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Contact Urticaria, Dermatitis, and Respiratory Allergy Caused by Enzymes
Published in Ana M. Giménez-Arnau, Howard I. Maibach, Contact Urticaria Syndrome, 2014
Stanciu Monica, Denis Sasseville
Pectinase is an enzyme that breaks down pectin from plant cell walls. It is used in fresh fruit and fruit juice processing. Glucanase and pullulanase (a subtype of glucanase), additional enzymes that hydrolyze polysaccharides, are also used in the food industry.[69] There are no reports of contact urticaria or dermatitis to these enzymes.
Dietary Fiber and Coronary Heart Disease
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Thunder Jalili, Eunice Mah, Denis M. Medeiros, Robert E.C. Wildman
The National Academy of Medicine (formerly the Institute of Medicine) recommended phasing out the terms soluble fiber and insoluble fiber, although food labels may still include soluble and insoluble fiber data.3 Soluble (water) fibers include pectin (pectic substances), gums, and mucilages, whereas the insoluble fibers include cellulose, hemicellulose, lignin, and modified cellulose. The concept of soluble and insoluble fibers were introduced as an attempt to assign physiologic effects to chemical types of fiber; soluble fibers (from oat, barley, and psyllium) have health claims for their ability to lower blood lipid levels, while wheat bran and other more insoluble fibers are typically linked to laxation. Some of the better food sources of soluble fibers are fruit, legumes, oats, and some vegetables. Meanwhile, those foods noted to be richer sources of insoluble fibers include cereals, grains, legumes, and vegetables. A third category of fiber, resistant starches, are now an accepted member of the fiber family, and are found in foods such as oats, rice, and legumes. Some of these foods are also good sources of soluble and insoluble fibers. The term “resistant starch” was first used to describe the fraction of starch that resisted hydrolysis by α-amylase and pullulanase in vitro.4 Resistant starch (RS) is any starch not digested in the small intestine. RS is a broad and diverse range of materials and a number of different types exist, categorized as RS type 1–5. Food sources of RS include a variety of plant sources including oats, rice, grains, legumes, potatoes and potato starch, and green bananas.
Pea Starch-Lauric Acid Complex Alleviates Dextran Sulfate Sodium-Induced Colitis in C57BL/6J Mice
Published in Nutrition and Cancer, 2023
Nina Qin, Yan Meng, Zhihua Ma, Zhaoping Li, Zhenzhen Hu, Chenyi Zhang, Liyong Chen
The RS5 was prepared according to Lu et al. (23), with some adjustments. In brief, a 10% (m/v) pea starch suspension in sodium acetate buffer (pH = 4.5) was gelatinized in a boiling water bath for 30 min. Then, the starch paste was cooled to 60 °C, and pullulanase (1,000 U/mL) was added with 50 U/g dry starch and shaken in a water bath (200 revolutions per minute) set at 60 °C for 14 h. Lauric acid dissolved in absolute ethanol was mixed with the debranched system and stirred in a boiling water bath for 30 min. The precipitate was cooled, filtered, dried, and sieved to obtain a pea starch-lipid complex. The RS content of the pea starch-lauric acid complex was detected using the Megazyme Resistant Starch Assay Kit. As shown in Figure S1, the RS content of pea starch was 14.99% and increased to 32.44% in RS5. The micromorphological structure of the starch was analyzed using scanning electron microscopy and the crystal structure of the starch was analyzed using X-ray diffraction. Detailed information was shown in Figures S2 and S3.
Pullulan based derivatives: synthesis, enhanced physicochemical properties, and applications
Published in Drug Delivery, 2022
Surendra Agrawal, Divya Budhwani, Pravina Gurjar, Darshan Telange, Vijay Lambole
Pullulan is a highly expensive polymer due to its high production charges. It has been supplied by Hayashibara Company Limited in Okayama, Japan, since 1976 (Singh et al., 2008). Its molecular weight varies from 4.5 × 104 to 6 × 105 Da (Pobiega et al., 2020). It has a high glass transition temperature, which helps in protein stabilization in high humid conditions (Tian et al., 2018). It appears as white or yellowish-white powder, with 5 to 7 pH. Pullulanase is an enzyme that hydrolyzes the pullulan (Ganie et al., 2020). There are two types of pullulanase, i.e. type I and type II. Type I pullulanase acts on α-(1,6) glycosidic bond to produce maltotriose unit, while type II pullulanase acts on α-(1,6) glycosidic bond and α-(1,4) glycosidic bond to produce maltotriose and mixture of glucose, mannose, and maltotriose, respectively. Other enzymes such as pullulan hydrolase type I (neopullulanase) and pullulan hydrolase type II (isopullulanase) acts on α-(1,4) glycosidic bond to produce panose and isopanose, respectively (Hii et al., 2012).