INFLUENCE OF PECTIN STRUCTURE ON THE INTERACTION WITH BILE-ACIDS UNDER IN-VITRO CONDITIONS

Structural parameters of pectin (a polysaccharide and important component of dietary fibre) influence the interaction with bile acids (BA). The effect of experimental conditions (concentration of pectin, BA and Ca2+) on such interactions was studied at pH 6.0. Series of pectins were used, prepared from virtually fully esterified pectin by gradual de-esterification with alkali or with pectinesterase from oranges. Further amidated and acetylated pectins were also tested. The greatest interaction with BA was found with a very highly esterified pectin under in vitro conditions. The interaction diminished with decreasing degrees of esterification (DE). This decrease was more intensive for pectins possessing a blockwise arrangement of free -COOH groups. Derivatives of pectin generally interacted less with BA. These results were principally confirmed with commercial pectins, with pectins prepared on a pilot-plant scale and with pectins originating from a defined botanical source. The interactions of these preparations with BA. were less intensive than with those of pectins having an ideal random distribution of free -COOH groups in the polysaccharide molecules at the same DE. The interaction with pectin is also likely to be influenced by the structure of BA.