Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties

Page view(s)
113
Checked on Jul 16, 2024
Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties
Title:
Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties
Journal Title:
LWT
Keywords:
Publication Date:
07 February 2024
Citation:
Guo, H., Du, Y., Gao, H., Liao, Y., Liu, H., Wu, D., Gan, R., & Gao, H. (2024). Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties. LWT, 196, 115837. https://doi.org/10.1016/j.lwt.2024.115837
Abstract:
Citrus pectin (CP) and two pectins with distinct molecular weights (CP-1 and CP-2) were prepared using ultrasound-assisted H2O2/ascorbic acid reaction, and their structural, anticancer, and immunostimulatory properties were investigated. Based on the methylation and nuclear magnetic resonance analyses, the structure of CP-2 was determined to be composed of an α-1,4-linked homogalacturonan backbone that exhibited high levels of O-6 methylation. In addition, both CP-1 and CP-2 induced apoptosis in various cancer cell lines, while CP exhibited minimal impact. All tested CPs activated RAW264.7 cells, promoting the production of nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin (IL)-6 by upregulating the expression of TNF-α, IL-6, and inducible NO synthase genes. Among them, CP-2 exhibited the highest immunostimulatory activity closely linked with its molecular weight. Furthermore, we found that CP-2 could activate RAW264.7 macrophages through NOD-like receptor (NLR) signaling pathways involving nuclear factor kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) signaling pathways. In summary, the results of this investigation will enhance the comprehension of the structure-function correlation of CP, furthering its application within the functional food industry.
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This work was financially supported by the National Natural Science Foundation of China (32072321), Sichuan University and Luzhou City Strategic Cooperation Project (2019CDLZ-20), Key Scientific Research Fund Project of Science and Technology Department of Sichuan Prov­ince (No. 2023YFN0011), Central Public-interest Scientific Institution Basal Research Fund (no. S2023006), Agricultural Science and Tech­nology Innovation Program (ASTIP-IUA-2023003), and Liangshan Pre­fecture Technology Plan in 2021 (21ZDYF0052)
Description:
ISSN:
0023-6438