Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health

Wu, Dongmei
Zheng, Jiaqi
Mao, Guizhu
Hu, Weiwei
Ye, Xingqian
Linhardt, Robert J.
Chen, Shiguo
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Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health, D. Wu, J. Zheng, G. Mao, W. Hu, X. Ye, R. J. Linhardt, S. Chen, Critical Reviews in Food Science and Nutrition, 59, 2938-2960, 2020.
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-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.
Critical Reviews in Food Science and Nutrition, 59, 2938-2960
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The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Critical Reviews in Food Science and Nutrition