Pectin 첨가가 저지방 마요네즈의 유화안정성에 미치는 영향

전미숙,송영선 인제대학교기초과학연구소 1997 자연과학 Vol.1 No.-

저지방마요네즈 제조사 [ectin의 첨가수준(0.1%-0.5%)이 마요네즈emulsion의 유화안정성에 미치는 영향을 연구하였다. Pectin의 첨가량의 증가할수록 control에 비해 점도, 탁도등이 증가하였으며, 원심분리에 의한 기름 분리도는 저하하였다. 지방함량이 80%인 reference와 비슷한 입경은 control의 경우 15m 이상의 거대구가 관찰되었으며, 0.5% pectin 첨가 마요네즈의 경우 1m 크기의 지방구가 80%를 차지하였다. 이러한 사실은 pectin이 마요네즈 지방구의 입경을 작게하여 점도, 탁도를 증가시키고, 유화안정성을 도모하는 것으로 풀이된다. -10C에 저장하면서 유화안정성을 보였으며, 수분분리를 낮추어 pectin이 수분함량이 높은 저지방마요네즈의 보수안정성에 기여함을 알 수 있었다. The effect of pectin concentrations on the emulsion stability of low-fat-mayonnaise was studied. Addition of pectin in low-fat-mayonnaise increased viscosity and turbidity, and decreased ratio of oil separation. The level of pectin addition which showed similar rhelolgy to reference mayonnaise was 0.4-0.5%. Microstructural study of mayonnaises by light microscopy showed that large lipid droplet above 15m were appeared in control, whereas 80% of lipid droplet were composed of 1m, mayonnaise with 0.5% pectin, which support the addition of pectin in low-fat-mayonnaise promotes emulsion mayonnaise samples, but the mayonnaises with pectin showed higher viscosity and turbidity than the control. Furthermore, the addition of pectin suppressed water separation during accelerated aging test, which is explained by the high water holding capacity of pectin.

귤피 펙틴 유래 효소적 가수분해물의 세포 보호 효과

권순우 ( Soon Woo Kwon ),고현주 ( Hyun Ju Ko ),배준태 ( Jun Tae Bae ),김진화 ( Jin Hwa Kim ),이근수 ( Geun Soo Lee ),표형배 ( Hyeong Bae Pyo ) 대한화장품학회 2016 대한화장품학회지 Vol.42 No.1

Pectin은 식물 세포벽의 주요성분으로 과실이나 채소류의 세포막이나 세포막 사이의 엷은 층에 존재하며, 고점도의 수용성 다당체로 염과 pH에 의한 점도 변화가 심하며, 알코올류와 만나 gelation 되는 특징을 가지고 있다. 식품분야에서 펙틴은 점도의 증가 및 겔 형성제로 사용되어 왔으나, 화장품 분야에서는 그 사용이 극히 제한적이었다. 본 연구에서는 pectin 효소 분해물의 분해 정도 및 분자량 분포를 정확히 확인하기 위해, HPLC (GPC)를 이용한 분석 조건을 확립하였으며, 생물 전환 공정을 통해 저분자량 pectin oligomer가 형성되는 것을 확인하였다. 그리고, 2종의 효소에 대한 저분자량 pectin oligomer 생산 최적 조건 실험을 진행하여 최적 생산 조건을 확립하였으며, 이로 부터 제조한 pectin 효소분해물에서 저분자량 pectin oligomer를 선별적으로 분리하는 공정도 개발하였다. 이러한 공정을 통해 제조된 저분자량 pectin oligomer 소재 LMPH A 와 B는 약 200 ∼ 2,700 Da 정도의 분자량 분포를 가지는 것으로 확인되었다. LMPH A와 B의 생리활성을 확인한 결과, 2종 모두 항산화 활성을 보였다. 게다가, 이들이 pectin 및 D-galacturonic acid 보다 상대적으로 우수하며, 농도의존적으로 증가함을 보였다. 또한 자외선(UVB)에 의한 피부세포의 광손상 및 이로 인한 apoptosis를 방어하는 효과를 나타내었다. 세포 활성화 효과 측정결과는 LMPH A, B 모두 0.025% 이상의 농도에서 세포 활성화 효과를 보였으며, 농도가 0.5%에 이를 때까지 농도 의존적으로 증가하는 것을 확인할 수 있었다. 특히, LMPH B의 경우, 0.5% 농도에서 약 30%, LMPH A도 약 22%의 매우 우수한 세포 활성화 효과를 가지는 것으로 확인되었다. 결론적으로, 본 연구를 통해 개발된 2종의 LMPH가 우수한 생리활성과 동시에 우수한 안전성을 보임으로써, 향후 화장품 소재로 응용 가능성이 매우 높을 것으로 기대된다. Pectin, a naturally occurring polysaccharide, has in recent years attracted considerable attention. Its benefits are increasingly appreciated by scientists and consumers due to its safety and usefulness. The chemistry and gel-forming characteristics of pectin have enabled to be used in pharmaceutical industry, health promotion and treatment. Yet, it has been rarely used in cosmetics because of its incompatibility with many cosmetic ingredients, including alcohols, and unstable viscosity of pectin gels under various pH and salt conditions. However, low-molecular-weight pectin oligomers have excellent biological activities, and depolymerization of pectin to produce cosmetic ingredients would be very useful. In this study, we attempted the development of cosmetic ingredients using pectin with an excellent effect on human skin. We developed a bio-conversion process that uses enzymatic hydrolysis to produce pectin hydrolysates containing mainly low-molecular-weight pectin oligomers. Gel permeation chromatography was used to determined the ratio of hydrolysis. The molecular weight of the pectin hydrolysates obtained varied between 200 and 2,700 Da. The two newly developed low-molecular-weight pectin hydrolysates, LMPH A and B, had higher anti-oxidative activities than pectin or D-galacturonic. Exposure to UVB radiation induces apoptotic cell death in epidermal cells. Annexin V binding and propidium iodide uptake were measured by flow cytometry to evaluate UVB-induced cell death in HaCaT cells. Both LMPH A and B reduced UVB-induced cell death and increased cell proliferation by 22% and 30% at 0.5% concentration respectively, while pectin had no significant activity. In conclusion, this study suggests that the newly developed low-molecular-weight pectin hydrolysates can be used as safe and biologically active cosmetic ingredients.

해양조류 14종 유래 Marine Pectin의 추출 및 이의 함량과 항산화 활성에 관한 연구

이경아,최운용,박건후,정윤식,박아름이,이연지,강도형 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.7

Pectin, one of the most complex polysaccharides in plant cell walls, consists of a galacturonic acid polymer as a backbone and neutral sugars chained on branches. This pectin is mainly a land-derived pectin and has been reported to have various beneficial effects such as removal of heavy metals, antioxidant activity, and anticancer activity, but pectin derived from marine algae is rarely studied and not used industrially. The aim of this study was to investigate the possibility of a new biomaterial from algal carbohydrates, a marine algae-derived pectin (i.e. marine pectin, MP), in five and nine species of micro- and macroalgae, respectively. MP extraction yields were higher in the distilled water (DW) extracts of Spirulina maxima and Ulva pertusa (yield extractions of 21.90±1.12% and 18.80± 0.97%, respectively). These results confirm that a large amount of MP was extracted by DW from marine algae, and MP is unlike the pectin derived from land plants. The MP extraction conditions were established using different solvents for each marine algae, and optimum extraction conditions exist for each species. Regarding biological activity, the MPs from Ecklonia cava and Sargassum horneri showed 99% ABTS radical scavenging activity, and the Fe2+ chelating activity of the MP from Dunaliella sp. was confirmed to be higher than those of other MPs. These results would be useful and affordable for the development and use of functional materials of DW to reduce environmental pollution and facilitate industrialization. 본 연구는 해양조류 유래 marine pectin을 다양한 용매 조건에서 추출하고 항산화 활성 연구를 진행하였다. 본 연구를 통해 육상 유래 원료는 산성 조건(HCl, citric acid)에서 펙틴을 추출해야 하지만 해양조류 유래 펙틴은 증류수로 추출해도 고순도의 marine pectin을 얻어낼 수 있는 것을 처음으로 확인하였고, 식품의약품안전처의 용매 사용 가이드라인에도 적합한 것을 확인하였다. 특히 미세조류에서는 스피루리나(Spirulina maxima), 대형해조류에서는 구멍갈파래(Ulva pertusa)와 증류수 조건에서 추출하기 유리한 결과를 도출하였다. 이를 통해 기존 육상 유래 원료를 통해 펙틴을 생산할 때 발생하는 환경오염의 문제를 줄일 수 있고 산업적으로 이용 가능성이 높다는 장점이 있는 것을 확인하였다. 또한 해조류 종에 따른 적합한 marine pectin 추출 방법의 확립 및 이들 해조류에서 추출한 marine pectin은 순도가 결정되는 산성다당체의 종류가 기존 펙틴과 같은 galacturonic acid가 아닌 수종의 uronic acid류가 주요 성분으로 되어 있기 때문에 정확한 조성을 파악하기 위해서는 추후 연구가 필요할 것으로 사료된다. 따라서 이 연구는 해양조류 유래 marine pectin은 비교적 높은 항산화 효과를 보이는 것을 확인하였고, 해양조류가 함유하고 있는 탄수화물 화합물의 새로운 활용 가능성에 대한 기초자료를 확보하는 데 그 의의가 있다.

Green process development for apple-peel pectin production by organic acid extraction

Cho, Eun-Hi,Jung, Ho-Tak,Lee, Byung-Hoo,Kim, Hyun-Seok,Rhee, Jin-Kyu,Yoo, Sang-Ho Elsevier 2019 Carbohydrate Polymers Vol.204 No.-

<P><B>Abstract</B></P> <P>To extract pectin in food industry, HCl is generally used as the major extracting solvent for releasing the pectin from the plant tissues, however it has an environmental issue to use. In this study, food-grade tartaric-, malic, and citric acids were used to produce apple peel pectin as an eco-friendly protocol instead of HCl. Finely-ground lyophilized apple peel was applied as the raw material, and the pectin was extracted by organic acids at 85 °C. The pectin extracted with citric acid displayed greater molecular weight and apparent viscosity compared to other organic acid treatments. Analysis of degree of methyl esterification revealed that the pectins extracted with organic acids were highly methoxylated. From these results, it was suggested that organic acids could be utilized to extract apple peel pectin effectively as a green process. Especially, the extraction process with citric acid as the solvent showed great potential to produce high-viscosity apple peel pectin.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Pectin was extracted by organic acid as an eco-friendly protocol to replace HCl. </LI> <LI> Organic acid-extracted pectin has higher molecular weight and viscosity. </LI> <LI> Citric acid-extracted apple peel pectin has high amount of methoxyl groups. </LI> <LI> Apple peel pectin extraction by organic acid has a potential to reduce and recycle apple waste. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Characterization of pectin extracted from banana peels of different varieties

Phaviphu Khamsucharit,Kamlai Laohaphatanalert,Paiboolya Gavinlertvatana,Klanarong Sriroth,Kunruedee Sangseethong 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.

Characterization of pectin extracted from banana peels of different varieties

Khamsucharit, Phaviphu,Laohaphatanalert, Kamlai,Gavinlertvatana, Paiboolya,Sriroth, Klanarong,Sangseethong, Kunruedee 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.

Effect of Pectin on the Expression of Proteins Associated with Mitochondrial Biogenesis and Cell Senescence in HT29-Human Colorectal Adenocarcinoma Cells

Jose Javier Zamorano-Leon,Sandra Ballesteros,Natalia de las Heras,Luis Alvarez-Sala,Mariano de la Serna-Soto,Khaoula Zekri-Nechar,Gala Freixer,Bibiana Calvo-Rico,Zhengguang Yang,Jose Manuel Garcia-Gar 한국식품영양과학회 2019 Preventive Nutrition and Food Science Vol.24 No.2

Mitochondria dynamic is regulated by different proteins, maintaining a balance between fission and fusion. An imbalance towards mitochondrial fission has been associated with tumor cell proliferation. The aim of this study was to analyze whether pectin modifies the viability of human colon cancer cells and the expression of proteins involved in mitochondrial fusion and fission. The human colon carcinoma cell line HT29 cells was growth in 10% fetal bovine serum in the absence and presence of pectin. Pectin reduced HT29 cell viability in a concentration-dependent manner, reaching a plateau at 150∼300 μ㏖/L pectin. The presence of 200 μ㏖/L pectin reduced the expression of dynamin-related protein-1 and increased expression of the mitochondrial fusion-associated proteins mitofusin-1 and 2. Expression of cyclin B1, a protein involved in G2/M transition, was found decreased in pectin-incubated HT29 cells. Moreover, expression of p53 protein, the amount of p53 in the nucleous and β-galactosidase activity, which are all biomarkers for cellular senescence, were significantly higher in pectin-incubated HT29 cells than in HT29 cells incubated without pectin. Expression of the protein B-cell lymphoma 2 (Bcl-2) homologous antagonist/killer was increased in response to incubation with pectin. However, incubation with pectin did not affect expression of Bcl-2-associated X protein or Bcl-2, or the caspase-3 activity. Overall, we concluded that pectin reduces the viability of human HT29 colon cancer cells, which is accompanied with a shift in the expression of proteins associated with mitochondrial dynamics towards mitochondrial fusion. Moreover, incubation with pectin favors cellular senescence over apoptosis in HT29 cells.

Extraction and Characterization of Pectin from Citrus sinensis Peel

Kamal Md. Mostafa,Kumar Jibon,Mamun Md. Akter Hamid,Ahmed Md. Nazim Uddin,Shishir Mohammad Rezaul Islamd,Mondal Shakti Chandra 한국농업기계학회 2021 바이오시스템공학 Vol.46 No.1

Purpose The industrial application of pectin is increasing although its production was far away from the demand, which exerts extra pressure on the existing pectin sources. The present study was focused on the extraction and quality evaluation of pectin from Citrus sinensis (sweet orange) peel as a potential pectin source. Methodology Pectin was extracted from sweet orange peel powder in a shaking water bath at three different extraction conditions, viz. temperatures (65, 75, 85, and 95 °C), pH (1.0, 1.5, 2, and 2.5), and time (45, 60, 75, and 90 min). The extracted pectin was dried to constant weight in a cabinet dryer at 50 °C and packed in the high-density polyethylene pouch and stored at 4 °C until used for quality analysis. After single factor experiments, optimization of process variables was done statistically using the response surface methodology (RSM), where the experimental data were fitted to a second-order polynomial model. Results The pectin yield was found to vary between 12.52 and 22.45% and the best extraction condition was recorded to be higher in yield at the temperature of 95 °C (21.53%), pH of 1.5 (21.28%), and extraction time of 90 min (22.45%) from the single factor optimization. The quality parameters of pectin, e.g., equivalent weight (1744.66~1899.33 g), methoxyl group content (5.02~5.64%), and degree of esterification (73.26~77.56%), were found to be in satisfactory levels. On the contrary, anhydrouronic acid content (38.47~41.30%) was very low compared to the existing data for various pectin sources. The developed polynomial model has effectively explained the data variation and adequately described the actual correlation between the independent and dependent variables. Results from both single factor experiments and RSM revealed that extraction temperature, pH, and time had a significant influence on the yield and quality of the extracted pectin. Fromthe optimization study, the optimum condition was found as the temperature of 94.13 °C, pH of 1.45, and time of 114.70 min, which yielded 23.64% pectin. Conclusion Conclusively, extraction of pectin from sweet orange peel could be of great interest for application in the food and pharmaceutical industries.

Anti-Oxidative Activity of Pectin and Its Stabilizing Effect on Retinyl Palmitate

Ro, Jieun,Kim, Yeongseok,Kim, Hyeongmin,Jang, Soung Baek,Lee, Hyun Joo,Chakma, Suharto,Jeong, Ji Hoon,Lee, Jaehwi The Korean Society of Pharmacology 2013 The Korean Journal of Physiology & Pharmacology Vol.17 No.3

The purpose of this study was to examine the anti-oxidative activity of pectin and other polysaccharides in order to develop a cosmeceutical base having anti-oxidative effects towards retinyl palmitate (RP). The anti-oxidative stabilizing effects of pectin and other polysaccharides on RP were evaluated by DPPH assay and then the stabilizing effect of pectin on RP was examined as a function of time. Among the polysaccharides we examined, pectin exhibited a considerably higher anti-oxidative activity, with an approximately 5-fold greater DPPH radical scavenging effect compared to other polysaccharides. The DPPH radical scavenging effect of pectin increased gradually with increasing concentrations of pectin. At two different RP concentrations, 0.01 and 0.1% in ethanol, addition of pectin improved the stability of RP in a concentration dependent manner. The stabilizing effect of pectin on RP was more effective for the lower concentration of RP (0.01%, v/v). Further, degradation of RP was reduced following the addition of pectin as measured over 8 hours. From the results obtained, it can be suggested that pectin may be a promising ingredient for cosmeceutical bases designed to stabilize RP or other pharmacological agents subject to degradation by oxidation.

Anti-Oxidative Activity of Pectin and Its Stabilizing Effect on Retinyl Palmitate

노지은,김영석,김형민,장성백,이현주,Suharto Chakma,정지훈,이재휘 대한약리학회 2013 The Korean Journal of Physiology & Pharmacology Vol.17 No.3

The purpose of this study was to examine the anti-oxidative activity of pectin and other polysaccharides in order to develop a cosmeceutical base having anti-oxidative effects towards retinyl palmitate (RP). The anti-oxidative stabilizing effects of pectin and other polysaccharides on RP were evaluated by DPPH assay and then the stabilizing effect of pectin on RP was examined as a function of time. Among the polysaccharides we examined, pectin exhibited a considerably higher anti-oxidative activity,with an approximately 5-fold greater DPPH radical scavenging effect compared to other polysaccharides. The DPPH radical scavenging effect of pectin increased gradually with increasing concentrations of pectin. At two different RP concentrations, 0.01 and 0.1% in ethanol, addition of pectin improved the stability of RP in a concentration dependent manner. The stabilizing effect of pectin on RP was more effective for the lower concentration of RP (0.01%, v/v). Further, degradation of RP was reduced following the addition of pectin as measured over 8 hours. From the results obtained,it can be suggested that pectin may be a promising ingredient for cosmeceutical bases designed to stabilize RP or other pharmacological agents subject to degradation by oxidation.