Polysaccharides from grape berry cell walls. Part I: tissue distribution and structural characterization of the pectic polysaccharides

© 2018 American Chemical Society. Polysaccharides from feijoa fruit were extracted and analyzed; the composition of these polysaccharides conforms to those typically found in the primary cell walls of eudicotyledons. The two major polysaccharide extracts consisted of mainly pectic polysaccharides and hemicellulosic polysaccharides [xyloglucan (77%) and arabinoxylan (16%)]. A collection of commensal Bacteroides species was screened for growth in culture using these polysaccharide preparations and placed into five categories based on their preference for each substrate. Most of the species tested could utilize the pectic polysaccharides, but growth on the hemicellulose was more limited. Constituent sugar and glycosyl linkage analysis showed that species that grew on the hemicellulose fraction showed differences in their preference for the two polysaccharides in this preparation. Our data demonstrate that the members of the genus Bacteroides show differential hydrolysis of pectic polysaccharides, xyloglucan, and arabinoxylan, which might influence the structure and metabolic activities of the microbiota in the human gut.

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Electron microscopy methods for structural characterization of crystalline charbohydrates and plant cell walls

10.26226/morressier.60ae7f4f85c68bde00a35565 ◽

2021 ◽

Author(s):

Yu Ogawa

Keyword(s):

Electron Microscopy ◽

Plant Cell ◽

Structural Characterization ◽

Cell Walls ◽

Plant Cell Walls

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Structural Characterization of a (1→4)-β-D-galactan from Cell Walls of Zea mays Shoots

Journal of Applied Glycoscience ◽

10.5458/jag.jag.jag-2014_002 ◽

2014 ◽

Vol 61 (4) ◽

pp. 105-108 ◽

Cited By ~ 1

Author(s):

Yoji Kato ◽

Donald J. Nevins

Keyword(s):

Zea Mays ◽

Structural Characterization ◽

Cell Walls

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Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes

Polymers ◽

10.3390/polym13111842 ◽

2021 ◽

Vol 13 (11) ◽

pp. 1842

Author(s):

Eugenio Spadoni Andreani ◽

Salwa Karboune ◽

Lan Liu

Keyword(s):

Cell Wall ◽

Structural Characterization ◽

Chelating Agents ◽

Gel Filtration ◽

Type I ◽

Pectic Polysaccharides ◽

Functional Ingredients ◽

Characteristic Features ◽

Hydrolyzing Enzymes

The potential of poly- and oligosaccharides as functional ingredients depends on the type and glycosidic linkages of their monosaccharide residues, which determine their techno-functional properties, their digestibility and their fermentability. To isolate the pectic polysaccharides of cranberry, alcohol insoluble solids were first obtained from pomace. A sequential extraction with hot phosphate buffer, chelating agents (CH), diluted (DA) and concentrated sodium hydroxide was then carried out. Pectic polysaccharides present in CH and DA extracts were purified by anion exchange and gel filtration chromatography, then sequentially exposed to commercially available pectin-degrading enzymes (endo-polygalacturonase, pectin lyase and endo-arabinanase/endo-galactanase/both). The composition and linkages of the generated fragments revealed important characteristic features, including the presence of homogalacturonan with varied methyl esterification extent, branched type I arabinogalactan and pectic galactan. The presence of arabinan with galactose branches was suggested upon the analysis of the fragments by LC-MS.

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