The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity

The purpose of this research was to investigate the prebiotic effects of different fractions of pectin-derived oligosaccharides (POSs) from apple pomace (AP) in relation to their molecular weight (MW), structure, and composition. Enzymatic treatment of the apple pomace resulted in high-molecular-wei...

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Main Authors: Agnieszka Wilkowska, Adriana Nowak, Ilona Motyl, Joanna Oracz
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
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Online Access:https://www.mdpi.com/1420-3049/30/1/46
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author Agnieszka Wilkowska
Adriana Nowak
Ilona Motyl
Joanna Oracz
author_facet Agnieszka Wilkowska
Adriana Nowak
Ilona Motyl
Joanna Oracz
author_sort Agnieszka Wilkowska
collection DOAJ
description The purpose of this research was to investigate the prebiotic effects of different fractions of pectin-derived oligosaccharides (POSs) from apple pomace (AP) in relation to their molecular weight (MW), structure, and composition. Enzymatic treatment of the apple pomace resulted in high-molecular-weight arabinans and rhamnogalacturonans (MW 30–100 kDa, MW 10–30 kDa), as well as oligomeric fractions with molecular weights of less than 10 kDa, consisting mainly of homogalacturonan. The biological potential of the POSs against various lactobacilli and bifidobacteria was evaluated. The oligosaccharides with the highest molecular weights (MW 30–100 kDa, MW 10–30 kDa) showed better prebiotic effect to lactobacilli. The oligosaccharides with MW 3–10 kDa and MW 10–30 kDa caused an increase in the bifidogenic effect. Inhibition of <i>Escherichia coli</i>, <i>Salmonella enterica</i> serovar Typhimurium, and <i>Listeria monocytogenes</i> was also observed. The preparations with MW 3–10 kDa and MW 10–30 kDa demonstrated the strongest biological activity, supporting the adhesion of beneficial microorganisms to mucin and collagen surfaces. Therefore, oligosaccharides with MW 10–30 kDa were considered to be the most promising prebiotic candidates. This study confirms that the biological effects of pectic oligosaccharides vary significantly based on their structural differences. Therefore, the conditions of enzymatic hydrolysis of apple pectin should be optimized to obtain oligosaccharides within a specific molecular mass range.
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spelling doaj-art-854a4a1dbadb403ea4fe7fd506f27d412025-01-10T13:18:42ZengMDPI AGMolecules1420-30492024-12-013014610.3390/molecules30010046The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic ActivityAgnieszka Wilkowska0Adriana Nowak1Ilona Motyl2Joanna Oracz3Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Wólczańska 171/173, 90-530 Łódź, PolandDepartment of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, PolandDepartment of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, PolandInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, B. Stefanowskiego 2/22, 90-537 Łódź, PolandThe purpose of this research was to investigate the prebiotic effects of different fractions of pectin-derived oligosaccharides (POSs) from apple pomace (AP) in relation to their molecular weight (MW), structure, and composition. Enzymatic treatment of the apple pomace resulted in high-molecular-weight arabinans and rhamnogalacturonans (MW 30–100 kDa, MW 10–30 kDa), as well as oligomeric fractions with molecular weights of less than 10 kDa, consisting mainly of homogalacturonan. The biological potential of the POSs against various lactobacilli and bifidobacteria was evaluated. The oligosaccharides with the highest molecular weights (MW 30–100 kDa, MW 10–30 kDa) showed better prebiotic effect to lactobacilli. The oligosaccharides with MW 3–10 kDa and MW 10–30 kDa caused an increase in the bifidogenic effect. Inhibition of <i>Escherichia coli</i>, <i>Salmonella enterica</i> serovar Typhimurium, and <i>Listeria monocytogenes</i> was also observed. The preparations with MW 3–10 kDa and MW 10–30 kDa demonstrated the strongest biological activity, supporting the adhesion of beneficial microorganisms to mucin and collagen surfaces. Therefore, oligosaccharides with MW 10–30 kDa were considered to be the most promising prebiotic candidates. This study confirms that the biological effects of pectic oligosaccharides vary significantly based on their structural differences. Therefore, the conditions of enzymatic hydrolysis of apple pectin should be optimized to obtain oligosaccharides within a specific molecular mass range.https://www.mdpi.com/1420-3049/30/1/46pectin derived oligosaccharides (POSs)apple pomaceprebioticsmolecular weight
spellingShingle Agnieszka Wilkowska
Adriana Nowak
Ilona Motyl
Joanna Oracz
The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
Molecules
pectin derived oligosaccharides (POSs)
apple pomace
prebiotics
molecular weight
title The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
title_full The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
title_fullStr The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
title_full_unstemmed The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
title_short The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
title_sort molecular weight of enzymatically modified pectic oligosaccharides from apple pomace as a determinant for biological and prebiotic activity
topic pectin derived oligosaccharides (POSs)
apple pomace
prebiotics
molecular weight
url https://www.mdpi.com/1420-3049/30/1/46
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