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Zhou T, Li X. Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications. Compr Rev Food Sci Food Saf 2024; 23:e13396. [PMID: 38925601 DOI: 10.1111/1541-4337.13396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 05/14/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024]
Abstract
Seaweed polysaccharides are natural biomacromolecules with unique physicochemical properties (e.g., good gelling, emulsifying, and film-forming properties) and diverse biological activities (e.g., anticoagulant, antioxidant, immunoregulatory, and antitumor effects). Furthermore, they are nontoxic, biocompatible and biodegradable, and abundant in resources. Therefore, they have been widely utilized in food, cosmetics, and pharmaceutical industries. However, their properties and bioactivities sometimes are not satisfactory for some purposes. Modification of polysaccharides can impart the amphiphilicity and new functions to the biopolymers and change the structure and conformation, thus effectively improving their functional properties and biological activities so as to meet the requirement for targeted applications. This review outlined the modification methods of representative red algae polysaccharides (carrageenan and agar), brown algae polysaccharides (fucoidan, alginate, and laminaran), and green algae polysaccharides (ulvan) that have potential food applications, including etherification, esterification, degradation, sulfation, phosphorylation, selenylation, and so on. The improved functional properties and bioactivities of the modified seaweed polysaccharides and their potential food applications are also summarized.
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Affiliation(s)
- Tao Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Xinyue Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
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Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride. Food Chem 2022; 381:132164. [DOI: 10.1016/j.foodchem.2022.132164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 01/04/2022] [Accepted: 01/13/2022] [Indexed: 11/24/2022]
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Liu C, Ning R, Lei F, Li P, Wang K, Jiang J. Study on the structure and physicochemical properties of fenugreek galactomannan modified via octenyl succinic anhydride. Int J Biol Macromol 2022; 214:91-99. [PMID: 35667461 DOI: 10.1016/j.ijbiomac.2022.05.196] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/30/2022] [Accepted: 05/31/2022] [Indexed: 11/05/2022]
Abstract
To improve the mechanical strength of borax-crosslinked fenugreek galactomannan hydrogels and broaden the application field of galactomannan-based hydrogels, fenugreek galactomannan (FG) was esterified via octenyl succinic anhydride (OSA), and the parameters affecting the esterification reaction were systematically studied. The optimum process for OSA-modified FG (OFG) was as follows: FG concentration 1.5 wt%, n (OSA): n (FG) = 2, n (4-dimethylamino-pyridine, DMAP): n (FG) = 4, and reaction time 12 h. Under this condition, the degree of substitution (DS) was 0.31, and the product yield was 115.05 %. Characterization of FT-IR, H1 NMR, and HPLC confirmed that the OSA group was successfully introduced into the FG skeleton. The mechanical strength of borax crosslinked OFG hydrogel (OFGH) is 18 times higher than that of FG hydrogel. OFGH shows excellent self-healing, injectable properties and electrical conductivity. This will further expand the application of borax crosslinked galactomannan-based hydrogels in the fields of sensors, drug delivery, and wound dressing.
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Affiliation(s)
- Chuanjie Liu
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, PR China
| | - Ruxia Ning
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, PR China
| | - Fuhou Lei
- GuangXi Key Laboratory of Chemistry and Engineering of Forest Products, College of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, PR China
| | - Pengfei Li
- GuangXi Key Laboratory of Chemistry and Engineering of Forest Products, College of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, PR China
| | - Kun Wang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, PR China
| | - Jianxin Jiang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, PR China.
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Ye S, Zhang Y, Chen J, Chen F, Weng H, Xiao Q, Xiao A. Synthesis and properties of maleic anhydride-modified agar with reversibly controlled gel strength. Int J Biol Macromol 2022; 201:364-377. [PMID: 34998880 DOI: 10.1016/j.ijbiomac.2021.12.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/26/2022]
Abstract
Agar is modified by chemical methods to improve its functional properties and meet the increasing demand of the market. Some of the functional properties of agar are improved after chemical modification, while other properties are reduced, especially gel strength. This study aimed to comprehensively improve the functional properties of agar through acylation and crosslinking by reacting with maleic anhydride. 13C NMR indicated the maleylation reaction was preferred at the C2 hydroxyl group of D-galactose, and the crosslinking reactions occurred at the C2 and C6 hydroxyl groups of D-galactose in different agar chains. Interestingly, the maleylated agar monoester had higher gel transparency (1.5%, w/v) of up to 76% than the native agar (58%). However, it showed a significant decrease in gel strength from 783 g/cm2 to 403 g/cm2, while crosslinking endowed agar with higher gel strength (845 g/cm2) and gel transparency (78.4%). The high transparency of the modified agar plate made colony observation and colony counting easy. Maleylation of agar further enhanced the freeze-thaw stability of agar gel (24.8%, 7th freeze-thaw cycles). Overall, the maleylated agar possessed superior functional properties, and it could be used as food, bacteriological, and biotechnological agar.
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Affiliation(s)
- Siying Ye
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Yonghui Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Jun Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
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Qi B, Yang S, Zhao Y, Wang Y, Yang X, Chen S, Wu Y, Pan C, Hu X, Li C, Wang L. Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods. Gels 2022; 8:gels8030162. [PMID: 35323275 PMCID: PMC8951826 DOI: 10.3390/gels8030162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023] Open
Abstract
The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range. Using optimized conditions, samples with different DS were prepared, and the physicochemical properties of unmodified and carboxymethyl agars prepared by microwave and conventional methods were compared. Carboxymethylation significantly changed the physicochemical properties of the agar, improving gel transparency and reducing dissolution temperature, gel strength, gel hardness, molecular weight, and molecular size; DS was the key factor. Specifically, higher DS values resulted in greater changes. The microwave-assisted method significantly shortened the reaction time and preserved molecular weight, gel strength, and texture hardness of the agar. Therefore, as an environmentally friendly method, microwave-assisted synthesis shows great promise for producing carboxymethyl agar.
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Affiliation(s)
- Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China
- Correspondence: (S.Y.); (Y.Z.)
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Correspondence: (S.Y.); (Y.Z.)
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
| | - Lunan Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (B.Q.); (Y.W.); (X.Y.); (S.C.); (Y.W.); (C.P.); (X.H.); (C.L.); (L.W.)
- Hangzhou PuYu Technology Development Co., Ltd., Hangzhou 311300, China
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Formation of Amphiphilic Molecules from the Most Common Marine Polysaccharides, toward a Sustainable Alternative? Molecules 2021; 26:molecules26154445. [PMID: 34361598 PMCID: PMC8371489 DOI: 10.3390/molecules26154445] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 01/17/2023] Open
Abstract
Marine polysaccharides are part of the huge seaweeds resources and present many applications for several industries. In order to widen their potential as additives or bioactive compounds, some structural modifications have been studied. Among them, simple hydrophobization reactions have been developed in order to yield to grafted polysaccharides bearing acyl-, aryl-, alkyl-, and alkenyl-groups or fatty acid chains. The resulting polymers are able to present modified physicochemical and/or biological properties of interest in the current pharmaceutical, cosmetics, or food fields. This review covers the chemical structures of the main marine polysaccharides, and then focuses on their structural modifications, and especially on hydrophobization reactions mainly esterification, acylation, alkylation, amidation, or even cross-linking reaction on native hydroxyl-, amine, or carboxylic acid functions. Finally, the question of the necessary requirement for more sustainable processes around these structural modulations of marine polysaccharides is addressed, considering the development of greener technologies applied to traditional polysaccharides.
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Chen H, Chen F, Xiao Q, Cai M, Yang Q, Weng H, Xiao A. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride. Carbohydr Polym 2021; 251:117031. [PMID: 33142590 DOI: 10.1016/j.carbpol.2020.117031] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/16/2020] [Accepted: 08/30/2020] [Indexed: 11/25/2022]
Abstract
A novel amphiphilic agar with high transparency and freeze-thaw stability was prepared using octenyl succinic anhydride (OSA). Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy confirmed that the hydrophobic OS groups were successfully introduced in OSA-modified agar (OSAR) backbone. The OSAR showed higher emulsion stability and oil loading capacity than the native agar (NA). Compared with gel transparency (47.1 %), syneresis (42.1 %) of NA, OSAR exhibited high gel transparency (80 %) and low syneresis (3.3 %) when the degree of substitution (DS) was 0.06 and 0.12, respectively. Meanwhile, the OSAR showed a decreased interface tension and average molecular weight after modification. Thermogravimetric analysis indicated the thermal stability of OSAR was decreased, while texture profile analysis showed the springiness of the OSAR gel was enhanced. Dynamic rheology measurements revealed the OSAR with low gel strength displayed more liquid-like properties. Moreover, the OSAR exhibited lower turbidity and melting temperatures than the NA.
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Affiliation(s)
- Huijing Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Menghao Cai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Qiuming Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
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Studies on the physicochemical properties, gelling behavior and drug release performance of agar/κ-carrageenan mixed hydrogels. Int J Biol Macromol 2020; 154:878-887. [DOI: 10.1016/j.ijbiomac.2020.03.087] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/04/2020] [Accepted: 03/11/2020] [Indexed: 11/23/2022]
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Long H, Gu X, Zhou N, Zhu Z, Wang C, Liu X, Zhao M. Physicochemical characterization and bile acid-binding capacity of water-extract polysaccharides fractionated by stepwise ethanol precipitation from Caulerpa lentillifera. Int J Biol Macromol 2020; 150:654-661. [DOI: 10.1016/j.ijbiomac.2020.02.121] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 02/02/2020] [Accepted: 02/11/2020] [Indexed: 11/29/2022]
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Zhang C, An D, Xiao Q, Weng H, Zhang Y, Yang Q, Xiao A. Preparation, characterization, and modification mechanism of agar treated with hydrogen peroxide at different temperatures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105527] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ciancia M, Matulewicz MC, Tuvikene R. Structural Diversity in Galactans From Red Seaweeds and Its Influence on Rheological Properties. FRONTIERS IN PLANT SCIENCE 2020; 11:559986. [PMID: 33013979 PMCID: PMC7511586 DOI: 10.3389/fpls.2020.559986] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 08/21/2020] [Indexed: 05/08/2023]
Abstract
Galactans are important components of many plant cell walls. Besides, they are the major polysaccharides in extracellular matrixes from different seaweeds, and other marine organisms, which have an acidic character due to the presence of sulfate groups in their structures. In particular, most of the red seaweeds biosynthesize sulfated galactans with very special linear backbones, constituted by alternating (1→3)-β-d-galactopyranose units (A-unit) and (1→4)-α-galactopyranose residues (B-unit). In the industrially significant seaweeds as source of hydrocolloids, B-units belong either to the d-series and they produce carrageenans (as in the order Gigartinales), or to the l-series, and they are sources of agarose and/or structurally related polymers (i.e., Gelidiales, Gracilariales). In both cases, the latter units appear as cyclized 3,6-anhydro-α-galactose in certain amounts, which can be increased by alkaline cyclization of α-galactose 6-sulfate units. Besides, it has been clearly shown that some red algae produce different amounts of both galactan structures, known as d/l-hybrids. It is not yet clear if they comprise both diasteromeric types of units in the same molecule, or if they are mixtures of carrageenans and agarans that are very difficult to separate. It has been reported that the biosynthesis of these galactans, showing that the nucleotide transport for d-galactopyranose units is UDP-d-Gal, while for l-galactose, it is GDP-l-Gal, so, there is a different pathway in the biosynthesis of agarans. However, at least in those seaweeds that produce carrageenans as major galactans, but also agarans, both synthetic pathways should coexist. Another interesting characteristic of these galactans is the important variation in the sulfation patterns, which modulate their physical behavior in aqueous solutions. Although the most common carrageenans are of the κ/ι- and λ-types (with A-units sulfated at the 4- and 2-positions, respectively) and usually in agarans, when sulfated, is at the 6-position, many other sulfate arrangements have been reported, greatly influencing the functional properties of the corresponding galactans. Other substituents can modify their structures, as methyl ethers, pyruvic acid ketals, acetates, and single stubs of xylose or other monosaccharides. It has been shown that structural heterogeneity at some extent is essential for the proper functional performance of red algal galactans.
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Affiliation(s)
- Marina Ciancia
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas (CIHIDECAR,CONICET-UBA), Buenos Aires, Argentina
| | - María Cristina Matulewicz
- Universidad de Buenos Aires – Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigación de Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Buenos Aires, Argentina
- *Correspondence: María Cristina Matulewicz,
| | - Rando Tuvikene
- Tallinn University, School of Natural Sciences and Health, Tallinn, Estonia
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Xiao Q, An D, Zhang C, Weng H, Zhang Y, Chen F, Xiao A. Agar quality promotion prepared by desulfation with hydrogen peroxide. Int J Biol Macromol 2019; 145:492-499. [PMID: 31883896 DOI: 10.1016/j.ijbiomac.2019.12.206] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2019] [Revised: 12/21/2019] [Accepted: 12/23/2019] [Indexed: 01/03/2023]
Abstract
The modified agars were prepared using H2O2 in ethanol solution at appropriate pH conditions. Some interesting physical and chemical properties of modified agar were determined and characterized compared with those of raw agar, and the underlying mechanisms were preliminarily studied. Results showed that the maximum gel strength of the modified agar was 1068 g/cm2, which increased by 30.9% compared with that of raw agar (816 g/cm2), and the minimum sulfate content of the modified agar was 0.21%, which decreased by 73.4% compared with that of raw agar (0.79%). Moreover, the viscosity, molecular weight, gelling temperature and melting temperature all decreased, whereas the whiteness and transparency increased after modification. Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis indicated that the spatial structure of agar have changed after treated with H2O2. Taken together, the results demonstrated that the desulfation of agar with H2O2 is a promising approach with practical significance.
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Affiliation(s)
- Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Ding An
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Cong Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Yonghui Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
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Xiao Q, Weng H, Chen G, Xiao A. Preparation and characterization of octenyl succinic anhydride modified agarose derivative. Food Chem 2019; 279:30-39. [DOI: 10.1016/j.foodchem.2018.11.133] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 11/24/2022]
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Zhang X, Liu X, Cao M, Xia K, Zhang Y. Preparation of hydroxypropyl agars and their properties. Carbohydr Polym 2015; 129:87-91. [DOI: 10.1016/j.carbpol.2015.04.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 04/08/2015] [Accepted: 04/18/2015] [Indexed: 10/23/2022]
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The use of organic solvents/ionic liquids mixtures in reactions catalyzed by lipase from Burkholderia cepacia immobilized in different supports. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2014.11.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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