Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate
[Display omitted] •Pectin was innovatively modified by cross-linking with β-cyclodextrin.•The modification sensibly raised pectin's cholesterol adsorption capacity.•Modified pectins adsorbed sodium cholate better than β-cyclodextrin or pectin.•The best adsorption was achieved when β-cyclodextri...
Gespeichert in:
Veröffentlicht in: | Food chemistry 2024-01, Vol.430, p.137059-137059, Article 137059 |
---|---|
Hauptverfasser: | , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 137059 |
---|---|
container_issue | |
container_start_page | 137059 |
container_title | Food chemistry |
container_volume | 430 |
creator | Chen, Luyao He, Xu Pu, Yijing Wang, Hongxuan Cao, Jiankang Jiang, Weibo |
description | [Display omitted]
•Pectin was innovatively modified by cross-linking with β-cyclodextrin.•The modification sensibly raised pectin's cholesterol adsorption capacity.•Modified pectins adsorbed sodium cholate better than β-cyclodextrin or pectin.•The best adsorption was achieved when β-cyclodextrin to pectin ratio was 10:1.•Modified pectins were in line with Langmuir model and pseudosecond-order kinetic.
A novel adsorbent β-cyclodextrin-modified pectin was synthesized for removing cholesterol and bile salts from the gastric-intestinal passage. Different amounts of β-cyclodextrin were cross-linked to pectin by aldol condensation reaction via glutaraldehyde. The prepared β-cyclodextrin-modified pectins were successfully confirmed by characterization, showing a higher specific surface area and improved thermal stability with satisfactory cellular compatibility. The introduction of β-cyclodextrins dramatically improved the cholesterol adsorption capacity of pectin due to their hydrophobic cavities. Meanwhile, the modified pectins exhibited superior adsorption for sodium cholate than β-cyclodextrin or pectin itself, which was attributed to hydrophobic interactions. P10:1 displayed the strongest adsorption performance, with a maximum adsorption ability of 44.21 mg/g for cholesterol and 21.38 mg/g for sodium cholate. Furthermore, their adsorption favored the Langmuir isotherm model and pseudosecond-order kinetic model. These results indicate that modified pectin has potential as a nature-based adsorbent for removal of cholesterol and bile salts in the health food industry. |
doi_str_mv | 10.1016/j.foodchem.2023.137059 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2846925570</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814623016771</els_id><sourcerecordid>2846925570</sourcerecordid><originalsourceid>FETCH-LOGICAL-c368t-c9539f5bc4120de9b13eead21d3fb035d327e991bc9b77bd496908579a9b61883</originalsourceid><addsrcrecordid>eNqFkMtKxTAQhoMoery8gnTppsdJ0jbJThFvILjRdWiSKebQNjXpEX0tH8RnMnrUrauB4fvn8hFyTGFJgTanq2UXgrNPOCwZML6kXECttsiCSsFLAYJtkwVwkKWkVbNH9lNaAQADKnfJHhd1RYGrBTHnLoU4zT6MRcQhvLR9McUwYZw9piJ0xcd7ad9sHxy-ztGP5RCc7zy6YkI7-7HIQfsUekwzxtAX7eiKlJH18N1uZzwkO13bJzz6qQfk8ery4eKmvLu_vr04vystb-RcWlVz1dXGVpSBQ2UoR2wdo453BnjtOBOoFDVWGSGMq1SjQNZCtco0VEp-QE42c_P9z-t8jx58stj37YhhnTSTVaNYXQvIaLNBbQwpRez0FP3QxjdNQX_51Sv961d_-dUbvzl4_LNjbQZ0f7FfoRk42wCYP33xGHWyHkeLzsfsS7vg_9vxCcytkas</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2846925570</pqid></control><display><type>article</type><title>Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate</title><source>Access via ScienceDirect (Elsevier)</source><creator>Chen, Luyao ; He, Xu ; Pu, Yijing ; Wang, Hongxuan ; Cao, Jiankang ; Jiang, Weibo</creator><creatorcontrib>Chen, Luyao ; He, Xu ; Pu, Yijing ; Wang, Hongxuan ; Cao, Jiankang ; Jiang, Weibo</creatorcontrib><description>[Display omitted]
•Pectin was innovatively modified by cross-linking with β-cyclodextrin.•The modification sensibly raised pectin's cholesterol adsorption capacity.•Modified pectins adsorbed sodium cholate better than β-cyclodextrin or pectin.•The best adsorption was achieved when β-cyclodextrin to pectin ratio was 10:1.•Modified pectins were in line with Langmuir model and pseudosecond-order kinetic.
A novel adsorbent β-cyclodextrin-modified pectin was synthesized for removing cholesterol and bile salts from the gastric-intestinal passage. Different amounts of β-cyclodextrin were cross-linked to pectin by aldol condensation reaction via glutaraldehyde. The prepared β-cyclodextrin-modified pectins were successfully confirmed by characterization, showing a higher specific surface area and improved thermal stability with satisfactory cellular compatibility. The introduction of β-cyclodextrins dramatically improved the cholesterol adsorption capacity of pectin due to their hydrophobic cavities. Meanwhile, the modified pectins exhibited superior adsorption for sodium cholate than β-cyclodextrin or pectin itself, which was attributed to hydrophobic interactions. P10:1 displayed the strongest adsorption performance, with a maximum adsorption ability of 44.21 mg/g for cholesterol and 21.38 mg/g for sodium cholate. Furthermore, their adsorption favored the Langmuir isotherm model and pseudosecond-order kinetic model. These results indicate that modified pectin has potential as a nature-based adsorbent for removal of cholesterol and bile salts in the health food industry.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2023.137059</identifier><identifier>PMID: 37541039</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Adsorbent ; Bile salt ; Cholesterol ; Pectin ; Sodium cholate ; β-cyclodextrin</subject><ispartof>Food chemistry, 2024-01, Vol.430, p.137059-137059, Article 137059</ispartof><rights>2023</rights><rights>Copyright © 2023. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-c9539f5bc4120de9b13eead21d3fb035d327e991bc9b77bd496908579a9b61883</citedby><cites>FETCH-LOGICAL-c368t-c9539f5bc4120de9b13eead21d3fb035d327e991bc9b77bd496908579a9b61883</cites><orcidid>0000-0002-2445-0001</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2023.137059$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37541039$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, Luyao</creatorcontrib><creatorcontrib>He, Xu</creatorcontrib><creatorcontrib>Pu, Yijing</creatorcontrib><creatorcontrib>Wang, Hongxuan</creatorcontrib><creatorcontrib>Cao, Jiankang</creatorcontrib><creatorcontrib>Jiang, Weibo</creatorcontrib><title>Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted]
•Pectin was innovatively modified by cross-linking with β-cyclodextrin.•The modification sensibly raised pectin's cholesterol adsorption capacity.•Modified pectins adsorbed sodium cholate better than β-cyclodextrin or pectin.•The best adsorption was achieved when β-cyclodextrin to pectin ratio was 10:1.•Modified pectins were in line with Langmuir model and pseudosecond-order kinetic.
A novel adsorbent β-cyclodextrin-modified pectin was synthesized for removing cholesterol and bile salts from the gastric-intestinal passage. Different amounts of β-cyclodextrin were cross-linked to pectin by aldol condensation reaction via glutaraldehyde. The prepared β-cyclodextrin-modified pectins were successfully confirmed by characterization, showing a higher specific surface area and improved thermal stability with satisfactory cellular compatibility. The introduction of β-cyclodextrins dramatically improved the cholesterol adsorption capacity of pectin due to their hydrophobic cavities. Meanwhile, the modified pectins exhibited superior adsorption for sodium cholate than β-cyclodextrin or pectin itself, which was attributed to hydrophobic interactions. P10:1 displayed the strongest adsorption performance, with a maximum adsorption ability of 44.21 mg/g for cholesterol and 21.38 mg/g for sodium cholate. Furthermore, their adsorption favored the Langmuir isotherm model and pseudosecond-order kinetic model. These results indicate that modified pectin has potential as a nature-based adsorbent for removal of cholesterol and bile salts in the health food industry.</description><subject>Adsorbent</subject><subject>Bile salt</subject><subject>Cholesterol</subject><subject>Pectin</subject><subject>Sodium cholate</subject><subject>β-cyclodextrin</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkMtKxTAQhoMoery8gnTppsdJ0jbJThFvILjRdWiSKebQNjXpEX0tH8RnMnrUrauB4fvn8hFyTGFJgTanq2UXgrNPOCwZML6kXECttsiCSsFLAYJtkwVwkKWkVbNH9lNaAQADKnfJHhd1RYGrBTHnLoU4zT6MRcQhvLR9McUwYZw9piJ0xcd7ad9sHxy-ztGP5RCc7zy6YkI7-7HIQfsUekwzxtAX7eiKlJH18N1uZzwkO13bJzz6qQfk8ery4eKmvLu_vr04vystb-RcWlVz1dXGVpSBQ2UoR2wdo453BnjtOBOoFDVWGSGMq1SjQNZCtco0VEp-QE42c_P9z-t8jx58stj37YhhnTSTVaNYXQvIaLNBbQwpRez0FP3QxjdNQX_51Sv961d_-dUbvzl4_LNjbQZ0f7FfoRk42wCYP33xGHWyHkeLzsfsS7vg_9vxCcytkas</recordid><startdate>20240101</startdate><enddate>20240101</enddate><creator>Chen, Luyao</creator><creator>He, Xu</creator><creator>Pu, Yijing</creator><creator>Wang, Hongxuan</creator><creator>Cao, Jiankang</creator><creator>Jiang, Weibo</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-2445-0001</orcidid></search><sort><creationdate>20240101</creationdate><title>Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate</title><author>Chen, Luyao ; He, Xu ; Pu, Yijing ; Wang, Hongxuan ; Cao, Jiankang ; Jiang, Weibo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-c9539f5bc4120de9b13eead21d3fb035d327e991bc9b77bd496908579a9b61883</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Adsorbent</topic><topic>Bile salt</topic><topic>Cholesterol</topic><topic>Pectin</topic><topic>Sodium cholate</topic><topic>β-cyclodextrin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Luyao</creatorcontrib><creatorcontrib>He, Xu</creatorcontrib><creatorcontrib>Pu, Yijing</creatorcontrib><creatorcontrib>Wang, Hongxuan</creatorcontrib><creatorcontrib>Cao, Jiankang</creatorcontrib><creatorcontrib>Jiang, Weibo</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Luyao</au><au>He, Xu</au><au>Pu, Yijing</au><au>Wang, Hongxuan</au><au>Cao, Jiankang</au><au>Jiang, Weibo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-01-01</date><risdate>2024</risdate><volume>430</volume><spage>137059</spage><epage>137059</epage><pages>137059-137059</pages><artnum>137059</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•Pectin was innovatively modified by cross-linking with β-cyclodextrin.•The modification sensibly raised pectin's cholesterol adsorption capacity.•Modified pectins adsorbed sodium cholate better than β-cyclodextrin or pectin.•The best adsorption was achieved when β-cyclodextrin to pectin ratio was 10:1.•Modified pectins were in line with Langmuir model and pseudosecond-order kinetic.
A novel adsorbent β-cyclodextrin-modified pectin was synthesized for removing cholesterol and bile salts from the gastric-intestinal passage. Different amounts of β-cyclodextrin were cross-linked to pectin by aldol condensation reaction via glutaraldehyde. The prepared β-cyclodextrin-modified pectins were successfully confirmed by characterization, showing a higher specific surface area and improved thermal stability with satisfactory cellular compatibility. The introduction of β-cyclodextrins dramatically improved the cholesterol adsorption capacity of pectin due to their hydrophobic cavities. Meanwhile, the modified pectins exhibited superior adsorption for sodium cholate than β-cyclodextrin or pectin itself, which was attributed to hydrophobic interactions. P10:1 displayed the strongest adsorption performance, with a maximum adsorption ability of 44.21 mg/g for cholesterol and 21.38 mg/g for sodium cholate. Furthermore, their adsorption favored the Langmuir isotherm model and pseudosecond-order kinetic model. These results indicate that modified pectin has potential as a nature-based adsorbent for removal of cholesterol and bile salts in the health food industry.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>37541039</pmid><doi>10.1016/j.foodchem.2023.137059</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0002-2445-0001</orcidid></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0308-8146 |
ispartof | Food chemistry, 2024-01, Vol.430, p.137059-137059, Article 137059 |
issn | 0308-8146 1873-7072 |
language | eng |
recordid | cdi_proquest_miscellaneous_2846925570 |
source | Access via ScienceDirect (Elsevier) |
subjects | Adsorbent Bile salt Cholesterol Pectin Sodium cholate β-cyclodextrin |
title | Adsorption removal properties of β-cyclodextrin-modified pectin on cholesterol and sodium cholate |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-18T09%3A01%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Adsorption%20removal%20properties%20of%20%CE%B2-cyclodextrin-modified%20pectin%20on%20cholesterol%20and%20sodium%20cholate&rft.jtitle=Food%20chemistry&rft.au=Chen,%20Luyao&rft.date=2024-01-01&rft.volume=430&rft.spage=137059&rft.epage=137059&rft.pages=137059-137059&rft.artnum=137059&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2023.137059&rft_dat=%3Cproquest_cross%3E2846925570%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2846925570&rft_id=info:pmid/37541039&rft_els_id=S0308814623016771&rfr_iscdi=true |