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

No Thumbnail Available
Authors
Wu, Dongmei
Zheng, Jiaqi
Mao, Guizhu
Hu, Weiwei
Ye, Xingqian
Linhardt, Robert J.
Chen, Shiguo
Issue Date
2020-09-24
Type
Article
Language
ENG
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
Research Projects
Organizational Units
Journal Issue
Alternative Title
Abstract
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.
Description
Critical Reviews in Food Science and Nutrition, 59, 2938-2960
Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
Full Citation
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.
Publisher
Terms of Use
Journal
Volume
Issue
PubMed ID
DOI
ISSN
15497852
10408398
EISSN