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Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

1
Department of Agricultural Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan
2
Department of Food Science, National Quemoy University, No. 1, University Road, Jinning Township, Kinmen County 892, Taiwan
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Molecules 2019, 24(8), 1601; https://doi.org/10.3390/molecules24081601
Received: 28 March 2019 / Revised: 15 April 2019 / Accepted: 22 April 2019 / Published: 23 April 2019
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Abstract

Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (SPEI) in jelly fig achenes (JFA) residue were noticed to be able to impede the gelation. In this study, we characterized and isolated SPEI from JFA by a series of PE inhibition-guided isolations. Crude aqueous extract of JFA residue was mixed with acetone, and 90% acetone-soluble matter was further fractionated by Diaion HP-20 chromatography. The retained fraction with dominant PE inhibitory activity was collected from 100% methanol eluate. Results from high-performance liquid chromatography mass spectrometry (HPLC/MS) and hydrolysis-induced chromogenic transition revealed the SPEI as complex tannins. Total tannins content was determined in each isolated fraction, and was closely related to PE inhibitory activity. In addition, SPEI in this study could inhibit activities of digestive enzymes in vitro and may, therefore, be assumed to act as non-specific protein binding agent. View Full-Text
Keywords: jelly fig achenes; pectin methylesterase inhibitor; bioassay-guided fractionation; antinutrients; tannins; proanthocyanidins jelly fig achenes; pectin methylesterase inhibitor; bioassay-guided fractionation; antinutrients; tannins; proanthocyanidins
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Wang, S.-T.; Feng, Y.-J.; Lai, Y.-J.; Su, N.-W. Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase. Molecules 2019, 24, 1601.

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