Premium
Pectin isolated from white cabbage – structure and complement‐fixing activity
Author(s) -
Westereng Bjørge,
Yousif Osman,
Michaelsen Terje E.,
Knutsen Svein Halvor,
Samuelsen Anne Berit
Publication year - 2006
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200600026
Subject(s) - pyranose , polysaccharide , pectin , arabinose , arabinogalactan , xylose , rhamnose , chemistry , chemical structure , hydrolysis , biochemistry , galactan , stereochemistry , organic chemistry , fermentation
This study was done to investigate whether white cabbage contained polysaccharides with immunostimulatory activity using the complement‐fixing test as an indicator. The main polysaccharide isolated was of pectin nature. Methanolysis and 13 C‐NMR showed that the polymers consisted of highly esterified α‐galactopyranoside (α‐Gal p A), significant amounts of α‐arabinose furanoside (α‐Ara f ), β‐Gal p and lesser amounts of rhamnose in the pyranose form (Rha p ) and xylose in the pyranose form (Xyl p ). Linkage analyses showed that the α‐Gal p A residues were mainly 1,4‐linked with small amounts of 1,3,4‐linkages. The α‐Ara f residues were mainly terminally (t)‐ and 1,5‐linked, whereas β‐Gal p was t‐, 1,3‐, 1,6‐, and 1,3,6‐linked. Positive Yariv reaction indicated polymers with arabinogalactan type 2 like structures. α‐Rha p was mainly present as 1,2‐ and 1,2,4‐linked residues and Xyl p was t‐ and 1,4‐linked. The molecular weight varied greatly and was from 10 to 150 kDa. Cabbage polymers had biological activity and this complement‐fixing activity was greatly affected by hydrolytic removal of Ara f from pectic side chains.