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Digestion and Metabolism of Pectin

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Pectin: Technological and Physiological Properties

Abstract

The key stages of digestion and metabolism of dietary fibre throughout the gastrointestinal tract is presented with a focus on the digestion of pectin. Increasing evidence shows that pectins are not simply an inert viscosity enhancing agent but possess a range of health benefits (see also Chap. 9). These effects are mediated by their influence on digestive processes, their resistance to digestion by the intrinsic digestive enzymes in humans and their subsequent fermentation by our microbiota. The water holding capacity and viscosity enhancing properties can influence appetite, and also the diffusion processes controlling the digestion and absorption of nutrients which in turn may positively influence cholesterol levels and glycaemic responses. As a soluble fibre, pectin is by definition not hydrolysed by human digestive enzymes, but fermentated by the microbiota yielding metabolites implicated with a wide range of health benefits.

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  1. Quadram Institute Bioscience, Norwich Research Park, Norwich, UK

    Kathrin Haider & Peter Wilde

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  1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia

    Vassilis Kontogiorgos

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Haider, K., Wilde, P. (2020). Digestion and Metabolism of Pectin. In: Kontogiorgos, V. (eds) Pectin: Technological and Physiological Properties. Springer, Cham. https://doi.org/10.1007/978-3-030-53421-9_8

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