ArticleFoods (Basel, Switzerland)2023
RG-I Domain Matters to the In Vitro Fermentation Characteristics of Pectic Polysaccharides Recycled from Citrus Canning Processing Water.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Complex enzyme hydrolysis of okara to enrich soluble dietary fiber and peptides and insights into the dietary fiber-protein interaction mechanism.Current research in food science · 2026Article
- Polysaccharides from Er Chen Decoction: gastrointestinal fate, gut microbiota modulation and metabolomics.Frontiers in microbiology · 2026Article
- Digestive and fermentative properties of hawthorn pectic polysaccharides and immunostimulatory effects of fermentation products.Food chemistry: X · 2025Article
- Effects of herbal dregs supplementation ofFrontiers in veterinary science · 2024Article
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9 authors.
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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
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