Effect of citrus pectin oligosaccharides produced by irradiation was studied on the ability to improve lipid metabolism and hypercholesterolemia in mice fed high cholesterol diets. A total of 35 mice were divided into 5 groups and fed the following diets for 6 weeks: normal diet (C), 0.5% cholesterol (CH), 0.5% cholesterol+5% non-irradiated pectin (P), 0.5% cholesterol+5% irradiated pectin at 2...

Pectin lyases are a group of enzymes that are thought to contribute to many biological processes, such as the degradation of pectin. However, until this study, no comprehensive study incorporating phylogeny, chromosomal location, gene duplication, gene organization, functional divergence, adaptive evolution, expression profiling and functional networks has been reported for Arabidopsis. Sixty-s...

In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the...

Pectins are complex polysaccharides that are essential components of the plant cell wall. In this study, a novel putative Arabidopsis S-adenosyl-L-methionine (SAM)-dependent methyltransferase, termed QUASIMODO 3 (QUA3, At4g00740), has been characterized and it was demonstrated that it is a Golgi-localized, type II integral membrane protein that functions in methylesterification of the pectin ho...

Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, d...

During the brine fermentation of cucumbers for pickles, Bell et al. (1950) have reported finding a fungal-type polygalacturonase-like enzyme which splits the polymer linkage of pectic substances. They definitely established this enzyme with the softening type of spoilage of salt-stock pickles brined under commercial conditions. With the identity of the softening agent known, an inquiry into its...

Persimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order valorise this waste, a compositional characterization of different stages residues was done, and immature selected its high pectin very polyphenol content. A 3-level full factorial design carried out study effect temperature (70–95 °C) low pH (0.5–1.5), on yield...

Degradation of pectin, a major component of plant cell wall, is important for fungal necrotrophs to achieve a successful infection. The activities of pectin methylesterases (PMEs) from both plants and pathogens and the degree and pattern of pectin methylesterification are critical for the outcome of plant-pathogen interaction. Partial degradation of pectin by pectin degrading enzymes releases o...

Wetwood samples from standing trees of eastern cottonwood (Populus deltoides), black poplar (Populus nigra), and American elm (Ulmus americana) contained high numbers of aerobic and anaerobic pectin-degrading bacteria (10 to 10 cells per g of wood). High activity of polygalacturonate lyase (</=0.5 U/ml) was also detected in the fetid liquid that spurted from wetwood zones in the lower trunk whe...

This paper describes electron microscopic studies on the distribution of pectin within young plant cells. Dark-grown onion roots, from 1 to 3 mm. in length, were used. In order to make the pectic substances selectively dense to electrons, they were first reacted with basic hydroxylamine. This treatment produces pectic hydroxamic acids, which in turn were treated with ferric ion to form insolubl...