Interactions of arabinan-rich pectic polysaccharides with polyphenols

Pedro A R Fernandes; Carine Le Bourvellec; Catherine M G C Renard; Dulcineia F Wessel; Susana M Cardoso; Manuel A Coimbra

doi:10.1016/j.carbpol.2019.115644

Interactions of arabinan-rich pectic polysaccharides with polyphenols

Carbohydr Polym. 2020 Feb 15:230:115644. doi: 10.1016/j.carbpol.2019.115644. Epub 2019 Nov 19.

Authors

Pedro A R Fernandes¹, Carine Le Bourvellec², Catherine M G C Renard², Dulcineia F Wessel³, Susana M Cardoso¹, Manuel A Coimbra⁴

Affiliations

¹ QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
² INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, F-84000 Avignon, France.
³ QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; School of Agriculture and CI&DETS, Polytechnic Institute of Viseu, 3500-606 Viseu, Portugal; CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.
⁴ QOPNA and LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal. Electronic address: mac@ua.pt.

PMID: 31887907
DOI: 10.1016/j.carbpol.2019.115644

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.

Keywords: Branching; Dihydrochalcone; Hydroxycinnamic acid; Pectin; Polysaccharide; Procyanidin.