Following ingestion of pectin, very little of it gets digested in the small intestine. Some fermentation of pectin takes place in the large intestine via the action of bacteria. Pectin substituents (homogalacturonans) are fermented in the colon with the formation of short chain fatty acids. It has been shown that non-methyl-esterified pectins were more rapidly fermented than methyl-esterified pectins. The final products of fermentation of pectin are the short-chain fatty acids, acetate, propionate and butyrate, as well as hydrogen and carbon dioxide. The short-chain fatty acids that escape colonic metabolism are transported via the portal circulation to the liver where they undergo metabolism. The short-chain fatty acids that are not metabolised in the liver enter the systemic circulation and are distributed to the various tissues of the body. Acetate appears to be the principal short-chain fatty acid to reach the systemic circulation from the liver. Pectins are therefore beginning to gain interest as prebiotics. Studies on the metabolising of pectin chains has shown that many bacteria can degrade certain regions of the polymers, generally the HG regions. This use of a plentiful polysaccharide in maintaining and encouraging digestive flora is of advantage in assessing pectin uses in the future."
Pectin basics - Nutritional aspects of pectins
Pectin basics - Nutritional aspects of pectins | CyberColloids