Possibilities for the biomedical application of modified pectins
Abstract
The study provides a brief overview of the available methods for modifying pectin polysaccharides (alkylation, amidation, thiolation, sulfation) over the past 10-15 years. A brief description of the structural features of various pectin polysaccharides (homogalacturonan, rhamnogalacturonan, xylogalacturonan) is provided in the study. Each method contains information on the corresponding chemical reactions of the interaction of pectin polysaccharides with modifying reagents, as well as information on the use of modified pectins in the medicine, food, and pharmaceutical industries.
For example, acetylated pectins can be used as stabilizers and emulsifiers of food systems, as well as affect the release mechanism of ibuprofen (a weakly acidic drug) throughout the gastrointestinal tract.
The highly gelling properties of amidated pectins allows the manufacture of hydrogel beads that can be used for the delivery of drugs specific to the colon (such as indomethacin and sulfamethoxazole) and oral administration of insulin.
Thiolated pectins are promising for the use as mucoadhesive polymers. This property allows for a much deeper penetration of the drug (timolol maleate) through the cornea of the eye, which opens up the possibility of using modified pectins in ophthalmology.
Sulphated pectins are of interest due to their significant effect on the physiological functions of polysaccharides, such as antioxidant, anti-inflammatory, antitumour, antimicrobial, and antiviral (anti-HIV infectious activity). One of the characteristics of pectin sulphate is its anticoagulant activity and antithrombotic action. The studies have shown that the substitution of the carboxyl group with the sulphate group in citrus pectin increased both effects described above without affecting the hemorrhagic effect. In addition, this pectin derivative also exhibits improved antimicrobial action against Bacillus cereus and Vibrio fischeri.
The available methods for modifying pectin polysaccharides reveal the possibility of more effective practical use of natural biopolymers of carbohydrate nature not only in the food and cosmetic industry, but also for medical purposes. The search for new methods of changing the chemical structure of glycans contributes to the production of substances with desired properties, which have yet to be investigated on a larger scale.
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References
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