Interactions of arabinan-rich pectic polysaccharides with polyphenols. (15th February 2020)

• Record Type: Journal Article
• Authors: Fernandes, Pedro A.R.; Le Bourvellec, Carine; Renard, Catherine M.G.C.; Wessel, Dulcineia F.; Cardoso, Susana M.; Coimbra, Manuel A.
• Is Part Of: Carbohydrate polymers. Volume 230(2020)
• Publication Date: 2020-02-15
• Subjects: Branching -- Polysaccharide -- Pectin -- Hydroxycinnamic acid -- Dihydrochalcone -- Procyanidin; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2019.115644
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: Arabinans interact with low and high molecular weight polyphenols. Higher branching degree limits arabinan interaction with polyphenols. Covalently linked polyphenols to arabinan backbone limit further interactions. Arabinans contribute to pectic polysaccharide interactions with polyphenols. Pectin structure as a whole influenced the interactions with polyphenols. Abstract: Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.