Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions
文献类型： 外文期刊
作者： He, Jing-Liu 1 ; Jiang, Kai-Xin 3 ; Wei, Ting 1 ; Geng, Jin-Lei 3 ; Zhao, Zi-Fan 2 ; Feng, Jing 3 ; Li, Jie 4 ; Liu, Hong-Yan 4 ; Lin, Shang 2 ; Wu, Ding-Tao 3 ;
作者机构： 1.Yaan Polytech Coll, Dept Pharm & Lab Sci, Yaan 625100, Sichuan, Peoples R China
2.Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China
3.Chengdu Univ, Inst Adv Study, Chengdu 610106, Sichuan, Peoples R China
4.Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Natl Agr Sci & Technol Ctr, Chengdu 610213, Sichuan, Peoples R China
关键词： Thinned kiwifruit byproduct; Pectic polysaccharide; Chemical structure; Antioxidant effect; Antiglycation effect; Prebiotic potential; Immunoenhancing activity
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： 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 x 104-8.51 x 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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