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All Journal Journal of Functional Food and Nutraceutical Journal of Applied Agricultural Science and Technology
Huang, Cian-Song
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Agriculture, Biological Sciences & Forestry Nursing

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ANTI-INFLAMMATORY ACTIVITY OF PECTIC ENZYME-TREATED PECTIN ON LIPOPOLYSACCHARIDE-INDUCED RAW 264.7 CELLS Huang, Cian-Song; Li, Qiao-Lin; Lo, Diana; Wang, Yuh-Tai; Wu, Ming-Chang
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (782.022 KB) | DOI: 10.33555/jffn.v1i1.14

Abstract

The purpose of this study was to investigate the ability and pathway of the pectic enzyme-treated (PET) pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Results showed that PET-pectin produced from 1% substrate and 48 h reaction time had the highest antioxidative activity, thus these parameters were used to produce PET-pectin used in this study. PET-pectin showed no cell cytotoxicity to normal macrophage RAW 264.7 and reduce the nitrite secretion from LPS-induced RAW 264.7 by 20%. Finally, the expression of cytokines, including NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-?B) and tumor necrosis factor (TNF-?) were analyzed by western blot. In the western blot method, it was found that iNOS, COX-2, NF-?B, TNF-? and other proteins that activated NO production had a downtrend. It was found that PET-pectin possess promising activity to mitigate the inflammatory response.
The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread Lo, Diana; Michellina, Michellina; Tedjakusuma, Felicia; Huang, Cian-Song
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.175

Abstract

Pineapple is a fruit that is widely produced in Indonesia. Pineapple can be processed into jam or fruit spread to extend its shelf life. However, jam contains high amount of sugar. High consumption of sugar in the diet can contribute to a high kilojoules diet or known as 'energy dense' and thus contribute to the development of health problems like obesity or diabetes. Sugar has important role in the jam. It binds water molecules to build spreadable product. Pectin can also bind water molecules and cannot be digested by human body but addition of pectin as sugar replacement cannot build spreadable product because pectin molecules is much longer than sucrose. Thus, depolymerization through hydrolysis is needed on pectin molecule. Therefore, the purpose of this research was to determine the effect of different hydrolyzed pectins as substitute for sucrose in a pineapple spread. The physicochemical properties of hydrolyzed pectin (viscosity and color value) and pineapple spreads made from the hydrolyzed pectin (color value, degree of brix, water activity, syneresis and spreadability) were investigated. The results showed that pectin treated with 0.05 M of HCl for 96 h produced the best pineapple spreads based on water activity and percentage of syneresis results. Moreover, pineapple spreads made from pectin treated with 0.05 M of HCl for 96 h has the most similar color and spreadability to the one with sucrose.
Co-Authors Li, Qiao-Lin Lo, Diana Michellina, Michellina Tedjakusuma, Felicia Wang, Yuh-Tai Wu, Ming-Chang