Interactions of arabinan-rich pectic polysaccharides with polyphenols

Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were use...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Fernandes, Pedro A.R. [verfasserIn] Le Bourvellec, Carine [verfasserIn] Renard, Catherine M.G.C. [verfasserIn] Wessel, Dulcineia F. [verfasserIn] Cardoso, Susana M. [verfasserIn] Coimbra, Manuel A. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin

Übergeordnetes Werk:	Enthalten in: Carbohydrate polymers - Amsterdam [u.a.] : Elsevier Science, 1981, 230
Übergeordnetes Werk:	volume:230

DOI / URN:	10.1016/j.carbpol.2019.115644

Katalog-ID:	ELV003373681

Internformat


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700	1		\|a Cardoso, Susana M. \|e verfasserin \|0 (orcid)0000-0002-7882-737X \|4 aut
700	1		\|a Coimbra, Manuel A. \|e verfasserin \|0 (orcid)0000-0001-8898-6342 \|4 aut
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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publishDate	2019
allfields	10.1016/j.carbpol.2019.115644 doi (DE-627)ELV003373681 (ELSEVIER)S0144-8617(19)31312-8 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Fernandes, Pedro A.R. verfasserin (orcid)0000-0003-4647-5274 aut Interactions of arabinan-rich pectic polysaccharides with polyphenols 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part. Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin Le Bourvellec, Carine verfasserin (orcid)0000-0003-3434-4082 aut Renard, Catherine M.G.C. verfasserin (orcid)0000-0002-8904-5517 aut Wessel, Dulcineia F. verfasserin aut Cardoso, Susana M. verfasserin (orcid)0000-0002-7882-737X aut Coimbra, Manuel A. verfasserin (orcid)0000-0001-8898-6342 aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 230 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:230 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 230
spelling	10.1016/j.carbpol.2019.115644 doi (DE-627)ELV003373681 (ELSEVIER)S0144-8617(19)31312-8 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Fernandes, Pedro A.R. verfasserin (orcid)0000-0003-4647-5274 aut Interactions of arabinan-rich pectic polysaccharides with polyphenols 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part. Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin Le Bourvellec, Carine verfasserin (orcid)0000-0003-3434-4082 aut Renard, Catherine M.G.C. verfasserin (orcid)0000-0002-8904-5517 aut Wessel, Dulcineia F. verfasserin aut Cardoso, Susana M. verfasserin (orcid)0000-0002-7882-737X aut Coimbra, Manuel A. verfasserin (orcid)0000-0001-8898-6342 aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 230 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:230 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 230
allfields_unstemmed	10.1016/j.carbpol.2019.115644 doi (DE-627)ELV003373681 (ELSEVIER)S0144-8617(19)31312-8 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Fernandes, Pedro A.R. verfasserin (orcid)0000-0003-4647-5274 aut Interactions of arabinan-rich pectic polysaccharides with polyphenols 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part. Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin Le Bourvellec, Carine verfasserin (orcid)0000-0003-3434-4082 aut Renard, Catherine M.G.C. verfasserin (orcid)0000-0002-8904-5517 aut Wessel, Dulcineia F. verfasserin aut Cardoso, Susana M. verfasserin (orcid)0000-0002-7882-737X aut Coimbra, Manuel A. verfasserin (orcid)0000-0001-8898-6342 aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 230 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:230 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 230
allfieldsGer	10.1016/j.carbpol.2019.115644 doi (DE-627)ELV003373681 (ELSEVIER)S0144-8617(19)31312-8 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Fernandes, Pedro A.R. verfasserin (orcid)0000-0003-4647-5274 aut Interactions of arabinan-rich pectic polysaccharides with polyphenols 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part. Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin Le Bourvellec, Carine verfasserin (orcid)0000-0003-3434-4082 aut Renard, Catherine M.G.C. verfasserin (orcid)0000-0002-8904-5517 aut Wessel, Dulcineia F. verfasserin aut Cardoso, Susana M. verfasserin (orcid)0000-0002-7882-737X aut Coimbra, Manuel A. verfasserin (orcid)0000-0001-8898-6342 aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 230 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:230 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 230
allfieldsSound	10.1016/j.carbpol.2019.115644 doi (DE-627)ELV003373681 (ELSEVIER)S0144-8617(19)31312-8 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl 49.25 bkl Fernandes, Pedro A.R. verfasserin (orcid)0000-0003-4647-5274 aut Interactions of arabinan-rich pectic polysaccharides with polyphenols 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part. Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin Le Bourvellec, Carine verfasserin (orcid)0000-0003-3434-4082 aut Renard, Catherine M.G.C. verfasserin (orcid)0000-0002-8904-5517 aut Wessel, Dulcineia F. verfasserin aut Cardoso, Susana M. verfasserin (orcid)0000-0002-7882-737X aut Coimbra, Manuel A. verfasserin (orcid)0000-0001-8898-6342 aut Enthalten in Carbohydrate polymers Amsterdam [u.a.] : Elsevier Science, 1981 230 Online-Ressource (DE-627)306717611 (DE-600)1501516-6 (DE-576)109967178 1879-1344 nnns volume:230 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 49.25 Lebensmittelkunde Ernährungslehre AR 230
language	English
source	Enthalten in Carbohydrate polymers 230 volume:230
sourceStr	Enthalten in Carbohydrate polymers 230 volume:230
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie Lebensmittelkunde Ernährungslehre
institution	findex.gbv.de
topic_facet	Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin
dewey-raw	540
isfreeaccess_bool	false
container_title	Carbohydrate polymers
authorswithroles_txt_mv	Fernandes, Pedro A.R. @@aut@@ Le Bourvellec, Carine @@aut@@ Renard, Catherine M.G.C. @@aut@@ Wessel, Dulcineia F. @@aut@@ Cardoso, Susana M. @@aut@@ Coimbra, Manuel A. @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	306717611
dewey-sort	3540
id	ELV003373681
language_de	englisch
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author	Fernandes, Pedro A.R.
spellingShingle	Fernandes, Pedro A.R. ddc 540 bkl 58.34 bkl 49.25 misc Branching misc Polysaccharide misc Pectin misc Hydroxycinnamic acid misc Dihydrochalcone misc Procyanidin Interactions of arabinan-rich pectic polysaccharides with polyphenols
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topic_title	540 660 DE-600 58.34 bkl 49.25 bkl Interactions of arabinan-rich pectic polysaccharides with polyphenols Branching Polysaccharide Pectin Hydroxycinnamic acid Dihydrochalcone Procyanidin
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title	Interactions of arabinan-rich pectic polysaccharides with polyphenols
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title_full	Interactions of arabinan-rich pectic polysaccharides with polyphenols
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title_sort	interactions of arabinan-rich pectic polysaccharides with polyphenols
title_auth	Interactions of arabinan-rich pectic polysaccharides with polyphenols
abstract	Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.
abstractGer	Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.
abstract_unstemmed	Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.
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title_short	Interactions of arabinan-rich pectic polysaccharides with polyphenols
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author2	Le Bourvellec, Carine Renard, Catherine M.G.C. Wessel, Dulcineia F. Cardoso, Susana M. Coimbra, Manuel A.
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up_date	2024-07-06T19:24:10.826Z
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Interactions of arabinan-rich pectic polysaccharides with polyphenols

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