Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods.

Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.

[Effect of Suanzaoren Decoction on expression of ionotropic glutamate receptors and synaptic plasticity in hippocampus of anxiety rats].

This study investigated the effect of Suanzaoren Decoction on the expression of N-methyl-D-aspartate receptors(NMDAR) and α-amino-3-hydroxy-5-methyl-4-isoxazole-propionic acid receptors(AMPAR) in the hippocampus and synaptic plasticity in rats with conditioned fear-induced anxiety. The effect of Suanzaoren Decoction on rat behaviors were evaluated through open field experiment, elevated plus maze experiment, and light/dark box experiment. Enzyme-linked immunosorbent assay(ELISA) was used to measure the levels of glutamate(Glu) and γ-aminobutyric acid(GABA) in the rat hippocampus. Real-time fluorescence quantitative PCR(qRT-PCR) and Western blot were employed to assess the gene and protein expression of ionotropic glutamate receptors in the hippocampal region. Transmission electron microscopy was utilized to observe the changes in the ultrastructure of synaptic neurons in the hippocampal region. Long-term potentiation(LTP) detection technique was employed to record the changes in population spike(PS) amplitude in the hippocampal region of mice in each group. The behavioral results showed that compared with the model group, the Suanzaoren Decoction group effectively increased the number of entries into open arms, time spent in open arms, percentage of time spent in open arms out of total movement time, number of entries into open arms out of total entries into both arms(P<0.01), and significantly increased the time spent in the light box and the number of shuttle crossings(P<0.01). There was an increasing trend in the number of grid crossings, entries into the center grid, and time spent in the center grid, indicating a significant anxiolytic effect. ELISA results showed that compared with the model group, the Suanzaoren Decoction group exhibited significantly reduced levels of Glu, Glu/GABA ratio(P<0.01), and significantly increased levels of GABA(P<0.01) in the rat hippocampus. Furthermore, Suanzaoren Decoction significantly decreased the gene and protein expression of NMDAR(GluN2B and GluN2A) and AMPAR(GluA1 and GluA2) compared with the model group. Transmission electron microscopy results demonstrated improvements in synapses, neuronal cells, and organelles in the hippocampal region of the Suanzaoren Decoction group compared with the model group. LTP detection results showed a significant increase in the PS amplitude changes in the hippocampal region of Suanzaoren Decoction group from 5 to 35 min compared with the model group(P<0.05, P<0.01). In conclusion, Suanzaoren Decoction exhibits significant anxiolytic effects, which may be attributed to the reduction in NMDAR and AMPAR expression levels and the improvement of synaptic plasticity.

Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice "increase-decrease" texture changes during kohlrabi pickling process.

Pickled kohlrabi is a traditional and favored vegetable product in China. During pickling, the hardness, springiness, and chewiness of kohlrabi all experienced a typical change with twice "increase-decrease" trend. However, little is known about its mechanism. In this study, in situ analysis including immunofluorescence, low field nuclear magnetic, and transmission electron microscopy were used to explore the effects of cell wall pectin, water state, and cellular structure on kohlrabi texture changes during pickling. Results revealed that at the early stage, due to the rapid loss of water after three times salting, the cells shrank and the interstitial space reduced, resulting in the first increase on kohlrabi texture. Subsequently, the dehydration-rehydration caused by the first brine processing resulted in the first decrease on kohlrabi texture. Then under the action of PME enzyme, more low-esterified pectin was produced, and chelate-soluble pectin with more branched structure was further formed, leading to another elevation of the sample texture. As the pickling continued, under the combined action of PG and PME, the molecular weight of pectin was decreased and the rigidity of the cell tissue was destroyed, caused kohlrabi texture continued to decline. These researches could provide important information and guidance for better maintaining the texture of pickled vegetables during processing.

Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method.

Low methoxyl citrus pectin (LMP) de-esterified from high hydrostatic pressure assisted enzymatic (HHP-pectin) and two other traditional methods was characterized, and curcumin-pectin calcium gel beads were prepared to study curcumin-loading and colon-targeted delivery abilities. It was found there was no significant difference among different LMP on amorphous structure, while significantly higher Rha/GalA ratio of HHP-pectin indicated higher rhamnogalacturonan Ⅰ (RG-I) proportion and branching extent. Curcumin was well embedded in LMP beads with improved stability. HHP-pectin beads showed significantly higher hardness, chewiness and encapsulation efficiency, while lower swelling ratio. Moreover, in vitro simulated digestion showed gel beads can deliver curcumin to colon and inhibit premature release. HHP-pectin beads could release curcumin more quickly in colon, probably because of differences on texture properties, which may be depended on molecular structure. Thus, LMP especially HHP-pectin calcium gel as colon-targeted delivery system for curcumin may have potential application in function food and drug delivery.