Effect of modified citrus pectin on synovial fibroblasts / 国际生物医学工程杂志

Objective:To study the effects of modified citrus pectin (MCP) on the viability and gene expressions of synovial fibroblasts (SF) as well as SF treated by galectin-3 (Gal-3).Methods:Rabbit SF was isolated and cultured in vitro. Then SF was treated with different concentrations of MCP (0, 250, 500, and 750 mg/L). In addition, SF was further treated with the same different concentrations of MCP after treatment with 10 μg/ml Gal-3 for 24 h. The viability of SF was detected by CCK-8 on the first, third, and fifth day after treatment. The mRNA expression of transforming growth factor-β1 (TGF-β1), type I collagen (COL1A2), and Gal-3 in SF was detected by real-time quantitative PCR. The synthesis of type I collagen in SF was investigated by immunofluorescence staining. Results:MCP, especially at a concentration of 500 mg/L can inhibit the proliferation of SF significantly (all P < 0.05) on the first, third, and fifth day after treatment. Compared with the control group, MCP at different concentrations induced different gene expression profiles. In particular, MCP at high concentrations can upregulate the expression of TGF-β1, COL1A2 and Gal-3 in SF. However, MCP shows no significant effect on the synthesis of type I collagen in SF. MCP can down-regulate the expression of TGF-β1, COL1A2, and significantly reduce the synthesis of type I collagen in SF after Gal-3 treatment. Particularly, the effect of MCP at a concentration of 500 mg/L on inhibiting the expression of TGF-β1, COL1A2, and Gal-3 in SF is significant. Conclusions:MCP can inhibit the excessive proliferation of SF and regulate gene expression in SF.

Production of Fungal Pectin Lyase and Polygalacturonase from Fruit Wastes by Solid State Fermentation

Polygalacturonase (PG or PGase) and Pectin lyase (PL) are depolymerase enzymes that split the ?-1, 4-glycosidic linkages in the backbone of homogalacturonans. They are produced by microorganisms degrading pectin-containing substrates. PG and PL were produced in the solid-state fermentation (SSF) of beans testa (BT), mango peels (MP), Plantain peels (PP), and BT: MP: PP (1:1:1). Substrates were seeded with individual fungal strains namely Aspergillus tamarii, Aspergillus terreus, Aspergillus piperis, Aspergillus parasiticus and Mucor piriformis. PG production ranged from 0.0377 - 141.0095 U/g with A. tamarii, A. terreus and A. piperis producing the highest on mango peels. PL production ranged from 50.50 - 10,852.50 U/g with Mucor piriformis producing the highest on plantain peels. The pH of the fermentation medium changed during growth, metabolism, and pectinase production. The best pH for pectinase production falls within the acidic range. Unconventional substrates such as PP are viable for pectinase production, and PL yield in SSF is improved by compositing substrates.

Chemical and biological assessment of high value pharmaceutical raw material from Egyptian orange peel

In Egypt, orange juice industries generate huge amount of waste peel that could be a source of raw materials with high value and economic return. Here, we explored a better model for waste management of citrus processing waste in Egypt by developing an ecofriendly method for preparation of value added materials. A high grade pectin (HGP) was obtained from the crude acidic water extract of the peel after passing through Diaion HP20 column. The HGP showed potent antidiabetic activity at lower dose than those reported in literature. It possessed significant effect on blood glucose (BG) level, as well as parameters relevant to liver and kidney functions in streptozotocin (STZ) induced diabetic rats. On the other hand, the essential oil (EO) prepared by cold press showed the highest yield (0.72% w/w) and it is the most applicable method of isolate orange oil on pilot scale. EO showed significant antimicrobial activity against the tested food borne pathogens. In conclusion, high value materials — HGP and EO were prepared on pilot scale from the waste orange peel. While the HGP can be included in food supplement for diabetic patients, EO can be used as a natural food preservative.

Effect of pectin on intestinal barrier function in elderly stroke patients / 中华急诊医学杂志

Objective:To explore the effect of pectin on improving intestinal barrier injury in elderly stroke patients.Methods:A total of 60 elderly stroke patients who received enteral nutrition in Department of Critical Care Medicine of Taizhou People's Hospital from November 2020 to October 2021 were included. The control group included 30 cases, using conventional enteral nutrition solution. The other 30 cases were in the study group, and pectin was added on the basis of routine enteral nutrition solution. The levels of serum diamine oxidase (DAO) and D-lactic acid (D-LA) were measured on the first and 7th days of enteral nutrition to evaluate the intestinal barrier function of elderly stroke patients. The levels of interleukin-6 (IL-6), procalcitonin (PCT) and high-sensitivity C-reactive protein (CRP) were measured to evaluate the inflammatory response level of elderly stroke patients. The clinical prognosis of the two groups was compared.Results:Compared with the control group, the values of DAO [(4.05±1.56)ng/mL] and D-LA [(6.11±2.20) μmol/L] in the study group were significantly lower than those in the control group on the 7th day (all P < 0.05). Also the levels of IL-6 [(15.43±12.53) ng/mL], PCT [(0.82±0.98) ng/mL] and CRP [(6.94±6.60) mg/L] in the study group were lower than those in the control group, and the difference between the two groups was statistically significant (all P < 0.05). Compared with the control group, the length of ICU stay and total length of hospital stay in the study group were shorter than those in the control group ( P<0.05), but there was no significant difference in the incidence of stroke-related pneumonia (16.7% vs. 30.0%) and 30-day mortality (16.7% vs. 20.0%) between the two groups ( P>0.05). Conclusions:The enteral nutrition with pectin supplementation can improve intestinal barrier function and reduce inflammatory response in elderly stroke patients.

Formulation of stomach-specific floating microparticles of nizatidine and their radiographic evaluation

Nizatidine is an anti-secretogogue and a gastroprotective drug with a half-life of 1-2 h and is well absorbed in the stomach. This study aimed to optimize the process and develop floating microparticles of nizatidine that are based on low methoxyl pectin. Oil-in-oil dispersion method and Taguchi orthogonal array design were employed, and the prolonged residence time of the microparticles in the stomach was demonstrated. The constraints for independent variables, viz. A-polymer, B-internal solvent volume, C-surfactant, D-stirring rate and E-stirring time were set to generate the experimental runs. Particle size, percentage yield, micromeritic properties, entrapment efficiency, in vitro buoyancy and in vitro release were characterized. Surface morphology, zeta potential, in vitro release kinetics and in vivo floating performance of the optimized formulation was examined. The microparticles were free-flowing, irregular in shape and had a mean particle size distribution of 73-187 µ. Low methoxyl pectin played a predominant role in achieving buoyancy and optimum gastric retention for the modified release of the drug, suggesting Korsmeyer-Peppas model as the possible release mechanism. In vivo radiographic study in rabbits revealed that the drug was retained in the stomach for a period of 6 h. These results indicate that nizatidine floating microparticulate system provides modified drug release for the effective treatment of gastric ulcer

Production of mucic acid from pectin-derived D-galacturonic acid: a review / 生物工程学报

Mucic acid is a hexaric acid that can be biosynthesized by oxidation of D-galacturonic acid, which is the main constituent of pectin. The structure and properties of mucic acid are similar to that of glucaric acid, and can be widely applied in the preparation of important platform compounds, polymers and macromolecular materials. Pectin is a cheap and abundant renewable biomass resource, thus developing a process enabling production of mucic acid from pectin would be of important economic value and environmental significance. This review summarized the structure and hydrolysis of pectin, the catabolism and regulation of D-galacturonic acid in microorganisms, and the strategy for mucic acid production based on engineering of corresponding pathways. The future application of mucic acid are prospected, and future directions for the preparation of mucic acid by biological method are also proposed.

Evaluation of in vitro lipid-lowering properties of ‘Saba’ banana [Musa acuminata x balbisiana (BBB group) ‘Saba’] peel pectin from different extraction methods

@#Introduction: This study was conducted to investigate the in-vitro lipid-lowering properties of ‘Saba’ banana peel pectin (SBP) extracted using three methods for its possible use as a dietary fibre ingredient. Methods: Pectin from ‘Saba’ banana peels were extracted using acid extraction (citric acid), enzymatic extraction (cellulase), and microwave-assisted extraction. In-vitro lipid-lowering assays were performed using spectrophotometry for pancreatic lipase inhibition and cholesterol binding, while liquid chromatography was used for bile acid-binding capacity. Results: Results revealed that all SBPs were not able to inhibit pancreatic lipase activity. However, all SBPs can notably bind to cholesterol and bile acids, taurocholate, and glycocholate. Acid-extracted pectin had the highest binding capacity to cholesterol (51.36%–55.07%) and glycocholate (27.37%), whereas all SBPs were similarly bound to taurocholate. Conclusion: The results of this study showed that acidextracted SBPs can significantly bind to cholesterol and bile acids, glycocholate and taurocholate, thereby indicating a possible reduction in lipid metabolism.

Ruifuping pectin protects against intestinal mucosal injury in the rat exertional heat stroke model / 中华危重病急救医学

Objective:To evaluate the intestinal function in rats with exertional heat stroke (EHS) and explore the protective role of Ruifuping pectin (RFP) against heat related intestinal mucosal injury.Methods:One hundred and twenty healthy special pathogen free (SPF) male Sprague-Dawley (SD) rats were randomly divided into normothermic control group, EHS model group, hyperthermic plus drinking water group (H 2O+EHS group) and hyperthermic plus pectin group (RFP+EHS group) with 30 rats in each group. The rats in the H 2O+EHS group and RFP+EHS group were given water 20 mL/kg or RFP 20 mL/kg orally for 5 days during adaptive training period. After 1 week, the temperature control range was adjusted to (37±1)℃ using the temperature control treadmill, and the rat model of EHS was reproduced by one-time high temperature exhaustive exercise. No rehydration intervention was given during the training adaptation period in the EHS model group. The rats in the normothermic control group were maintained to room temperature (25±2)℃ and humidity (55±5)% without other treatment. Behavior tests including withdraw response, righting, and muscle strength were performed immediately after onset of EHS. Blood of inferior vena cava was collected, and the serum inflammatory cytokines [tumor necrosis factor-α (TNF-α) and interleukins (IL-6, IL-1β, IL-10)] and activity of diamine oxidase (DAO) were detected by enzyme linked immunosorbent assay (ELISA). The intestinal mucosa was collected, after hematoxylin-eosin (HE) staining, and Chiu score was performed to assess EHS induced pathological changes under light microscope. Results:The rats in the EHS model group had behavioral, inflammatory and pathological changes, such as delayed withdraw response and righting, decreased forelimb pulling, increased inflammatory index, and obvious intestinal mucosal injury, which indicated that the reproduction of the EHS model was successful. There was no significant difference in above parameters between the H 2O+EHS group and the EHS model group except that the inflammatory index in the RFP+EHS group was improved. Compared with the EHS model group, the withdraw reflex to pain and righting after RFP pretreatment in the RFP+EHS group were significantly improved (righting score: 1.4±0.2 vs. 0.3±0.2, withdraw reflex to pain score: 1.0±0.1 vs. 0.2±0.1, both P < 0.05), the muscle strength was significantly increased (N: 13.0±0.5 vs. 8.2±0.6, P < 0.01). The levels of pro-inflammatory factors in the RFP+EHS group were significantly lower than those in the EHS model group [TNF-α (ng/L): 67.5±9.2 vs. 194.3±13.7, IL-6 (ng/L): 360.0±54.1 vs. 981.2±84.4, IL-1β (ng/L): 33.7±9.0 vs. 88.7±6.1, all P < 0.01], while the level of anti-inflammatory factor IL-10 was higher than that in the EHS model group (ng/L: 208.7±10.5 vs. 103.7±7.0, P < 0.01). The degree of intestinal mucosal injury in the RFP+EHS group was less severe than that in the EHS model group, and the Chiu score and DAO were significantly lower than those in the EHS model group [Chiu score: 1.5±0.2 vs. 3.8±0.0, DAO (U/L): 83.7±6.7 vs. 128.7±10.5, both P < 0.05]. Conclusions:High temperature training can damage the intestinal barrier function, and induce endotoxemia and systemic inflammatory response syndrome (SIRS) in rats. Oral prophylactic RFP can protect the intestinal barrier function, alleviate SIRS, and promote the recovery of basic nerve reflex and muscle strength after the occurrence of EHS in rats.

Formulation Optimization of Zuojin Pectin Capsule and Its Protective Effect on Gastric Ulcer Model Rats / 中国药房

OBJECTIVE：To optimize the form ulation of Zuojin pectin c apsules，and to prepare modern Zuojin pectin capsules with protective effects against gastric ulcers. METHODS ：The formulation of Zuojin pectin capsules was optimized with orthogonal test with the contents of pectin ，soluble starch and dextrin as factors ，using formability ，moisture absorption and flow ability as indicators. Zuojin pectin capsule was prepared by wet granulation filling method with Zuojin extract powder as raw material. The contents of palmatine hydrochloride ，berberine hydrochloride ，evodiamine and rutaecarpin were evaluated by HPLC. Basket method was used to investigate the release behavior of the capsule in 0.1 mol/L HCl solution. The gastric ulcer model of rats was established by intragastric administration of 75％ ethanol. Gastric ulcer index ，the inhibition rate of gastric ulcer and the pathological sections were used as indexes to investigate the protective effect of Zuojin pectin capsules （the doses were 54，108， 216 mg/kg）on gastric ulcer. RESULTS ：The optimal formulation of Zuojin pectin capsules included 45％ pectin，12％ soluble starch，27％ dextrin and 1％ xylitol. Results of in vitro drug ， release showed that palmatine hydrochloride and berberine， hydrochloride in Zuojin pectin capsules released 53.76％ and No.54.82％ respectively within 1 h，completely released at about 8 h， and conformed to the zero-order release behavior. 2492109374@qq.com Different doses of Zuojin pectin capsule could improve the ulcer injury of gastric tissue in gastric ulcer model rats to different extent ，and significantly reduced the gastric ulcer index（P＜0.01），significantly increased the inhibition rate of gastric ulcer and the percentage of positive expression area of Schiff ’s iodate staining （P＜0.01）. CONCLUSIONS ：Zuojin pectin capsule with protective effect on gastric ulcer and certain sustained- release effect is successfully prepared.

Supplementation with different non-fiber carbohydrate sources in dairy cow diets with high or low rumen-undegradable protein content / Suplementação com diferentes fontes de carboidratos não fibrosos em dietas para vacas leiteiras com alto ou baixo teor de proteína não degradável no rúmen

The objective for this study was to evaluate the supplementation with different non-fibrous carbohydrate (NFC) sources for grazing dairy cows in diets with high or low concentrations of rumen undegradable protein (RUP). Twelve multiparous cows averaging 30kg/d of milk production and 45±23 days in milk in a 4x4 Latin square design with 2 × 2 factorial arrangement were used. The difference in NFC content of the diets was achieved using ground corn (GC) or dried citrus pulp (DCP). Dietary RUP was altered by the partial replacement of soybean meal (LRUP) by roasted whole soybean and corn gluten meal (HRUP). Greater dry matter intake (DMI) was observed in DCP treatments compared to GC treatments (19.2 and 17.7kg/day of DM, respectively). Milk fat concentration was lower for LRUP treatments (3.4%) when compared to HRUP (3.6%). The milk protein concentration was greater for GC treatments (2.9%) in relation to DCP treatments (2.8%). Lower milk ureic nitrogen was observed when DCP diets were fed compared to those with GC (17.8 and 21.2mg/dL, respectively). The use of DCP as CNF source increased dry matter intake as well as milk fat concentration, although no differences in milk production were observed for RUP level.(AU)

Objetivou-se avaliar a suplementação com diferentes fontes de carboidratos não fibrosos (CNF) em vacas manejadas a pasto em dietas com alta ou baixa concentração de proteína não degradável no rúmen (PNDR). Doze vacas multíparas com média de 30kg leite/ dia e 45±23 dias em lactação foram utilizadas em delineamento quadrado latino 4x4 com arranjo fatorial 2 × 2. As fontes de CNF foram milho moído (MM) e polpa cítrica seca (PC). A PNDR da dieta foi alterada pela substituição parcial do farelo de soja da dieta de baixa PNDR (BPNDR) por grão de soja tostado e farelo de glúten de milho dieta de alta PNDR (APNDR). Foi observado maior consumo de matéria seca (CMS) nos tratamentos com PC quando comparado aos tratamentos com MM (19,2 e 17,7kg / dia de MS, respectivamente). O teor de gordura do leite foi menor para os tratamentos com BPNDR (3,4%) em comparação aos tratamentos com APNDR (3,6%). O teor de proteína do leite foi maior nos tratamentos com MM (2,9%) em relação aos tratamentos com PC (2,8%). Foram observados menores teores de nitrogênio ureico no leite dos animais alimentados com PC em relação aos com MM (17,8 e 21,2mg / dL, respectivamente). O uso de PC como fonte de CNF aumentou o consumo de matéria seca, bem como o teor de gordura do leite, embora não tenham sido observadas diferenças na produção de leite relacionada a alteração nos teores de PNDR.(AU)

Evaluación de la estabilidad de cápsulas de jugo de naranja obtenidas mediante gelificación iónica / Evaluation of the stability of orange juice capsules obtained by ionic gelation

Resumen El método de gelificación iónica, como técnica de encapsulación, se basa en las interacciones entre hidrocoloides, las cuales previenen la posibilidad de daño de compuestos bioactivos presentes en alimentos, tales como los jugos de cítricos. El objetivo del presente estudio fue evaluar la estabilidad de las cápsulas de jugo de naranja, obtenidas mediante gelificación iónica, utilizando pectina y alginato de sodio como agentes encapsulantes. Se determinaron la pérdida de peso, atributos de color, diámetro, morfología macroscópica y densidad en cápsulas elaboradas. Se utilizó un diseño factorial, modificando la concentración de pectina de alto metoxilo (1.5 %, 2 % y 2.5 % p/v), pH (2.5, 3.5 y 4.5) y sólidos solubles totales (SST) a 5 ºBrix y 15 ºBrix, manteniendo constante la concentración de alginato de sodio al 0.5 % (p/v), y se almacenaron a temperatura ambiente (26 ºC) y refrigeración (4 ºC) durante 12 d. Las cápsulas presentaron principalmente forma esférica (> 45 %). Los atributos de color permanecieron estables durante 12 d de almacenamiento. Los SST iniciales y el pH influyeron en la estabilidad de las cápsulas. A una concentración de 15 ºBrix y pH 2.5 no se pudieron formar de manera adecuada las cápsulas, presentando mayor sinéresis y morfologías amorfas. Las cápsulas de jugo de naranja con concentración de pectina 2 % (p/v), alginato de sodio 0.5 % (p/v), SST 5 ºBrix y pH 2.5, se mantuvieron estables con parámetros de calidad apropiados al ser almacenadas a temperatura de refrigeración (4 ºC). El método de gelificación iónica mediante encapsulación ofrece una alternativa para prolongar la vida útil del jugo, y el desarrollo de nuevos productos elaborados a partir de este cítrico.

Abstract The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange juice capsules obtained by ionic gelation using pectin and sodium alginate as encapsulating agents. The effects of the gelling agents on the stability were determined by the measurement of weight loss, diameter, color attributes, diameter, macroscopic morphology, density in elaborate capsules. In addition, a factor analysis design was used by modifying the concentration of high methoxyl pectin (1.5 %, 2 % and 2.5 % w/v), pH (2.5, 3.5 and 4.5) and total soluble solids (TSS) at 5 ºBrix and 15 ºBrix, maintaining the concentration of sodium alginate constant at 0.5 % (w/v). The capsules were stored at room temperature (26 ºC) and refrigeration (4 ºC) for 12 d. They mainly presented a spherical shape (> 45 %). The color attributes remained stable even after 12 d of storage. The initial TSS and pH influenced the stability of the capsules. At a concentration of 15 ºBrix and pH 2.5, the capsules could not be adequately formed, capsules presenting greater syneresis and amorphous morphologies. However, the orange juice capsules remained stable for more than 2 weeks and with stable quality parameters when stored at refrigeration temperature (4 ºC), pectin concentration 2 % (w/v), sodium alginate 0.5 % (w/v), TTS 15 ºBrix and pH 2.5. The ionic gelation method through encapsulation offers an alternative to extend the shelf life of the juice and the development of new products made from this citrus.

The Effects of Fermentable Dietary Fiber on Performance and Metabolism of Nile Tilapia (Oreochromis niloticus)

Abstract This study was conducted to evaluate the inclusion of new prebiotics in the diet on performance and metabolism (liver protein, glucose and glycogen) of Nile tilapia. For 60 days, 720 Nile tilapia (3.4 ± 0.60 g) were maintained in 24 polypropylene tanks (280 liters). Fish were fed with experimental diets with addition of 2.5 and 5 g kg-1 of dietary fiber of citrus pulp (DFCP), dietary fiber of linseed (DFL) and Actigen®. The experimental design was completely randomized with a 3x2 factorial arrangement. At the end of the period, there was higher final weight of tilapias fed on diets containing DFCP and DFL, and regardless of prebiotic, the best results in the final weight and length were observed for inclusion of 2.5 g kg-1. There was higher body protein deposition in tilapia fed on diets containing DFCP, without differences from those with inclusion of DFL. Total fat deposition was higher for the lowest level of inclusion (2.5 g kg-1). The digestive somatic index was higher for the diet with inclusion of DFCP, which did not differ from the diet with inclusion of Actigen®. There were higher concentrations of liver glycogen in the diets containing DFCP and Actigen®. Faced with the search for alternative growth promoters, this study confirms the possibility of using the new prebiotics (DFCP and DFL) in nutrition of Nile tilapia, because they showed efficiency equivalent to the prebiotic Actigen®.

Avaliação da atividade imunomoduladora das pectinas in natura e modificadas obtidas de goiabas / Evaluation of immunomodulatory activity of non-modified and modified pectins from guava fruit

As pectinas presentes nas frutas, assim como sua versão modificada, estão entre as biomoléculas mais promissoras no campo da imunomodulação. Este estudo teve como objetivo avaliar o potencial imunomodulador de pectinas obtidas de goiabas verdes e maduras, bem como suas versões modificadas. As goiabas cv. Tailandesas foram avaliadas ao longo do amadurecimento, sendo acompanhadas as alterações da cor da polpa e casca, firmeza, produção de etileno e respiração, perda de massa e o teor de açúcares solúveis. Após a caracterização dos frutos, foram extraídas as pectinas e estas foram caracterizadas quanto ao conteúdo monossacarídico, peso molecular, presença de oligossacarídeos e grau de esterificação. As pectinas in natura de goiaba madura e verde, bem como a versão modificada desta última apresentaram frações de alto e baixo peso molecular, alta proporção de ácido galacturônico e alto teor de esterificação. Por outro lado, as pectinas modificadas derivadas de goiaba madura apresentaram maior desesterificação, com perda de frações de menor peso molecular, menor proporção de ácido galacturônico e baixo teor de esterificação. As pectinas foram incubadas com células THP-1 e RAW 264.7, e apesar da alta viabilidade celular e ausência de efeito citotóxico, resultou em expressiva produção de espécies reativas de oxigênio. De modo geral, as pectinas in natura de goiaba verde e madura, e pectina modificada de goiaba verde promoveram estímulo da produção de citocinas diversas, em especial inflamatórias, como IL-1ß, IL-12, CCL5, CXCL10 e CXCL9, para células THP-1 e IL-10 (antiinflamatória), TNF-α e MCP-1, demonstrando seu potencial imunomodulador, já para células RAW 264.7 as pectinas estimularam a produção de IL-10, TNF-α e MCP-1, demonstrando seu potencial imunomodulador. A pectina modificada derivada da goiaba madura não promoveu a indução significativa de nenhuma citocina. Estes resultados sugerem que as pectinas obtidas a partir de goiabas têm potencial imunomodulador e devem ser estudadas em outros modelos celulares e / ou em concentrações mais altas e modelos in vivo, para que esses benefícios possam realmente ser comprovados

The pectin present in fruits and their modified version are the most promising biomolecules in the immunomodulatory field. This study aimed to evaluate the immunomodulatory potential of pectins obtained from unripe and ripe guavas (Psidium guajava L.) cv. Thailandesa as well as their modified versions. The guavas were characterized during ripening regarding cell wall solubilization, sugar content, firmness, mass loss and ethylene production rate and respiration during 10th following harvest. After fruit characterization, pectins were extracted and characterized for monosaccharide content, molecular weight, presence of oligosaccharides and degree of esterification. Pectins from unripe and ripe guava as well as the modified versions of pectins had high and low molecular weight fractions, a high proportion of galacturonic acid and high esterification content. On the other hand, modified pectins derived from ripe guava showed higher de-esterification, with loss of lower molecular weight fractions, a lower proportion of galacturonic acid and low esterification content. The pectins were incubated with THP-1 and RAW 264.7 cells, and despite the high cell viability and absence of cytotoxic effect, the treatment resulted in the expressive production of reactive oxygen species. In general, pectins from ripe and unripe guava and modified pectin from unripe guava stimulated the production of diverse cytokines, especially inflammatory cytokines, such as IL-1ß, IL 12, CCL5, CXCL10, and CXCL9, for THP-1, while IL-10 (anti-inflammatory), TNF-α and MCP-1 were stimulated in RAW 264.7 cells, demonstrating their immunomodulatory potential. Modified pectin derived from ripe guava did not promote any significant induction of the cytokines investigated. These results suggest that pectins obtained from guavas have immunomodulatory potential and deserve a more in-depth investigation using other cellular models and/or use of higher concentrations and in vivo models tests so their immunomodulatory benefits can be prove

Research progress in structure and function of pectin methylesterase / 生物工程学报

Pectin methylesterase (PME) is an important pectinase that hydrolyzes methyl esters in pectin to release methanol and reduce the degree of methylation of pectin. At present, it has broad application prospects in food processing, tea beverage, paper making and other production processes. With the in-depth study of PME, the crystal structures with different sources have been reported. Analysis of these resolved crystal structures reveals that PME belongs to the right-hand parallel β-helix structure, and its catalytic residues are two aspartic acids and a glutamine, which play the role of general acid-base, nucleophile and stable intermediate, in the catalytic process. At the same time, the substrate specificity is analyzed to understand the recognition mechanism of the substrate and active sites. This paper systematically reviews these related aspects.

Colon targeted tablets of Albendazole with enhanced solubility by Complexation and Micellar Solubilization

Albendazole (AZ) is a drug used for the treatment of gastrointestinal nematode infections. Phase solubility study was performed to investigate the optimized ratio of AZ: β-cyclodextrin (β-CD) solid dispersion (SD). Increase in the solubility of optimized AZ: β-CD SD was further enhanced by addition sodium lauryl sulfate (SLS) in different ratios was studied. Matrix tablets of the optimized ratio of AZ: β-CD SD with SLS and various proportions (10%, 15%, and 20%) of guar gum (GG). xanthan gum (XG) and pectin (PT) were prepared by non-aqueous wet granulation with PVP K30. Standard calibration curve for AZ was performed in three buffers like 0.1 N HCl, pH 6.8 phosphate buffer solution (PBS) and pH 7.4 PBS and absorbance were measured at 295 nm. Tablets were evaluated for various physical characteristics such as thickness, hardness, and drug content uniformity. The matrix tablets were subjected to in vitro drug release studies in 0.1 N HCl (2 h), pH 6.8 PBS (3 h) and pH 7.4 PBS (19 h) with and without rat caecal content medium. Formulation F9 shows 70.65% and 95.62% of AZ in with and without rat caecal content media respectively is selected as optimized one. Optimized formulation F9 passed the test for stability up to 3 months as per ICH guidelines.

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation / Melhoramento da viabilidade de probióticos (Lactobacillus acidophilus) por encapsulação em multicamadas

ABSTRACT: This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g-1). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g-1at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3)having a 6.55 log CFU/g-1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus.

RESUMO: O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18 ºC, 5 ºC e 25 ºC durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,57 log CFU / g-1). A melhor viabilidade foi obtida no armazenamento a -18 ° C, com uma contagem de 7,86 log CFU / g-1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g-1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de proteína de soro para promover maior proteção e viabilidade ao Lactobacillus acidophilus.

Fouling mechanisms of ultrafiltration membranes fouled with traditional Chinese medicine pectin based on Hermia model / 中草药

Objective: To provide fundamental information regarding the complex phenomena of membrane fouling caused by the pectin in traditional Chinese medicine extracts and investigate the accuracy and viability of the Hermia model in the determination of fouling mechanisms. Methods: The pectin and simulated solutions of pectin and small molecular pharmacodynamic substances (berberine) in Chinese herbal extracts were used as the object of study. The Hermia model was used to study the fouling mechanism according to the flux changes in the membrane process. Results: The pectin simulated solutions were researched by mathematical model and scanning electronic microscopy (SEM). The result showed that the formation of the cake layer was the main cause of flux decrease and membrane fouling. Conclusion: Hermia model can be used as a method to study the membrane fouling mechanism of traditional Chinese medicine extracts, which can provide basic information for the complex phenomenon of membrane fouling caused by ultrafiltration of Chinese herbal medicine aqueous extracts.

Curative effect of teprenone capsule combined with quadruple therapy in the treatment of chronic atrophic gastritis / 中国基层医药

Objective To analyze the curative effect of teprenone capsule combined with quadruple therapy in the treatment of chronic atrophic gastritis.Methods From June 2013 to June 2017,one hundred and fifty patients with chronic atrophic gastritis admitted to the First Hospital of Ninghai County were retrospectively selected.According to different treatment schemes,they were divided into control group and observation group,with 75 patients in each group.The control group was treated with routine quadruple therapy, and the observation group was treated with teprenone capsule combined with quadruple therapy.The effective rate of the two groups was compared.Results The total effective rate of the observation group was 97.33% ,which was higher than 85.33% of the control group,the difference between the two groups was statistically significant(χ2 =3.197,P<0.05).After treatment,the levels of interleukin-8 and tumor necrosis factor - alpha in the observation group were ( 7.04 ± 1.03 ) ng/L, ( 41.02 ± 1.72)ng/L,respectively,which in the control group were (10.81 ± 1.63)ng/L,(57.35 ± 2.95) ng/L,respectively, the differences between the two groups were statistically significant (t=6.028,7.281,all P <0.05).The gastric mucosa score and the gastrin concentration in the observation group were (1.13 ± 0.32)points,(8.97 ± 2.33)pmol/L, respectively,which in the control group were ( 1. 82 ± 0. 61 ) points, ( 5. 36 ± 1. 52 ) pmol/L, respectively, the differences between the two groups were statistically significant ( t =5. 661, 6. 024, all P <0. 05 ). Conclusion Teprenone capsule combined with quadruple therapy can improve the clinical efficacy and reduce the degree of inflammation in patients with chronic atrophic gastritis,which is worthy of clinical application.

Effects of biomimetic network membrane prepared by chitosan/gelatin/pectin on proliferation and mineralization of mesenehymal stem cells / 吉林大学学报(医学版)

Objective::To explore the effects of the biomimetic network membrane prepared by chitosan/gelatin/pectin on the proliferation and mineralization of mesenchymal stem cells (MSCs) , and to evaluate its feasibility of constructing tissue engineering bone.Methods:Chitosan, gelatin and pectin were made into a new biomimetic network membrane in a certain ratio by biomimetics.The experiment was divided into control group (MSCs+conventional medium) , material group (MSCs+network membrane+conventional medium) and material+OS group (MSCs+network membrane+OS medium) .The cell morphology was observed by inverted phase contrast microscope;the growth and secretion of extracellular matrix of the MSCs were observed under scanning electron microscope (SEM) .The proliferation of cells was determined by MTT assay (The MSCs were divided into negative control group and material group, and they were cultivated with blank medium and medium including materials) .The expression of calcium in MSCs was detected by Alizarin Red staining.Real-time polymerase chain reaction (RT-PCR) was used to determine the expression levels of osteocalcin (OC) mRNA and osteopontin (OPN) mRNA in the MSCs.Results:The network membrane was semitransparent thin film.The MSCs were short shuttle and clustered under inverted phase contrast microscope.After cultured for 7d, the MSCs were shuttle;after cultured for 14d, the number of MSCs was increased, with pseudo feet on the membrane;after cultured for21d, the MSCs clustered with a lot of neo-formed extracellular matrix.The MTT results showed that there was no significant difference in the proliferation level of MSCs between material group and negative control group (P＞0.05) .The Alizarin Red staining results showed that the MSCs in the network membrane were dyed orange red.The RT-PCR results showed that the expression levels of OC mRNA in the MSCs in material group and material+OS group were lower on the 7th and 14th days, but on the 21th day, the expression levels were significantly increased and reached the peak;the expression level of OC mRNA in the MSCs in material group was significantly increased on the 7th day, and the expression level reached the peak on the 14th day, then fell slightly on the 21th day;compared with control group, the expression levels of OC mRNA and OPN mRNA in the cells in material group and material+OS group at different time points were significantly increased (P＜0.01) , but there were no significant differences between material group and material+OS group (P＞0.05) .Conclusion:Chitosan/gelatin/pectin biomimetic network membrane has good biocompatibility, and MSCs can grow and proliferate well on the membrane.The membrane can induce the MSCs to express mineralization-related genes and proteins without inducers.

Estudio del efecto fisiológico del consumo de arepas enriquecidas con pectina extraída de la cáscara de curuba (Passiflora tripartita var. mollissima) / Study of the physiological effect of the consumption of arepas enriched with pectin extracted from banana passionfruit peel (Passiflora tripartita var. mollissima) / Estudo do efeito fisiológico pelo consumo de arepas enriquecidas com pectina extraída da casca de curuba (Passiflora tripartita var. mollisima)

Resumen Se evaluó el efecto fisiológico del consumo de arepas de maíz enriquecidas con 10% (p/p) de pectina extraída de cáscara de curuba sobre los niveles séricos de glucosa y lípidos en adultos voluntarios. La pectina se extrajo con ácido clorhídrico y se precipitó con etanol del 96% (v/v). En primer lugar, los voluntarios consumieron arepa sin pectina por siete días; después, arepa con 10% (p/p) de pectina cítrica comercial por 20 días y, finalmente, arepa con 10% de pectina de curuba por 20 días. Al mismo tiempo, se realizó un análisis sensorial de aceptación. Los resultados mostraron que, al consumir arepa con pectina de curuba, los niveles séricos de glucosa disminuyeron significativamente (5,88% (p = 0,023)), mientras que el perfil lipídico no se afectó. La arepa con pectina de curuba mostró mayor porcentaje de fibra dietética soluble, insoluble y total, así como menor porcentaje de carbohidratos disponibles, respecto a las otras arepas analizadas. El panel sensorial dictaminó baja aceptación en sabor y textura para las arepas con pectina cítrica comercial y con pectina de curuba. Se concluyó que la pectina de curuba puede aprovecharse para la formulación de arepas ya que ofrece a los consumidores un alimento benéfico para reducir los niveles de glucosa en la sangre.

Abstract The physiological effect of corn arepas consumption enriched with 10% (w/w) pectin extracted from banana passionfruit peel was evaluated on the serum levels of glucose and lipid in adult volunteers. The pectin was extracted with hydrochloric acid and precipitated with 96% (v/v) ethanol. Firstly, the volunteers consumed arepa without pectin for seven days; then, arepa with 10% of commercial citrus pectin for 20 days, and, finally, arepa with 10% banana passionfruit pectin for 20 days. At the same time, a sensory acceptance analysis was carried out. The results showed that, when consuming arepa with banana passionfruit pectin, serum glucose levels decreased significantly (5.88% (p = 0.023)), while the lipid profile was not affected. The arepa formulated with banana passionfruit pectin showed a higher percentage of soluble, insoluble and total dietary fiber, as well as a lower percentage of available carbohydrates as compared to the other analyzed arepas. The sensory panel ruled low acceptance in flavor and texture for arepas with commercial citrus and banana passionfruit pectin. It was concluded that banana passionfruit pectin can be used for the formulation of arepas since it offers to consumers a beneficial food to reduce blood glucose levels.

Resumo Este estudo avaliou o efeito metabólico do consumo de arepas de milho enriquecidas com 10% (p/p) de pectina extraída da casca da curuba, sobre os níveis séricos de glucose e lipídios, em adultos voluntários. A pectina foi extraída utilizando ácido clorídrico e precipitou-se com etanol à 96% (v/v). Primeiro, os voluntários consumiram arepa sem pectina por sete dias, então arepa com 10% de pectina cítrica comercial por 20 dias, e finalmente arepa com 10% de pectina de curuba por 20 dias. Paralelamente, foi realizado uma análise sensorial de aceitação. Os resultados encontrados mostram que ao consumir arepa com pectina de curuba os níveis séricos de glucose diminuíram significativamente (5,88% (p = 0,023)), enquanto que o perfil lipídico não foi afectado. A arepa com pectina de curuba mostrou maior percentagem de fibra dietética solúvel, insolúvel e total, e um menor percentagem de carboidratos disponíveis com respeito aos valores das outras arepas avaliadas. O painel sensorial mostrou baixa aceitação no sabor y textura para arepas com pectina cítrica comercial e de curuba. Concluiu-se que a pectina de curuba pode ser usada para a formulação de arepas, uma vez que oferece aos consumidores um alimento benéfico para reduzir os níveis de glucose no sangue.