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Pectin-lipid Self-Assembly: Influence on the Formation of Polyhydroxy Fatty Acids Nanoparticles

Pectin-lipid Self-Assembly: Influence on the Formation of Polyhydroxy Fatty Acids Nanoparticles

Susana Guzman-Puyol, José Jesús Benítez, Eva Domínguez, Ilker Sefik Bayer, Roberto Cingolani, Athanassia Athanassiou, Antonio Heredia, José Alejandro Heredia-Guerrero

PLoS One. 2015 Apr 27;10(4):e0124639.

PMID: 25915490

Abstract:

Nanoparticles, named cutinsomes, have been prepared from aleuritic (9,10,16-trihidroxipalmitic) acid and tomato fruit cutin monomers (a mixture of mainly 9(10),16-dihydroxypalmitic acid (85%, w/w) and 16-hydroxyhexadecanoic acid (7.5%, w/w)) with pectin in aqueous solution. The process of formation of the nanoparticles of aleuritic acid plus pectin has been monitored by UV-Vis spectrophotometry, while their chemical and morphological characterization was analyzed by ATR-FTIR, TEM, and non-contact AFM. The structure of these nanoparticles can be described as a lipid core with a pectin shell. Pectin facilitated the formation of nanoparticles, by inducing their aggregation in branched chains and favoring the condensation between lipid monomers. Also, pectin determined the self-assembly of cutinsomes on highly ordered pyrolytic graphite (HOPG) surfaces, causing their opening and forming interconnected structures. In the case of cutin monomers, the nanoparticles are fused, and the condensation of the hydroxy fatty acids is strongly affected by the presence of the polysaccharide. The interaction of pectin with polyhydroxylated fatty acids could be related to an initial step in the formation of the plant biopolyester cutin.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP533879	Aleuritic acid		533-87-9	Price

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