Related Experiment Video
Updated: Jul 1, 2025
08:43
OLIgo Mass Profiling OLIMP of Extracellular Polysaccharides
Published on: June 20, 2010
13.7K
Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application
Wei Tang1,2, Tiao Han1,2, Weilin Liu3
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
Critical Reviews in Food Science and Nutrition
|March 14, 2024
Summary
Pectic oligosaccharides (POS) are bioactive compounds. This review details their enzymatic preparation, structure-activity relationships, and applications in food, highlighting their prebiotic and anticancer potential.
Area of Science:
- Food Science and Technology
- Biochemistry
- Carbohydrate Chemistry
Background:
- Pectic oligosaccharides (POS) are emerging bioactive components with diverse health benefits.
- A systematic review on their preparation, structural characteristics, bioactivities, and applications is lacking.
Purpose of the Study:
- To provide a comprehensive review of the enzymatic preparation of POS.
- To explore the relationships between enzymolysis conditions, POS structure, bioactivities, and applications.
Main Methods:
- Focus on enzymatic preparation methods for POS.
- Characterization of POS based on their oligosaccharide units.
- Analysis of factors influencing POS preparation, including enzyme type, time, and concentration.
Main Results:
- Enzymatic preparation is optimal for POS, influenced by enzyme type, time, and concentration.
- POS exhibit prebiotic, anti-glycosylation, antioxidant, anticancer, and lipid metabolism-regulating activities.
- Bioactivities correlate with molecular weight, side-chain structure, and monosaccharide composition; low molecular weight POS show high prebiotic activity, and arabinogalactan side chains are linked to anticancer effects.
Conclusions:
- POS have significant potential in food applications, including preservatives, dairy additives, and processing aids.
- Further research is needed on industrial applications, novel preparation technologies, and detailed structure-bioactivity relationships of POS.
More Related Videos
Related Concept Videos
01:15Cellulose and Pectic Polysaccharides
3.6K
Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth. Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
As a cell matures, its cell wall specializes according to its type. For example, the...
As a cell matures, its cell wall specializes according to its type. For example, the...
3.6K
01:24Oligosaccharide Assembly
2.8K
Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
Multiple sugar molecules that may or may...
2.8K
01:25Protein Glycosylation
6.9K
Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
Glycosylation occurs in...
Glycosylation occurs in...
6.9K