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Dongowski, G., Lorenz, A. and Proll, J. (2002) The Degree of Methylation Influences the Degradation of Pectin in the Intestinal Tract of Rats and in Vitro. Journal of Nutrition, 132, 1935-1944.

has been cited by the following article:

• TITLE: Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

  AUTHORS: Byungjick Min, Ok Kyung Koo, Si Hong Park, Nathan Jarvis, Steven C. Ricke, Philip G. Crandall, Sun-Ok Lee

  KEYWORDS: Short-Chain Fatty Acids, Soy Pectin, Denaturing Gradient Gel Electrophoresis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.12, September 9, 2015

  ABSTRACT: High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicabil-ity as functional foods, particularly related to colon health. Certain beneficial effects of carbohy-drates in humans can be postulated as being due to microorganisms and metabolites (short-chain fatty acids (SCFAs)). Fecal samples were collected and incubated anaerobically with HMP, SBP, SOY, and FOS at 37 °C. The average degree of polymerization (DP) of HMP, SBP, and SOY was 492, 3729, and 1510, respectively. Degree of pectin methylation of each sample was 76.0% (HMP), 21.2% (SBP), and 22.8% (SOY). Total SCFAs in SOY showed the highest value compared to other samples, especially having the highest concentration of propionic acid (P