f esterification for the microwave-extracted pectin than that from conventional extraction.

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

262 Regardless of the DE value of pectin, the critical pH corresponding to when insoluble

263 The distributions of total soluble solids, pectins, the sum of polyphenolic and terpenoid compounds

264 , providing support for the "phytase-phytate-pectin" theory of the HTC mechanism.

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

266 tions to water deficit, as it interacts with pectin through a cluster of arginine residues and de-met

267 ly through its effect on the ability of RGII pectin to dimerize.

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

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

270 ze that repetitive PRPs interact with acidic pectins to form block-copolymer gels that can play disti

271 High methoxy citrus pectin (UM88) was saponified to produce modified pectin

272 acervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42, and 9)].

273 was examined and the results showed that PGH pectin under optimum conditions was low methoxyl (about

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

275 nd characterized one (PDR-2) associated with pectin utilization and one with pectin/hemicellulose uti

276 emergence, both esterified and de-esterified pectin variants are differentially distributed.

277 cal, structural and functional properties of pectin was examined and the results showed that PGH pect

278 Pectin was extracted from blueberry powder as water solu

279 between a pea protein isolate (PPI) and each pectin was investigated as a function of pH (8.0-1.5) an

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

281 Sugar composition analysis showed that pectin was mainly composed of D-galacturonic acid, L-ara

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

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

284 peel (140 samples) with different amounts of pectin were acquired in the range of 900-2500 nm, and th

285 t and galacturonic acid content of lime peel pectin were in the range 8.74-10.51% and 79.29-95.93%, r

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

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

288 ess through local enrichment in demethylated pectin, whereas subsequent increase in lobe amplitude is

289 system, including xylem conduits containing pectin (which may confer flexibility and wettability); c

290 of pectin resulted in more rigid and stiffer pectin, which enhanced its interaction with PPI by shift

291 main source of galacturonic acid is dietary pectin, which is converted to galacturonic acid by the p

292 A pilot-scale extraction of sunflower pectin with 0.74% (w/v) sodium citrate (72 degrees C, 19

293 the extractant resulted in a higher yield of pectin with both methods.

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

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

296 Binding of pectins with three anthocyanin standards (malvidin-3-glu

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

298 entify a range of diverse glycans, including pectins, xyloglucans (XyGs), and arabinogalactan protein

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

300 ndent factors have substantial effect on the pectin yield.