Dongowski G
German Institute of Human Nutrition, Potsdam-Rehbrücke, Bergholz-Rehbrücke, Germany.
Z Lebensm Unters Forsch. 1995 Oct;201(4):390-8. doi: 10.1007/BF01192740.
Structural parameters of pectin (a polysaccharide and important component of dietary fibre) influence the interaction with bile acids (BA). The effect of experimental conditions (concentration of pectin, BA and Ca2+) on such interactions was studied at pH 6.0. Series of pectins were used, prepared from virtually fully esterified pectin by gradual de-esterification with alkali or with pectinesterase from oranges. Further amidated and acetylated pectins were also tested. The greatest interaction with BA was found with a very highly esterified pectin under in vitro conditions. The interaction diminished with decreasing degrees of esterification (DE). This decrease was more intensive for pectins possessing a blockwise arrangement of free-COOH groups. Derivatives of pectin generally interacted less with BA. These results were principally confirmed with commercial pectins, with pectins prepared on a pilot-plant scale and with pectins originating from a defined botanical source. The interactions of these preparations with BA were less intensive than with those of pectins having an ideal random distribution of free -COOH groups in the polysaccharide molecules at the same DE. The interaction with pectin is also likely to be influenced by the structure of BA.
果胶（一种多糖且是膳食纤维的重要成分）的结构参数会影响其与胆汁酸（BA）的相互作用。在pH 6.0的条件下研究了实验条件（果胶、胆汁酸和钙离子的浓度）对这种相互作用的影响。使用了一系列果胶，这些果胶是通过用碱或橙子中的果胶酯酶逐步脱酯从几乎完全酯化的果胶制备而来的。还测试了进一步酰胺化和乙酰化的果胶。在体外条件下，发现与胆汁酸相互作用最强的是一种高度酯化的果胶。随着酯化度（DE）的降低，这种相互作用减弱。对于具有游离羧基块状排列的果胶，这种降低更为明显。果胶衍生物通常与胆汁酸的相互作用较少。这些结果主要通过商业果胶、中试规模制备的果胶以及来自特定植物来源的果胶得到了证实。在相同酯化度下，这些制剂与胆汁酸的相互作用不如多糖分子中游离羧基具有理想随机分布的果胶与胆汁酸的相互作用强烈。与果胶的相互作用也可能受到胆汁酸结构的影响。
