Browse > Article

Physicochemical Characteristics and Biological Activity of Irradiated Pectin Solution  

Kang, Ho-Jin (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Jo, Cher-Oun (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Jeong, Ill-Yun (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 741-745 More about this Journal
Abstract
Pectin was dissolved in HCl, citric acid, and deionized distilled water (DW, 2%, v/v) and irradiated at different irradiation doses (2.5-50 kGy) by gamma ray to investigate its physicochemical characteristics and biological activity. Viscosity of pectin solution was significantly decreased by irradiation up to 10 kGy, then remained constant thereafter. Gamma-irradiation increased monosaccharide and polysaccharide levels up to 30-40 kDa. Electron donating ability of pectin solution was highest when DW was added and was increased by increasing irradiation dose (p<0.05). ${\beta}-Carotene$ bleaching assay revealed irradiation resulted in development of antioxidantive activity in pectin solution. Growth inhibition of cancer cell lines was observed in irradiated pectin solution in dose-dependent manner, with G36l showing the highest. Results suggested irradiation of pectin solution could be effective for preparation of functional pectin oligomer.
Keywords
pectin solution; irradiation; physicochemical; biological activity;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Choi WS, Ahn KJ, Lee OW, Byun MW, Park HJ. Preparation of chitosan oligomers by irradiation. Polym. Degrad. Stab. 78: 533-538 (2002)   DOI   ScienceOn
2 Yamaguchi F, Shimizu N, Hatanaka C. Preparation and physiological effect of low-molecular-weight pectin. Biosci. Biotech. Biochem. 58: 679-682 (1994)   DOI
3 Iwasaki K, Inoun M, Matsubara Y. Continuous hydrolysis of peetate by immobilized endo-polygalacturonase in a continuously stirred tank reactor. Biosci. Biotech. Biochem. 62: 262-272 (1998)   DOI   ScienceOn
4 Kang IJ, Byun MW, Yook HS, Bae CH, Lee JH, Kwon JH, Chung CK. Production of modified starches by gamma irradiation. Radiat. Physics. Chem. 54: 425-430 (1999)   DOI   ScienceOn
5 Woods RT, Pikaev AK. Applied radiation chemistry: radiation processing. Wiley, NY, USA. p. 341 (1994)
6 Kume T, Nagasawa F, Yoshii F. Utilization of carbohydrates by radiation processing. Radiat. Physics. Chem. 63: 625-527 (2002)   DOI   ScienceOn
7 Nene SP, Vakil UK, Sreenivasan A. Effect of gamma radiation on physico-chemical characteristics of red gram (Cajanus cajan) starch. J. Food Sci. 40: 943-952 (1975)   DOI
8 Deschreider AP. Changes in starch and its degradation products on irradiating wheat flour with gamma rays. Starch/Staerke 12: 197-199 (1960)
9 Ananthaswamy HN, Vakil UK, Sreenivasan A. Some physicochemical changes in gamma-irradiated wheat. p. 347 In: Symposium on basic mechanisms in radiation biology and medicine. February II, New Delhi, India (1971)
10 Olano-Martin E, Mountzouris KC, Gibson GR, Rastall RA. Continuous production of pectic oligosaccharides in an enzyme membrane reactor. J. Food Sci. 66: 966-971 (2001)   DOI   ScienceOn
11 Kay RM, Truswell AS. Effect of citrus pectin on blood lipids and faecal steroid excretion in man. Am. J. Clin. Nutr. 30: 171-175 (1977)   DOI   PUBMED
12 Blois MS. Antioxidant activity determination by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI   ScienceOn
13 Carmichael J, Degraff WG, Gazdar AF, Minna J, Michell JB. Evaluation of a tetrazolium based semiautomated colorimetric assay, assissment of chemosensitivity testing. Cancer Res. 47: 936-942 (1987)   PUBMED
14 Shin KS. Various pharmacological acuviues of pectin and its potential application. Food Sci. Ind. 32: 91-101 (1999)
15 Anonymous. Wholesomeness of irradiated food: a Report of a joint FAO/IAEA/WHO expert committee on food irradiation, WHO technical report series, 659, World Health Organization, Geneva (1981)
16 McBurney MI, Thompson LU. In vitro fermentabilities of purified fiber supplements. J. Food Sci. 54: 347-350 (1989)   DOI
17 Thakur BR, Singh RK, Handa AK. Chemistry and uses of pectina review. Cri. Rev. Food Sci. Nutr. 37: 47-73 (1997)   DOI   ScienceOn
18 Aliste AJ, Vieira FF, Delmastro NL. Radiation effects on agar, alginates and carrageenan to be as food additives. Radiat. Phys. Chem. 57: 305-308 (2000)   DOI   ScienceOn
19 SAS Institute, Inc. SAS User's Guide. Statistical Analysis System Institute, Cary, NC, USA (1989)
20 Olano-Martin E, Rimbach GH, Gibson GR, Rastall RA. Pectin and pectin-oligosaccharides induce apoptosis in in vitro human colonic adenocarcinoma cells. Anticancer Res. 23: 341-346 (2003)   PUBMED
21 Matthaus B. Antioxidant activity of extracts obtained from residues of different oilseeds. J. Agric. Food. Chem. 50: 3444-3452 (2002)   DOI   PUBMED   ScienceOn
22 Bishop PO, Pearce G, Bryant JE, Ryan CA. Isolation and characterization of the proteinase inhibitor-inducing factor from tomato leaves. Identity and activity of poly-and oligogalacturonide fragments. J. Biol. Chem. 259: 13172-13177 (1984)
23 Cho M, Kim BY, Rhim JH. Degradation of alginate solution and powder by $\gamma$-irradiation. Food Engin. Prog. 7: 141-145 (2003)
24 Wettasinghe M, Shahidi F. Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen proxide and oxygen-derived free radicals. J. Agric. Food Chem. 47: 1801-1812 (1999)   DOI   ScienceOn