Presence Of Pectin Research Articles

Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.

Currently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages with/without pectin fermented by four different dairy starter cultures. The use of a mono-starter with Lactobacillus bulgaricus or Sreptococcus thermophilus allows for the efficient use of glucose, and more lactic acid is accumulated. The beverage with L. bulgaricus is characterised by high adhesion, syneresis and low cohesiveness, and it has high antioxidant activity and a low sensory profile. Using starter with L. bulgaricus, S. thermophilus and some Lactococcus for fermentation yields a product with high sensory capacity, forming a high-viscosity beverage matrix with low syneresis, high water retention, chewy texture and stickiness. It has been observed that the absence of lactococci and the presence of Lactobacillus casei, L. Rhamnosus and L. paracasei in the starter yields a product with high antioxidant activity, especially in the presence of pectin. The use of pectin significantly improves the viscosity and textural properties of oat yoghurt, enhancing the drink's flavour and giving it body. For many reasons, the use of different commercial starters in the dairy industry results in different viscosities of oat fermented beverages, forming a matrix with different textural, sensory and antioxidant properties.

Succinate-mediated symbiosis between Dialister hominis and an uncharacterized Segatella-like pectinophile

ObjectivesSyntrophy has been documented between pectinophiles and methanol-utilizing bacteria, along with instances of cross-feeding between pectinophiles and methanogens. However, studies on the ecology of pectinophiles in anaerobic digestion (AD) are lacking. Therefore, in this study, we aimed to elucidate the ecology of pectinophiles by isolating novel pectinophile forms and conducting a comprehensive analysis of their physiology and ecology. MethodsComplex microbial communities from AD systems were enriched in a pectin-containing medium; subsequently, specific strains were isolated using a pectinophile isolation method. The carbon source assimilation and growth ability of the isolates, along with their symbiotic relationships, were evaluated using batch tests. ResultsStrain LPYR103-Pre exhibited 16S rRNA gene sequence similarity and average nucleotide identity values of 94.3 % and 77.9 %, respectively, compared to its closest related species, Segatella cerevisiae. Strain LPYR103-Pre demonstrated attenuated growth in the presence of eight common sugars but exhibited remarkably high growth in the presence of pectin, d-galacturonate, and d-glucuronate, with succinate being identified as a primary metabolite. Accumulation of succinate inhibited the growth of strain LPYR103-Pre. However, this growth impediment was alleviated by Dialister hominis LPYG114-Dih, whose growth required succinate. ConclusionsOur results elucidate the specific carbon source requirements of the Segatella-like strain LPYR103-Pre and succinate-mediated symbiosis involving D. hominis. These findings provide new insights into the degradation of pectin and its degradation products during AD, contributing to the identification of unknown pectinophiles.

Preparation of liquid yogurt in the presence of pectin and its formation mechanism

We had previously observed that adding pectin into milk before fermentation inhibited gelation of yogurt but did not affect the pH. Thus, this work aimed to prepare such liquid yogurt and clarify its formation mechanism. It was found that liquid yogurt was obtained in the presence of 0.10%–0.20% pectin. However, at lower or higher pectin concentrations, yogurt was gelled. Confocal laser scanning microscopy analysis demonstrated that 0.10%–0.20% pectin induced milk protein aggregating into separated particles rather than a continuous network, which explained why liquid yogurt was formed. Moreover, adding 0.10%–0.20% pectin into the casein micelle suspension induced aggregation of casein micelles at pH 6.8. After pH decreased to 4.3, casein micelles showed more aggregation but they were still separated particles, which was the same in the corresponding yogurt samples. These results suggested that pectin changed the aggregation mode of casein micelles and induced formation of liquid yogurt.

Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.

Dissecting the Role of Cell Wall Changes in Chilling Injury-Induced Gel Formation, Rubberiness, and Mealiness in Apricots

In apricots and other stonefruit, chilling injury (CI) symptoms like mealiness, rubberiness, and gel formation are associated with cell wall properties. Apricots were stored at 0 °C for 5 weeks and ripened at 20 °C to induce CI and compared with fruit ripened at 20 °C from harvest at similar firmness. In those apricots without CI, degradation of middle-lamella pectin during softening weakened cell-cell adhesion and intercellular junctions. Pectin was still present in middle lamella regions but pectin that filled the intercellular spaces at harvest had disappeared. Fruit with combinations of CI symptoms showed different pectin solubilities, molecular weight distribution, and differences in pectin staining compared with fruit that were severely chilling-injured, exhibiting all symptoms. The perception of mealiness correlated with the presence of pectin in the cell lumen, and rubberiness with the presence of pectin in tricellular corners. We concluded that in chilling-injured apricots, the normal softening process is not being resumed after fruit have been taken out of cold storage. Cell wall degradation is disrupted, affecting the normal weakening of cell walls during softening. Hence, cell walls were less likely to break open during chewing, and when cells did break, any juice released might be bound by pectin present in the cell walls and cell lumen, leaving a sensation of rubberiness and mealiness.

Bioadhesive 3D-Printed Skin Drug Delivery Polymeric Films: From the Drug Loading in Mesoporous Silica to the Manufacturing Process

The alliance between 3D printing and nanomaterials brings versatile properties to pharmaceuticals, but few studies have explored this approach in the development of skin delivery formulations. In this study, clobetasol propionate (CP) was loaded (about 25% w/w) in mesoporous silica nanomaterial (MSN) to formulate novel bioadhesive and hydrophilic skin delivery films composed of pectin (5% w/v) and carboxymethylcellulose (5% w/v) by 3D printing. As a hydrophobic model drug, CP was encapsulated in MSN at a 3:1 (w/w) ratio, resulting in a decrease of CP crystallinity and an increase of its dissolution efficiency after 72 h (65.70 ± 6.52%) as compared to CP dispersion (40.79 ± 4.75%), explained by its partial change to an amorphous form. The CP-loaded MSN was incorporated in an innovative hydrophilic 3D-printable ink composed of carboxymethylcellulose and pectin (1:1, w/w), which showed high tensile strength (3.613 ± 0.38 N, a homogenous drug dose (0.48 ± 0.032 mg/g per film) and complete CP release after 10 h. Moreover, the presence of pectin in the ink increased the skin adhesion of the films (work of adhesion of 782 ± 105 mN·mm). Therefore, the alliance between MSN and the novel printable ink composed of carboxymethylcellulose and pectin represents a new platform for the production of 3D-printed bioadhesive films, opening a new era in the development of skin delivery systems.

Synthesis of silver nanoparticles using extract of Citrus maxima peel

In this work, silver nanoparticles (AgNPs) were synthesized by the extract of Citrus maxima (C. maxima) peel with the presence of pectin as a principal reductant and stabilizer. Parameters such as concentration of C. maxima powder, extraction temperature, and extraction time for AgNPs synthesis have been studied. The synthesized AgNPs were characterized by ultraviolet-visible spectroscopy (UV-Vis), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction analysis (XRD), and transmission electron microscopy instrument (TEM). The synthesized AgNPs were quasi-spheres with an average particle size of 17 nm and high purity of silver phases. In addition, synthesized AgNPs exhibited good antibacterial activity against Gram-positive bacteria: Salmonella enterica (S. enterica) and Pseudomonas aeruginosa (P. aeruginosa) while no activity inhibited against Gram-negative bacteria: Staphylococcus aureus (S. aureus) and Lactobacillus fermentum (L. fermentum).

Highly Active MgP Catalyst for Biodiesel Production and Polyethylene Terephthalate Depolymerization

AbstractA highly active heterogeneous catalyst was designed and employed for two relevant transesterification reactions. i. e. biodiesel production and depolymerization of polyethylene terephthalate (PET). The material was prepared in the presence of pectin by the co‐precipitation method followed by calcination at 600 °C (MgP). MgP is efficient for biodiesel production, with a yield of ≈99 % in 6 h/65 °C, and with a molar ratio methanol: oil of 21 : 1. The reference material (MgR, prepared in absence of pectin) showed a poor catalytic performance in the same experimental conditions. For the methanolysis of PET, 100 % PET conversion was obtained with 3 wt % catalyst, 200 : 1 methanol: PET molar ratio at milder conditions 160 °C/4 h, compared to a 33 % conversion without the presence of a catalyst. The catalyst showed remarkable stability and negligible deactivation after five consecutive runs. Materials were characterized by SEM, XRD, IR, TGA, and BET.

Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach

The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014-0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min.

Study on Clarification of Apple Juice using Enzymes

One of the key challenges in apple juice processing is obtaining a good juice recovery and attaining a juice with good clarity. The presence of pectin and starch components inhibits the juice extraction process and leads to the formation of a cloudy haze which is undesirable in apple juice. For these purposes, maceration enzymes such as pectinase, amylase, cellulose, and hemicellulase are added both before and or after juice extraction to enhance juice recovery percentage and clarify the juice. Process parameters such as type of enzymes used, stage of enzyme addition, incubation time and temperature influence the efficiency of enzymes. The optimisation of these parameters is critically important in apple juice processing for better juice recovery and attaining the desired juice clarity. In this study, juice recovery percentage was compared amongst the control and three treatments- addition of enzyme pectinase at 0.02%, amylase at 0.02% and a combination of both at 0.01%. For the optimisation of process parameters, the type of enzymes used, stage of enzyme addition, incubation temperature, and time were studied as independent variables by comparing with the transmittance value as a dependent variable. Amylase at 0.02%, pectinase at 0.02%, and a combination of 0.01% each of both enzymes were used. The enzyme was added to the pomace and the juice. The treatments were incubated at 200C and 400C. Measurements were done after every 1, 2, 4, and 24 hours of incubation. The juice recovery percentage was not significantly different in the 3 treatments and control where the enzyme was added to the crushed apple. For clarification of apple juice, it is recommended to add the combination of 0.01% each of amylase and pectinase directly to the pomace before juice extraction and incubating the juice obtained at 400C for 24 hours.

Synthesis of Tri- and Tetra- Phenyl Substituted 1H-imidazoles in the Presence of Chitin and Pectin as Natural Catalyst

Introduction: Chitin and pectin are important natural polymers which are used as a natural catalyst for the synthesis of tri- and tetra- phenyl substituted 1H-imidazoles. Material and Methods: The reaction of benzil and aromatic aldehydes with ammonium acetate in the presence of chitin produces 2,4,5-triphenyl-1H-imidazoles and the reaction of benzil, aromatic aldehydes and aniline derivatives with ammonium acetate in the presence of pectin produces 1,2,4,5- tetraphenyl-1H-imidazoles, respectively. Results: The results show that the synthesis of 2,4,5-triphenyl-1H-imidazoles and 1,2,4,5-tetraphenyl- 1H-imidazoles can be catalyzed by chitin and pectin in an effective route, respectively. All synthesized compounds are in good agreement with previously reported compounds. Conclusion: In conclusion, an efficient methodology has been carried out to generate 2,4,5-triphenyl- 1H-imidazoles and 1,2,4,5-tetraphenyl-1H-imidazoles, by using non-toxic, cheap and in available catalysis (chitin and pectin).

Designing an efficient and recoverable magnetic nanocatalyst based on Ca, Fe and pectin for biodiesel production

Magnetic catalysts containing Fe and Ca synthesized in the presence of pectin have demonstrated to be highly efficient in the transesterification reaction for biodiesel production. Catalysts were prepared by the co-precipitation method under a N2 atmosphere with Na2CO3 from a mixture of FeSO4, FeCl3, Ca(NO3)2, and pectin followed by calcination at 550 ˚C/6h. The influence of the Fe:Ca molar ratio in the catalytic activity on the transesterification reaction with methanol was evaluated in the presence or absence of pectin. The most efficient catalyst was prepared in the presence of pectin with a Fe:Ca molar ratio of 4.5:2 (FCP2), and the best experimental conditions were at 3 % wt catalyst, 14:1 of methanol: soybean oil molar ration and 7.5 h of reaction time, which resulted in a methyl ester yield of 96.3%. It was shown that the presence of the biopolymer in the synthesis enhances the catalytic activity of the material from 20% to 99% of biodiesel production. All materials were fully characterized by TEM, FTIR, TGA, BET, XRD and DC magnetometry. It was found that catalysts present high surface areas with a nanometer size (∼20 nm), giving rise to a superparamagnetic state with a magnetic saturation high enough for separation by means of a magnet. In contrast, catalysts prepared in the absence of pectin demonstrated poor performance in the transesterification reaction of biodiesel in the optimized experimental conditions. The magnetic properties and the biopolymer role are discussed.

Chemical, electrochemical, thermodynamic and adsorption study of EN8 dual-phase steel with ferrite-martensite structure in 0.5\xa0M H2SO4 using pectin as inhibitor

This paper presents the corrosion and inhibition behavior of heat-treated EN8 dual-phase steel with ferrite-martensite structure with pectin in 0.5 M sulphuric acid. The corrosion studies were performed using the weight loss method, electrochemical techniques such as potentiodynamic polarization measurements, and impedance spectroscopy. The study was done at different concentrations of pectin in the temperature range of 40 to 70 °C and immersion time of 1, 3, 5, and 7 h. The results showed that the inhibition performance of pectin has enhanced with an increase in pectin concentration and decreased with the temperature and time of exposure. From the weight loss study, highest inhibition efficiency of 76.43% was achieved at 5.0 g/L at 1 h of exposure at 40 °C. The maximum inhibition efficiency of 62% was obtained with 5.0 g/L of pectin at 40 °C by potentiodynamic polarization method. The energy, enthalpy, and entropy of activation and also thermodynamic parameters like free energy, enthalpy, and entropy of adsorption were assessed and discussed. Appropriate adsorption isotherm was fit to the obtained experimental outcomes and achieved Langmuir adsorption isotherm to be the best fit and obeyed physical adsorption. Surface analysis: scanning electron microscopy, X-ray diffraction techniques, atomic force microscopy, and energy dispersive X-ray were done with and without the addition of pectin. The metal surface appears to be uniform and smooth in the presence of pectin and adsorption was confirmed by surface analysis.

The antagonistic Metschnikowia andauensis produces extracellular enzymes and pulcherrimin, whose production can be promoted by the culture factors

Biological control against microbial infections has a great potential as an alternative approach instead of fungicidal chemicals, which can cause environmental pollution. The pigment producer Metschnikowia andauensis belongs to the antagonistic yeasts, but details of the mechanism by which it inhibits growth of other microbes are less known. Our results confirmed its antagonistic capacity on other yeast species isolated from fruits or flowers and demonstrated that the antagonistic capacity was well correlated with the size of the red pigmented zone. We have isolated and characterized its red pigment, which proved to be the iron chelating pulcherrimin. Its production was possible even in the presence of 0.05 mg/ml copper sulphate, which is widely used in organic vineyards because of its antimicrobial properties. Production and localisation of the pulcherrimin strongly depended on composition of the media and other culture factors. Glucose, galactose, disaccharides and the presence of pectin or certain amino acids clearly promoted pigment production. Higher temperatures and iron concentration decreased the diameter of red pigmented zones. The effect of pH on pigment production varied depending of whether it was tested in liquid or solid media. In addition, our results suggest that other mechanisms besides the iron depletion of the culture media may contribute to the antagonistic capacity of M. andauensis.

Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion

In this study, stigmasterol was nanoencapsulated in soy protein isolate -pectin-based nanodispersions. Based on the particle size and zeta-potential, the optimal pectin/SPI ratio of stigmasterol nanodispersion was determined to be 1:10. At this ratio, nanodispersions was manufactured with an average particle size of 477 ± 33 nm, an encapsulation efficiency of 89.37%, and a loading amount of 17.87%. The physical properties and morphology of the nanodispersion were investigated. Fourier transform infrared spectroscopy and differential scanning calorimetry analysis revealed that stigmasterol was loaded in nanodispersions successfully. The pectin, which was used to stable nanodispersion, could restrict the release of stigmasterol in the simulated gastric fluid. This experiment indicated that the presence of pectin can improve the stability of the nanodispersion and can be used to achieve controlled release of bioactive compounds.

Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch

Excessively rapid postprandial blood glucose increase from digestion of starchy food can lead to health problems, including obesity and type II diabetes. Pectin, a plant polysaccharide dietary fibre, can beneficially affect starch digestion, but the underlying mechanism is not fully understood. Six pectin samples with different molecular structures were used here to study structure-property relationships for the in vitro digestion of starch in the presence of pectin. Three pectin structural features, namely monosaccharide composition, molecular size distribution and degree of esterification, were characterized by high performance liquid chromatography, size-exclusion chromatography and nuclear magnetic resonance, respectively. The effects of pectins on porcine pancreatic α-amylase activity and rheological changes in solutions were also studied, as were the in vitro digestibility of maize starch with and without pectins. The digestibility kinetics were fitted to two models and correlated to other parameters. It was found that (1) all pectin samples comprised mainly homogalacturonan with different degrees of esterification and different molecular sizes, (2) one pectin sample, denoted PGA, with no detectable degree of esterification and small hydrodynamic size, showed a strong amylase inhibitory effect, (3) the viscosity of solutions with pectins were significantly different, and (4) the presence of pectins in digesta did not change the digestion rate of starch, except for PGA, which markedly lowered the extent of starch amylolysis. Finally, the correlation data showed that pectin's degree of esterification plays a key role in pectin's effects on pancreatic amylase activity and on the in vitro digestion of starch.

Statistical analysis of the swelling process of casein microparticles based on single particle measurements

Film drying is used for the gentle production of casein microparticles. These result from aggregates that have previously formed in solution from micellar caseins in the presence of pectin under neutral pH conditions. The particles are stabilized by hydrophobic interactions and have a spherical shape. Their swelling behavior, which is enhanced with increasing pH, could be of interest for future applications in the field of drug encapsulation and release. The swelling of the microparticles occurs within minutes at pH 11, making it possible to perform a total of 46 consecutive individual tests. The analysis of the results showed that the microparticles keep their spherical shape during swelling. Furthermore, the swelling process proceeds in two steps, the rates of which are independent of the initial size of the casein microparticles. The values of the five parameters of the dynamic swelling model, which is used for the analysis of the kinetics, are examined with the Bravais-Pearson coefficient for pairwise linear correlations. Both swelling steps can be clearly distinguished with regard to rate and characteristic time, whereby the second swelling step at pH 11 consequently has a larger characteristic initial time but also a larger rate. For the first swelling step, the characteristic time and the rate coefficient are uncorrelated, while the rate for swelling step 2, which ends with the disintegration of the casein microparticles, is smaller the later it begins. Since there is a positive correlation between the characteristic times of the two swelling steps, it can be concluded that those particles are most stable for which the swelling process starts the latest. It seems plausible that a different degree of hydration of the microparticles after preparation is the cause of the observed stability differences.

Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

• QCM-D study of heated WPI and heated biopolymer complexes on hydrophobic surface. • A higher ratio of pectin to WPI increased the adsorbed mass on the surface. • A higher ratio of pectin to WPI decreased the protein load from 15.11 to 9.19 mg/m 2 . • Interfacial properties of the heated WPI-LMP affected the emulsion stability. In this study, we have investigated the interfacial and emulsion stabilizing properties of heat-induced whey protein isolate (WPI) aggregates prepared in the presence or absence of low-methoxy pectin (LMP). Sub-micron complex particles were formed by heating of oppositely charged WPI and LMP at different WPI:LMP mass ratios. The Quartz Crystal Microbalance with Dissipation (QCM-D) technique was used to better understand the adsorption properties of these biopolymeric particles at a model hydrophobic surface. Clear correlations were observed between the interfacial properties of WPI and WPI:LMP aggregates and the resulting emulsion characteristics. Compared to WPI aggregates (which led to emulsions containing larger flocculated droplets), the heated complexes (formed at a higher ratio of LMP to WPI) were highly efficient as Pickering stabilizers leading to emulsions with smaller droplets (5.5–6.8 μm). Cryo-SEM analysis clearly revealed the manipulation of the emulsions’ interfacial microstructure due to the adsorption of a WPI:LMP inter-polymeric film onto the surface of the droplets. The effectiveness of the colloidal particles in stabilizing emulsions depended largely on the formation of a sufficiently ‘dense layer’ of particles at the oil-water interface where these properties were controlled by the composition of WPI and LMP at the oil droplet surface. Moreover, the emulsion physical stability was greatly influenced by the formation of an inter-connected film at the oil droplet interface, whereby these viscoelastic films increased the steric hindrance against coalescence of emulsion droplets. This work provides the mechanism of emulsion stabilization by WPI particles formed by heating in the absence or presence of pectin.

Enzymatic Hydrolysis of Poly(3-Hydroxybutyrate-co-3-Hydroxyvalerate) Scaffolds

Polyhydroxyalkanoates (PHAs) are hydrolyzable bio-polyesters. The possibility of utilizing lignocellulosic waste by-products and grape pomace as carbon sources for PHA biosynthesis was investigated. PHAs were biosynthesized by employing Cupriavidus necator grown on fructose (PHBV-1) or grape sugar extract (PHBV-2). Fifty grams of lyophilized grape sugar extract contained 19.2 g of glucose, 19.1 g of fructose, 2.7 g of pectin, 0.52 g of polyphenols, 0.51 g of flavonoids and 7.97 g of non-identified rest compounds. The grape sugar extract supported the higher production of biomass and modified the composition of PHBV-2. The biosynthesized PHAs served as matrices for the preparation of the scaffolds. The PHBV-2 scaffolds had about 44.2% lower crystallinity compared to the PHBV-1 scaffolds. The degree of crystallinity markedly influenced the mechanical behavior and enzymatic hydrolysis of the PHA scaffolds in the synthetic gastric juice and phosphate buffer saline solution with the lipase for 81 days. The higher proportion of amorphous moieties in PHBV-2 accelerated enzymatic hydrolysis. After 81-days of lasting enzymatic hydrolysis, the morphological changes of the PHBV-1 scaffolds were negligible compared to the visible destruction of the PHBV-2 scaffolds. These results indicated that the presence of pectin and phenolic moieties in PHBV may markedly change the semi-crystalline character of PHBV, as well as its mechanical properties and the course of abiotic or enzymatic hydrolysis.

VIABILITY AND MORPHOLOGY OF HUMAN DENTAL PULP STEM CELLS IN THE PRESENCE OF CITRUS PECTIN

Pectin is a galacturonic acid rich heteropolysaccharide which regulates plant cell metabolism. Plenty of fresh fruits and fruit pomaces from fruit juice production can be used as a raw material in commercial pectin production. Pectin occupies a large global market size especially in food industry and the utilization of waste materials for obtaining pectin molecules as a high value-added product makes it very favorite industrial material. Besides food industry, pectin is gaining attention in tissue engineering and drug development studies. In this study, the effects of citrus pectin on viability and morphology of human dental pulp stem cell (hDPSC) were investigated. The cells were cultured in the presence of pectin in culture medium (0.43, 0.85 and 1.7 mg/mL) for eight days. Resazurin application and MTT assay were applied on day one and eight for cellular viability. Cellular morphology was investigated by invert phase contrast microscope, live/dead cell staining and F-actin/nucleus immunofluorescence staining. MTT analysis results indicated that the viability of hDPSCs decreased significantly due to dissolved pectin in culture medium at applied concentrations. There was no significant morphological difference in the cells under invert phase contrast microscope and no significant staining difference in live/dead cell staining images. On the other hand, F-actin/nucleus staining showed that there were some condensed and crescent cell nuclei in the pectin applied groups when compared to the control groups which may be related to apoptosis. In conclusion, the viability of hDPSCs decreased and crescent cell nuclei formation was observed due to the presence of citrus pectin in the cell culture medium.