Probiotic fermentation modifies the structures of pectic polysaccharides from carrot pulp
| Autor: | Tao Hong, Todor Koev, Jun-Yi Yin, Shaoping Nie, Yu-Jun Wan, Robert G. Gilbert, Hui-Fang Shi, Mingyong Xie |
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| Rok vydání: | 2021 |
| Předmět: |
Magnetic Resonance Spectroscopy
Polymers and Plastics 02 engineering and technology engineering.material 010402 general chemistry Polysaccharide 01 natural sciences law.invention Probiotic Molecular size Polysaccharides law Methylation analysis Materials Chemistry Food science chemistry.chemical_classification Molecular Structure Molecular mass Chemistry Hexuronic Acids Probiotics Pulp (paper) Monosaccharides Organic Chemistry 021001 nanoscience & nanotechnology Daucus carota 0104 chemical sciences Monosaccharide composition Fermentation engineering 0210 nano-technology |
| Zdroj: | Carbohydrate Polymers. 251:117116 |
| ISSN: | 0144-8617 |
| Popis: | Previous studies have suggested that water-soluble polysaccharides from fermented carrot pulp (WSP-p) have stronger anti-diabetic effects than those from un-fermented carrot pulp (WSP-n). This study aimed to improve understanding of these functional differences by comparing their molecular structures. Weight-average molecular weights of WSP-p fractions were lower than those of the corresponding WSP-n fractions. While both WSPs had similar functional groups, more fragmented particles were observed on the surface of large particles of WSP-n than WSP-p. Monosaccharide composition and methylation analysis confirmed that both WSP-p and WSP-n were pectic polysaccharides, containing rhamnogalacturonan-I-type polysaccharides with 1,4-linked α-d-galacturonic acid residues and homogalacturonan regions with 1,4-GalpA linkages. 1H and 13C NMR showed that they had similar linkage patterns. These findings suggested that probiotic fermentation of WSP mainly cleaved the linkages between repeating units, and resulted in less polydisperse molecular size distributions. |
| Databáze: | OpenAIRE |
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