Swelling and Degradation of Calcium-Pectic Gel Particles Made of Pectins of Silene vulgaris and Lemna minor Сallus Cultures at Different Concentrations of Pectinase in an Artificial Colon Environment
¹Institute of Physiology, Komi Science Centre, Ural Branch of the RAS; ²Komi Republic Research Institute of Agriculture, Komi Science Centre, Ural Branch of the RAS; ³Institute of Chemistry, Komi Science Centre, Ural Branch of the RAS, Syktyvkar, Komi Republic, the Russian Federation
*Corresponding author: Elena A. Mikhailova. Department of Molecular Immunology and Biotechnology, Institute of Physiology, Komi Science Centre, Ural Branch of the RAS. Syktyvkar, the Russian Federation. E-mail: email@example.com
Published: March 15, 2018. doi: 10.21103/Article8(1)_OA10
Spherical calcium-pectic gel particles (CaPGPs) were obtained from pectins of callus cultures (CC) of campion Silene vulgaris (silenan) and duckweed Lemna minor (lemnan), as well as from commercial apple and citrus pectins by the method of ionotropic gelation. We studied the morphological characteristics of the obtained gel particles and found that the largest gel particles were formed from citrus pectin (CP), and the densest gel particles were formed from lemnan pectin (LP). The swelling and degradation of CaPGPs were comparatively evaluated by incubation in a simulated gastrointestinal environment. The swelling and degradation of CaPGPs formed from pectins of the silenan and lemnan callus cultures were studied at different concentrations of pectinase (0.4, 0.8 and 1.7 mg/ml) in the simulated fluid of the colon. It has been established that the CaPGPs obtained from lemnan are more resistant to degradation in the simulated colon fluid than CaPGP obtained from silenan. It was shown that the concentration of pectinase in the simulated fluid of the colon and the type of pectin affect the degradability of CaPGPs formed on the basis of pectins of callus cultures.
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