SEARCHOTHERnutrition, food science

other·nutrition, food science, gastroenterology, preclinical research, biomedical research·PMC10000670

RG-I Domain Matters to the In Vitro Fermentation Characteristics of Pectic Polysaccharides Recycled from Citrus Canning Processing Water

Foods · 9 authors, 5 centres

AI SUMMARY

FIDELITY 100%

This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.

AGENT 01 · STRUCTURED SUMMARY

TRACE TO SOURCE

“

TL;DR

This study used an in vitro human fecal batch fermentation model to show that the proportion of the rhamnogalacturonan-I (RG-I) domain in pectic polysaccharides recovered from citrus canning wastewater significantly influences their fermentation characteristics, with a higher RG-I domain leading to greater short-chain fatty acid production and favorable modulation of the gut microbiota. The main limitation is that the structure-function relationship and potential health benefits require confirmation in in vivo human studies.

Full summary

1,755 CHARS

BACKGROUND

The citrus canning process generates wastewater rich in pectic polysaccharides. The structural diversity of these pectins, particularly in their rhamnogalacturonan-I (RG-I) domain, may influence their prebiotic potential via fermentation by the gut microbiota. Methods: Researchers extracted three RG-I-type pectic polysaccharides (RG-46, RG-56, RG-67) with differing proportions of the RG-I domain but similar molecular weight and degree of esterification. Their in vitro fermentation characteristics were evaluated using a human fecal batch fermentation model, analyzing pH, short-chain fatty acid (SCFA) production, sugar degradation, and gut microbiota composition via 16S rRNA sequencing. Key Results: Pectic polysaccharides with a higher proportion of the RG-I domain (RG-67) led to greater total SCFA production (including acetate, propionate, and butyrate) compared to those with lower RG-I proportions (RG-46, RG-56) and the positive control FOS. RG-67 also resulted in the greatest final pH decrease. Microbiota analysis revealed that Bacteroides, Phascolarctobacterium, and Bifidobacterium were key degraders, while the relative abundance of Eubacterium_eligens_group and Monoglobus was positively correlated with the RG-I domain proportion. Limitations: The study used an in vitro fermentation model, which does not fully replicate the complexity of the human gastrointestinal tract. The direct health benefits and structure-function relationship in a human host remain to be validated. Implications: The findings highlight the prebiotic potential of recovering RG-I-rich pectic polysaccharides from food processing waste and emphasize the role of the RG-I domain in modulating fermentation profiles and gut microbiota composition.

STUDY TYPE

other

SPECIALTY

nutrition

SUMMARISED BY

AI pipeline

FIDELITY CHECK

100% · A

ORIGINAL PAPER

PMC10000670

RG-I Domain Matters to the In Vitro Fermentation Characteristics of Pectic Polysaccharides Recycled from Citrus Canning Processing Water

Foods

READ THE FULL PAPER

JUMP TO SECTION

ABSTRACT

Canned citrus is a major citrus product that is popular around the world. However, the canning process discharges large amounts of high-chemical oxygen demand wastewater, which contains many functional polysaccharides. Herein, we recovered three different pectic polysaccharides from citrus canning processing water and evaluated their prebiotic potential as well as the relationship between the RG-I domain and fermentation characteristics using an in vitro human fecal batch fermentation model. Structural analysis showed a large difference among the three pectic polysaccharides in the proportion of the rhamnogalacturonan-I (RG-I) domain. Additionally, the fermentation results showed that the RG-I domain was significantly related to pectic polysaccharides’ fermentation characteristics, especially in terms of short-chain fatty acid generation and modulation of gut microbiota. The pectins with a high proportion of the RG-I domain performed better in acetate, propionate, and butyrate production. It was also found that Bacteroides , Phascolarctobacterium , and Bifidobacterium are the main bacteria participating in their degradation. Furthermore, the relative abundance of Eubacterium_eligens_group and Monoglobus was positively correlated with the proportion of the RG-I domain. This study emphasizes the beneficial effects of pectic polysaccharides recovered from citrus processing and the roles of the RG-I domain in their fermentation characteristics. This study also provides a strategy for food factories to realize green production and value addition.

CITATION EXPORT

Jiaxiong Wu, Sihuan Shen, Qiang Gao et al.. RG-I Domain Matters to the In Vitro Fermentation Characteristics of Pectic Polysaccharides Recycled from Citrus Canning Processing Water. Foods. (2023). https://doi.org/10.3390/foods12050943

AUTHORS

9 · 5 CENTRES

Jiaxiong Wu, Sihuan Shen, Qiang Gao, Chengxiao Yu, Huan Cheng, Haibo Pan, Shiguo Chen, Xingqian Ye, Jianle Chen

1Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
2College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
3Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
4Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
5Shandong Huihuang Food Co., Ltd., Linyi 276000, China

EDITOR / REVIEWER

Lovedeep Kaur

Jiaxiong Wu, Sihuan Shen, Qiang Gao et al.. RG-I Domain Matters to the In Vitro Fermentation Characteristics of Pectic Polysaccharides Recycled from Citrus Canning Processing Water. Foods. (2023). https://doi.org/10.3390/foods12050943