Nutritional and Biological Applications of Pectinases: A Comprehensive Overview

Abstract

Abstract Pectinases, a diverse group of enzymes known for their ability to degrade pectic substances, have many biological and nutritional functions. Derived from sources such as fungi, bacteria, and yeast, these enzymes are instrumental in accelerating processes such as extraction, filtration, and clarification in fruit juice and wine production, as well as in tea, cocoa, and coffee concentration. These substances, found in plant cell walls, consist of various monosaccharides and polysaccharides, classified based on their solubility. Production of pectinases primarily occurs through solid-state fermentation and submerged fermentation, utilizing agricultural wastes such as orange peels and sugarcane bagasse. Pectin, a complex polysaccharide from plants, modulates immune responses by enhancing macrophage activity and cytokine production. Pectinases degrade pectin, yielding bioactive oligosaccharides with anti-inflammatory effects, suppressing cytokines like tumor necrosis factor-alpha and interleukin-6. These enzymes also exhibit hypoglycemic effects by inhibiting digestive enzymes, aiding in managing blood glucose levels. Moreover, pectinases display antibacterial activity by disrupting bacterial growth, relevant in food preservation. Their antioxidant properties, facilitated by phenolic compound release, combat oxidative stress. In addition, pectinase-treated pectin shows promise in inhibiting tumor proliferation and enhancing drug delivery in tablet formulations, illustrating their multifaceted therapeutic potential.