The chemical characteristics of apple pectin influence its fermentability in vitro

• Published in: Food science & technology Vol. 39; no. 9; pp. 1001 - 1004
• Main Authors: Gulfi, Marianna, Arrigoni, Eva, Amadò, Renato
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2006; Elsevier
• Subjects: amidated pectin; apples; Biological and medical sciences; cell culture; colon; Degree of amidation; Degree of methoxylation; dietary fiber; Food additives; Food industries; fortified foods; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gases; General aspects; human colonic bacteria; human colonic health; humans; in vitro culture; In vitro fermentability; in vitro studies; intestinal microorganisms; Malus; methoxylation; pectic acid; pectins; rumen fermentation; Short-chain fatty acids; soluble fiber; Degree of amidation; In vitro fermentability; Short-chain fatty acids; Degree of methoxylation; Short chain; Fruit; Lipids; Pectin; Food additive; Fermentation; Fatty acids; In vitro; Gelling agent; Apple; Methoxylation; Dietary fiber; Polysaccharide
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2006.02.013

The aim of the present study was to characterize the fermentability of different apple pectins, as soluble dietary fibres, in vitro. High- and low-methoxyl pectins were fermented completely and very fast by human colonic bacteria, whereas pectic acid and amidated pectin were degraded more slowly. The main fermentation metabolites, i.e. short-chain fatty acids (SCFA) and gases, were produced in lower amounts from pectic acid and amidated pectin. Based on the higher production of SCFA, pectins with a higher degree of methoxylation might be the best candidates for food enrichment due to a beneficial effect on colonic health. On the other hand, the longer persistence of the slowly degraded pectins in the gut may be of advantage as binding and diluting agents for carcinogens.