Pectins

"Pectins" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

High molecular weight polysaccharides present in the cell walls of all plants. Pectins cement cell walls together. They are used as emulsifiers and stabilizers in the food industry. They have been tried for a variety of therapeutic uses including as antidiarrheals, where they are now generally considered ineffective, and in the treatment of hypercholesterolemia.

Descriptor ID	D010368
MeSH Number(s)	D05.750.078.738 D09.698.670 D20.215.784.500.618
Concept/Terms	Pectins Pectins

Below are MeSH descriptors whose meaning is more general than "Pectins".

Chemicals and Drugs [D]
Macromolecular Substances [D05]
Polymers [D05.750]
Biopolymers [D05.750.078]
Pectins [D05.750.078.738]
Carbohydrates [D09]
Polysaccharides [D09.698]
Pectins [D09.698.670]
Complex Mixtures [D20]
Biological Products [D20.215]
Plant Preparations [D20.215.784]
Plant Extracts [D20.215.784.500]
Pectins [D20.215.784.500.618]

Below are MeSH descriptors whose meaning is more specific than "Pectins".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Pectins" by people in this website by year, and whether "Pectins" was a major or minor topic of these publications.

Bar chart showing 50 publications over 21 distinct years, with a maximum of 5 publications in 2015

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
2000	1	0	1
2003	1	0	1
2004	1	0	1
2007	2	0	2
2008	2	0	2
2009	2	1	3
2010	2	2	4
2011	2	1	3
2012	1	1	2
2013	2	0	2
2014	3	1	4
2015	4	1	5
2016	1	0	1
2017	1	1	2
2018	3	0	3
2019	2	1	3
2020	2	0	2
2021	1	1	2
2022	0	1	1
2023	2	1	3
2024	3	0	3

Below are the most recent publications written about "Pectins" by people in Profiles.

Yu C, Ahmadi S, Hu X, Wu J, Wu D, Hou Z, Pan H, Xiao H, Ye X, Chen S. Individual Difference in the Capacity of Gut Microbiota to Ferment Four Complex Carbohydrates from Normal to Overweight People: An In Vitro Study. J Agric Food Chem. 2024 Sep 18; 72(37):20513-20526.

View in: PubMed
Xu H, Huang Y, He K, Lin Z, McClements DJ, Hu Y, Cheng H, Peng X, Jin Z, Chen L. An effective preserving strategy for strawberries by constructing pectin/starch coatings reinforced with functionalized eggshell fillers. Food Chem. 2024 Aug 30; 450:139314.

View in: PubMed
Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem. 2024 Jun 01; 442:138490.

View in: PubMed
Aris ZFM, Sharma R, Pelletier MGH, Barbeau AM, Gaines PCW, Nagarajan R. Bio-based surfactants derived from pectin. Carbohydr Polym. 2024 Jan 15; 324:121428.

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Saffer AM, Baskin TI, Verma A, Stanislas T, Oldenbourg R, Irish VF. Cellulose assembles into helical bundles of uniform handedness in cell walls with abnormal pectin composition. Plant J. 2023 11; 116(3):855-870.

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He J, Wu X, Xie Y, Gao Y, McClements DJ, Zhang L, Zou L, Liu W. Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation. Int J Biol Macromol. 2023 Apr 30; 235:123899.

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Caballero S, Li YO, McClements DJ, Davidov-Pardo G. Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity. J Sci Food Agric. 2022 Sep; 102(12):5554-5560.

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Chengxiao Y, Dongmei W, Kai Z, Hou L, Xiao H, Ding T, Liu D, Ye X, Linhardt RJ, Chen S. Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity. Carbohydr Polym. 2021 Oct 15; 270:118377.

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Liang X, Cao K, Li W, Li X, McClements DJ, Hu K. Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. Food Res Int. 2021 07; 145:110425.

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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym. 2020 Dec 15; 250:116890.

View in: PubMed

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