National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
Compr Rev Food Sci Food Saf. 2021 Mar;20(2):2015-2039. doi: 10.1111/1541-4337.12723. Epub 2021 Feb 16.
Pectic substances, one of the cell wall polysaccharides, exist widespread in vegetables and fruits. A surge of recent research has revealed that pectic substances can inhibit gut inflammation and relieve inflammatory bowel disease symptoms. However, physiological functions of pectins are strongly structure dependent. Pectic substances are essentially heteropolysaccharides composed of homogalacturonan and rhamnogalacturonan backbones substituted by various neutral sugar sidechains. Subtle changes in the architecture of pectic substances may remarkably influence the nutritional function of gut microbiota and the host homeostasis of immune system. In this context, developing a structure-function understanding of how pectic substances have an impact on an inflammatory bowel is of primary importance for diet therapy and new drugs. Therefore, the present review has summarized the polycomponent nature of pectic substances, the activities of different pectic polymers, the effects of molecular characteristics and the underlying mechanisms of pectic substances. The immunomodulated property of pectic substances depends on not only the chemical composition but also the physical structure characteristics, such as molecular weight (M ) and chain conformation. The potential mechanisms by which pectic substances exert their protective effects are mainly reversing the disordered gut microbiota, regulating immune cells, enhancing barrier function, and inhibiting pathogen adhesion. The manipulation of pectic substances on gut health is sophisticated, and the link between structural specificity of pectins and selective regulation needs further exploration.
果胶物质是细胞壁多糖之一，广泛存在于蔬菜和水果中。最近的大量研究表明，果胶物质可以抑制肠道炎症，缓解炎症性肠病症状。然而，果胶的生理功能强烈依赖于其结构。果胶物质本质上是由同质半乳糖醛酸和鼠李半乳糖醛酸骨架组成的杂多糖，这些骨架被各种中性糖侧链取代。果胶物质结构的细微变化可能会显著影响肠道微生物群的营养功能和宿主免疫系统的内稳态。在这种情况下，深入了解果胶物质如何影响炎症性肠病对于饮食疗法和新药的开发具有重要意义。因此，本综述总结了果胶物质的多组分性质、不同果胶聚合物的活性、分子特性的影响以及果胶物质的潜在机制。果胶物质的免疫调节特性不仅取决于化学组成，还取决于物理结构特征，如分子量（M）和链构象。果胶物质发挥其保护作用的潜在机制主要是逆转紊乱的肠道微生物群、调节免疫细胞、增强屏障功能和抑制病原体黏附。果胶物质对肠道健康的影响是复杂的，需要进一步探索果胶的结构特异性与选择性调节之间的联系。
