Scientific Research Center for Translational Medicine, Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China; University of the Chinese Academy of Sciences, Beijing 100049, PR China; School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116023, PR China.
Dalian Institute of Chemical Physics (DICP), Chinese Academy of Sciences (CAS), Dalian 116023, PR China.
Int J Biol Macromol. 2018 Apr 1;109:180-187. doi: 10.1016/j.ijbiomac.2017.12.082. Epub 2017 Dec 15.
The most notable and unique property of pectin is the ability to form gel; thus, many biological applications of pectin are based on its gelation properties. Pectin isolated from different plant cell walls may differ in molecular structure and distribution pattern, which may result in different gelling and function properties. In this work, we investigated the chemical characteristics, gelation properties, and biological application of calcium pectate (CaP) prepared using apple (AP) or citrus pectin (CP). These two types of pectins exhibited similar molecular parameters and glycosidic bone structure; however, there was a difference in the composition proportion of single monosaccharide. In addition, it was found that it was relatively easier to form CaP beads with CP compared with AP. Moreover, CP exhibited a higher binding capability with Ca. The morphological study suggests that CP-CaP beads have a rough wrinkle structure on the surface, which might benefit mass transfer and cell proliferation. Moreover, although there are some differences in the viability and proliferation of cells encapsulated in the AP-CaP and CP-CaP beads, both can be used for cell encapsulation.
果胶最显著和独特的性质是能够形成凝胶；因此，果胶的许多生物应用都是基于其胶凝性质。从不同植物细胞壁中分离出的果胶在分子结构和分布模式上可能有所不同，这可能导致不同的胶凝和功能特性。在这项工作中，我们研究了使用苹果（AP）或柑橘果胶（CP）制备的钙果胶（CaP）的化学特性、胶凝性质和生物应用。这两种果胶具有相似的分子参数和糖苷键结构；然而，单糖的组成比例存在差异。此外，发现 CP 比 AP 更容易形成 CaP 珠。此外，CP 与 Ca 的结合能力更高。形态学研究表明，CP-CaP 珠的表面具有粗糙的褶皱结构，这可能有利于传质和细胞增殖。此外，尽管包埋在 AP-CaP 和 CP-CaP 珠中的细胞的活力和增殖存在一些差异，但两者都可用于细胞包封。
