The Interaction of Microbiome and Pancreas in Acute Pancreatitis DOI Creative Commons
Can Zhang, Guanqun Li, Tianqi Lu

et al.

Biomolecules, Journal Year: 2023, Volume and Issue: 14(1), P. 59 - 59

Published: Dec. 31, 2023

Acute pancreatitis (AP) is a common acute abdomen disease characterized by the pathological activation of digestive enzymes and self-digestion pancreatic acinar cells. Secondary infection sepsis are independent prognosticators for AP progression increased mortality. Accumulating anatomical epidemiological evidence suggests that dysbiosis gut microbiota affects etiology severity through intestinal barrier disruption, local or systemic inflammatory response, bacterial translocation, regulatory role microbial metabolites in patients animal models. Recent studies discussing interactions between pancreas have opened new scopes AP, therapeutic interventions target bacteria community received substantial attention. This review concentrates on alterations its roles modulating gut–pancreas axis AP. The potential therapies targeting microbes as well major challenges applying those explored. We expect to understand diagnosis treatment.

Language: Английский

Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method DOI Creative Commons
Ashwani Kumar,

P Nirmal,

Mukul Kumar

et al.

Molecules, Journal Year: 2023, Volume and Issue: 28(2), P. 887 - 887

Published: Jan. 16, 2023

Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits prevention diabetes, obesity, cancer, cardiovascular diseases, etc. This has led to popularization phytochemicals. Nowadays, foods containing constituent (functional foods) and concentrated form (nutraceuticals) are used preventive measure or cure for many diseases. The these depend on their purity structural stability. yield, purity, stability extracted matrix in which phytochemical is present, method extraction, solvent used, temperature, time extraction.

Language: Английский

Citations

282
Pectin: An overview of sources, extraction and applications in food products, biomedical, pharmaceutical and environmental issues DOI Creative Commons
Analese Roman-Benn, Carolina A. Contador, Man‐Wah Li

et al.

Food Chemistry Advances, Journal Year: 2023, Volume and Issue: 2, P. 100192 - 100192

Published: Jan. 19, 2023

Pectin is a complex polysaccharide of great importance to food, pharmaceutical and cosmetic industries. It widely used in the food industry as thickener, gelling agent an emulsifier among others. also exhibits potential anti-inflammatory immunomodulatory effects. Its functional properties are determined by characteristics such neutral sugar side chains, molecular weight degree methyl-esterification. Human beings unable digest pectin therefore pectinases catalyze degradation pectic substances. This review focuses on pectin, its composition, application those enzymes involved degradation, different agro-industrial residues sources extraction methods future perspectives.

Language: Английский

Citations

119
Pectin: New science and forthcoming applications of the most valued hydrocolloid DOI
Rosaria Ciriminna, Alexandra Fidalgo, Antonino Scurria

et al.

Food Hydrocolloids, Journal Year: 2022, Volume and Issue: 127, P. 107483 - 107483

Published: Jan. 3, 2022

Language: Английский

Citations

89
Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review DOI
Santosh Kumar,

Annapureddy Rama Linga Reddy,

Indra Bhusan Basumatary

et al.

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 239, P. 124281 - 124281

Published: March 29, 2023

Language: Английский

Citations

53
Pectin from fruit peel: A comprehensive review on various extraction approaches and their potential applications in pharmaceutical and food industries DOI Creative Commons
Savita Dixit,

L. Muruganandam,

I. Ganesh Moorthy

et al.

Carbohydrate Polymer Technologies and Applications, Journal Year: 2025, Volume and Issue: unknown, P. 100708 - 100708

Published: Feb. 1, 2025

Language: Английский

Citations

2
Gastrointestinal fate of food allergens and its relationship with allergenicity DOI
Na Sun, Yao Liu, Kexin Liu

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2022, Volume and Issue: 21(4), P. 3376 - 3404

Published: June 24, 2022

Abstract Food allergens are closely related to their gastrointestinal digestion fate, but the changes in food during and mechanisms quite complicated. This review presents detail models for predicting allergenicity, fates of oral, gastric duodenal digestion, applications digestomics mapping IgE‐binding epitopes digestion‐resistant peptides. Moreover, this highlights structure–activity relationships digestion. Digestion‐labile may share common structural characteristics, such as high flexibility, rendering them easier be hydrolyzed into small fragments with decreased or eliminated allergenicity. In contrast, presence disulfide bonds, tightly wound α‐helical structures, hydrophobic domains helps resist stabilizing epitopes, thus maintaining sensitization. rare cases, leads increased allergenicity due exposure new epitopes. Finally, action matrix processing on well underlying was overviewed. The can directly act allergen by forming complexes affect its digestibility thereby alter indirectly competing enzymatic cleavage influencing pH microbial flora. Several techniques attenuate proteins altering conformation improve susceptibility degradation digestive enzymes. Given complexity components, itself rather than a single should used obtain more accurate data assessment. Practical Application article will help understand relationship between protein provide fundamental information evaluating reducing proteins.

Language: Английский

Citations

58
How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review DOI
Qiaozhen Liu,

Songyi Lin,

Na Sun

et al.

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 127, P. 280 - 290

Published: July 20, 2022

Language: Английский

Citations

55
The gut-lung axis in severe acute Pancreatitis-associated lung injury: The protection by the gut microbiota through short-chain fatty acids DOI Creative Commons
Zhengjian Wang, Jin Liu, Fan Li

et al.

Pharmacological Research, Journal Year: 2022, Volume and Issue: 182, P. 106321 - 106321

Published: June 22, 2022

The role of gut microbiota in regulating the intestinal homeostasis, as well pathogenesis severe acute pancreatitis-associated lung injury (PALI) is widely recognized. bioactive functions metabolites with small molecule weight and detail molecular mechanisms PALI mediated by "gut-lung axis" have gradually raised attentions researchers. Several studies proved that short-chain fatty acids (SCFAs) produced microbiome play crucial roles varied activities process PALI. However, relevant reviews reporting SCFAs involvement lacking. In this review, we firstly introduced synthetic metabolic pathways SCFAs, transport signal transduction routes brief. Afterwards, focused on possible clues to participate fight against which referred inhibition pathogen proliferation, anti-inflammatory effects, enhancement barrier functions, maintenance regulation immune homeostasis via pathogen-associated patterns (PAMPs) damage-associated (DAMPs). addition, latest reported pathological physiological gut-lung axis involved were reviewed. Finally, summarized potential therapeutic interventions targeting including dietary fiber supplementation, direct supplementation SCFAs/prebiotics/probiotics, drugs administration, expected provide new sights for clinical use future.

Language: Английский

Citations

54
Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations DOI Creative Commons
Inés Calvete‐Torre, Carlos Sabater, María José Antón-Díaz

et al.

Food Hydrocolloids, Journal Year: 2022, Volume and Issue: 133, P. 107958 - 107958

Published: July 9, 2022

Pectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin pectinoligosaccharides have demonstrated good fermentation properties prominent health promoting traits, particularly ameliorating certain inflammatory conditions. previous investigations pomace derived from production monovarietal Asturian ciders was to represent source with varied structural characteristics. this work we investigated vitro the modulatory effect fractions selected on human microbiota healthy subjects bowel disease (IBD) patients through fecal batch fermentations 16S rRNA gene sequencing. Overall, these promoted growth Akkermansia, Lachnospiraceae UCG-010, Prevotella, Sucinivibrio Turicibacter samples donors, while Blautia, CAG-56, Dialister, Eubacterium eligens Intestinimonas were stimulated IBD patients. The E. group, Succinivibrio only occurred tested by-products, not other non-pectic prebiotics/substrates. Galactose content (Arabinose + Galactose)/Rhamnose ratio pomace, galactose rhamnose pectin, positively associated promotion most genera. This comprehensively characterize gut modulation demonstrating capacity distinct fractions. diversifies opportunities achieve valorization formulation novel prebiotics for particular population groups.

Language: Английский

Citations

51
Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications DOI Creative Commons

Riyamol,

Jeevitha Gada Chengaiyan,

Sandeep Singh Rana

et al.

ACS Omega, Journal Year: 2023, Volume and Issue: 8(49), P. 46309 - 46324

Published: Dec. 1, 2023

Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic acid units. This Review discusses the chemistry pectin, including its composition and molecular weight. conventionally extracted from agricultural waste (fruit vegetable peels) using an acidic or basic aqueous medium at high temperatures. These processes are time- energy-consuming also result severe environmental problems due to production effluents equipment corrosion. As pectin usage increasing food industries for developing different products it used as excipient pharmaceutical products, better extraction procedures required maximize yield purity. The encompasses various alternate green approaches traditional emerging technologies such deep eutectic solvent-based extraction, enzyme-assisted subcritical fluid ultrasound-assisted microwave-based evaluates physicochemical characteristics pectin. work aims provide platform attracting more thorough research focused on engineering novel efficient methods utilization biotechnological purposes.

Language: Английский

Citations

42