Nanostructuring of Pectins for the Delivery of Fermentable Pectic Oligosaccharides to the Distal Colon

Thiecla Rosales, Dr. – Postdoctoral researcher, Department of Biomaterials & Biomedical Technology, University Medical Center of Groningen; Hélder Santos, Dr. – Full Professor, Department of Biomaterials & Biomedical Technology, University Medical Center of Groningen; João Paulo Fabi, Dr. – Associate Professor, Department of Food Science and Experimental Nutrition, University of São Paulo

Introduction: Intestinal dysbiosis, linked to low soluble fiber diets, is associated with neurological, metabolic, and inflammatory disorders (1). Pectins, soluble fibers supporting gut health through colonic fermentation, promote SCFA production and stimulate beneficial bacteria like Bifidobacterium and Lactobacillus (2). The extent and location of this modulation depend on pectin structure, especially molecular weight (MW) (3). Low-MW pectins are mainly fermented in the proximal colon, poorly reaching the distal colon, where proteolytic activity dominates (4). This study proposes a pectin nanostructuring protocol to facilitate transport and fermentation of pectin oligomers in the distal colon.