Low Methoxyl Research Articles

Effect of degree of esterification on the stability of high internal phase Pickering emulsions (HIPPEs) fabricated with pectin‐whey protein isolate complexes

SummaryThis study examined the effects of different degree of esterification (DE) on the stability of high internal phase Pickering emulsions (HIPPEs) fabricated using pectin‐whey protein isolate complexes. The modified pectin with different DE was prepared using the alkali de‐esterification method with high methoxyl pectin (HMP). The impact of DE on the conformational changes of pectin and whey protein isolate (WPI) during the complexes formation was examined using Fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy. Citrus pectin (CP)–WPI complexes and camellia oil were used to create an emulsion with a self‐supporting structure of 75% internal phase volume. The thermal, centrifugal, storage and freeze–thaw stabilities of CP–WPI stabilised HIPPEs with different DE were evaluated and the results revealed that the low methoxyl pectin (LMP) produced via alkali de‐esterification altered the charge density of pectin. Compared with the untreated pectin, the electrostatic interaction between CP–WPI complexes was enhanced and the stability of CP–WPI stabilised HIPPEs was improved. The study will help to better understand the interaction between CP and WPI, enhance the efficiency of the pectin–protein delivery system and improve the utilisation rate of citrus pectin, which has important guiding significance.

Effects of pectin methyl-esterification on intestinal microbiota and its immunomodulatory properties in naive mice

Pectins are dietary fibers that are attributed with several beneficial immunomodulatory effects. Depending on the degree of esterification (DE), pectins can be classified as high methoxyl pectin (HMP) or low methoxyl pectin (LMP).The aim of this study was to investigate the effects of pectin methyl-esterification on intestinal microbiota and its immunomodulatory properties in naive mice.Supplementation of the diet with LMP or HMP induced changes in the composition of the intestinal microbiota in mice toward Bacteroides, which was mainly promoted by HMP. Metabolome analysis of stool samples from pectin-fed mice showed a different effect of the two types of pectin on the levels of short-chain fatty acids and bile acids, which was consistent with highly efficient in vivo fermentation of LMP. Analysis of serum antibody levels showed a significant increase in IgG and IgA levels by both pectins, while FACS analysis revealed a decrease of infiltrating inflammatory cells in the intestinal lamina propria by HMP.Our study revealed that the structural properties of the investigated pectins determine fermentability, effects on microbial composition, metabolite production, and modulation of immune responses. Consumption of HMP preferentially altered the gut microbiota and suppressed pro-inflammatory immune responses, suggesting a beneficial role in inflammatory diseases.

Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods

Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40–50 %, 20–30 % and 5–10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5–10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40–45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

While both protein-polysaccharide complexes and continuous phase gelation showed great potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not known which strategies are more effective and adaptive. In this work, HIPPEs gel was prepared by Ca2+-induced continuous phase gelation of ovalbumin (OVA)-low methoxyl pectin (LMP) electrostatic complexes particles (OLECP)-stabilized HIPPEs. The microstructure, rheological properties, stability, and application of HIPPEs and HIPPEs gel were systematically investigated and compared at different LMP concentrations. The results showed that, compared to HIPPEs, continuous phase gelation effectively improved the viscoelasticity, water binding capacity, and hardness of HIPPEs gel due to its robust and developed interface architecture. CLSM and cryo-SEM observations revealed that OLECP interconnected with each other in the continuous phase to form an advanced network architecture in HIPPEs. Whereas, a firm gel network structure and a thick interfacial layer were found in HIPPEs gel. More importantly, with increasing pectin concentration, the cross-linking phenomenon of OLECP mainly at the interface, transformed into the gelation behavior of excess pectin molecules dominating in the continuous phase. LMP contributed to the formation of a finer 3D gel network structure and a firmer interfacial layer, providing a smaller oil droplet size and superior stability for HIPPEs gel. The photochemical stability of curcumin was increased from 16.1 ± 1.5 % to 93.7 ± 2.2 % after encapsulation in HIPPEs gel. In vitro digestion results testified that HIPPEs gel (10:15, w/w) can promote fat hydrolysis (from 32.35 ± 3.06 % to 45.52 ± 2.75 %) and enhance the bioaccessibility of curcumin (from 20.1 ± 1.5 % to 32.8 ± 2.6 %) compared to bulk oil. Besides, compared with HIPPEs, HIPPEs gel showed poor printability because of improper printing adaptability and liquidity. In a nutshell, our work provides valuable information for developing novel HIPPEs gels for various food applications.

Effect of stevia syrup, okra fruit powder, and Thai white chili on physicochemical properties and sensory qualities of confectionery jam

Jam is a product obtained by incorporating fruits and/or vegetables (whole or divided) into a mass of concentrated, unglazed syrup. This can be produced using vegetables and spices as ingredients providing functional and sensory properties, attractive for vegetarians and vegans. The study aimed to develop a white chili Chaiburi jam product using okra fruit powder as an ingredient to create an alternative low-methoxyl jam product. The white chili Chaiburi jam mixed with okra fruit powder (WCOJ) was formulated by varying stevia syrup (23.5–25 %), okra fruit powder (0.5–2.0 %), and white chili Chaiburi (0.1–1.0 %) using mixture design (d-optimal) with 3 centerpoints. The physicochemical, chemical, and sensory of WCOJ were analyzed and evaluated. The WCOJ contained stevia syrup, okra fruit powder, and white chili Chaiburi at 24.0 %, 2.0 %, and 1.0 %, respectively. The optimized WCOJ provided sufficient total phenolic compound and antioxidant activities (DPPH: 94.65 mg TE/100g DW; ABTS: 42.67 mg TE/100g DW) with low methoxyl content (0.34 %). The sensory preference scores of WCOJ from consumer acceptance were neither like nor dislike to slightly like (5.6–7.3), indicating the WCOJ provides satisfactory results in all evaluated attributes. In conclusion, okra fruit powder can be incorporated effectively in the development of a chili jam.

Effect of pH on the gelling properties of pea protein-pectin dispersions

Phase behavior of protein-polysaccharide mixtures can be controlled by adjusting parameters, such as polymer concentrations and pH. However, the relationships between these interactions and resulting microstructures and textures are not fully understood. The effects of pH (5.5, 7, and 8.5) and low-methoxyl (LM) pectin content (0.5% and 1%) on the rheological properties and microstructures of heat-induced pea protein gels were investigated. At pH 5.5, the addition of LM pectin significantly increased the size of protein aggregates, which is explained by the strong interactions between proteins and LM pectins at that pH; a quartz crystal microbalance revealed the formation of insoluble complexes with reduced solubility. The storage modulus (G′) of pea protein gels at pH 5.5 increased with 0.5% of LM pectin, whereas 1% of LM pectin led to a decreased G′ and the gels water holding capacity. At pHs 7 and 8.5, the addition of LM pectin increased the size of protein aggregates due to the segregative phase separation of negatively charged pea proteins and LM pectins. An increase in G′ with LM pectin concentrations in the gels was also observed at pHs 7 and 8.5. Gel microstructures with phase-separated zones were observed by confocal microscopy. Furthermore, the addition of LM pectin increased the digestibility of pea protein gels prepared at the three pH values under simulated gastrointestinal conditions. Better knowledge of the rheological properties and microstructures of pea protein-LM pectin mixed gels obtained under different pH conditions will allow for optimal use of protein-polysaccharide mixtures in food formulations to attain binary gel products with expected textural and nutritional properties.

Preparation and characterization of a jelly fig (Ficus awkeotsang Makino) polysaccharide-based bioactive 3D scaffold for improved vascularization and skin tissue engineering applications

Jelly fig polysaccharides (JFP) were extracted from Ficus awkeotsang Makino achenes. The yield of JFP was approximately 10–15 %. FT-IR spectrum of the extracted JFP confirmed that it was made of low methoxyl pectin (LMP). 3D scaffolds of JFP (JFP scaffold) were fabricated using ionic crosslinking of 2 % (w/v) JFP solution with Ca2+ ions and freeze-drying. The JFP scaffold showed 73.46 ± 1.97 % porosity and a 12-fold swelling capacity. The porous morphology was also observed in SEM micrographs. JFP scaffolds were completely degraded in 14 days when incubated in 1 mg/mL lysozyme solution, compared to the 50 % degradation observed in PBS alone. The antioxidant activity of the JFP and JFP scaffold was approximately 40 %. The hemolytic assay of the JFP scaffold showed <5 % (3.0 ± 0.4) RBC lysis. The cytocompatibility of the JFP scaffold was evaluated using L929 mouse fibroblasts and human dermal fibroblasts (HDF). The in vitro studies using L929 cells showed that the JFP scaffold is cytocompatible. HDF cells cultured in the presence of JFP scaffolds show a higher fold cell viability, proliferation, and migration. Collagen expression and deposition were also studied, and no significant changes occurred with JFP scaffold treatment. In vivo CAM assay showed an increase in the number and thickness of blood vessels by 1.185-fold and 1.19-fold, respectively. These results confirm the angiogenic property of the JFP scaffold. These biocompatible and bioactive properties of the JFP scaffold could be beneficial for tissue engineering and regenerative medicine applications.

The effect of glycerol and sago starch addition on the characteristics of bioplastic based on orange peel pectin

Sustainable food packaging materials have significant interest in addressing environmental issues by making renewable substitutes such as bioplastic based on pectin. Orange peel has a relatively high pectin content of 42.5%, which can be synthesized into bioplastic. Pectin-based bioplastic tend to have limitations in terms of mechanical and physical strength due to the hygroscopic nature of pectin. This study aims to determine the effect of adding glycerol and sago starch on the characteristics of orange peel pectin-based bioplastic. The casting method was used in the bioplasctic formulation using the variation of the pectin:starch ratio (75:25, 65:35, 55:45; and 50:50%) and glycerol composition (10, 20, 30, and 40%). Based on the results, the pectin obtained categorized as low methoxyl pectin and ester pectin. The characterizations of bioplastic achieved the maximum value of the tensile strength of bioplastic was 4.22 MPa, obtained by adding pectin:starch (50:50%) and 10% glycerol. The maximum value of the elongation properties at the break of bioplastic is 24%, obtained by adding the composition of pectin:starch (75:25%) and 40% glycerol. The more additions of the pectin:starch and glycerol composition result in higher water vapor evaporation rate. Hence, utilizing orange peel pectin-based bioplastic offers a sustainable solution by exploring repurposing waste to create bioplastic for food packaging, thereby contributing to environmental preservation.

Hawthorn pectin plays a protective role in myocardial ischaemia by regulating intestinal flora and short chain fatty acids

Studies have shown that there is a close relationship between acute myocardial ischaemia (AMI) and intestinal flora imbalance. And pectin has a protective effect on AMI and regulates intestinal flora. Raw hawthorn pectin from hawthorn (RHP) is high methoxyl pectin, which is able to protect injury induced by AMI. After stir-frying of hawthorn, pectin from stir-fried hawthorn (FHP) transformed to low methoxyl pectin, the protective mechanisms against AMI is not well-understood. In this study, the protective effects of RHP and FHP against AMI rats were explored. The results revealed that FHP regulated myocardial enzymes including CK, CK-MB and CTn-1, oxidative stress-related indicator SOD more significantly than RHP. According to the determination of proportion of different kinds of short-chain fatty acids (SCFAs) and abundance of microbiota producing SCFAs, it was speculated that RHP and FHP were fermented by these microbiota. RHP increased the proportion of acetic acid and butyric acid, while FHP increased the proportion of acetic acid in feces. Pretreatment with RHP and FHP enriched the beneficial microbiota and maintained the levels of SCFAs, which significantly increased after modeling. These results revealed that RHP and FHP played a protective role in myocardial ischaemia by regulating intestinal flora and SCFAs.

Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (Musa acuminata x balbisiana (BBB Group) "Saba") Peel.

Ultrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) "Saba") peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (p > 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO-, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.

Biological Activity and Pectin Content in Orange, Lemon, Tangerine, Grapefruit and Kumquat Peels in Vietnam

Extracts of orange, lemon, tangerine, pomelos and kumquat peels were extracted by two methods viz. solvent extraction and ultrasound-assisted extraction. Extracts from peel were evaluated for their moisture, biological activity and antibacterial capacity. Raw material powder after preliminary processing tends to turn golden brown with moisture content below 10%. The antioxidant capacity of the extract from low to high (orange &gt; tangerine &gt; pomelos &gt; lemon &gt; kumquat) was found. The vitamin C equivalent of tangerine is the highest recorded at the value of 1.30 mg g−1 . In addition, the total polyphenol and flavonoid content of pomelos and tangerine was found to be higher than that of other extracts. The antibacterial ability was also evaluated based on four intestinal-specific strains including E. coli, B. subtilis, P. aeruginosa and S. aureus. The orange peel extract isolated from solvent extraction method has the highest resistant to bacterial strains, whereas, the other extracts have moderate antibacterial activity. The results on the pectin composition in the peels have also been specifically evaluated. All the types of pectin powders have a degree of esterification (DE) coefficient &lt; 50% corresponding to pectin LM (low-methoxyl), especially pectin from lemon peel gives a DE coefficient &gt; 50% corresponding to pectin HM (high-methoxyl).

Characterization of pectin and carrageenan edible films in the presence of lemon balm infusion

The present study aimed the formation of edible films with antioxidant properties. Initially, 20 herbs were evaluated for their total phenolics content (TPC) and antioxidant activity (AA). The majority of the herbs had high AA (>80%), while lemon balm had the best TPC performance. As such, the lemon balm infusion was subsequently used in film formation, along with high and low methoxyl pectin and iota-carrageenan (on their own or in mixtures) at a concentration of 1.5% w/w. For comparison reasons, films prepared in water were also studied. Regarding the films’ properties, their weight varied from 0.74 to 0.81 g, thickness from 71 to 90 μm, density from 1.29 to 1.56 g/cm3, moisture content from 71 to 84% and WVP from 3.81 10−8 - 4.5 10−8 g mm/h cm2 Pa. Maximum force and modulus values ranged from 7.4 to 17.2 N and 186.8–397.2 kPa, respectively. According to the statistics, for the same formulation, the presence of the infusion was not statistically important for weight, thickness, density and moisture content. All infusion films showed significantly greater TPC and AA values and were more opaque and less bright than water films. The type of biopolymer was important for all measured properties. Carrageenan films had greater moisture content and were more opaque, less bright, stronger and stiffer than the remaining films. They also had the lowest TPC and AA values. Possible biopolymer-biopolymer and biopolymer –extract interactions were suggested by FT-IR.

Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics

Acetylated starch shows enhanced thermal stability and moisture resistance, but its compatibilization with other more hydrophilic polysaccharides remains poor or unknown. In this study, the feasibility of thermomechanically compounding organocatalytically acetylated pea starch (APS), produced at two different degrees of substitution with alkanoyl groups (DSacyl, 0.39 and 1.00), with native pea starch (NPS), high (HMP) and low methoxyl (LMP) citrus pectin, and sugar beet pectin (SBP, a naturally acetylated pectin) for developing hot-pressed bioplastics was studied. Generally, APS decreased hydrogen bonding (ATR-FTIR) and crystallinity (XRD) of NPS films at different levels, depending on its DSacyl. The poor compatibility between APS and NPS or HMP was confirmed by ATR-FTIR imaging. Contrariwise, APS with DSacyl 1 was effectively thermomechanically mixed with the acetylated SBP matrix, maintaining homogeneous distribution within it (ATR-FTIR imaging). APS (any DSacyl) significantly increased the visible/UV light opacity of NPS-based films and decreased their water vapor transmission rate (WVTR, by ca. 11 %) and surface water wettability (by ca. 3 times). In comparison to NPS-APS films, pectin-APS showed higher visible/UV light absorption, tensile strength (ca.2.9–4.4 vs ca.2.4 MPa), and Young's modulus (ca.96–116 vs ca.60–70 MPa), with SBP-APS presenting significantly lower water wettability than the rest of the films.

Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption.

Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl pectin or varying concentrations of chitosan were made into films and their potential for blocking, absorption, or adsorption of phenols (guaiacol, m-cresol, and syringol) was evaluated using a custom-built smoke diffusion box. The coatings were also applied to Pinot noir grapes in a vineyard. GC-MS analysis for smoke phenols from headspace gases of diffusion study and extractions of films indicated that chitosan-based films can block guaiacol and syringol, and all films are able to capture m-cresol. The type of coating and application time in a vineyard did not affect (P < 0.05) physicochemical properties, size, and weight of the berries, whereas chitosan-based coatings resulted in a higher anthocyanin content of berries. This study provided new information about the key mechanisms (i.e., blocking phenols) of coatings to mitigate smoke phenol uptake in wine grapes.

Effect of temperature and extraction time on quality of pectin from arabica coffee pulp

Coffee is one of the largest commodities in the world. With coffee production more industrialized, waste generated a huge environmental problem. Coffee pulp is the main by-product of coffee processing. One of the components of coffee pulp is pectin. Pectin production from coffee pulp and its characteristics should be studied since extraction conditions used in production vary depending on raw material, desired type of pectin, and process economics. This research aimed to study the characteristics of pectin from coffee pulp extracted using oxalic acid under different times (80 and 90 minutes) and temperatures (100oC and 120oC). The parameters analyzed were yield, equivalent weight, water content, ash content, methoxyl, galacturonic acid, and degree of esterification. The result showed that extraction time and temperature affect the characteristics of pectin. The highest yield was obtained by extraction at 90oC for 90 minutes. The coffee pectin has colored light brown and is categorized as low methoxyl pectin. Overall pectin coffee pulp produced in this study has met the quality requirements of dried pectin by the International Pectin Producer Association (IPPA) standard

Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties

Nanoemulgels are novel formulations of great interest for their use as dual-release systems and as fat substitutes in foods. Lemon essential oil, with a large number of benefits due to its antimicrobial, antifungal, and medicinal properties, and low methoxyl pectin, a natural polysaccharide capable of gelling by adding divalent ions such as calcium, are very appropriate ingredients to produce nanoemulgels with potential applications in industries such as cosmetics, agrochemistry, pharmaceuticals, or food. In this work, lemon-essential-oil-in-water nanoemulgels containing low methoxyl pectin derived from citrus peels were prepared following a three-step process that involves the preparation of a nanoemulsion, a pectin gel, and the mixture of both. In the first stage, the stirring time and the rotational rate employed during the mixing step were assessed. Once the preparation protocol was established, the pectin gel/nanoemulsion mass ratio was investigated. Different techniques were combined to evaluate the influence of the processing and the composition variables on the particle size distribution, mean diameters, flow curves, and physical stability of different emulgels obtained. It was found that the processing variables studied, stirring time, and rotational rate, do not influence the mean particle size of the emulgel, with values matching those of the starting nanoemulsion. However, 3 min and 200 rpm were selected for exhibiting the lowest TSI values. Regarding the composition, a higher content of pectin gel caused a higher viscosity, and therefore a higher physical stability, with the 75P/25E emulgel being the most stable. Aggregation of gel particles, because the pectin gel was really a sheared gel, was the main responsible contributor to the results obtained. This work highlights the importance of the preparation and formulation variables to develop stable, innovative formulations based on nanoemulgels.

Co-delivery of 5-fluorouracil and oxali-palladium via β-lactoglobulin nano-capsules coated with Low Methoxyl Pectin for colon cancer therapy

Co-delivery of 5-fluorouracil and oxali-palladium via β-lactoglobulin nano-capsules coated with Low Methoxyl Pectin for colon cancer therapy

Enhanced viability of probiotics in composite hydrogel beads

Composite hydrogel is common way to protect probiotics from harsh environment. The study designed and optimized double-saccharide composite hydrogel beads for the encapsulation of Companilactobacillus crustorum MN047 (C. crustorum MN047) by adjusting the combination ratios of low methoxyl pectin (LMP) and sodium alginate (SAG) and the concentrations of calcium chloride (CaCl2). Encapsulation efficiency of hydrogel beads ranged from 87.69% to 99.98%. Hydrogel beads significantly increased the viability of C. crustorum MN047 in the simulated gastrointestinal (the number of viable probiotics was more than 7 log CFU/g at simulated SIF for 4 h) and storage environments (the number of viable probiotics was more than 7 log CFU/g at 25 °C at day30). Rheological tests proved pectin-based hydrogel possessed stronger crosslinking degree than alginate-based hydrogel. FT-IR and SEM indicated C. crustorum MN047 was encapsulated successfully, and polyelectrolyte polymers along with Ca-crosslinking play an important role in the formation mechanism. These results are attributed to the design of probiotic encapsulation systems and the promotion of the exploitation of probiotic functional products.

Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na+ and D-glucono-d-lactone

Lotus rhizome residue, a cell wall material produced during the production of lotus rhizome starch, has long been underutilized. This study aims to extract pectin-rich polysaccharides from the cell wall of lotus rhizome and investigate their gelation mechanism in order to improve their industrial applicability. The results indicated that both CP and MP (pectin extracted from crisp and mealy lotus rhizome) exhibited a highly linear low methoxyl pectin structure, with the primary linkage mode being →4)-GalpA-(1→. The pectin chains in MP were found to be more flexible than those in CP. Then the impact of Na+, D-glucono-d-lactone (GDL), urea, sodium dodecyl sulfate (SDS), either individually or in combination, on the rheological characteristics of gels was evaluated. The results indicated that gels induced by GDL exhibited favorable thermoreversible properties, whereas the thermoreversibility of Na+-induced gels is poor. In addition to hydrogen bonding and ionic interactions, hydrophobic interactions also play a significant role in the formation of pectin gels. This study offers theoretical guidance and methodologies to improve the utilization rate of lotus rhizome starch processing by-products, while also provides novel insights into the correlation between LMP structure and gelation mechanism.

Intragastric infusion of a liquid diet with low-methoxyl pectin alleviates fecal inconsistency and local proinflammatory cytokine expression in lipopolysaccharide-septic rats

ObjectiveDiarrhea interrupts enteral nutrition management in hospitalized patients with severe illnesses, such as sepsis. Pectin, a water-soluble dietary fiber, has the potential to maintain intestinal function and may reduce inflammatory reactions. The aim of this study was to demonstrate that the addition of low-methoxyl (LM) pectin to a liquid diet suppresses softening of stool texture and reduces tissue inflammatory responses in enteral nutrition management during sepsis. MethodsA fat-enriched liquid diet with LM pectin (P-EN) or a liquid diet without dietary fiber (FF-EN) was given continuously to rats through a gastric catheter. Lipopolysaccharide (LPS; 10 mg/kg) was injected intraperitoneally 24 h (study 1) and 7 h (study 2) before sacrifice. ResultsLPS injection significantly worsened fecal property scores in rats infused with FF-EN compared with the rats given P-EN in study 1. Whereas many myeloperoxidase-positive cells infiltrated the liver, and the hepatic expressions of chemokine genes were markedly elevated 24 h after LPS administration, these findings were clearly alleviated in the LM pectin-containing liquid diet group. In study 2, protein expressions of proinflammatory cytokines, such as small intestinal tumor necrosis factor-α and hepatic interleukin-1β, and interleukin-6, were significantly downregulated in the P-EN LPS group compared with the FF-EN LPS group. ConclusionsA liquid diet containing LM pectin allows enteral nutrition management with a low risk for diarrhea and reduces local inflammation under septic conditions.