ArticleFoods (Basel, Switzerland)2019
Structurally Different Pectic Oligosaccharides Produced from Apple Pomace and Their Biological Activity In Vitro.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Safety evaluation of pectin-rich extract derived fromEFSA journal. European Food Safety Authority · 2026Article
- Anti-Hyperlipidemic and Anti-Atherogenic Effect of Citrus Peel Pectin Against Cholesterol and Cholic Acid Induced Hyperlipidemia in Sprague Dawley Rats.Food science & nutrition · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity.Molecules (Basel, Switzerland) · 2024Article
- Exploring the Prebiotic Potentials of Hydrolyzed Pectins: Mechanisms of Action and Gut Microbiota Modulation.Nutrients · 2024Review
- Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential.Journal of food science and technology · 2024Article
- Xylanopectinolytic enzymes by marine actinomycetes from sediments of Sarena Kecil, North Sulawesi: high potential to produce galacturonic acid and xylooligosaccharides from raw biomass.Journal, genetic engineering & biotechnology · 2023Article
- Prebiotics as a Tool for the Prevention and Treatment of Obesity and Diabetes: Classification and Ability to Modulate the Gut Microbiota.International journal of molecular sciences · 2022Review
- Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food.Frontiers in nutrition · 2022Review
- Newly Obtained Apple Pectin as an Adjunct to Irinotecan Therapy of Colorectal Cancer ReducingCancers · 2021Article
- Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis.Foods (Basel, Switzerland) · 2021Article
- The effects of different dietary fiber pectin structures on the gastrointestinal immune barrier: impact via gut microbiota and direct effects on immune cells.Experimental & molecular medicine · 2020Review
- Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.Foods (Basel, Switzerland) · 2020Article
- Combined Yeast Cultivation and Pectin Hydrolysis as an Effective Method of Producing Prebiotic Animal Feed from Sugar Beet Pulp.Biomolecules · 2020Article
- Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing.Frontiers in nutrition · 2020Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study set out to identify the composition and the biological activity of pectin-derived oligosaccharides (POS) generated from mild acid or enzymatic hydrolysis of apple pomace (AP). The effect of the polymerization of the structural units of POS contained in the AP hydrolysate on the growth and metabolism of microbiota from the human gastrointestinal tract and the adhesion of lactic acid bacteria (LAB) or pathogens to human gut epithelial cells was investigated in vitro. Mild acid hydrolysis followed by pectinolysis with Rohapect MaPlusT yielded the highest concentration of POS. In contrast, pure enzymatic processing of the AP performed with a mixed preparation of cellulase and Rohapect MaPlusT resulted in 1.8-fold lower overall POS. The concentration of higher-order oligosaccharides (degree of polymerization (DP) 7-10), however, was 1.7-fold higher. The increased ratio of higher-order oligosaccharides caused an increase in the bifidogenic effect, as well as affecting the amount and nature of short-chain fatty acid produced. Inhibition of
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