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
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.
