The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid
The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37°C, 4 h) from fresh white cabbag...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/5898594 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832567920002072576 |
|---|---|
| author | Vasily V. Smirnov Victoria V. Golovchenko Fedor V. Vityazev Olga A. Patova Nikolay Yu. Selivanov Olga G. Selivanova Sergey V. Popov |
| author_facet | Vasily V. Smirnov Victoria V. Golovchenko Fedor V. Vityazev Olga A. Patova Nikolay Yu. Selivanov Olga G. Selivanova Sergey V. Popov |
| author_sort | Vasily V. Smirnov |
| collection | DOAJ |
| description | The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37°C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2–9%) and phenolics (0.5–0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals. |
| format | Article |
| id | doaj-art-1e455bd102c24714b1d2a42ddc22d5e0 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-1e455bd102c24714b1d2a42ddc22d5e02025-02-03T01:00:10ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/58985945898594The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric FluidVasily V. Smirnov0Victoria V. Golovchenko1Fedor V. Vityazev2Olga A. Patova3Nikolay Yu. Selivanov4Olga G. Selivanova5Sergey V. Popov6Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50 Pervomaiskaya St., Syktyvkar 167982, RussiaInstitute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50 Pervomaiskaya St., Syktyvkar 167982, RussiaInstitute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50 Pervomaiskaya St., Syktyvkar 167982, RussiaInstitute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50 Pervomaiskaya St., Syktyvkar 167982, RussiaInstitute of Biochemistry and Physiology of Plants and Microorganisms, Russian Academy of Sciences, 13 Prospekt Entuziastov, Saratov 410049, RussiaInstitute of Biochemistry and Physiology of Plants and Microorganisms, Russian Academy of Sciences, 13 Prospekt Entuziastov, Saratov 410049, RussiaInstitute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50 Pervomaiskaya St., Syktyvkar 167982, RussiaThe antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37°C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2–9%) and phenolics (0.5–0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.http://dx.doi.org/10.1155/2017/5898594 |
| spellingShingle | Vasily V. Smirnov Victoria V. Golovchenko Fedor V. Vityazev Olga A. Patova Nikolay Yu. Selivanov Olga G. Selivanova Sergey V. Popov The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid Journal of Chemistry |
| title | The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid |
| title_full | The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid |
| title_fullStr | The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid |
| title_full_unstemmed | The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid |
| title_short | The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid |
| title_sort | antioxidant properties of pectin fractions isolated from vegetables using a simulated gastric fluid |
| url | http://dx.doi.org/10.1155/2017/5898594 |
| work_keys_str_mv | AT vasilyvsmirnov theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT victoriavgolovchenko theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT fedorvvityazev theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT olgaapatova theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT nikolayyuselivanov theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT olgagselivanova theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT sergeyvpopov theantioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT vasilyvsmirnov antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT victoriavgolovchenko antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT fedorvvityazev antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT olgaapatova antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT nikolayyuselivanov antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT olgagselivanova antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid AT sergeyvpopov antioxidantpropertiesofpectinfractionsisolatedfromvegetablesusingasimulatedgastricfluid |