Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.)

• Published in: Food chemistry Vol. 133; no. 1; pp. 132 - 139
• Main Authors: Carnachan, Susan M., Bootten, Tracey J., Mishra, Suman, Monro, John A., Sims, Ian M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.2012; Elsevier
• Subjects: Actinidia chinensis; Actinidia deliciosa; Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; in vitro digestion; Kiwifruit; Polysaccharides; Structural analysis; Kiwifruit; Polysaccharides; Actinidia deliciosa; Actinidia chinensis; in vitro digestion; Structural analysis; Fruit; Digestion; Actinidiaceae; In vitro; Cell wall; Kiwi (fruit); Dicotyledones; Angiospermae; Spermatophyta; Polysaccharide
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.12.084

► In vitro upper-intestinal tract digestion of green and gold kiwifruit pulp. ► Yields of insoluble fibre decreased; soluble fibre increased. ► Changes in molecular weight profiles of pectin-rich soluble fibre fractions. ► Decreased methylesterification of galacturonic acid in soluble fibre fractions. Cell wall polysaccharides are resistant to digestion and absorption in the human small intestine and are considered to be delivered to the colon in a chemically unaltered state. In this paper, pulp from green and gold kiwifruit was subjected to in vitro upper-intestinal tract digestion and the chemical and physical changes to cell wall polysaccharides (dietary fibre) were investigated. Yields of insoluble fibre decreased slightly with simulated digestion while soluble fibre yields increased. Constituent sugar and glycosyl linkage analysis of the soluble and insoluble fibre fractions revealed that the chemical composition and structure of the non-starch polysaccharides remained largely unchanged. However, the degree of methylesterification of galacturonic acid residues present in the pectin-rich soluble fibre fractions of both fruit decreased with treatment; size-exclusion chromatography detected changes in the molecular weight profiles of these fractions. These changes may affect the physicochemical properties and fermentability of kiwifruit dietary fibre in the large intestine.