Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102709

Jing-Liu He , Kai-Xin Jiang , Ting Wei , Jin-Lei Geng , Zi-Fan Zhao , Jing Feng , Jie Li , Hong-Yan Liu , Shang Lin , Ding-Tao Wu

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Abstract

To utilize thinned young kiwifruit for potential industrial applications, this study compared structural properties and in vitro bioactivities of pectic polysaccharides isolated from three thinned young red-fleshed kiwifruit cultivars, including Actinidia chinensis cv. ‘Donghong’, ‘Hongshi’, and ‘Hongyang’. The results demonstrated that these young kiwifruit byproducts were rich in pectic polysaccharides, with extraction yields of 90.7–101.3 mg/g dry weight. Although their bound polyphenols (8.02–8.93 mg GAE/100 mg), esterification degrees (50.45–61.32 %), and molecular weights (7.44 × 10⁴–8.51 × 10⁴ Da) varied across cultivars, the glycosidic linkage patterns showed remarkable consistency, dominated by homogalacturonan (12.07–13.84 mol%) and rhamnogalacturonan-I (70.25–75.09 mol%) regions. Notably, all these pectic polysaccharides, particularly those isolated from the ‘Donghong’ cultivar, demonstrated notable antioxidant, antiglycation, prebiotic, and immunoenhancing activities in vitro. These findings indicate that thinned red-fleshed kiwifruit byproducts are rich sources of RG-I enriched pectic polysaccharides, with significant potential as functional food ingredients.

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不同鲜嫩红瓤猕猴桃果胶多糖的比较分析：结构特性和生物学功能

为了进一步开发猕猴桃薄化幼果的工业应用潜力，本研究比较了3个红肉猕猴桃薄化幼果品种果胶多糖的结构特性和体外生物活性。“东红”、“红石”、“红阳”。结果表明，这些幼猕猴桃副产物中含有丰富的果胶多糖，其提取率为90.7 ~ 101.3 mg/g干重。不同品种间结合的多酚含量（8.02 ~ 8.93 mg GAE/100 mg）、酯化度（50.45 ~ 61.32%）和分子量（7.44 × 104 ~ 8.51 × 104 Da）存在差异，但糖苷连锁模式具有显著的一致性，以均半乳糖醛酸（12.07 ~ 13.84 mol%）和鼠李糖半乳糖醛酸- 1 （70.25 ~ 75.09 mol%）区域为主。值得注意的是，所有这些果胶多糖，特别是从“东红”品种中分离出来的果胶多糖，在体外都表现出显著的抗氧化、抗糖化、益生元和免疫增强活性。由此可见，红肉猕猴桃减薄副产物富含富含RG-I的果胶多糖，具有作为功能性食品原料的巨大潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.