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<p>Four citrus pectins were extracted from different discarded citrus peels. PPG, CJ, and QC pectins presented degrees of esterification (DE) values that exceeded 80%; in contrast, WG pectin presented a notably lower DE, which was reduced to approximately 65%. All four pectins are composed of seven monosaccharides: galacturonic acid, arabinose, galactose, glucose, rhamnose, mannose, and xylose, with galacturonic acid emerging as the predominant constituent (more than 50%). The molecular weights (Mws) of the four pectins all exceeded 100&#xa0;kDa. Two <i>Aureobasidium</i> strains (40 and 44), which were isolated from CWs, harboured genomes enriched with pectin-depolymerizing carbohydrate-active enzymes (CAZymes). Following temperature and pH optimization of the pectin-degrading enzyme systems in the two black yeast strains, both effectively depolymerized the four pectins into lower-Mw oligosaccharides. All four pectin oligosaccharide products exhibited significant radical scavenging capacities against DPPH, superoxide anion and hydroxyl radicals, demonstrating their effectiveness as natural free radical scavengers.</p>

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Aureobasidium-mediated enzymatic depolymerization enhances the antioxidant capacity of citrus pectin

  • 期刊论文

  • 发表日期：

    2025年10月28日

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  • Lijuan Zhou,
  • Chao Peng,
  • Shibin Yuan,
  • Binghan Li,
  • Jianjun Liu,
  • Yan Xu,
  • Aihua Mao,
  • Zhong Hu,
  • Jin Li

摘要

Four citrus pectins were extracted from different discarded citrus peels. PPG, CJ, and QC pectins presented degrees of esterification (DE) values that exceeded 80%; in contrast, WG pectin presented a notably lower DE, which was reduced to approximately 65%. All four pectins are composed of seven monosaccharides: galacturonic acid, arabinose, galactose, glucose, rhamnose, mannose, and xylose, with galacturonic acid emerging as the predominant constituent (more than 50%). The molecular weights (Mws) of the four pectins all exceeded 100 kDa. Two Aureobasidium strains (40 and 44), which were isolated from CWs, harboured genomes enriched with pectin-depolymerizing carbohydrate-active enzymes (CAZymes). Following temperature and pH optimization of the pectin-degrading enzyme systems in the two black yeast strains, both effectively depolymerized the four pectins into lower-Mw oligosaccharides. All four pectin oligosaccharide products exhibited significant radical scavenging capacities against DPPH, superoxide anion and hydroxyl radicals, demonstrating their effectiveness as natural free radical scavengers.