Supramolecular Structure and Functional Characteristics of Pectin Polysaccharides

Introduction. Currently, there is a growing number of studies devoted to pectins, which are gaining increasing importance and are widely used in the food and pharmaceutical industries, as well as in biomedical research.

Purpose. This review shows that the targeted design of supramolecular pectin systems and the creation of building blocks of highly ordered supramolecular compounds with a given structure and properties from them have become one of the most important tasks of modern chemistry.

Materials and Methods. The object of study in this work was scientific publications, most of which were published between 2009 and 2024. The search and selection of research on pectin conjugates were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Scopus, Web of Science, PubMed, taking into account the structural features of various types of pectins, including modified ones, based on ideas about the supramolecular structure of pectin polysaccharides.

Results. As a result, it can be concluded that there is a wide range of chemical compounds and biopolymers compatible with pectin polysaccharides, which makes it possible to obtain supramolecular structures with new properties that can be purposefully modified, including for specific biomedical applications.

Conclusion. The analysis shows that the combination of pectin with other biopolymers, hybrid nanoparticles and mineral compounds is currently being actively studied to improve its functional properties, including solubility, stability, antioxidant activity and physiological compatibility.

1. Antipin I.S., Alfimov M.V., Arslanov V.V., Burilov V.A. et al. Functional supramolecular systems: design and application areas. Advances in Chemistry, 2021, v.90 (8), p.895-1107, https://doi.org/10.1070/rcr5011

2. Bokov D.O., Bogachuk M.N., Malinkin A.D. et al. Evaluation of the interaction of polysaccharides and minor biologically active substances in functional food ingredients of plant origin. Nutrition Issues, 2023, v 92, № 1, p.108-115, https://doi.org/10.33029/0042-8833-2023-92-1-108-115

3. Vasilkevich V.M., Bogdanov R.V., Gilevskaya K.S., Kulikovskaya V.I. Study of toxicity and features of biological action of nanocomposite pectin – Ag: results of subchronic experiment. Toxicological Bulletin, 2021, v.29, №5, p.25-33, https://doi.org/10.36946/0869-7922-2021-29-5-25-33

4. Golubev V.N., Tsyganova T.B. Pectin polysaccharides – polyfunctional ingredients in food and biomedical systems, Health, Food & Biotechnology, 2024, 6(4)

5. Gorshkova T.A., Kozlova L.V., Mikshina P.V. Spatial structure of polysaccharides of plant cell walls and its functional significance (Review), Biochemistry, 2013, v.78, № 7, p.1068-1088.

6. Gryzlova V.V., Filatova I.A., Kochetkova A.A. New generation smoothies with prebiotics. Food industry, 2013, №3, p.8-13, https://www.elibrary.ru/item.asp?id=18816541

7. Kamilov F.Kh., Konkina I.G., Kozlov V.N. et al. Evaluation of nanoscale size and stability of aqueous dispersions of iodine-containing conjugates based on carriers of plant origin, promising for enrichment of food products with iodine. Nutrition issues. 2022, v. 91 №6, p.110-116, https://doi.org/10.33029/0042-8833-2022-91-6-110-117

8. Krolevets A.A., Myachikova N.I., Binkovskaya O.V. et al. Nanostructured vitamin E: its properties and application in functional food products. Commodity expert of food products, 2021, № 5, p.372-381.

9. Leontyeva E.A., Vikhareva V.V., Kalitnik A.A., Khotimchenko M.Yu. Antitumor activity of pectins of different molecular weights. Pacific Medical Journal, 2020, v.4, p.68-72, https://doi.org/10.34215/1609-1175-2020-4-68-72

10. Minzanova S.T., Chekunkov E.V., Milyukov V.A. et al., Preparation, composition and physicochemical properties of pectin complexes with ibuprofen. Reports of the Russian Academy of Sciences, Chemistry, Materials Science, 2020, v.491, p.49-54, https://doi.org/10.31857/s2686953520020065

11. Mukhidinov Z.K., Bobokalonova M.R., Rakhimov I.F. et al. Kinetics of piroxicam release from emulsion microparticles of low-methylated pectins and whey lactoglobulin concentrate. Bulletin of the Academy of Sciences of the Republic of Tajikistan, Department of Phys.-Math., Chem., Geol. and Tech. Sciences, 2013, № 1(150), p. 89-98, https://elibrary.ru/item.asp?id=20202026

12. Nechaev A.P., Kochetkova A.A., Kolpakova V.V. et al. Food Chemistry, 7th ed. corr. and add., St. Petersburg: GIORD, 2024, -688 p, https://elibrary.ru/item.asp?id=59913240

13. Ovodov Yu.S. Modern concepts of pectin substances. Bioorganic chemistry, 2009, v.35, №3, p.293-310, https://elibrary.ru/item.asp?id=11919320

14. Ptichkin I.I., Ptichkina N.M. Food polysaccharides: Structural levels and functionality. Saratov Printing house number 6, 2012, -96 p, https://elibrary.ru/item.asp?id=21463233

15. Slobodova D.A., Gorshkova R.M., Pankov S.A., Novoselov N.P. et al. Thermoreversible gelation of pectin polysaccharides obtained by combined fractionation. Bulletin of St. Petersburg State University of Technology and Design. Series 1. Natural and technical sciences, 2020, № 2, p.95-98, https://elibrary.ru/mdmwel

16. Tutelyan V.A., Nechaev A.P. Food ingredients in the creation of modern food products. M., DeLi plus, 2013, 520 p., ISBN: 978-5-905170-52-1.

17. Farzaliev E.B., Golubev V.N., Davidovich I.Yu., Obtaining submolecular complexes based on pectin with plant prolifenols. Equipment and technology of food production, Mogilev: BSUT. 2022, v.1, p.75-76

18. Farzaliev E.B., Golubev V.N., Tsyganova T.B. Study and identification of pectin substances of wild sea buckthorn fruits (Hippophae rhamnoides L.). Storage and processing of agricultural raw materials, 2021, № 3, p.115-125, http://dx.doi.org/10.36107/spfp.2021.247

19. Fatkullin R.I., Potoroko I.Yu., Kalinina I.V. Theoretical aspects of the interaction of plant polyphenols with macromolecules in functional food systems. Bulletin of the South Ural State University. Series: Food and Biotechnology, 2021, v.9, № 1, p.82-90

20. Khvostov M.V., Tolstikova T.G., Borisov S.A., Dushkin A.V. Application of natural polysaccharides in pharmaceuticals. Bioorganic chemistry, 2019, v.45, №6, p.563-575, https://doi.org/10.1134/S0132342319060241

21. Shamsara O., Mukhidinov Z.K., Bobokalonov D.T. et al. Microcapsules based on low-methylated pectins and milk whey protein concentrate. Reports of the Academy of Sciences of the Republic of Tajikistan, 2013

22. Axelos M.A.,Thibault J.F. The chemistry of low-methoxyl pectin gelation. The chemistry and technology of pectin, 1991, Chapter 6, p.109-118, https://doi.org/10.1016/B978-0-08-092644-5.50011-X

23. Bokov D.O., Sokurenco M.S., Malinkin A.D. et al., Physicochemical features, qualitative and quantitative analysis , present status and application prospects of polysaccharide gums. International Journal of Pharmaceutical Quality Assurance, 2020, v.11, p.154-162, http://dx.doi.org/10.25258/ijpqa.11.1.24

24. Chen H., Qui S., Gan J., et al. New insights into the functionality of protein to the emulsifying properties of sugar beet pectin. Food Hydrocolloids, 2016, v.57, p.262-270, https://doi.org/10.1016/j.foodhyd.2016.02.005

25. Diao J., Bai F., Wang Y., Han Q. et al., Engineering of pectin-dopamine nano-conjugates for carrying ruthenium complex: A potential tool for biomedical application. Journal of Inorganic Biochemistry, 2019, v.191, p.135-142, https://doi.org/10.1016/j.jinorgbio.2018.11.016

26. Eivazzadeh-Keihan R., Noruzi E., Aliabadi H. et al., Recent advances on biomedical applications of pectin-containing biomaterials. International Journal of Biological Macromolecules, 2022, v.217, p.1-18, https://doi.org/10.1016/j.ijbiomac.2022.07.016

27. Estroff L., Hamilton A. Water Gelation by Small Organic Molecules , Chemical Reviews, 2004, v.104, n 3, p.1201-1218.

28. Fishman M.L., Cooke P.H., Coffin D.R. Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy. Biomacromolecules, 2004, v.5, p.334-341, https://doi.org/10.1021/bm0300655

29. Freitas C.M.P., Coimbra J.S.R., Souza V.G.L., Sousa R.C.S. Structure and applications of pectin in food, biomedical and pharmaceutical industry: A review. Coatings, 2021, v.11, 922, https://doi.org/10.3390/coatings11080922.

30. Gawkowska D., Cybulska J., Zdunek A. Structure-related gelling of pectins and linking with other natural compaunds: A review. Polymers, 2018, v.10, 762, https://doi.org/10.3390/polym10070762

31. Haas K.T., Wightman R., Meyerowictz E.M., Peaucelle A. Pectin homogalacturanan nanofilament expansion drives morphogenesis in plant epidermal cells. Scince, 2020, v.367, p.1003-1007, https://doi.org/10.1126/science.aaz5103

32. Kertesz Z.I. The pectin substances. N-Y, London, Interscience Publishers,1951, -628 p.

33. Kim H.W., Lee Y.I., Kim Y.H. et al. Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions. Journal of Food Science and Technology, 2016, v.53, p.2580-2588, http://dx.doi.org/10.1007/s13197-016-2221-0

34. Kirby A.R., MacDougal A.J., Morris V.J. Atomic force microscopiy of tomato and sugar beet pectin. Carbohydrate Polymers, 2008, v.71, p.640-647, http://dx.doi.org/10.1016/j.carbpol.2007.07.014

35. Koch L., Emin M.A., Schuchmann H.P., Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion. Journal of Food Engineering, 2017, v.193, p.1-9, https://doi.org/10.1016/j.jfoodeng.2016.08.012

36. Lang P., Kajiwara K. Investigations of the architecture of tamarind seed polysaccharide in aqueous solution by different scattering techniques. Journal of Biomaterials Science, Polymer Edition, 1993, v.4. p.517-528, https://doi.org/10.1163/156856293X00177

37. Lara-Espinoza C., Carvajal-Millan E., Balandran-Quintana R., et al. Pectin and pectin-based composite materisls: Beyond food texture. Molecules, 2018, v/23(4), 942, https://doi.org/10.3390/molecules23040942

38. Long J., Etxeberria A., Nand A. et al. A 3-D printed chitosan-pectin hydrogel wound dressing for lidocaine hydrochloride delivery. Materials Science and Engineering:C, 2019, n 194, p.109873, https://doi.org/10.1016/j.msec.2019.109873

39. Lopez-Mata M.A., Gastelum-Cabrera M., Valbuena-Gregorio E. at al. Physicochemical properties of novel pectin Aloe gel membranes. Iranian Polymer Journal, 2018, v.27, p.545-553, https://doi.org/10.1007/s13726-018-0631-8

40. Ma X., Chen W., Yan T., Wang D. et al. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions. Food Chemistry. 2020, v.309, 125501, https://doi.org/10.1016/j.foodchem.2019.125501

41. Manzoor M., Singh J., Bandral J., Gani A et al., Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds. International Journal of Biological Macromolecules, 2020, v.165, p.554-567, https://doi.org/10.1016/j.ijbiomac.2020.09.182

42. Mao Y., Millett R., Lee C., Yakubov G. et al. Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra. Carbohydrate Polymers, 2020, v.241, 116414, https://doi.org/10.1016/j.carbpol.2020.116414

43. Martau G.A., Mihai M., Vodnar D.C., The use of chitosan, alginate and pectin in the biomedical and food sector-biocompatibility, bioadhesiveness and biodegradability. Polymers, 2019, v.11, 1837, https://doi.org/10.3390/polym11111837

44. May C. D., & Stainsby G. Factors affecting pectin gelation. In G. O. Phillips, D.J. Wedlock, & P. A.Williams (Eds.).Gums and stabilizers for the food industry 3, London: Elsevier, 1986, pp. 515–523

45. Muller G. Charge-induced order-disorder transition in an ionic polysaccharide derived from schizophyllan. Carbohydrate polymers, 1986, v.6, p.177-191.

46. Munarin F., Tanzi M., Petrini P., Advances in biomedical application of pectin gels. International Journal of Biological Macromolecules, 2012, v.51, 681-689, https://doi.org/10.1016/j.ijbiomac.2012.07.002

47. Naqash F., Masoodi F.A., Rather S.A., et al. Emerging concepts in the nutraceutical and functional properties of pectin :A Review. Carbohydrate Polymers, 2017, v.168, p.227-239, http://dx.doi.org/doi:10.1016/j.carbpol.2017.03.058

48. Nehra S., Raghav S., Kumar D. Biopolimer scaffold of pectin and alginate for the application of health hazardous fluoride removal stadies by equilibrium adsorption, kinetics and thermodynamics, Journal of Molecular Liquids., 2019, v.284, p.203-214, https://doi.org/10.1016/j.molliq.2019.03.155

49. Ngouemazong E.D., Christiaens S., Shpigelman A. et al. The emulsifying and emulsion-stabilizing properties of pectin : A review. Comprehensive Reviews in Food Science and Food Safety, 2015, v.14, p.705-718, https://doi.org/10.1111/1541-4337.12160

50. Phillips G.O., Williams P.A. Handbook of Hidrocolloids., Cambridge: Woodhead publishing, 2020, -1190 p., ISBN: 0128242213, 9780128242216.

51. Pourjavadi A., Barzegar S. Smart pectin-based superabsorbent hydrogel as a matrix for ibuprofen as an oral non-steroidal anti-inflammatory drug delivery. Starch-Starke, 2009, v.61, n3-4, p.173-187, https://doi.org/10.1002/star.200800032

52. Qi P.X., Xiao Y., Wickham E.D., Charges in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates forms by controlled dry-heating. Food Hydrocolloids, 2017, v.69, p.86-96, http://dx.doi.org/10.1016/j.foodhyd.2017.01.032

53. Rainsford K.D. Ibuprofen: pharmacology, therapeutics and side effects. Springer Heidelberg, New York, Dordrecht, London, 2012, p. 259, https://doi.org/10.1007/978-3-0348-0496-7

54. Rees D.A., Secondary and tertiary structure of polysaccharides in solutions and gels. Upsala Journal of Medical Sciences, 1977, v.82, p.214-224, https://doi.org/10.3109/03009737709179075

55. Slobodova D.A., Gorschkova R.M., Gladyshev P.P., Thermodynamics of Sorption Processes in Sorbents Based on Pectic Polysaccharides. Fibre Chemistry, 2024, № 55, с.290-298, https://doi.org/10.1007/s10692-024-10479-1

56. Sriamornsak P. Chemistry of pectin and its pharmaceutical uses: A review. Silpakorn University International Journal, 2003, v.3, p.206-228.

57. Tian L., Singh A., Singh A.V., Synthesis and characterization of pectin-chitosan conjugate for biomedical application. International Journal of Biological Macromolecules, 2020, v.153, p.533-538, https://doi.org/10.1016/j.ijbiomac.2020.02.313

58. Tsai C.S. Biomacromolecules: Introduction to structure, function and informatics. John Wiley &Sons, 2007, -740 p, http://dx.doi.org/10.1002/0470080124

59. Ullah K., Sohail M., Buabeid M., Murtaza G., et al., Pectin-based (LA-co-MAA) semi-IPNS as a potential biomaterial for colonic delivery of oxaliplatin. International Journal of Pharmaceutics, 2019, v.569, 118557. https://doi.org/10.1016/j.ijpharm.2019.118557

60. Yang J.S., Mu T.H., Ma M.M. Extraction, structure and emulsifying properties of pectin from potato pulp. Food Chemistry, 2018, v.244, p.197-205, https://doi.org/10.1016/j.foodchem.2017.10.059

61. Yemenicioglu A., Farris S., Turkyilmaz M., Gulec S. A review of current and future food applications of natural hydrocolloids. International Journal of Food Science and Technology, 2020, v.55, p.1389-1406, https://doi.org/10.1111/ijfs.14363

62. Zhang W., Xu P., Zhang H. Pectin in cancer therapy :A Review. Trends in Food Science & Technology, 2015, v.44, p.258-271, http://dx.doi.org/10.1016/j.tifs.2015.04.001