Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health

Dongmei Wu, Jiaqi Zheng, Guizhu Mao, Weiwei Hu, Xingqian Ye, Robert J. Linhardt, Shiguo Chen

Research output: Contribution to journalReview articlepeer-review

74 Scopus citations

Abstract

Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.

Original languageEnglish
Pages (from-to)2938-2960
Number of pages23
JournalCritical Reviews in Food Science and Nutrition
Volume60
Issue number17
DOIs
StatePublished - 24 Sep 2020
Externally publishedYes

Keywords

  • Pectin
  • bioactivity
  • dietary sources
  • diseases
  • gut microbiota fermentation
  • metabolism of RG-I

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