Interactions of arabinan-rich pectic polysaccharides with polyphenols.

Autor: Fernandes PAR; QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal., Le Bourvellec C; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, F-84000 Avignon, France., Renard CMGC; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, F-84000 Avignon, France., Wessel DF; QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; School of Agriculture and CI&DETS, Polytechnic Institute of Viseu, 3500-606 Viseu, Portugal; CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Cardoso SM; QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal., Coimbra MA; QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal. Electronic address: mac@ua.pt.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2020 Feb 15; Vol. 230, pp. 115644. Date of Electronic Publication: 2019 Nov 19.
DOI: 10.1016/j.carbpol.2019.115644
Abstrakt: Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1-28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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