Bìol. Tvarin, 2019, volume 21, issue 4, pp. 18–21


A. Vovkohon

This email address is being protected from spambots. You need JavaScript enabled to view it.

Bila Tserkva National Agrarian University,
8/1 Soborna sq., Bila Tserkva, Kyiv region, 09117, Ukraine

The search for new and improvement of approved carriers for biotechnological methods and processes of immobilized enzymes and microorganisms’ cells is quite actual. The mostly applied are those carriers which are widely available and not expensive. Also, the carriers used in the food industry should be non-toxic and metabolized or quickly excreted from the organism. The physical and chemical properties of pectin as a food additive allow using it as natural carrier. However, to increase the sorption properties of pectin, at the Research Institute of food technologies and technologies of animal products processing of Bila Tserkva national agrarian university a technology of its modification has been developed. The harmlessness indexes of pectin were studied on white mice. After the experiment on the harmlessness ended, some carbohydrate metabolism indexes were defined for the mice body under the action of different doses of modified pectin. Three groups of experimental animals with body weight 19–20 g were created containing 5 animals in each group. The studies on the content of glucose, pyruvic and lactic acids were conducted in the blood serum. The glycogen content was studied in the liver of linear mice. The feeding, maintenance and keeping of mice during experiment were carried out according to the modern bioethics requirements. It has been found out that at the end of experiment (the day 11 after the intragastric infusion of 0.3 cm3 5.0 % modified pectin suspension), there were no changes as to the glucose, pyruvic and lactic acids in the blood serum and glycogen in liver compared to the animals infused by the physiological solution. The was no probable increase of glucose, pyruvic and lactic acids in the blood serum and glycogen in the liver of mice infused by 0.3 cm3 10.0 % of modified pectin suspension compared to the animals of control group. Thus, there was identified no violation of carbohydrate metabolism in the mice bodies after one-time infusion of 0.3 cm3 5.0 % and 10.0 % modified pectin suspension, indicating that there is no toxic effect of the test substance on the body of white mice.


  1. Bátori, Jabbari M., Åkesson D., Lennartsson P. R., Taherzadeh M. J., Zamani A. Production of pectin-cellulose biofilms: a new approach for citrus waste recycling. International Journal of Polymer Science, 2017, article ID 9732329, 9 p. https://doi.org/10.1155/2017/9732329
  2. Canteri-Schemin P. M. H., Fertonani H. C. R., Waszczynskyj N., Wosiacki G. Extraction of pectin from apple. Brazilian Archives of Biology and Technology, 2005, vol. 48, issue 2, pp. 259–266. https://doi.org/10.1590/S1516-89132005000200013
  3. Chechyotkin A. V., Voronyanskiy V. I., Pokusay G. G., Kartashov N. I., Doktorovich N. L., Kirichenko I. V. Workshop on biochemistry of farm animals. Moscow, Vyshchaya shkola, 1980, 303 p. (in Russian)
  4. Dinu D. Extraction and characterization of pectins from wheat bran. Romanian Biotechnology Letter, 2001, vol. 6, pp. 37–44.
  5. Gama W. B. M. V., De Farias Silva C. E., Oliveira Da Silva L. M., Abud A. K. S. Extraction and Characterization of pectin from citric. Chemical engineering transactions, 2015, vol. 44, pp. 259–264. DOI: 10.3303/CET1544044.
  6. Herasymenko V., Herasymenko M., Tsvilikhovskyi M. Biotechnology. Kyiv, 2006, 647 p. (in Ukrainian)
  7. Instructions to the set of reagents for the determination of glucose in biological liquids by the color of the reaction with an ortho-toluidine reagent (cat. no. NR009.01). Approved by the Institute of Surgery and Transplantology, Academy of Medical Sciences of Ukraine, October 10, 2003. Kyiv, 2003, 2 p. (in Ukrainian)
  8. Kushnir O. Iu. The influence of melatonin on indices of carbohydrate metabolism in rats with aloxane diabetes. Autoref. diss. For PhD in medical sci., spec. 03.00.04 “biochemistry”. Kyiv, Institute of Gerontology named after F. Chebotarov, 2010, 21 p. (in Ukrainian)
  9. Miceli-Garcia L. G. Pectin from apple pomace: extraction, characterization, and utilization in encapsulating alpha-tocopherol acetate. Dissertations, Theses, & Student Research in Food Science and Technology, 2014, vol. 40, pp. 49–63.
  10. Oliveira T. Í. S., Rosa M. F., Cavalcante F. L., Pereira P. H. F., Moates G. K., Wellner N., Mazzetto S. E., Waldron K. W., Azeredo H. M. C. Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chemistry, 2016, vol. 198, pp. 113–118. https://doi.org/10.1016/j.foodchem.2015.0080
  11. Plohinskiy N.A. Biometrics Guide for Livestock Specialists. Moscow, Kolos, 1969, 256 p. (in Russian)
  12. Shan Q. L., Chin N. L., Yusof A. Y. Extraction and Characterization of Pectin from Passion Fruit Peels. Agriculture and Agricultural Science Procedia, 2014, vol. 2, pp. 231–236. https://doi.org/10.1016/j.aaspro.2014.11.033
  13. Srivastava P., Malviya R. Extraction, characterization and evaluation of orange peel waste derived pectin as a pharmaceutical excipient. The Natural Products Journal, 2011, vol. 1, issue 1, pp. 65–70. https://doi.org/10.2174/2210315511101010065
  14. Sulieman A. M. E., Khodari K. M. Y., Salih Z. A. Extraction of pectin from lemon and orange fruits peels and its utilization in jam making. International Journal of Food Science and Nutrition Engineering, 2013, vol. 3, issue 5, pp. 81–84. DOI: 10.5923/j.food.20130305.01.
  15. Tang P. Y., Wong C. J., Woo K. K. Optimization of pectin extraction from peel of dragon fruit (Hylocereus polyrhizus). Asian Journal of Biological Sciences, 2011, vol. 4, issue 2, pp. 189–195. https://doi.org/10.3923/ajbs.2011.189.195
  16. Tiwari A. K., Saha S. N., Yadav V. P., Upadhyay U. K., Katiyar D., Vishwavidyalaya T. M. G. G. Extraction and characterization of pectin from orange peels. International Journal of Biotechnology and Biochemistry, 2017, vol. 13, issue 1, pp. 39–47. Available at: https://www.ripublication.com/ijbb17/ijbbv13n1_06.pdf

Download full text in PDF






WorldCat Logo