Ferulic acid‐ and gallic ester‐acylated pectin: Preparation and characterization
In this study, pectin was modified with ferulic acid (Fa), trans‐ferulic acid (trans‐Fa), methyl gallate (MG), and ethyl gallate (EG) via the enzymatic method using aqueous/organic phases to enhance its physiochemical and bio‐active properties. Results revealed that lipase might catalyze the hydroly...
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| Veröffentlicht in: | Journal of food science 2022-07, Vol.87 (7), p.3013-3025 |
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| creator | Chen, Ping Wang, Pengkai Hong, Pengzhi |
| description | In this study, pectin was modified with ferulic acid (Fa), trans‐ferulic acid (trans‐Fa), methyl gallate (MG), and ethyl gallate (EG) via the enzymatic method using aqueous/organic phases to enhance its physiochemical and bio‐active properties. Results revealed that lipase might catalyze the hydrolysis of the ester bond within pectin in aqueous phase and prompt the transesterification between the hydroxyl group in the para position in Fa/trans‐Fa or the 2′‐OH group of MG/EG and the carboxylic group of pectin in the organic phase. The graft ratio was 21.00%, 21.67%, 13.24%, and 11.93% for the Fa‐, trans‐Fa‐, MG‐, and EG‐modified pectin, respectively. In addition, compared with native pectin, the modified pectin exhibited improved apparent viscosity and emulsion activity. Moreover, the clearance of 1,1‐diphenyl‐2‐picryl hydrazine (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulphonate) (ABTS) was effectively enhanced for the modified pectin. Furthermore, the modified pectin exhibited strong antibacterial activity against Escherichia coli and Staphylococcus aureus while no cytotoxic effects based on the results of cell culture experiments. Our results provide a theoretical basis for the expansion of pectin applications in the food and pharmaceutical industries. |
| doi_str_mv | 10.1111/1750-3841.16219 |
| format | Article |
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Results revealed that lipase might catalyze the hydrolysis of the ester bond within pectin in aqueous phase and prompt the transesterification between the hydroxyl group in the para position in Fa/trans‐Fa or the 2′‐OH group of MG/EG and the carboxylic group of pectin in the organic phase. The graft ratio was 21.00%, 21.67%, 13.24%, and 11.93% for the Fa‐, trans‐Fa‐, MG‐, and EG‐modified pectin, respectively. In addition, compared with native pectin, the modified pectin exhibited improved apparent viscosity and emulsion activity. Moreover, the clearance of 1,1‐diphenyl‐2‐picryl hydrazine (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulphonate) (ABTS) was effectively enhanced for the modified pectin. Furthermore, the modified pectin exhibited strong antibacterial activity against Escherichia coli and Staphylococcus aureus while no cytotoxic effects based on the results of cell culture experiments. Our results provide a theoretical basis for the expansion of pectin applications in the food and pharmaceutical industries.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16219</identifier><identifier>PMID: 35708190</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Antibacterial activity ; Cell culture ; Cytotoxicity ; E coli ; Ferulic acid ; Food industry ; Hydrazine ; Hydrazines ; Hydroxyl groups ; Pectin ; Pharmaceutical industry ; phenolic acids ; Physiochemistry ; Transesterification</subject><ispartof>Journal of food science, 2022-07, Vol.87 (7), p.3013-3025</ispartof><rights>2022 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3729-c2870b7ac19141b9bcb66b2abdf5e25debbff2ea9ca99afaf989b3bb98accece3</citedby><cites>FETCH-LOGICAL-c3729-c2870b7ac19141b9bcb66b2abdf5e25debbff2ea9ca99afaf989b3bb98accece3</cites><orcidid>0000-0003-1458-3844</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.16219$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.16219$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35708190$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, Ping</creatorcontrib><creatorcontrib>Wang, Pengkai</creatorcontrib><creatorcontrib>Hong, Pengzhi</creatorcontrib><title>Ferulic acid‐ and gallic ester‐acylated pectin: Preparation and characterization</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>In this study, pectin was modified with ferulic acid (Fa), trans‐ferulic acid (trans‐Fa), methyl gallate (MG), and ethyl gallate (EG) via the enzymatic method using aqueous/organic phases to enhance its physiochemical and bio‐active properties. Results revealed that lipase might catalyze the hydrolysis of the ester bond within pectin in aqueous phase and prompt the transesterification between the hydroxyl group in the para position in Fa/trans‐Fa or the 2′‐OH group of MG/EG and the carboxylic group of pectin in the organic phase. The graft ratio was 21.00%, 21.67%, 13.24%, and 11.93% for the Fa‐, trans‐Fa‐, MG‐, and EG‐modified pectin, respectively. In addition, compared with native pectin, the modified pectin exhibited improved apparent viscosity and emulsion activity. Moreover, the clearance of 1,1‐diphenyl‐2‐picryl hydrazine (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulphonate) (ABTS) was effectively enhanced for the modified pectin. Furthermore, the modified pectin exhibited strong antibacterial activity against Escherichia coli and Staphylococcus aureus while no cytotoxic effects based on the results of cell culture experiments. Our results provide a theoretical basis for the expansion of pectin applications in the food and pharmaceutical industries.</description><subject>Antibacterial activity</subject><subject>Cell culture</subject><subject>Cytotoxicity</subject><subject>E coli</subject><subject>Ferulic acid</subject><subject>Food industry</subject><subject>Hydrazine</subject><subject>Hydrazines</subject><subject>Hydroxyl groups</subject><subject>Pectin</subject><subject>Pharmaceutical industry</subject><subject>phenolic acids</subject><subject>Physiochemistry</subject><subject>Transesterification</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFkL1OwzAURi0EoqUws6FILCxpbaeJYzZUKD9CAokyW9fODaRKk-AkQmXiEXhGngSnLR1Y8HJ1Px1_ujqEHDM6ZO6NmAipH8RjNmQRZ3KH9LfJLulTyrnP2Fj0yEFdz2m3B9E-6QWhoDGTtE9mU7RtnhkPTJZ8f355UCTeC-RdhHWD1mVgljk0mHgVmiYrzr1HixVYaLKyWPHm1W3GwdnHKjwkeynkNR5t5oA8T69mkxv__uH6dnJx75tAcOkbHguqBRgm2ZhpqY2OIs1BJ2mIPExQ6zTlCNKAlJBCKmOpA61lDMagwWBAzta9lS3fWneuWmS1wTyHAsu2VjwSIhRhLAKHnv5B52VrC3edoySTYuyUOWq0powt69piqiqbLcAuFaOqE646varTq1bC3Y-TTW-rF5hs-V_DDojWwHuW4_K_PnU3vXxaN_8Aqn-N1w</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Chen, Ping</creator><creator>Wang, Pengkai</creator><creator>Hong, Pengzhi</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1458-3844</orcidid></search><sort><creationdate>202207</creationdate><title>Ferulic acid‐ and gallic ester‐acylated pectin: Preparation and characterization</title><author>Chen, Ping ; Wang, Pengkai ; Hong, Pengzhi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3729-c2870b7ac19141b9bcb66b2abdf5e25debbff2ea9ca99afaf989b3bb98accece3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antibacterial activity</topic><topic>Cell culture</topic><topic>Cytotoxicity</topic><topic>E coli</topic><topic>Ferulic acid</topic><topic>Food industry</topic><topic>Hydrazine</topic><topic>Hydrazines</topic><topic>Hydroxyl groups</topic><topic>Pectin</topic><topic>Pharmaceutical industry</topic><topic>phenolic acids</topic><topic>Physiochemistry</topic><topic>Transesterification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Ping</creatorcontrib><creatorcontrib>Wang, Pengkai</creatorcontrib><creatorcontrib>Hong, Pengzhi</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Ping</au><au>Wang, Pengkai</au><au>Hong, Pengzhi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ferulic acid‐ and gallic ester‐acylated pectin: Preparation and characterization</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2022-07</date><risdate>2022</risdate><volume>87</volume><issue>7</issue><spage>3013</spage><epage>3025</epage><pages>3013-3025</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>In this study, pectin was modified with ferulic acid (Fa), trans‐ferulic acid (trans‐Fa), methyl gallate (MG), and ethyl gallate (EG) via the enzymatic method using aqueous/organic phases to enhance its physiochemical and bio‐active properties. Results revealed that lipase might catalyze the hydrolysis of the ester bond within pectin in aqueous phase and prompt the transesterification between the hydroxyl group in the para position in Fa/trans‐Fa or the 2′‐OH group of MG/EG and the carboxylic group of pectin in the organic phase. The graft ratio was 21.00%, 21.67%, 13.24%, and 11.93% for the Fa‐, trans‐Fa‐, MG‐, and EG‐modified pectin, respectively. In addition, compared with native pectin, the modified pectin exhibited improved apparent viscosity and emulsion activity. Moreover, the clearance of 1,1‐diphenyl‐2‐picryl hydrazine (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulphonate) (ABTS) was effectively enhanced for the modified pectin. Furthermore, the modified pectin exhibited strong antibacterial activity against Escherichia coli and Staphylococcus aureus while no cytotoxic effects based on the results of cell culture experiments. 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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Antibacterial activity Cell culture Cytotoxicity E coli Ferulic acid Food industry Hydrazine Hydrazines Hydroxyl groups Pectin Pharmaceutical industry phenolic acids Physiochemistry Transesterification |
| title | Ferulic acid‐ and gallic ester‐acylated pectin: Preparation and characterization |
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