Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>)
To upgrade the utilization of <i>Syzygium samarangense</i> in food industries, the key biological component, i.e., polysaccharide, was extracted from the fruit by alkaline treatment, and its structural characteristics, physicochemical properties, gelling properties and biological activit...
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2025-03-01
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| author | Yue Lu Siyu He Zifan Zhao Changxin Liu Ye Lei Mingyu Liu Qing Zhang Derong Lin Yaowen Liu Shang Lin Xuesong Lu Wen Qin |
| author_facet | Yue Lu Siyu He Zifan Zhao Changxin Liu Ye Lei Mingyu Liu Qing Zhang Derong Lin Yaowen Liu Shang Lin Xuesong Lu Wen Qin |
| author_sort | Yue Lu |
| collection | DOAJ |
| description | To upgrade the utilization of <i>Syzygium samarangense</i> in food industries, the key biological component, i.e., polysaccharide, was extracted from the fruit by alkaline treatment, and its structural characteristics, physicochemical properties, gelling properties and biological activities were investigated. The findings demonstrated that the alkaline-extracted <i>S. samarangense</i> polysaccharide (SSP-AK) predominantly exists as a pectic polysaccharide with a high rhamnogalacturonan-I domain. The monosaccharide composition primarily includes rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, and arabinose. The molecular weight distribution of SSP-AK was characterized by two peaks, with fraction 1 exhibiting a high molecular weight of 7658 kDa and fraction 2 exhibiting a molecular weight of 345.3 kDa. Meanwhile, SSP-AK exhibited excellent rheological behavior and gelling properties upon Ca<sup>2+</sup>-induced gelation, which may be related to its relatively low degree of esterification of 41.3%. Further studies revealed that higher concentrations of pectin and Ca<sup>2+</sup> led to the formation of stronger gels. The SSP-AK gels exhibited superior rheological properties, increased hardness, enhanced water-holding capacity, and a more compact network structure than the other gels. Moreover, SSP-AK exhibited significant <i>in vitro</i> antioxidant activity and immunomodulatory effects, including significantly enhancing the DPPH and ABTS radical-scavenging abilities and production of NO, IL-6, and TNF-α in RAW264.7 cell models. This study enhances the understanding of <i>S. samarangense</i> cell wall polysaccharides and may facilitate their application in the development of functional and health-oriented food products. |
| format | Article |
| id | doaj-art-7d337b9c4e1f47a7b2c514c36d378841 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7d337b9c4e1f47a7b2c514c36d3788412025-08-20T02:15:58ZengMDPI AGFoods2304-81582025-03-01147122710.3390/foods14071227Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>)Yue Lu0Siyu He1Zifan Zhao2Changxin Liu3Ye Lei4Mingyu Liu5Qing Zhang6Derong Lin7Yaowen Liu8Shang Lin9Xuesong Lu10Wen Qin11College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaTo upgrade the utilization of <i>Syzygium samarangense</i> in food industries, the key biological component, i.e., polysaccharide, was extracted from the fruit by alkaline treatment, and its structural characteristics, physicochemical properties, gelling properties and biological activities were investigated. The findings demonstrated that the alkaline-extracted <i>S. samarangense</i> polysaccharide (SSP-AK) predominantly exists as a pectic polysaccharide with a high rhamnogalacturonan-I domain. The monosaccharide composition primarily includes rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, and arabinose. The molecular weight distribution of SSP-AK was characterized by two peaks, with fraction 1 exhibiting a high molecular weight of 7658 kDa and fraction 2 exhibiting a molecular weight of 345.3 kDa. Meanwhile, SSP-AK exhibited excellent rheological behavior and gelling properties upon Ca<sup>2+</sup>-induced gelation, which may be related to its relatively low degree of esterification of 41.3%. Further studies revealed that higher concentrations of pectin and Ca<sup>2+</sup> led to the formation of stronger gels. The SSP-AK gels exhibited superior rheological properties, increased hardness, enhanced water-holding capacity, and a more compact network structure than the other gels. Moreover, SSP-AK exhibited significant <i>in vitro</i> antioxidant activity and immunomodulatory effects, including significantly enhancing the DPPH and ABTS radical-scavenging abilities and production of NO, IL-6, and TNF-α in RAW264.7 cell models. This study enhances the understanding of <i>S. samarangense</i> cell wall polysaccharides and may facilitate their application in the development of functional and health-oriented food products.https://www.mdpi.com/2304-8158/14/7/1227<i>Syzygium samarangense</i>pectic polysaccharidesgelling propertiesantioxidant activityimmunomodulatory effects |
| spellingShingle | Yue Lu Siyu He Zifan Zhao Changxin Liu Ye Lei Mingyu Liu Qing Zhang Derong Lin Yaowen Liu Shang Lin Xuesong Lu Wen Qin Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>) Foods <i>Syzygium samarangense</i> pectic polysaccharides gelling properties antioxidant activity immunomodulatory effects |
| title | Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>) |
| title_full | Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>) |
| title_fullStr | Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>) |
| title_full_unstemmed | Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>) |
| title_short | Structural Characteristics, Gelling Properties, <i>In Vitro</i> Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (<i>Syzygium samarangense</i>) |
| title_sort | structural characteristics gelling properties i in vitro i antioxidant activity and immunomodulatory effects of rhamnogalacturonan i rich pectic polysaccharides alkaline extracted from wax apple i syzygium samarangense i |
| topic | <i>Syzygium samarangense</i> pectic polysaccharides gelling properties antioxidant activity immunomodulatory effects |
| url | https://www.mdpi.com/2304-8158/14/7/1227 |
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