J. Agric. Food Chem. 2001, 49, 3051−3057
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Citrus Pectin: Characterization and Inhibitory Effect on Fibroblast Growth Factor-Receptor Interaction Yan Liu,†,‡ Hassan Ahmad,§ Yongde Luo,‡ Duane T. Gardiner,# Richard S. Gunasekera,‡,⊥ Wallace L. McKeehan,‡,| and Bhimanagouda S. Patil*,† Texas A&M UniversitysKingsville Citrus Center, Weslaco, Texas 78596; Department of Biochemistry and Biophysics, Texas A&M University, and Center for Cancer Biology and Nutrition, Institute of Biosciences and Technology, The Texas A&M University System Health Science Center, Houston, Texas 77030-3303; Department of Chemistry, University of TexassPan American, Edinburg, Texas 78539; University of HoustonsVictoria, Victoria, Texas 77901; and Department of Agronomy and Resource Sciences, Texas A&M UniversitysKingsville, Kingsville, Texas 78363
This study was undertaken to characterize the pectin from four citrus species and to determine their in vitro inhibitory activities on the binding of fibroblast growth factor (FGF) to the FGF receptor (FGFR). Pectin from various parts of lemon, grapefruit, tangerine, and orange were isolated and characterized. Tangerine had the highest pectin content among the four citrus species. Segment membrane contained as much as or more pectin than flavedo/albedo. Anhydrogalacturonic content was highest in pectin from segment membrane of tangerine and flavedo/albedo of grapefruit. Lemon pectin contained the highest methoxyl content (MC), and grapefruit contained the largest proportion of lower molecular weight (
