College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.
Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA.
Crit Rev Food Sci Nutr. 2020;60(17):2938-2960. doi: 10.1080/10408398.2019.1672037. Epub 2019 Oct 14.
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
鼠李半乳糖醛酸聚糖 I（RG-I）果胶由重复二糖单元的主链组成→2））-α-L-鼠李糖-（1→4）-α-D-半乳糖醛酸-（1→和中性糖侧链组成，主要由阿拉伯糖和半乳糖组成，具有不同类型的键合方式。然而，由于传统的果胶提取方法会破坏 RG-I 结构，因此 RG-I 的特性和健康影响仍不清楚。最近，许多研究都集中在 RG-I 上，它通常比果胶多糖的半乳糖醛酸（HG）部分更具活性。在食品中，RG-I 在水果和蔬菜中很常见，具有许多健康益处。本综述及时而全面地描述了 RG-I 的许多不同方面，包括其饮食来源、历史、代谢和潜在功能，所有这些都被汇编在一起，为充分利用 RG-I 果胶的功能价值建立了一个平台。
