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RESEARCH PRODUCT
Pectin: A Long-Neglected Broad-Spectrum Antibacterial.
Domenico NuzzoAntonino ScurriaFrancesco MeneguzzoRosa AlduinaAlexandra FidalgoMario PagliaroLaura M. IlharcoRosaria CiriminnaAlessandro Presentatosubject
Polymicrobial infection2019-20 coronavirus outbreakfood.ingredientPectinSevere acute respiratory syndrome coronavirus 2 (SARS-CoV-2)Biocompatible MaterialsMicrobial Sensitivity TestsBiology01 natural sciencesBiochemistrypectin polysaccharidesBroad spectrumfoodDrug DiscoveryCitrus PectinFood scienceGeneral Pharmacology Toxicology and PharmaceuticsPharmacologypectinBacteria010405 organic chemistryOrganic ChemistryThe Renaissancefood and beveragesAntimicrobialcitrus pectin0104 chemical sciencesantibacterial agents antimicrobial agents polysaccharides pectin citrus pectinAnti-Bacterial Agents010404 medicinal & biomolecular chemistryantibacterialMolecular MedicineantimicrobialPectinsdescription
First reported in the late 1930s and first partly explained in 1970, the antibacterial activity of pectin remained almost ignored until the late 1990s. The concomitant emergence of research on natural antibacterials and on new usages of pectin polysaccharides, including those in medicine widely researched in Russia, has led to a renaissance of research in the physiological properties of this uniquely versatile polysaccharide ubiquitous in plants and fruits. Collecting scattered information, this study provides an updated overview on the subtle factors affecting the behaviour of pectin as antimicrobial. Less degraded pectin extracted via acid-free routes, we argue in the conclusions, will soon find applications spanning from new treatments for polymicrobial infections through use as implantable biomaterial in tissue and bone engineering.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-01-01 | ChemMedChem |