Effects of Pectin on Intestinal Microbiota and Human Health

Research Article
Open access

Effects of Pectin on Intestinal Microbiota and Human Health

Pan Jiang 1* , Yongyan Ren 2 , Yingyun Zhang 3
  • 1 1253302929@qq.com    
  • 2 fs22yr@leeds.ac.uk    
  • 3 zhangyy8@connect.hku.hk    
  • *corresponding author 1253302929@qq.com
Published on 28 April 2023 | https://doi.org/10.54254/2753-8818/4/20220581
TNS Vol.4
ISSN (Print): 2753-8826
ISSN (Online): 2753-8818
ISBN (Print): 978-1-915371-27-0
ISBN (Online): 978-1-915371-28-7

Abstract

Gut microbes are important players in human metabolism and their genomes are abundant in genes that regulate the metabolism of SFCAs, methane, amino acids, and carbohydrates. Pectin is a water-soluble dietary fiber, an abundant heteropolysaccharide in the main and intermediate cellular lamellae of plant cell walls. Pectin is degraded by a varied group of microorganisms residing in the human gut, which depolymerize pectin by secreting both cell-bound and extracellular enzymes to produce monosaccharides. The pectin fermentation degradation pathway is the main mechanism for the degradation of carbohydrates that cannot be digested in human GIT, and the end products include SCFAs, ethanol, CO2 and H2. The makeup of intestinal microbiota is impacted by these products. Additionally, the effect of pectin on intestinal microbial fractions is related to the structure of pectin, the intestinal environment and the degree of pectin esterification. Moreover, pectin itself and pectin degradation products contribute to human health by influencing intestinal microorganisms. Pectin is effective in modifying allergies to sensitization, reducing body composition and has a preventive effect on type I diabetes.

Keywords:

human intestinal flora, human body health, pectin

Jiang,P.;Ren,Y.;Zhang,Y. (2023). Effects of Pectin on Intestinal Microbiota and Human Health. Theoretical and Natural Science,4,321-330.
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References

[1]. G. Dongowski,A. Lorenz, "Intestinal steroids in rats are influenced by the structural parameters of pectin," The Journal of Nutritional Biochemistry, 15(4), 196-205 (2004).

[2]. J. L. Da Silva,M. Rao, "11 pectins: structure, functionality, and uses," Food polysaccharides and their applications, 353 (2006).

[3]. I. Novosel'skaya, N. Voropaeva, L. Semenova, et al., "Trends in the science and applications of pectins," Chemistry of Natural Compounds, 36(1), 1-10 (2000).

[4]. X. Fu, Z. Liu, C. Zhu, et al., "Nondigestible carbohydrates, butyrate, and butyrate-producing bacteria," Critical reviews in food science and nutrition, 59(sup1), S130-S152 (2019).

[5]. L. R. Lopetuso, F. Scaldaferri, V. Petito, et al., "Commensal Clostridia: leading players in the maintenance of gut homeostasis," Gut pathogens, 5(1), 1-8 (2013).

[6]. F. Sommer,F. Bäckhed, "The gut microbiota—masters of host development and physiology," Nature reviews microbiology, 11(4), 227-238 (2013).

[7]. C. E. Bayliss,A. P. Houston, "Characterization of plant polysaccharide-and mucin-fermenting anaerobic bacteria from human feces," Applied and Environmental Microbiology, 48(3), 626-632 (1984).

[8]. N. S. Jensen,E. Canale-Parola, "Nutritionally limited pectinolytic bacteria from the human intestine," Applied and environmental microbiology, 50(1), 172-173 (1985).

[9]. W. S. F. Chung, M. Meijerink, B. Zeuner, et al., "Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon," FEMS Microbiology Ecology, 93(11), fix127 (2017).

[10]. J. Martinov, M. Krstić, S. Spasić, et al., "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus," Food Research International, 100, 132-136 (2017).

[11]. K. Manderson, M. Pinart, K. Tuohy, et al., "In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream," Applied and environmental microbiology, 71(12), 8383-8389 (2005).

[12]. Y. Wang, "Prebiotics: Present and future in food science and technology," Food Research International, 42(1), 8-12 (2009).

[13]. M. Centanni, S. M. Carnachan, T. J. Bell, et al., "Utilization of complex pectic polysaccharides from New Zealand plants (Tetragonia tetragonioides and Corynocarpus laevigatus) by gut Bacteroides species," Journal of agricultural and food chemistry, 67(27), 7755-7764 (2019).

[14]. Y. Liu, A.-L. Heath, B. Galland, et al., "Prioritization of substrate use by a co-culture of five species of gut bacteria fed mixtures of arabinoxylan, xyloglucan, β-glucan, and pectin," Applied and Environmental Microbiology, (2019).

[15]. F. Fåk, G. Jakobsdottir, E. Kulcinskaja, et al., "The physico-chemical properties of dietary fibre determine metabolic responses, short-chain fatty acid profiles and gut microbiota composition in rats fed low-and high-fat diets," PloS one, 10(5), e0127252 (2015).

[16]. L. Tian, G. Bruggeman, M. van den Berg, et al., "Effects of pectin on fermentation characteristics, carbohydrate utilization, and microbial community composition in the gastrointestinal tract of weaning pigs," Molecular nutrition & food research, 61(1), 1600186 (2017).

[17]. R. Berni Canani, L. Paparo, R. Nocerino, et al., "Gut microbiome as target for innovative strategies against food allergy," Frontiers in immunology, 10, 191 (2019).

[18]. C. Brosseau, A. Selle, D. J. Palmer, et al., "Prebiotics: mechanisms and preventive effects in allergy," Nutrients, 11(8), 1841 (2019).

[19]. J. Tan, C. McKenzie, M. Potamitis, et al., "The role of short-chain fatty acids in health and disease," Advances in immunology, 121, 91-119 (2014).

[20]. D. Parada Venegas, M. K. De la Fuente, G. Landskron, et al., "Short chain fatty acids (SCFAs)-mediated gut epithelial and immune regulation and its relevance for inflammatory bowel diseases," Frontiers in immunology, 10, 277 (2019).

[21]. S. Popov,Y. S. Ovodov, "Polypotency of the immunomodulatory effect of pectins," Biochemistry (Moscow), 78(7), 823-835 (2013).

[22]. B. Gullón, B. Gómez, M. Martínez-Sabajanes, et al., "Pectic oligosaccharides: Manufacture and functional properties," Trends in food science & technology, 30(2), 153-161 (2013).

[23]. S. B. Prado, M. Beukema, E. Jermendi, et al., "Pectin interaction with immune receptors is modulated by ripening process in papayas," Scientific reports, 10(1), 1-11 (2020).

[24]. J. Breton, C. Plé, L. Guerin-Deremaux, et al., "Intrinsic immunomodulatory effects of low-digestible carbohydrates selectively extend their anti-inflammatory prebiotic potentials," BioMed Research International, 2015 (2015).

[25]. Y. Cai, J. Folkerts, G. Folkerts, et al., "Microbiota - dependent and - independent effects of dietary fibre on human health," British journal of pharmacology, 177(6), 1363-1381 (2020).

[26]. M. S. Desai, A. M. Seekatz, N. M. Koropatkin, et al., "A dietary fiber-deprived gut microbiota degrades the colonic mucus barrier and enhances pathogen susceptibility," Cell, 167(5), 1339-1353. e21 (2016).

[27]. J. W. McRorie Jr,N. M. McKeown, "Understanding the physics of functional fibers in the gastrointestinal tract: an evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber," Journal of the Academy of Nutrition and Dietetics, 117(2), 251-264 (2017).

[28]. M. Inngjerdingen, K. T. Inngjerdingen, T. R. Patel, et al., "Pectic polysaccharides from Biophytum petersianum Klotzsch, and their activation of macrophages and dendritic cells," Glycobiology, 18(12), 1074-1084 (2008).

[29]. J. K. DiBaise,A. E. Foxx-Orenstein, "Role of the gastroenterologist in managing obesity," Expert review of gastroenterology & hepatology, 7(5), 439-451 (2013).

[30]. B. Conway,A. Rene, "Obesity as a disease: no lightweight matter," Obesity Reviews, 5(3), 145-151 (2004).

[31]. G. Paturi, C. A. Butts, H. Stoklosinski, et al., "Short - term feeding of fermentable dietary fibres influences the gut microbiota composition and metabolic activity in rats," International journal of food science & technology, 52(12), 2572-2581 (2017).

[32]. G. Den Besten, K. Van Eunen, A. K. Groen, et al., "The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism," Journal of lipid research, 54(9), 2325-2340 (2013).

[33]. M. H. Kim, S. G. Kang, J. H. Park, et al., "Short-chain fatty acids activate GPR41 and GPR43 on intestinal epithelial cells to promote inflammatory responses in mice," Gastroenterology, 145(2), 396-406. e10 (2013).

[34]. S. Sanna, N. R. van Zuydam, A. Mahajan, et al., "Causal relationships among the gut microbiome, short-chain fatty acids and metabolic diseases," Nature genetics, 51(4), 600-605 (2019).

[35]. C. Wu, L.-L. Pan, W. Niu, et al., "Modulation of gut microbiota by low methoxyl pectin attenuates type 1 diabetes in non-obese diabetic mice," Frontiers in immunology, 10, 1733 (2019).

[36]. Y. Sun, Y. He, F. Wang, et al., "Low - methoxyl lemon pectin attenuates inflammatory responses and improves intestinal barrier integrity in caerulein - induced experimental acute pancreatitis," Molecular Nutrition & Food Research, 61(4), 1600885 (2017).

Cite this article

Jiang,P.;Ren,Y.;Zhang,Y. (2023). Effects of Pectin on Intestinal Microbiota and Human Health. Theoretical and Natural Science,4,321-330.

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The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.

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Volume title: Proceedings of the 2nd International Conference on Biological Engineering and Medical Science (ICBioMed 2022), Part II

ISBN：978-1-915371-27-0(Print) / 978-1-915371-28-7(Online)
Editor：Gary Royle, Steven M. Lipkin
Conference website: http://www.icbiomed.org
Conference date: 7 November 2022
Series: Theoretical and Natural Science
Volume number: Vol.4
ISSN：2753-8818(Print) / 2753-8826(Online)

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References

[1]. G. Dongowski,A. Lorenz, "Intestinal steroids in rats are influenced by the structural parameters of pectin," The Journal of Nutritional Biochemistry, 15(4), 196-205 (2004).

[2]. J. L. Da Silva,M. Rao, "11 pectins: structure, functionality, and uses," Food polysaccharides and their applications, 353 (2006).

[3]. I. Novosel'skaya, N. Voropaeva, L. Semenova, et al., "Trends in the science and applications of pectins," Chemistry of Natural Compounds, 36(1), 1-10 (2000).

[4]. X. Fu, Z. Liu, C. Zhu, et al., "Nondigestible carbohydrates, butyrate, and butyrate-producing bacteria," Critical reviews in food science and nutrition, 59(sup1), S130-S152 (2019).

[5]. L. R. Lopetuso, F. Scaldaferri, V. Petito, et al., "Commensal Clostridia: leading players in the maintenance of gut homeostasis," Gut pathogens, 5(1), 1-8 (2013).

[6]. F. Sommer,F. Bäckhed, "The gut microbiota—masters of host development and physiology," Nature reviews microbiology, 11(4), 227-238 (2013).

[7]. C. E. Bayliss,A. P. Houston, "Characterization of plant polysaccharide-and mucin-fermenting anaerobic bacteria from human feces," Applied and Environmental Microbiology, 48(3), 626-632 (1984).

[8]. N. S. Jensen,E. Canale-Parola, "Nutritionally limited pectinolytic bacteria from the human intestine," Applied and environmental microbiology, 50(1), 172-173 (1985).

[9]. W. S. F. Chung, M. Meijerink, B. Zeuner, et al., "Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon," FEMS Microbiology Ecology, 93(11), fix127 (2017).

[10]. J. Martinov, M. Krstić, S. Spasić, et al., "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus," Food Research International, 100, 132-136 (2017).

[11]. K. Manderson, M. Pinart, K. Tuohy, et al., "In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream," Applied and environmental microbiology, 71(12), 8383-8389 (2005).

[12]. Y. Wang, "Prebiotics: Present and future in food science and technology," Food Research International, 42(1), 8-12 (2009).

[13]. M. Centanni, S. M. Carnachan, T. J. Bell, et al., "Utilization of complex pectic polysaccharides from New Zealand plants (Tetragonia tetragonioides and Corynocarpus laevigatus) by gut Bacteroides species," Journal of agricultural and food chemistry, 67(27), 7755-7764 (2019).

[14]. Y. Liu, A.-L. Heath, B. Galland, et al., "Prioritization of substrate use by a co-culture of five species of gut bacteria fed mixtures of arabinoxylan, xyloglucan, β-glucan, and pectin," Applied and Environmental Microbiology, (2019).

[15]. F. Fåk, G. Jakobsdottir, E. Kulcinskaja, et al., "The physico-chemical properties of dietary fibre determine metabolic responses, short-chain fatty acid profiles and gut microbiota composition in rats fed low-and high-fat diets," PloS one, 10(5), e0127252 (2015).

[16]. L. Tian, G. Bruggeman, M. van den Berg, et al., "Effects of pectin on fermentation characteristics, carbohydrate utilization, and microbial community composition in the gastrointestinal tract of weaning pigs," Molecular nutrition & food research, 61(1), 1600186 (2017).

[17]. R. Berni Canani, L. Paparo, R. Nocerino, et al., "Gut microbiome as target for innovative strategies against food allergy," Frontiers in immunology, 10, 191 (2019).

[18]. C. Brosseau, A. Selle, D. J. Palmer, et al., "Prebiotics: mechanisms and preventive effects in allergy," Nutrients, 11(8), 1841 (2019).

[19]. J. Tan, C. McKenzie, M. Potamitis, et al., "The role of short-chain fatty acids in health and disease," Advances in immunology, 121, 91-119 (2014).

[20]. D. Parada Venegas, M. K. De la Fuente, G. Landskron, et al., "Short chain fatty acids (SCFAs)-mediated gut epithelial and immune regulation and its relevance for inflammatory bowel diseases," Frontiers in immunology, 10, 277 (2019).

[21]. S. Popov,Y. S. Ovodov, "Polypotency of the immunomodulatory effect of pectins," Biochemistry (Moscow), 78(7), 823-835 (2013).

[22]. B. Gullón, B. Gómez, M. Martínez-Sabajanes, et al., "Pectic oligosaccharides: Manufacture and functional properties," Trends in food science & technology, 30(2), 153-161 (2013).

[23]. S. B. Prado, M. Beukema, E. Jermendi, et al., "Pectin interaction with immune receptors is modulated by ripening process in papayas," Scientific reports, 10(1), 1-11 (2020).

[24]. J. Breton, C. Plé, L. Guerin-Deremaux, et al., "Intrinsic immunomodulatory effects of low-digestible carbohydrates selectively extend their anti-inflammatory prebiotic potentials," BioMed Research International, 2015 (2015).

[25]. Y. Cai, J. Folkerts, G. Folkerts, et al., "Microbiota - dependent and - independent effects of dietary fibre on human health," British journal of pharmacology, 177(6), 1363-1381 (2020).

[26]. M. S. Desai, A. M. Seekatz, N. M. Koropatkin, et al., "A dietary fiber-deprived gut microbiota degrades the colonic mucus barrier and enhances pathogen susceptibility," Cell, 167(5), 1339-1353. e21 (2016).

[27]. J. W. McRorie Jr,N. M. McKeown, "Understanding the physics of functional fibers in the gastrointestinal tract: an evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber," Journal of the Academy of Nutrition and Dietetics, 117(2), 251-264 (2017).

[28]. M. Inngjerdingen, K. T. Inngjerdingen, T. R. Patel, et al., "Pectic polysaccharides from Biophytum petersianum Klotzsch, and their activation of macrophages and dendritic cells," Glycobiology, 18(12), 1074-1084 (2008).

[29]. J. K. DiBaise,A. E. Foxx-Orenstein, "Role of the gastroenterologist in managing obesity," Expert review of gastroenterology & hepatology, 7(5), 439-451 (2013).

[30]. B. Conway,A. Rene, "Obesity as a disease: no lightweight matter," Obesity Reviews, 5(3), 145-151 (2004).

[31]. G. Paturi, C. A. Butts, H. Stoklosinski, et al., "Short - term feeding of fermentable dietary fibres influences the gut microbiota composition and metabolic activity in rats," International journal of food science & technology, 52(12), 2572-2581 (2017).

[32]. G. Den Besten, K. Van Eunen, A. K. Groen, et al., "The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism," Journal of lipid research, 54(9), 2325-2340 (2013).

[33]. M. H. Kim, S. G. Kang, J. H. Park, et al., "Short-chain fatty acids activate GPR41 and GPR43 on intestinal epithelial cells to promote inflammatory responses in mice," Gastroenterology, 145(2), 396-406. e10 (2013).

[34]. S. Sanna, N. R. van Zuydam, A. Mahajan, et al., "Causal relationships among the gut microbiome, short-chain fatty acids and metabolic diseases," Nature genetics, 51(4), 600-605 (2019).

[35]. C. Wu, L.-L. Pan, W. Niu, et al., "Modulation of gut microbiota by low methoxyl pectin attenuates type 1 diabetes in non-obese diabetic mice," Frontiers in immunology, 10, 1733 (2019).

[36]. Y. Sun, Y. He, F. Wang, et al., "Low - methoxyl lemon pectin attenuates inflammatory responses and improves intestinal barrier integrity in caerulein - induced experimental acute pancreatitis," Molecular Nutrition & Food Research, 61(4), 1600885 (2017).

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