期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 60, 期 17, 页码 2938-2960出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2019.1672037
关键词
Pectin; dietary sources; diseases; bioactivity; metabolism of RG-I; gut microbiota fermentation
资金
- National Key R&D Program of China [2017YFE0122300190]
- National Natural Science foundation of China [31871815]
- Biotechnology and Biological Sciences Research Council [BB/S020950/1] Funding Source: researchfish
- BBSRC [BB/S020950/1] Funding Source: UKRI
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units ?2)-?-L-Rhap-(1?4)-?-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.
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