Food and Fermentation Industries >

2025 , Vol. 51 >Issue 21: 215 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042341

Preparation of pectin oligosaccharides from Hylocereus undatus peel by co-fermentation of bacterial enzymes and its antioxidant activity

  • YANG Chuanjia ,
  • WU Jing ,
  • LU Jian ,
  • LI Xiaomin
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  • (Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-02-11

  Revised date: 2025-03-31

  Online published: 2025-11-21

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Abstract

To investigate the microbial fermentation preparation of pectin oligosaccharides and their antioxidant properties, a recombinant Komagataella phaffii strain expressing the endopolygalacturonase was constructed.This strain, along with the secreted recombinant enzyme endoPecA (optimal temperature 30 ℃, pH 4.5, activity 1 654.32 U/mL), was used in co-fermentation with xylanase and pectin methylesterase to produce Hylocereus undatus peel pectin oligosaccharides (HPOS).Fermentation conditions were optimized to 20 g/L substrate concentration, initial OD600nm of 2.0, and 48 h fermentation, resulting in HPOS with a degree of polymerization <10 and molecular weight <2 kDa.The HPOS was primarily composed of galacturonic acid (GalA), with minor amounts of rhamnose, glucose, galactose, and arabinose, yielding 5.09 g/L (based on GalA content) and the yield of 25.45%.In vitro antioxidant assays demonstrated that HPOS exhibited significantly higher antioxidant activity than extracted pectin, with activity increasing as molecular weight decreased.This study provides a novel technical route for HPOS production and reveals its potential as an antioxidant, having an important reference for the preparation and application of pectin oligosaccharides.

Key words： pectin oligosaccharides; Hylocereus undatus peel; endopolygalacturonase; bacterial enzymes co-fermentation; antioxidative activity

Cite this article

YANG Chuanjia , WU Jing , LU Jian , LI Xiaomin . Preparation of pectin oligosaccharides from Hylocereus undatus peel by co-fermentation of bacterial enzymes and its antioxidant activity[J]. Food and Fermentation Industries, 2025 , 51(21) : 215 -224 . DOI: 10.13995/j.cnki.11-1802/ts.042341

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