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Pectin: A Long‐Neglected Broad‐Spectrum Antibacterial
Author(s) -
Ciriminna Rosaria,
Fidalgo Alexandra,
Meneguzzo Francesco,
Presentato Alessandro,
Scurria Antonino,
Nuzzo Domenico,
Alduina Rosa,
Ilharco Laura M.,
Pagliaro Mario
Publication year - 2020
Publication title -
chemmedchem
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.817
H-Index - 100
eISSN - 1860-7187
pISSN - 1860-7179
DOI - 10.1002/cmdc.202000518
Subject(s) - pectin , the renaissance , broad spectrum , antimicrobial , biomaterial , antibacterial activity , chemistry , nanotechnology , polymer science , biology , food science , materials science , combinatorial chemistry , art , bacteria , organic chemistry , art history , genetics
First reported in the late 1930s and partly explained in 1970, the antibacterial activity of pectin remained almost ignored until the late 1990s. The concomitant emergence of research on natural antibacterials and new usages of pectin polysaccharides, including those in medicine widely researched in Russia, has led to a renaissance of research into the physiological properties of this uniquely versatile polysaccharide ubiquitous in plants and fruits. By collecting scattered information, this study provides an updated overview of the subtle factors affecting the behaviour of pectin as an antimicrobial. Less‐degraded pectin extracted by acid‐free routes, we argue in the conclusions, will soon find applications from new treatments for polymicrobial infections to use as an implantable biomaterial in tissue and bone engineering.