Effects of different extraction solvents on the compositions, primary structures, and anti-inflammatory activity of pectin from sweet potato processing by-products

Abstract

To examine the effects of different solvents on the molecular weight, yield, chemical composition, and bioactivity of pectins, four RG-I type pectins were separately extracted from sweet potato residue (SPR) using hot water extraction (HWSP), sodium hydroxide extraction (SHSP), hydrochloric acid extraction (HASP), and chelating agents (CASP). The results showed that the four pectin samples comprised GalUA, Gal, Rha, Ara, Glc, GlcUA, Man, and Xyl components. Among these components, GalA content was the highest in all four pectins. SHSP exhibited relatively higher yield (3.16 %, w/w). Additionally, SHSP exhibited a lower molecular weight (44.49 kDa) and the largest proportion of the RG-I region (75.42 %) compared with other extraction methods. On the contrary, HASP showed relatively lower yield (2.14 %, w/w), and its corresponding prepared pectin had relatively high molecular weight (69.81 kDa) and the minimum range of RG-I region (46.87 %) compared with HWSP, SHSP, and CASP. The anti-inflammation effect of the four SPR pectin samples was investigated using in vitro experiments. Results showed that all of SPR pectin significantly inhibited the levels of IL-1β, IL-6, and TNF-α in lipopolysaccharide (LPS)-treated iBMDM macrophage cells. The preliminary structure-activity relationship between pectin structure and anti-inflammatory activity was also analyzed. SPR pectin can be developed as a potential bioactive ingredient for applications in the food and medicine industries.