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Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions

文献类型： 外文期刊

作者： Jing Liu He;Kai Xin Jiang;Ting Wei;Jin Lei Geng;Zi Fan Zhao;Jing Feng;Jie Li;Hong Yan Liu;Shang Lin;Ding Tao Wu

作者机构：

关键词： Antiglycation effect;Antioxidant effect;Chemical structure;Immunoenhancing activity;Pectic polysaccharide;Prebiotic potential;Thinned kiwifruit byproduct

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： To utilize thinned young kiwifruit for potential industrial applications, this study compared structural properties and in vitro bioactivities of pectic polysaccharides isolated from three thinned young red-fleshed kiwifruit cultivars, including Actinidia chinensis cv. ‘Donghong’, ‘Hongshi’, and ‘Hongyang’. The results demonstrated that these young kiwifruit byproducts were rich in pectic polysaccharides, with extraction yields of 90.7–101.3 mg/g dry weight. Although their bound polyphenols (8.02–8.93 mg GAE/100 mg), esterification degrees (50.45–61.32 %), and molecular weights (7.44 × 104–8.51 × 104 Da) varied across cultivars, the glycosidic linkage patterns showed remarkable consistency, dominated by homogalacturonan (12.07–13.84 mol%) and rhamnogalacturonan-I (70.25–75.09 mol%) regions. Notably, all these pectic polysaccharides, particularly those isolated from the ‘Donghong’ cultivar, demonstrated notable antioxidant, antiglycation, prebiotic, and immunoenhancing activities in vitro. These findings indicate that thinned red-fleshed kiwifruit byproducts are rich sources of RG-I enriched pectic polysaccharides, with significant potential as functional food ingredients.

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