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Asase RV, Glukhareva TV. Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review. Food Sci Biotechnol 2024; 33:749-767. [PMID: 38371690 PMCID: PMC10866857 DOI: 10.1007/s10068-023-01442-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 02/20/2024] Open
Abstract
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.
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Affiliation(s)
- Richard Vincent Asase
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
| | - Tatiana Vladimirovna Glukhareva
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
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Al-Qaysi SAS, Al-Haideri H, Al-Shimmary SM, Abdulhameed JM, Alajrawy OI, Al-Halbosiy MM, Moussa TAA, Farahat MG. Bioactive Levan-Type Exopolysaccharide Produced by Pantoea agglomerans ZMR7: Characterization and Optimization for Enhanced Production. J Microbiol Biotechnol 2021; 31:696-704. [PMID: 33820887 PMCID: PMC9705920 DOI: 10.4014/jmb.2101.01025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/09/2021] [Accepted: 03/30/2021] [Indexed: 12/15/2022]
Abstract
Levan is an industrially important, functional biopolymer with considerable applications in the food and pharmaceutical fields owing to its safety and biocompatibility. Here, levan-type exopolysaccharide produced by Pantoea agglomerans ZMR7 was purified by cold ethanol precipitation and characterized using TLC, FTIR, 1H, and 13C NMR spectroscopy. The maximum production of levan (28.4 g/l) was achieved when sucrose and ammonium chloride were used as carbon and nitrogen sources, respectively, at 35°C and an initial pH of 8.0. Some biomedical applications of levan like antitumor, antiparasitic, and antioxidant activities were investigated in vitro. The results revealed the ability of levan at different concentrations to decrease the viability of rhabdomyosarcoma and breast cancer cells compared with untreated cancer cells. Levan appeared also to have high antiparasitic activity against the promastigote of Leishmania tropica. Furthermore, levan had strong DPPH radical scavenging (antioxidant) activity. These findings suggest that levan produced by P. agglomerans ZMR7 can serve as a natural biopolymer candidate for the pharmaceutical and medical fields.
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Affiliation(s)
- Safaa A. S. Al-Qaysi
- Department of Biology, College of Science (for Women), University of Baghdad, Baghdad, Iraq,Corresponding authors T.A.A. Moussa Phone/Fax: +201001531738 E-mail: S.A.S.A. Al-Qaysi Phone/Fax: +9647809749633 E-mail: Safaaa_bio@csw. uobaghdad.edu.iq,
| | - Halah Al-Haideri
- Department of Biology, College of Science (for Women), University of Baghdad, Baghdad, Iraq
| | - Sana M. Al-Shimmary
- Department of Biology, College of Science (for Women), University of Baghdad, Baghdad, Iraq
| | | | - Othman I. Alajrawy
- Department of Applied Chemistry, College of Applied Science, University of Fallujah, Iraq
| | | | - Tarek A. A. Moussa
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt,Corresponding authors T.A.A. Moussa Phone/Fax: +201001531738 E-mail: S.A.S.A. Al-Qaysi Phone/Fax: +9647809749633 E-mail: Safaaa_bio@csw. uobaghdad.edu.iq,
| | - Mohamed G. Farahat
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt,Bionanotechnology Program, Faculty of Nanotechnology for Postgraduate Studies, Cairo University, Sheikh Zayed Branch Campus, Sheikh Zayed City, Giza 12588, Egypt
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Dai X, Gao G, Wu M, Wei W, Qu J, Li G, Ma T. Construction and application of a Xanthomonas campestris CGMCC15155 strain that produces white xanthan gum. Microbiologyopen 2018; 8:e00631. [PMID: 29656507 PMCID: PMC6391268 DOI: 10.1002/mbo3.631] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 01/19/2018] [Accepted: 02/28/2018] [Indexed: 11/14/2022] Open
Abstract
In the industrial production of xanthan gum using Xanthomonas campestris CGMCC15155, large amounts of ethanol are required to extract xanthan gum from the fermentation broth and remove xanthomonadin impurities. To reduce the amount of ethanol and the overall production cost of xanthan gum, a xanthomonadin‐deficient strain of CGMCC15155 was constructed by inserting the Vitreoscilla globin (vgb) gene, under the control of the LacZ promoter, into the region of the pigA gene, which is involved in xanthomonadin synthesis. The insertion of vgb inactivated pigA, resulting in the production of white xanthan gum. The lack of xanthomonadins resulted in a decreased yield of xanthan gum. However, the expression product of vgb gene, VHb, could increase the metabolism of X. campestris, which allowed the production of xanthan gum to reach wild‐type levels in the engineered strain. The yield, molecular weight, and rheological properties of the xanthan gum synthesized by the engineered and wild‐type bacteria were essentially the same. When the same volume of ethanol was used, the whiteness values of the xanthan gum extracted from engineered and wild‐type bacteria were 65.20 and 38.17, respectively. To extract xanthan gum with the same whiteness, three and seven times the fermentation volume of ethanol was required for the engineered and wild‐type strains, respectively. Thus, the engineered train reduced the requirement for ethanol in xanthan gum production by 133.3%. The results demonstrated that the engineered bacteria used less ethanol, thus reducing the downstream processing cost in xanthan gum production.
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Affiliation(s)
- Xiaohui Dai
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Ge Gao
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Mengmeng Wu
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Weiying Wei
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Jianmei Qu
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Guoqiang Li
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.,Tianjin Engineering Technology Center of Green Manufacturing Biobased Materials, Tianjin, China
| | - Ting Ma
- Key Laboratory of Molecular Microbiology Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.,Tianjin Engineering Technology Center of Green Manufacturing Biobased Materials, Tianjin, China
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