This study investigated the enzymatic modification of pectin into structurally distinct including saturated,un-saturated,and saturated/methylated forms(SOGals,UMOGals,and S/MOGals)using polygalacturonase and pectin ly...This study investigated the enzymatic modification of pectin into structurally distinct including saturated,un-saturated,and saturated/methylated forms(SOGals,UMOGals,and S/MOGals)using polygalacturonase and pectin lyase on substrates with different degrees of methylation.High-and low-methoxyl pectins showed DM values of 68.56%and 36.97%,respectively,while polygalacturonic acid was non-esterified.Lower DM was associated with higher galacturonic acid content,and the presence of neutral sugars indicated the existence of rhamnogalacturonan regions and other cell wall components.Enzymatic treatments generated distinct oligo-galacturonides.PG hydrolysis of PGalA produced SOGals(DP 1-4),whereas combined PG and PL treatment of LM pectin yielded SOGals and partially methyl-esterified oligomers(S/MOGals,DP 1-4).In contrast,PL hy-drolysis of HM pectin generatedΔ4,5-unsaturated methylated oligogalacturonides(UMOGals,DP 3-6).HILIC-QToF MS confirmed their structures and revealed positional isomers associated with heterogeneous methylation patterns.Fermentation assays with Lactobacillus rhamnosus,Lactobacillus plantarum,and Bifido-bacterium bifidum showed that substrate structure strongly influenced microbial growth and metabolic outputs.Oligogalacturonides promoted higher growth rates than their parent polysaccharides,particularly UMOGals and S/MOGals.Overall,DP,DM,and structural unsaturation were key determinants of fermentability and prebiotic potential,supporting enzymatic pectin depolymerization as a strategy to produce tailored oligogalacturonides with potential functional and biological applications.展开更多
The present study evaluated the fermentation of a blend composed of Sacha inchi press cake(SIC),a protein-rich byproduct containing essential amino acids,and Yacon flour(YF),a prebiotic source of fructooligosaccharide...The present study evaluated the fermentation of a blend composed of Sacha inchi press cake(SIC),a protein-rich byproduct containing essential amino acids,and Yacon flour(YF),a prebiotic source of fructooligosaccharides(FOS).Fermentation was carried out using Lactobacillus plantarum and Lactobacillus rhamnosus under three treatment conditions:T1(fermentation without protease),T2(protease addition with simultaneous fermenta-tion),and T3(protease addition followed by 2 h hydrolysis and subsequent fermentation).A 32 factorial design analysis via response surface methodology was employed to optimize the SIC:YF ratio.No significant straindependent differences were observed in pH,titratable acidity,viable cell count(VCC),protein content,anti-oxidant capacity(AC),or angiotensin-converting enzyme inhibition(ACE-I).However,enzymatic hydrolysis significantly enhanced antioxidant and antihypertensive activities.Multi-response optimization identified the optimal SIC:YF ratio as 10.0:8.3%for treatments T1 and T2.Among these,T2 demonstrated superior perfor-mance,with higher soluble protein content(13.5 mg g^(-1)),enhanced antioxidant capacity,and increased ACE-I activity.The fermented blend exhibited symbiotic and multifunctional properties,as evidenced by L.plantarum VCC(9.02 Log CFU g^(-1)),ORAC AC(9.24μmol TE g^(-1)),ACE-I IC_(50)(0.6 mg g^(-1)),total protein(4.3%),total dietary fiber(3.3%),FOS content(2.2%),and the presence of short-chain fatty acids mainly propionic and acetic.These findings support the potential of SIC and YF as functional ingredients in the development of fer-mented foods with health-promoting properties.展开更多
Color development in avocado fruits is a complex mechanism influenced by several factors.To understand this process,a comparative analysis was conducted between fruits of’Fuerte’and’Hass’avocado cultivars using me...Color development in avocado fruits is a complex mechanism influenced by several factors.To understand this process,a comparative analysis was conducted between fruits of’Fuerte’and’Hass’avocado cultivars using metabolomic approaches.Pigment content in the exocarp differs between cultivars,accumulating anthocyanins in’Hass’avocado.Carbohydrate abundance differed at ready-to-eat stage showing that’Hass’accumulated higher amounts of sucrose,mannoheptulose,and perseitol than‘Fuerte’in both tissues.Higher amounts of fatty acids were observed in both tissues of’Fuerte’.Polar metabolites indicated differences in amino acid and carbohydrate metabolisms between cultivars.Hormone analysis suggested that abscisic acid is involved in pigment biosynthesis.These findings showed that hormone and primary metabolites cross-talk plays an important role in color development in the exocarp and in the softening in the mesocarp of‘Hass’,opening new perspectives about this metabolic interplay and its relation to the development of the exocarp-mesocarp synchronization during ripening.展开更多
基金to CONCYTEC-PROCIENCIA,Contest E041-2023-01[GRANT N◦PE501082134-2023-PROCIENCIA],Perusupport granted for the development of this research.R.Pedreschi acknowledges ANID-MILENIO-ICN2021_044.
文摘This study investigated the enzymatic modification of pectin into structurally distinct including saturated,un-saturated,and saturated/methylated forms(SOGals,UMOGals,and S/MOGals)using polygalacturonase and pectin lyase on substrates with different degrees of methylation.High-and low-methoxyl pectins showed DM values of 68.56%and 36.97%,respectively,while polygalacturonic acid was non-esterified.Lower DM was associated with higher galacturonic acid content,and the presence of neutral sugars indicated the existence of rhamnogalacturonan regions and other cell wall components.Enzymatic treatments generated distinct oligo-galacturonides.PG hydrolysis of PGalA produced SOGals(DP 1-4),whereas combined PG and PL treatment of LM pectin yielded SOGals and partially methyl-esterified oligomers(S/MOGals,DP 1-4).In contrast,PL hy-drolysis of HM pectin generatedΔ4,5-unsaturated methylated oligogalacturonides(UMOGals,DP 3-6).HILIC-QToF MS confirmed their structures and revealed positional isomers associated with heterogeneous methylation patterns.Fermentation assays with Lactobacillus rhamnosus,Lactobacillus plantarum,and Bifido-bacterium bifidum showed that substrate structure strongly influenced microbial growth and metabolic outputs.Oligogalacturonides promoted higher growth rates than their parent polysaccharides,particularly UMOGals and S/MOGals.Overall,DP,DM,and structural unsaturation were key determinants of fermentability and prebiotic potential,supporting enzymatic pectin depolymerization as a strategy to produce tailored oligogalacturonides with potential functional and biological applications.
基金to CONCYTEC-PROCIENCIA,Contest E041-2023-02[GRANT N◦PE501083311-2023-PROCIENCIA],Peru,for the financial support granted for the development of this research.
文摘The present study evaluated the fermentation of a blend composed of Sacha inchi press cake(SIC),a protein-rich byproduct containing essential amino acids,and Yacon flour(YF),a prebiotic source of fructooligosaccharides(FOS).Fermentation was carried out using Lactobacillus plantarum and Lactobacillus rhamnosus under three treatment conditions:T1(fermentation without protease),T2(protease addition with simultaneous fermenta-tion),and T3(protease addition followed by 2 h hydrolysis and subsequent fermentation).A 32 factorial design analysis via response surface methodology was employed to optimize the SIC:YF ratio.No significant straindependent differences were observed in pH,titratable acidity,viable cell count(VCC),protein content,anti-oxidant capacity(AC),or angiotensin-converting enzyme inhibition(ACE-I).However,enzymatic hydrolysis significantly enhanced antioxidant and antihypertensive activities.Multi-response optimization identified the optimal SIC:YF ratio as 10.0:8.3%for treatments T1 and T2.Among these,T2 demonstrated superior perfor-mance,with higher soluble protein content(13.5 mg g^(-1)),enhanced antioxidant capacity,and increased ACE-I activity.The fermented blend exhibited symbiotic and multifunctional properties,as evidenced by L.plantarum VCC(9.02 Log CFU g^(-1)),ORAC AC(9.24μmol TE g^(-1)),ACE-I IC_(50)(0.6 mg g^(-1)),total protein(4.3%),total dietary fiber(3.3%),FOS content(2.2%),and the presence of short-chain fatty acids mainly propionic and acetic.These findings support the potential of SIC and YF as functional ingredients in the development of fer-mented foods with health-promoting properties.
基金supported by Agencia Nacional de Investigacion y Desarrollo(ANID)through the Fondo Nacional de Desarrollo Científico y Tecnologico,ANID-FONDECYT N◦1220223 and N°1220484,ANIDFONDEQUIP EQM140074,ANID-REDESBIO0001 and ANID-MILENIOICN2021_044by the RTI2018-099139-B-C21 and PID2022-141851OB-I00 from Ministry of Science and Innovation(Spain)-National Research Agency(MCIN/AEI/10.13039/501100011033)by“ERDF A way of making Europe”,of the European Union.P.Olmedo acknowledges the postdoctoral grant 2023 PUCV VINCI.G.Núnez-Lillo acknowledges Fondecyt N◦3210011 grant from ANID.R.Pedreschi and E.Aguayo are thankful to the grant of Fundacion Seneca(Murcia,Spain)through the‘Jimenez de la Espada’Program of Visiting Researchers.
文摘Color development in avocado fruits is a complex mechanism influenced by several factors.To understand this process,a comparative analysis was conducted between fruits of’Fuerte’and’Hass’avocado cultivars using metabolomic approaches.Pigment content in the exocarp differs between cultivars,accumulating anthocyanins in’Hass’avocado.Carbohydrate abundance differed at ready-to-eat stage showing that’Hass’accumulated higher amounts of sucrose,mannoheptulose,and perseitol than‘Fuerte’in both tissues.Higher amounts of fatty acids were observed in both tissues of’Fuerte’.Polar metabolites indicated differences in amino acid and carbohydrate metabolisms between cultivars.Hormone analysis suggested that abscisic acid is involved in pigment biosynthesis.These findings showed that hormone and primary metabolites cross-talk plays an important role in color development in the exocarp and in the softening in the mesocarp of‘Hass’,opening new perspectives about this metabolic interplay and its relation to the development of the exocarp-mesocarp synchronization during ripening.
