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| | {{DrugProjectFormSinglePage |
| | |authorTag={{KS}} |
| | |OTC=Yes |
| | |genericName=pectin |
| | |aOrAn=a |
| | |drugClass=demulcent |
| | |indicationType=treatment |
| | |indication=symptoms associated with sore mouth and [[sore throat]] |
| | |adverseReactions=[[diarrhea]], [[gas]], and [[loose stools]] |
| | |blackBoxWarningTitle=Warning Title |
| | |blackBoxWarningBody=<i><span style="color:#FF0000;">Condition Name:</span></i> (Content) |
| | |fdaLIADAdult===Indications== |
| | Temporarily relieves the following symptoms associated with sore mouth and [[sore throat]]: |
| | * Minor discomfort |
| | * Irritated areas |
| | ==Dosage== |
| | * Adults: dissolve 1 or 2 drops (one at a time) slowly in the mouth. Repeat as needed. |
| | |offLabelAdultGuideSupport=There is limited information regarding <i>Off-Label Guideline-Supported Use</i> of Pectin in adult patients. |
| | |offLabelAdultNoGuideSupport=There is limited information regarding <i>Off-Label Non–Guideline-Supported Use</i> of Pectin in adult patients. |
| | |fdaLIADPed===Indications== |
| | Temporarily relieves the following symptoms associated with sore mouth and [[sore throat]]: |
| | * Minor discomfort |
| | * Irritated areas |
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| | ==Dosage== |
| | * Children 5 years and over: dissolve 1 or 2 drops (one at a time) slowly in the mouth. Repeat as needed. |
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| ==Overview== | | * Children under 5 years, ask a doctor. |
| '''Pectin''', a white to light brown powder, is a [[heteropolysaccharide]] derived from the cell wall of higher terrestrial plants. It was first isolated and described in 1825 by [[Henri Braconnot]]<ref>Braconnot, Henri. Keppler, Frank ''et al.'' Methane emissions from terrestrial plants under aerobic conditions. ''Nature'' '''439''', 187-190</ref>.
| | |offLabelPedGuideSupport=There is limited information regarding <i>Off-Label Guideline-Supported Use</i> of Pectin in pediatric patients. |
| | |offLabelPedNoGuideSupport=There is limited information regarding <i>Off-Label Non–Guideline-Supported Use</i> of Pectin in pediatric patients. |
| | |contraindications=There is limited information regarding <i>Contraindications</i> of Pectin in patientspatients. |
| | |warnings=Sore throat warning: if [[sore throat]] is severe, persists for more than 2 days, is accompanied or followed by [[fever]], [[headache]], [[rash]], swelling, [[nausea]], or [[vomiting]], consult a doctor promptly. These may be serious. |
| | |clinicalTrials=There is limited information regarding <i>Adverse Reactions</i> of Pectin in patients. |
| | |postmarketing=There is limited information regarding <i>postmarketing experience</i> of Pectin in patients. |
| | |drugInteractions=There is limited information regarding <i><Drug Interactions/i> of Pectin in patients. |
| | |useInPregnancyFDA=There is limited information regarding <i>FDA Pregnancy Category/i> of Pectin in patients. |
| | |useInPregnancyAUS=There is limited information regarding <i>Australian pregnancy category/i> of Pectin in patients. |
| | |othersTitle=Others |
| | |administration=* Oral |
| | |overdose=There is limited information regarding <i>drug overdose/i> of Pectin in patients |
| | |fdaPatientInfo='''STOP USE AND ASK A DOCTOR IF''' |
| | * Sore mouth does not improve in 7 days |
| | * Irritation, pain, or redness persists or worsens |
| | |alcohol=Alcohol-Pectin interaction has not been established. Talk to your doctor about the effects of taking alcohol with this medication. |
| | |brandNames=BREEZERS COOL BERRY |
| | |nlmPatientInfo=(Link to patient information page) |
| | |drugShortage=Drug Shortage |
| | }} |
| | {{LabelImage |
| | |fileName=Pectin ingredients and appearance.png |
| | }} |
| | {{LabelImage |
| | |fileName=Pectin fig01.jpg |
| | }} |
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| It is mainly used in food as a [[gelling agent]] in [[jam]]s and jellies. Today it is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of [[dietary fiber]] in foods.
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| ==Biology==
| | [[Category:Drug]] |
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| Naturally, pectin in the form of complex, insoluble protopectin is part of the non-woody parts of terrestrial plants. In the middle lamella between plant cells, pectin helps to bind cells together and regulates water in the plant.
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| The amount and structure of the pectin differs between plants and also within a plant over time and in different parts of a plant. Tough parts contain more pectin than soft parts of a plant. During ripening, pectin is broken down; in this process the fruit gets softer as the cell walls break down.
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| Pectin is a natural part of human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruit and vegetable per day).
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| In human digestion, pectin is not used as nutrient, but passes through the small intestine more or less intact. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health ([[prebiotic]] effect). Pectin is thus a soluble [[dietary fiber]].
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| Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be a decrease of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.<ref>[http://www.journal.su.ac.th/index.php/suij/article/viewFile/48/48 Pornsak Sriamornsak; Chemistry of Pectin and its Pharmaceutical Uses: A Review]</ref>
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| ==Chemistry==
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| The characteristic structure of pectin is a linear chain of α-(1-4)-linked [[D-galacturonic acid]] that forms the pectin-backbone, a homogalacturonan.
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| Into this backbone, there are regions where galacturonic acid is replaced by (1-2)-linked L-[[rhamnose]]. From rhamnose, sidechains of various neutral sugars branch off. This type of pectin is called rhamnogalacturonan I. Over all, up to every 25th galacturonic acid in the main chain is exchanged with rhamnose. Some stretches consisting of alternating galacturonic acid and rhamnose – “hairy regions”, others with lower density of rhamnose – “smooth regions”. The neutral sugars are mainly D-[[galactose]], L-[[arabinose]] and D-[[xylose]]; the types and proportions of neutral sugars vary with the origin of pectin.
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| A third structural type of pectin is Rhamnogalacturonan II, which is a less frequent complex, highly branched polysaccharide.
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| Isolated pectin has a [[molecular weight]] of typically 60 - 130 000 g/mol, varying with origin and extraction conditions.
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| In nature, around 80% of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is decreased more or less during pectin extraction. The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. This is why pectins are classified as high- vs. low-ester pectins – or in short HM vs. LM-pectins, with more or less than half of all the galacturonic acid esterified.
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| The non-esterified galacturonic acid units can be either free acid or salts with sodium, potassium or calcium. The salt of partially esterified pectins are called pectinates, if the degree of esterification is below 5% the salts are called pectates, the insoluble acid form, pectic acid.
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| Some plants like sugar-beet, [[potato]]es and [[pear]]s contain pectins with acetylated galacturonic acid in addition to methyl esters. Acetylation prevents gel-formation but increases the stabilisating and emulsifying effects of pectin.
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| Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use.<ref>H.-D. Belitz, W. Grosch, P. Schieberle; Food Chemistry; Springer, Berlin; April 2004</ref>
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| To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels. In high-ester pectins at soluble solids content above 60% and a pH-value between 2.8 and 3.6, hydrogen-bonds and hydrophobic interactions bind the individual pectin chains together. These bonds form as water is bound by sugar and forces pectin strands to stick together. These form a 3-dimensional molecular net that creates the macromolecular gel. The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel.
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| In low-ester pectins, ionic bridges are formed between calcium and carboxylic acid of the galacturonic acid. This is idealised in the so-called “egg box-model”. Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH-values than high-ester pectins.
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| Amidated pectins behave like low-ester pectins but need less calcium and are more tolerant of excess calcium. Also, gels from amidated pectin are thermo-reversible – they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.
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| Within high ester pectins, the speed by which pectin gels set is faster with higher than with lower ester pectins. On the other hand, reactions with calcium increases as the degree of esterification falls. Similary, lower pH-values or higher soluble solids (normally sugars) increase gelling speed. Suitable pectins can therefore be selected for jams and for jellies, or for higher sugar confectionery jellies.
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| == Sources and Production ==
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| [[Apple (fruit)|Apples]], [[quince]], [[plum]]s, [[gooseberries]] and [[Orange (fruit)|oranges]] contain much pectin, while soft fruits like [[cherry|cherries]], grapes and [[strawberry|strawberries]] contain little pectin.
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| Typical levels of pectin in plants are (fresh weight):
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| [[apple (fruit)|apples]], [[apricot]] approx. 1%
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| [[orange (fruit)|oranges]] 0.5 - 3.5%
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| [[carrot]]s approx. 1.4%
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| The main raw-materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar-beet is also used to a small extent.
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| From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain-length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations; pectin also precipitates with proteins and detergents).
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| Precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling pectin is usually standardised with sugar and sometimes calcium-salts or organic acids to have optimum performance in a particular application.<ref> G. Eisenbrand, P. Schreier; RÖMPP Lexikon Lebensmittelchemie; Thieme, Stuttgart; Mai 2006 </ref>
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| Worldwide, approximately 40,000 metric tons of pectin are produced every year.
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| ==Uses==
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| The main use for pectin is as a gelling agent, thickening agent and stabilizer in food.
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| The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. For household use, pectin is an ingredient in jelling sugar (sometimes sold as “sugar with pectin”) where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
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| In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making.
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| For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made.
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| Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat replacer.
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| Typical levels of pectin used as a food additive are between 0.5 – 1.0% - this is about the same amount of pectin as in fresh fruit.
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| In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and [[diarrhea]]. Until 2002, it was one of the main ingredients used in [[Kaopectate]], along with [[kaolinite]]. Pectin is also used in throat lozenges as a [[demulcent]]. In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices.
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| In [[ruminant]] nutrition, depending on the extent of signification of the cell wall, pectin is up to 90% digestible by bacterial enzymes. [[Ruminant]] nutritionists recommend that the digestibility and energy concentration in forages can be improved by increasing pectin concentration in the forage.
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| Pectin is also a substitute for fat in baked goods.
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| In the [[cigar]] industry, pectin is considered an excellent substitute for vegetable glue and many cigar smokers and collectors will use pectin for repairing damaged tobacco wrapper leaves on their cigars.
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| ==Legal status==
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| Pectins, including high and low -ester and amidated, are used in food all over the world. At the FAO/WHO joint Expert Committee on Food Additives and in the EU, no numerical acceptable daily intake (ADI) has been set, as pectin is considered safe.<ref>[http://www.who.int/ipcs/food/jecfa/en/ JECFA]</ref>
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| In the US, pectin is GRAS – [[Generally recognized as safe]]. In most foods it can be used according to good manufacturing practices in the levels needed for its application, “quantum satis”.
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| In the International Numbering System (INS) pectin has the number 440. In Europe it is differentiated into E440(i) for non-amidated pectins and E440 (ii) for amidated pectins. There are specifications in all national and international legislation defining its quality and regulating its use.
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| ==History==
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| Pectin was first isolated and described in 1825 by [[Henri Braconnot]], though the action of pectin to make jams and marmalades was known long before. To obtain well set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe.
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| During industrialization, the makers of fruit preserves soon turned to producers of apple juice to obtain dried apple [[pomace]] that was then cooked to extract pectin.
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| Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace and later citrus-peel in regions that produced apple juice in both the USA and in Europe.
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| At first pectin was sold as a liquid extract, but nowadays pectin is often used as dried powder that is easier to store and handle than a liquid.<ref>[http://www.ippa.info International Pectin Producers Association] - 13 June 2007</ref>
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| == References ==
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| {{reflist|2}}
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| ==External links==
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| *[http://sci-toys.com/ingredients/pectin.html Pectin chemical structure]
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| *[http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=21 Codex General Standard for Food Additives (GSFA) Online Database; A list of permitted uses of pectin, further link to the JECFA (…) specification of pectin.]
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| *[http://eur-lex.europa.eu/LexUriServ/site/en/consleg/1995/L/01995L0002-20031120-en.pdf European parliament and council directive No 95/2/EC of [[20 February]] [[1995]] on food additives other than colours and sweeteners; EU-Directive that lists the foods, pectin may be used in.] Note: The link points to a “consleg”-version of the directive, that may not include the very latest changes. The Directive will be replaced by a new Regulation for food additives in the next few years.
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| ==See also==
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| * [[Gelling agent]]
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| * [[Jam]]
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| [[Category:Polysaccharides]]
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| [[Category:Food additives]]
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| [[Category:Food science]]
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| [[Category:Cell biology]] | |
| [[Category:Edible thickening agents]]
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| {{WikiDoc Sources}}
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Kiran Singh, M.D. [2]
WikiDoc MAKES NO GUARANTEE OF VALIDITY. WikiDoc is not a professional health care provider, nor is it a suitable replacement for a licensed healthcare provider. WikiDoc is intended to be an educational tool, not a tool for any form of healthcare delivery. The educational content on WikiDoc drug pages is based upon the FDA package insert, National Library of Medicine content and practice guidelines / consensus statements. WikiDoc does not promote the administration of any medication or device that is not consistent with its labeling. Please read our full disclaimer here.
NOTE: Most over the counter (OTC) are not reviewed and approved by the FDA. However, they may be marketed if they comply with applicable regulations and policies. FDA has not evaluated whether this product complies.
Overview
Pectin is a demulcent that is FDA approved for the treatment of symptoms associated with sore mouth and sore throat. Common adverse reactions include diarrhea, gas, and loose stools.
Adult Indications and Dosage
FDA-Labeled Indications and Dosage (Adult)
Indications
Temporarily relieves the following symptoms associated with sore mouth and sore throat:
- Minor discomfort
- Irritated areas
Dosage
- Adults: dissolve 1 or 2 drops (one at a time) slowly in the mouth. Repeat as needed.
Off-Label Use and Dosage (Adult)
Guideline-Supported Use
There is limited information regarding Off-Label Guideline-Supported Use of Pectin in adult patients.
Non–Guideline-Supported Use
There is limited information regarding Off-Label Non–Guideline-Supported Use of Pectin in adult patients.
Pediatric Indications and Dosage
FDA-Labeled Indications and Dosage (Pediatric)
Indications
Temporarily relieves the following symptoms associated with sore mouth and sore throat:
- Minor discomfort
- Irritated areas
Dosage
- Children 5 years and over: dissolve 1 or 2 drops (one at a time) slowly in the mouth. Repeat as needed.
- Children under 5 years, ask a doctor.
Off-Label Use and Dosage (Pediatric)
Guideline-Supported Use
There is limited information regarding Off-Label Guideline-Supported Use of Pectin in pediatric patients.
Non–Guideline-Supported Use
There is limited information regarding Off-Label Non–Guideline-Supported Use of Pectin in pediatric patients.
Contraindications
There is limited information regarding Contraindications of Pectin in patientspatients.
Warnings
Sore throat warning: if sore throat is severe, persists for more than 2 days, is accompanied or followed by fever, headache, rash, swelling, nausea, or vomiting, consult a doctor promptly. These may be serious.
Adverse Reactions
Clinical Trials Experience
There is limited information regarding Adverse Reactions of Pectin in patients.
Postmarketing Experience
There is limited information regarding postmarketing experience of Pectin in patients.
Drug Interactions
There is limited information regarding <Drug Interactions/i> of Pectin in patients.
Use in Specific Populations
Pregnancy
Pregnancy Category (FDA):
There is limited information regarding FDA Pregnancy Category/i> of Pectin in patients.
Pregnancy Category (AUS):
There is limited information regarding Australian pregnancy category/i> of Pectin in patients.
Labor and Delivery
There is no FDA guidance on use of Pectin during labor and delivery.
Nursing Mothers
There is no FDA guidance on the use of Pectin in women who are nursing.
Pediatric Use
There is no FDA guidance on the use of Pectin in pediatric settings.
Geriatic Use
There is no FDA guidance on the use of Pectin in geriatric settings.
Gender
There is no FDA guidance on the use of Pectin with respect to specific gender populations.
Race
There is no FDA guidance on the use of Pectin with respect to specific racial populations.
Renal Impairment
There is no FDA guidance on the use of Pectin in patients with renal impairment.
Hepatic Impairment
There is no FDA guidance on the use of Pectin in patients with hepatic impairment.
Females of Reproductive Potential and Males
There is no FDA guidance on the use of Pectin in women of reproductive potentials and males.
Immunocompromised Patients
There is no FDA guidance one the use of Pectin in patients who are immunocompromised.
Others
Administration and Monitoring
Administration
Monitoring
There is limited information regarding Pectin Monitoring in the drug label.
IV Compatibility
There is limited information regarding the compatibility of Pectin and IV administrations.
Overdosage
There is limited information regarding drug overdose/i> of Pectin in patients
Pharmacology
There is limited information regarding Pectin Pharmacology in the drug label.
Mechanism of Action
There is limited information regarding Pectin Mechanism of Action in the drug label.
Structure
There is limited information regarding Pectin Structure in the drug label.
Pharmacodynamics
There is limited information regarding Pectin Pharmacodynamics in the drug label.
Pharmacokinetics
There is limited information regarding Pectin Pharmacokinetics in the drug label.
Nonclinical Toxicology
There is limited information regarding Pectin Nonclinical Toxicology in the drug label.
Clinical Studies
There is limited information regarding Pectin Clinical Studies in the drug label.
How Supplied
There is limited information regarding Pectin How Supplied in the drug label.
Storage
There is limited information regarding Pectin Storage in the drug label.
Images
Drug Images
{{#ask: Page Name::Pectin
|?Pill Name
|?Drug Name
|?Pill Ingred
|?Pill Imprint
|?Pill Dosage
|?Pill Color
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|?Pill Size (mm)
|?Pill Scoring
|?NDC
|?Drug Author
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Package and Label Display Panel
{{#ask: Label Page::Pectin
|?Label Name
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Patient Counseling Information
STOP USE AND ASK A DOCTOR IF
- Sore mouth does not improve in 7 days
- Irritation, pain, or redness persists or worsens
Precautions with Alcohol
Alcohol-Pectin interaction has not been established. Talk to your doctor about the effects of taking alcohol with this medication.
Brand Names
BREEZERS COOL BERRY
Look-Alike Drug Names
There is limited information regarding Pectin Look-Alike Drug Names in the drug label.
Drug Shortage
Price
References
The contents of this FDA label are provided by the National Library of Medicine.
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