Pectin in gut health and beyond: A review

The biodegradation of pectin in the distal colon induced by pectinases has emerged as a primary focus of growing research in the last two decades. Along with inulin and resistant starches, pectin belongs to dietary fibres known as microbiota-accessible carbohydrates. Although humans lack the enzymes necessary to break these polysaccharides down, the colonic microbiota metabolized them into products, including short-chain fatty acids (SCFAs), which are recognized to be highly bioactive. The beneficial attributes of SCFAs include improving intestinal barrier integrity, metabolism of lipids and glucose, immunoregulation, anti-inflammatory, and blood pressure regulation. Recent research linking the gut microflora to the increasing incidence of obesity and type 2 diabetes highlights the significance of prebiotic poly and oligosaccharides like pectin in preserving gut health. In addition to discussing the chemistry and sources of pectin and new studies on the bioactivities of pectin in promoting health and other advantages, this review also gives an overview of the concepts of probiotics, prebiotics, and synbiotics.