Pectin Esterification Degree in the Bioavailability of Non-heme Iron in Women

Pectins are a type of soluble fiber present in natural and processed foods. Evidence regarding the effect of esterification degree of pectins on iron absorption in humans is scarce. In the present study, the effect of pectins with different degrees of esterification on non-heme iron absorption in women was evaluated. A controlled experimental study was conducted with block design, involving 13 apparently healthy, adult women. Each subject received 5 mg Fe (FeSO₄) without pectin (control) or accompanied by 5 g citrus pectin, two with a low degree of esterification (27 and 36%), and one with a high degree of esterification (67 to 73%), each on different days. Each day, the 5 mg Fe doses were marked with radioactive ⁵⁹Fe or ⁵⁵Fe. Radioactivity incorporated into erythrocytes was determined in blood samples 14 days after the marked Fe doses were consumed. On days 18 and 36 of study, 30 and 20 mL blood samples were obtained, respectively, and blood sample radioactivity incorporated into erythrocytes was determined. Body iron status was determined from blood taken on day 18. Whole body blood volume was estimated for calculate iron bioavailability; it was assumed that 80% of absorbed radioactivity was incorporated into the Hb. All women participants signed an informed consent of participation at baseline. Iron bioavailability (mean geometric ±1 SD) alone (control) was 18.2% (12.3–27.1%), iron + pectin27 was 17.2% (10.2–29.2%), iron + pectin36 was 15.3% (9.5–24.6%), and iron + pectin67 was 19.5% (10.0–38.0%). No statistically significant differences between iron bioavailability (repeated measures ANOVA, p = 0.22) were observed. Pectin esterification degree does not influence the bioavailability of non-heme iron in women.     

Chemically methylated and reduced pectins: preparation,characterisation by 1H NMR spectroscopy,enzymatic degradation,and gelling properties

The gelling properties of pectins are known to be closely related to the degree of methylation (DM) and the distribution of the ester groups. In order to investigate this dependency, a natural citrus pectin (DM 64%) has been methylated to pectins with higher DM or saponified to achieve pectins with lower DM. A simple method for determination of DM by 1H NMR spectroscopy is presented. New modified pectins have been prepared by treatment of pectins having different DM with NaBH(4) to reduce selectively the methyl esters to primary alcohols in the presence of free acids. The degree of reduction (DR) and the DM of the remaining carboxylic acids could likewise be determined by 1H NMR spectroscopy. The new reduced pectins are recognized by the pectin degrading enzymes polygalacturonase PGI and PGII as well as by pectin lyase, all from Aspergillus niger, but the enzymes exhibit lower specific activities as compared with unmodified pectin. The new reduced pectins exhibit high gelling properties.     

Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization

Apple pomace which is the main waste of fruit juice industry was utilized to extract pectins in an environmentally friendly way, which was then compared with chemically-extracted pectins. The water-based extraction with combined physical and enzymatic treatments produced pectins with 693.2 mg g⁻¹ galacturonic acid and 4.6% yield, which were less than those of chemically-extracted pectins. Chemically-extracted pectins exhibited lower degree of esterification (58%) than the pectin samples obtained by physical/enzymatic treatments (69%), which were also confirmed by FT-IR analysis. When subjected to steady-shear rheological conditions, both pectin solutions were shown to have shear-thinning properties. However, decreased viscosity was observed in the pectins extracted by combined physical/enzymatic methods which could be mainly attributed to the presence of more methyl esters, thus limiting polymer chain interactions. Moreover, the pectins which were extracted by combined physical/enzymatic treatments, showed less elastic properties under high shear rate conditions, compared to the chemically-extracted pectins.     

Microcalorimetric studies on the lyophilic properties of pectic substances

The exothermic effects observed on wetting pectins with water and aliphatic alcohols were studied using a microcalorimeter.The heat released on wetting 1 g pectin with water was found to be 171 ± 7·5 J g^?1. It was experimentally established that 1 g of dry pectin exothermically bonded up to 0·57 g of water.By using the Gibbs-Helmholtz-Young equation which relates the heat released by wetting to the area of the wetted surface, it was estimated that the surface accessible to water in 1 g of pectin was 1·46 × 10³ m² g^?1. The heat of hydration was independent of the degree of esterification of the pectin. The experimental results revealed that there were about six molecules of energetically bonded water per monomer unit of pectin.A specific interaction between methanol and the methoxyl groups of pectin was observed on wetting pectins with methanol and dependence was established between the released heat and the degree of esterification. No similar dependence was reported for the remaining aliphatic alcohols.     

Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses

This study delivers a comparison of the pectic and hemicellulosic cell wall polysaccharides between the commonly used vegetables broccoli (stem and florets separately), carrot, and tomato. Alcohol-insoluble residues were prepared from the plant sources and sequentially extracted with water, cyclohexane-trans-1,2-diamine tetra-acetic acid, sodium carbonate, and potassium hydroxide solutions, to obtain individual fractions, each containing polysaccharides bound to the cell wall in a specific manner. Structural characterization of the polysaccharide fractions was conducted using colorimetric and chromatographic approaches. Sugar ratios were defined to ameliorate data interpretation. These ratios allowed gaining information concerning polysaccharide structure from sugar composition data. Structural analysis of broccoli revealed organ-specific characteristics: the pectin degree of methoxylation (DM) of stem and florets differed, the sugar composition data inferred differences in polymeric composition. On the other hand, the molar mass (MM) distribution profiles of the polysaccharide fractions were virtually identical for both organs. Carrot root displayed a different MM distribution for the polysaccharides solubilized by potassium hydroxide compared to broccoli and tomato, possibly due to the high contribution of branched pectins to this otherwise hemicellulose-enriched fraction. Tomato fruit showed the pectins with the broadest range in DM, the highest MM, the greatest overall linearity and the lowest extent of branching of rhamnogalacturonan I, pointing to particularly long, linear pectins in tomato compared with the other vegetable organs studied, suggesting possible implications toward functional behavior.     

Rapid quantification of O-acetyl and O-methyl residues in pectin extracts

A rapid method for the determination of the degrees of methylation (DM) and acetylation (DA) of pectins was developed. The polymer substitution degree as determined after saponification at 80 degrees C with NaOD during 1H NMR analysis. Under alkaline conditions, the cleavage of O-acetyl and O-methyl linkages allows the detection and the integration of the H-4 signal from galacturonic acid residues in the newly unesterified pectins. So, after a 10-min NMR recording, sodium acetate and sodium methanolate can be easily quantified relative to the clearly identified H-4 signal in galacturonic acid residues. Protons signals from pectin neutral sugars do not interfere with H-4. During the analysis, a limited (<3%) methanol evaporation leading to a weak reduced signal from the methanolate protons was observed. The proposed method allows in few minutes an accurate simultaneous quantification of DM and DA from few mg of pectin extracts, without the need of external standards.     

Pectin immunolocalization and calcium visualization in differentiating derivatives from poplar cambium

Summary Calcium distribution and pectin esterification patterns in the cambial zone of poplar branches were studied with ionic microscopy and immunological tools respectively. Dynamic changes correlating with cell growth and cell differentiation were observed both on the xylem and on the phloem sides. In expanding cell walls of xylem derivatives, unesterified pectins were restricted to cell junctions and middle lamellae, occasionally accompanied by calcium ions. In contrast, in differentiating and mature phloem cells, acidic pectins and Ca²⁺ were present all over the walls leading to early stiffening of the polysaccharide network. Significant labelling was detected with JIM5 antibodies in some dictyosomes suggesting exocytosis of low methylated polymers towards the cell walls. At cell junctions, unesterified pectins might originate from the activity of pectinmethylesterases localized in these areas. Thus un- and deesterified pectins might be located in different cell wall domains whose distribution, varying with cell type, will confer specific extensibility to the wall matrix.Abbreviations BSA bovine serum albumin - DM degree of methylation - FITC fluorescein isothiocyanate - HM highly methylated pectins - LM low methylated pectins - PME pectin methylesterase - SIMS secondary ion mass spectrometry - TBS tris-buffered saline     

Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

The purpose of this study was to investigate the influence of pectin type on complex formation between whey protein isolate (WPI) and high methoxy pectins with varying degrees of esterification (DE), and their pH stability. The biopolymer particles with protein-to-polysaccharide mass ratio set to 2:1 were formed at pH 3–7 by heating at 85 °C for 20 min. The particle size, electrical charge, turbidity and microstructure of the biopolymer complexes were evaluated. The optimal conditions for forming WPI-pectin complexes were at the initial pH of 4.5–4.75, just below the isoelectric point of the WPI, where complex formation occurs. At this pH range, the smallest biopolymer complexes (d?=?225–300 nm) could be created. Pectins with 50, 55, 62 and 70 % DE formed relatively small and monomodal complexes with WPI, except for pectin with 71 % DE, which showed major aggregation. The pH stability against aggregation was best with the biopolymer complexes assembled from pectins with 50 % DE (stable at pH 3.5–6.0) and with 62 % DE (stable at pH 3.0–6.0). The results suggest that pectins with varying DE can be used to form small particles and therefore can offer new possibilities in designing novel hierarchical structures and delivery systems.     

Effect of storage of apple on the enzymatic hydrolysis of cell wall polysaccharides

Cell wall materials in the form of water-insoluble solids (WIS) and water-soluble fractions (WSF) were prepared from apples stored at 4 °C for 30 weeks. During storage, the WIS content decreased whereas the WSF content remained unchanged. The total amount of polysaccharides decreased, in particular the pectic polymers which decreased by 10%. In contrast, the soluble pectic fraction increased by 40% whilst its degree of methoxylation remained constant. The arabinose and galactose content progressively declined. The enzymatic treatment of the apple tissues was more effective the longer the storage; yields correlated well with the enzyme hydrolysis of WIS. The accessibility of pectin to poly-galacturonases in apple tissues is discussed since it was higher at the end of storage, whereas the solubilisation of pectins from WIS by polygalacturonases remained constant. On the other hand, with liquefying enzymes, the yield of pectin solubilisation from apple tissues or WIS were well correlated and increased with storage time.     

The Development of Self-nanoemulsifying Liquisolid Tablets to Improve the Dissolution of Simvastatin

The aim of this work was to develop self-nanoemulsifying liquisolid tablets (SNELT) to enhance the dissolution profile of poorly water-soluble simvastatin. SNELT present a unique technique of incorporating self-nanoemulsifying drug delivery systems (SNEDDS) into tablets. Optimized SNEDDS containing different oils, Cremophor^® RH 40 (surfactant) and Transcutol^® HP (co-surfactant), at different ratios, were used as liquid vehicles and loaded on carrier material, microcrystalline cellulose (MCC), and coating material, Cab-o-sil^® H-5 (nanosize colloidal silicon dioxide) powders at different loading factors (L _f ) and fixed excipient ratio (R?=?20). The effect of using different carrier materials, granulated mannitol, crystalline mannitol, and maltodextrin with MCC at different ratios, and different coating materials, Aeroperl^® 300 (granulated silicon dioxide) at different excipient ratios (R), was also emphasized. Liquisolid powders with acceptable flowability, compressibility, and tablet weight were compressed into tablets. Results revealed that powders with L _f ?=?0.2 possessed the most preferable properties to be tableted. SNELT with MCC and Cab-o-sil^® H-5 were able to generate nanoemulsions and to enhance the cumulative percent of drug dissolved at 60 min significantly to reach up to 90%. Furthermore, using carrier material (granulated mannitol/MCC at ratio 3:1) enabled SNELT to disperse into nanoemulsion (Z-average?=?25.7 nm) and improved the dissolution profile significantly to reach 99% at 60 min. Cab-o-sil^® H-5 proved to be a better coating material compared to Aeroperl^® 300. In conclusion, developed SNELT were promising in enhancing in vitro dissolution of simvastatin and excipients highly affect SNELT’s performance.     

Isolation and Characterization of Pectin from Peel of Citrus tankan

A pectin was extracted from the peel of Citrus tankan with a yield of 2.75%. The uronic acid content was 80.0%, and the degree of methoxylation was 63.2%. The pectin was composed of D-GalA, D-Gal, L-Ara and L-Rha in the molar ratio of 100:11.3:3.6:2.6. The molecular weight was estimated to be approximately 9.2×10⁴. The pectin formed a gel by conventional procedures.     

Production of extracellular pectinase enzymes by a mutant (Pol6) of Penicillium occitanis

Summary Penicillium occitanis strain Pol6, a mutant developed for hyperproduction of cellulase and pectinase enzymes was used for the study of extracellular pectinase production when pectins from different sources (apple and citrus) and with varying degree of esterification (DE) were used as inducers. Highly esterified citrus pectins were found to be suitable substrates for polygalacturonase, pectinase and pectin methyl esterase production, while low esterified citrus pectin favoured pectin lyase (PL) production. Apple pectins induced other hydrolytic enzymes (e.g., -1,3-glucanase, -glucosidase, -galactosidase), in addition to pectolytic enzymes. Moreover, the combination of high and low esterified citrus pectins induced the production of a complete pectinase complex. The extent of degradation of the substrate and the affinity for PL decreased with decreasing DE irrespective of the source. There was no evidence of PL activity in this strain. No significant effect of cations (Ca⁺⁺, Mn⁺⁺, Na⁺) on PL activity was observed. However, EDTA (100 mm) inhibited 50% of the activity, when tested on highly esterified (rapid set citrus) pectin. Offprint requests to: S. Jain     

Acetyl- and methyl-esterification of pectins of friable and compact sugar-beet calli: consequences for intercellular adhesion

Monoclonal antibodies (2F4), specific for a conformational epitope of homopolygalacturonic acid induced by calcium ions, were used to compare the nature and the distribution of the pectic polysaccharides in cell walls of compact and friable sugar-beet (Beta vulgaris L. var. altissima) calli, at the electron-microscope level. Labelings performed before or after de-esterification pretreatments of callus sections enabled three major types of pectic polysaccharides to be distinguished within compact calli: (i) acidic pectins, probably with few acetyl ester groups, detected without any de-esterification treatment in expanded areas of cell separation but never on middle lamellae between tightly associated cells; (ii) highly methyl-esterified pectins with an expected low acetyl ester content, recognized by the 2F4 antibodies after pectin methylesterase de-esterification, and mostly located on intercellular junctions and on middle lamellae in the central zones of the calli; (iii) highly methyl-esterified and largely acetylated pectins, only localized after alkaline de-esterification, in all primary walls of the compact calli. By contrast, all pectins of friable calli were highly methyland acetyl-esterified. This was consistent with an average degree of methyl-esterification of about 60% measured in both calli, and a higher average degree of acetylation for the friable callus line (85%) compared to the compact one (60%). Accordingly, the pectic fraction (acid-soluble) predominant in both calli was acetyl-esterified to 85% in friable callus and to 22% in compact callus cell walls. Friability of sugar-beet callus is thus correlated with an increase in acetylation of its pectin. Labelings of the Golgi apparatus indicate that the pectic polymers of both callus types are synthesized in dictyosomes in a highly methyl-esterified form and are probably subsequently acetyl-esterified.Abbreviations AIR alcohol-insoluble residue - DA degree of acetylation - DM degree of methyl-esterification - MAbs monoclonal antibodies - PME pectin methylesterase Many thanks are due to Mrs. Ch. Devignon (Unité interfacultaire de microscopie électronique, FUNDP, Namur, Belgium) for her technical assistance. F.L. gratefully acknowledges Dr. J.-F. Thibault (Laboratoire de Biochimie et Technologie des glucides, INRA, Nantes, France) for allowing her to stay in his laboratory and Dr. C. Renard for her help with biochemical analyses and her comments on the results. Appreciation is also expressed to P. Vandersmissen (Unité Cell, I.C.P., Bruxelles, Belgium) and to P. Cambier and C. Vinals (FUNDP) for their contribution. The work reported here was supported in part by grants from IRSIA and CGRI, Belgium, to F.L.     

Effects of physical properties for starch acetate powders on tableting

The aim of the study was to investigate particle and powder properties of various starch acetate powders, to study the effect of these properties on direct compression characteristics, and to evaluate the modification opportunity of physical properties for starch acetate powders by using various drying methods. At the end of the production phase of starch acetate, the slurry of starch acetate was dried using various techniques. Particle, powder, and tableting properties of end products were investigated. Particle size, circularity, surface texture, water content and specific surface area varied according to the particular drying method of choice. However, all powders were freely flowing. Bulk and tapped densities of powders varied in the range of 0.29 to 0.44 g/cm³ and 0.39 to 0.56 g/cm³, respectively. Compaction characteristics revealed that all powders were easily deformed under compression, having yield pressure values of less than 66 MPa according to Heckel analysis. All powders possessed a significant interparticulate bond-forming capacity during compaction. The tensile strength values of tablets varied between 10 and 18 MPa. In conclusion, physical properties of starch acetate could be affected by various drying techniques. A large specific surface area and water content above 4% were favorable properties by direct compression, especially for small, irregular, and rough particles.     

A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus indica) peel

The preliminary characterization of a hot acid extracted pectin from quince (Cydonia oblonga Mill.) and from prickly pear (Opuntia ficus indica) peel was carried out. The yield of the extraction, the galacturonic acid content and the neutral sugar composition were determined and compared with published data on apple and lemon pectins

The pectin yield from quince was on average 0·53% on fresh weight, which is of a similar order to apple. The quince pectin had a high galacturonic content (about 78%), and a degree of methoxylation of about 59% corresponding to a medium-high methoxyl pectin.

The prickly pear pectin yield was 0·12% on fresh weight. This pectin had a galacturonic acid content of 64%, a low degree of methoxylation (10%), a high acetyl (10%) and neutral sugar content (51% galacturonic). It might be related to similar polygalacturonides present in the mucilages of other Cactaceae.     

An efficient procedure for studying pectin structure which combines limited depolymerization and 13C NMR

A protocol for partial thermally-induced depolymerization of differently methoxylated pectin samples is described. The resulting macromolecules have been fully characterized with various complementary techniques, such as size exclusion chromatography (SEC), potentiometry, viscometry and ¹³C NMR. Optimum conditions afford samples at 50–80% yield with weight-average molecular weights in the 4 to 20 kDa range. The major fraction of these polysaccharides adopts the random-coil conformation and such samples are suitable for ¹³C NMR structural studies at room temperature. The methoxyl distributions of two apple pectin samples with a degree of esterification (DE) between 54 and 74% and a citrus pectin (DE, 72%) were shown to be random in nature, whereas that of a lightly methoxylated apple pectin (DE 39%) was partially blockwise. The carbon relaxation parameters of the depolymerized pectins attain asymptotic values for M_W > 4 kDa. The M_W values estimated from intrinsic viscosity data with the Mark-Houwink relationship reported for native pectins are in good agreement with those obtained by either end-group analysis (NMR) or SEC. Thus, all the physicochemical data indicate that the secondary structure of the isolated chains of depolymerized pectin is closely related to that of the parent polymers. Finally, pectinmethylesterase activity towards the depolymerized pectins was similar to that of the untreated samples. Received: 10 July 1997 / Accepted: 12 November 1997     

Co-Processed Excipients for Dispersible Tablets–Part 1: Manufacturability

Co-processed excipients may enhance functionality and reduce drawbacks of traditional excipients for the manufacture of tablets on a commercial scale. The following study aimed to characterise a range of co-processed excipients that may prove suitable for dispersible tablet formulations prepared by direct compression. Co-processed excipients were lubricated and compressed into 10.5-mm convex tablets using a Phoenix compaction simulator. Compression profiles were generated by varying the compression force applied to the formulation and the prepared tablets were characterised for hardness, friability, disintegration and fineness of dispersion. Our data indicates that CombiLac, F-Melt type C and SmartEx QD100 were the top 3 most suitable out of 16 co-processed excipients under the conditions evaluated. They exhibited good flow properties (Carr’s index ? 20), excellent tabletability (tensile strength >?3.0 MPa at 0.85 solid fraction), very low friability (<?1% after 15 min), rapid disintegration times (27–49 s) and produced dispersions of ideal fineness (<?250 μm). Other co-processed excipients (including F-Melt type M, Ludiflash, MicroceLac, Pharmaburst 500 and Avicel HFE-102) may be appropriate for dispersible tablets produced by direct compression providing the identified disintegration and dispersion risks were mitigated prior to commercialisation. This indicates that robust dispersible tablets which disintegrate rapidly could be manufactured from a range of co-processed excipients.     

Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5

The mechanism of action of purified apple pectin methylesterase on pectin (degree of methoxylation: DM 75) and methoxylated homogalacturonans (DM 70 and 90) was studied at pH 7.0 (optimal pH of the enzyme) and at pH 4.5 (close to the pH of apple juice). Different interchain distributions of the free carboxyl groups were obtained at pH 7.0 and 4.5: high-performance ion exchange chromatography indicated a typical single chain mechanism at pH 7.0, but a mechanism differing from the single and multiple chain ones at pH 4.5. However, the same intrachain distribution of the newly demethoxylated galacturonic acid residues was observed for both pHs by 1H NMR. The high content of consecutive de-esterified or consecutive esterified galacturonic acid residues suggested that apple PME acted with a multiple attack mechanism on the pectic substrate. The degree of multiple attack of the enzyme was greater than or equal to 10-11.     

Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

High- and low-methoxyl pectins were treated with pectin methylesterase (PME) and the functional properties of the resulting pectin gels were characterized. The degree of esterification of high- and low-methoxyl pectins decreased from 74.5% to 6.3% and 40.0% to 6.5%, respectively while not changing their molecular weight. Also, the addition of glucono-delta-lactone (GDL) dramatically affected the gel strength and the pH reduction by the GDL led to the increased syneresis of the pectin gels, which was also observed in the PME-treated samples. When flavor compounds were incorporated into the pectin gels, the flavor release from the gels increased with decreasing the degree of esterification due to increased hydrophilic properties.     

Modifications of cell wall pectin in tomato cell suspension in response to cadmium and zinc

Retention of metal cations by the cell wall is a common process found in plants in response to stress induced by the presence of trace metals (TMs). In this study conducted on a tomato cell suspension culture, cadmium (Cd) and zinc (Zn) were added to the medium at maximal concentrations of 0.5 and 2 mM, respectively. We showed that around 50 % of Zn or Cd was confined into the cell wall of tomato cells. Besides, their accumulation in the cell wall increased with the exogenous concentration in the culture medium. Characterization of cell wall pectins showed a decrease in the highly methylesterified pectin fraction whereas the weakly methylesterified pectin remained stable in response to Cd. Moreover, a significant increase in the degree of methylesterification was observed in both fractions. This was probably associated to the reduced pectin methylesterase (PME) activity in the treated cells. Furthermore, linked to a reduction of pectin content we showed a reduced expression of the galacturonosyltransferase QUA1 gene whereas PME1 expression remained unchanged. Taking together, these data strongly suggest that pectin biosynthesis and its modification in the cell wall are strongly regulated in response to TM exposure in tomato cells.