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Sang J, Zhao G, Koidis A, Wei X, Huang W, Guo Z, Wu S, Huang R, Lei H. Isolation, structural, biological activity and application of Gleditsia species seeds galactomannans. Carbohydr Polym 2024; 334:122019. [PMID: 38553218 DOI: 10.1016/j.carbpol.2024.122019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 04/02/2024]
Abstract
Gleditsia fruits have been known as a valuable traditional Chinese herb for tens of centuries. Previous studies showed that the galactomannans are considered as one of the major bioactive components in Gleditsia fruits seeds (GSGs). Here, we systematically review the major studies of GSGs in recent years to promote their better understanding. The extraction methods of GSGs mainly include hot water extraction, microwave-assisted extraction, ultrasonic extraction, acid extraction, and alkali extraction. The analysis revealed that GGSs exhibited in the form of semi-flexible coils, and its molecular weight ranged from 0.018 × 103 to 2.778 × 103 KDa. GSGs are composed of various monosaccharide constituents such as mannose, galactose, glucose, and arabinose. In terms of pharmacological effects, GSGs exhibit excellent activity in antioxidation, hypoglycemic, hypolipidemic, anti-inflammation. Moreover, GSGs have excellent bioavailability, biocompatibility, and biodegradability, which make them used in food additives, food packaging, pharmaceutical field, industry and agriculture. Of cause, the shortcomings of the current research and the potential development and future research are also highlighted. We believe our work provides comprehensive knowledge and underpinnings for further research and development of GSGs.
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Affiliation(s)
- Jiaqi Sang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Gang Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Anastasios Koidis
- Institute for Global Food Security, Queen's University Belfast, 19 Chlorine Gardens, Belfast BT9 5DJ, UK
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China.
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.
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2
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Wang X, Sun R, Liu R, Liu R, Sui W, Geng J, Zhu Q, Wu T, Zhang M. Sodium alginate-sodium hyaluronate-hydrolyzed silk for microencapsulation and sustained release of kidney tea saponin: The regulation of human intestinal flora in vitro. Int J Biol Macromol 2023; 249:126117. [PMID: 37541481 DOI: 10.1016/j.ijbiomac.2023.126117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/22/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Kidney tea saponin (KTS) exhibits considerable efficacy in lowering glucose levels; however, it does not have widespread applications owing to its low intestinal utilization. Therefore, in the present study, we prepared sodium alginate (SA)/sodium hyaluronate (HA)/hydrolyzed silk (SF) gel beads for the effective encapsulation and targeted intestinal release of KTS. The gel beads exhibited an encapsulation rate of 90.67 % ± 0.27 % and a loading capacity of 3.11 ± 0.21 mg/mL; furthermore, the release rate of KTS was 95.46 % ± 0.02 % after 8 h of simulated digestion. Fourier transform infrared spectroscopy revealed that the hydroxyl in SA/HA/SF-KTS was shifted toward the strong peak; this was related to KTS encapsulation. Furthermore, scanning electron microscopy revealed that the gel bead space network facilitates KTS encapsulation. In addition, the ability of KTS and the gel beads to inhibit α-amylase (IC50 = 0.93 and 1.37 mg/mL, respectively) and α-glucosidase enzymes (IC50 = 1.17 and 0.93 mg/mL, respectively) was investigated. In vitro colonic fermentation experiments revealed that KTS increased the abundance of Firmicutes/Bacteroidetes and butyric acid-producing bacteria. The study showed that the developed gel-loading system plays a vital role in delivering bioactive substances, achieving slow release, and increasing the abundance and diversity of intestinal flora.
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Affiliation(s)
- Xintong Wang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ronghao Sun
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ran Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jieting Geng
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; Tianjin Agricultural University, Tianjin 300384, China.
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Li Y, Tian B, Xiao R, Li X, Liu Y, Ye Q, Zhu N, Peng K, Chen X, Wu B, Zhang R, Liang H. Paenibacillus mucilaginosus LT1906 exopolysaccharide-based composite aerogel for flexible strain sensor. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.125517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Ding L, Liu Z, Song S, Abubaker MA, Chen L, Shi J, Fan Z, Zhang J. Structural characteristics and rheological properties of hydroxypropyl trimethyl ammonium chloride chitosan. Int J Biol Macromol 2022; 216:312-321. [PMID: 35777515 DOI: 10.1016/j.ijbiomac.2022.06.175] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 06/10/2022] [Accepted: 06/26/2022] [Indexed: 11/05/2022]
Abstract
Hydroxypropyl trimethyl ammonium chloride chitosan (HACC) was synthesized by reacting chitosan with glycidyl trimethylammonium chloride. Atomic force microscopy showed that HACC exhibited disorderly coils in dilute solution and formed a three-dimensional network. Flow, thixotropy, and dynamic viscoelasticity tests were conducted using an MCR301 rheometer. The HACC solution was a non-Newtonian pseudoplastic fluid, and the shear behavior of different concentrations (2-6 %, w/v) was evaluated by the Williamson model fitting. Furthermore, the thixotropy was highly dependent on concentration changes: the high-concentration solution structure was difficult to recover in a short time. The dynamic viscoelasticity test indicated that the viscoelasticity of the HACC solution not only exhibited a viscous behavior similar to that of a fluid, but also exhibited elastic properties of weak gel. HACC exhibited high-strength solid-like gel characteristics at high temperature.
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Affiliation(s)
- Ling Ding
- College of Life Science, Northwest Normal University, Lanzhou 730070, China; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | - Zhao Liu
- Departments of Orthopaedic Surgery, Orthopaedic Institute, The First Affiliated Hospital, Suzhou Medical College, Soochow University, Suzhou 215006, China.
| | - Shen Song
- New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | | | - Lele Chen
- College of Life Science, Northwest Normal University, Lanzhou 730070, China; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | - Jipeng Shi
- College of Life Science, Northwest Normal University, Lanzhou 730070, China; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | - Zengjie Fan
- School of Stomatology, Lanzhou University, Lanzhou 730000, China
| | - Ji Zhang
- College of Life Science, Northwest Normal University, Lanzhou 730070, China; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China.
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Bouallegue A, Chaari F, Casillo A, Corsaro MM, Bachoual R, Ellouz-Chaabouni S. Levan produced by Bacillus subtilis AF17: Thermal, functional and rheological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01172-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Progress in the pretreatment and analysis of carbohydrates in food: An update since 2013. J Chromatogr A 2021; 1655:462496. [PMID: 34492577 DOI: 10.1016/j.chroma.2021.462496] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/21/2021] [Accepted: 08/22/2021] [Indexed: 11/21/2022]
Abstract
Carbohydrates in foods and other matrices plays vital roles in their diverse biological functions. Carbohydrates serve not only as functional substances but also as structural materials, such as components of membranes, and participate in cellular recognition. The fact that carbohydrates are indispensable has contributed to the need for pretreatment and analytical methods to be developed for their characterization. The aim of this review is to provide a comprehensive overview of carbohydrate pretreatment and determination methods in various matrices. The pretreatment methods include simple and more developed approaches (e.g., solid phase extraction, supercritical fluid extraction, and different microextraction methods, among others). The analytical methods include those by liquid chromatography (including high-performance anion-exchange chromatography), capillary electrophoresis, gas chromatography and supercritical fluid chromatography, and others. Different pretreatment methods and determination approaches are updated, compared, and discussed. Moreover, we discuss and compare the strengths and weaknesses of different methods and suggest their future prospects.
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Yang X, Ren Y, Zhang L, Wang Z, Li L. Structural characteristics and antioxidant properties of exopolysaccharides isolated from soybean protein gel induced by lactic acid bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111811] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Zhang X, Lin J, Pi F, Zhang T, Ai C, Yu S. Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators. Int J Biol Macromol 2020; 164:759-770. [PMID: 32650011 DOI: 10.1016/j.ijbiomac.2020.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 01/09/2023]
Abstract
This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.
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Affiliation(s)
- Xuan Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Fang Pi
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Ai
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shujuan Yu
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Liu Y, Lei F, He L, Xu W, Jiang J. Physicochemical characterization of galactomannans extracted from seeds of Gleditsia sinensis Lam and fenugreek. Comparison with commercial guar gum. Int J Biol Macromol 2020; 158:1047-1054. [PMID: 32353507 DOI: 10.1016/j.ijbiomac.2020.04.208] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/15/2020] [Accepted: 04/24/2020] [Indexed: 01/13/2023]
Abstract
Gleditsia sinensis, fenugreek and guar galactomannans (referred to as GSG, FG, and GG) were extracted from their gums and investigated using various techniques. Mannose to galactose ratios were 3.55, 1.11, and 1.65, respectively. The intrinsic viscosity of GSG was very close to that of GG, while that of FG was the lowest one. This was attributed to the influence of high galactose substitution of FG on the mannan backbone, which induced a lower chain dimension due to intermolecular entanglement. High degrees of substitution and high temperatures contributed to improving the solubility of galactomannan. Rheological behavior indicated that GG had the highest apparent viscosity, yet the power-law model could well-fitted the flow curves of GSG and FG, but not GG. Through morphological observations, the extracted galactomannans exhibited rod-like structure in deionized water and showed fibrous filament network structure after dehydration by freeze-drying. The thermal behavior was greatly influenced by the degree of side groups and Mw of galactomannans.
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Affiliation(s)
- Yantao Liu
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, 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, China
| | - Liang He
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Wei Xu
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, China
| | - Jianxin Jiang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, China.
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Ye J, Hua X, Zhao Q, Zhao W, Chu G, Zhang W, Yang R. Chain conformation and rheological properties of an acid-extracted polysaccharide from peanut sediment of aqueous extraction process. Carbohydr Polym 2019; 228:115410. [PMID: 31635751 DOI: 10.1016/j.carbpol.2019.115410] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/21/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022]
Abstract
A polysaccharide (PPS) in peanut sediment of aqueous extraction process was obtained at pH4.0, purified via anion-exchange chromatography. The composition, chain conformation and rheological properties were investigated. PPS mainly consisted of arabinose, galacturonic acid, xylose, and rhamnose. The intrinsic viscosity [η] was 0.71 dL/g in 0.1 M NaNO3 solution. The weight-average molar mass Mw and polydispersity index were 3.77 × 105 g/mol and 1.25, suggesting high homogeneity. The average radius of gyration (Rg), hydrodynamic radius (Rh), Rg/Rh ratio and conformation parameter v were 25.5, 18.2, 1.40 and 0.21, respectively, indicating compact coil chain conformation with branched structure. Molecular morphology revealed that PPS displayed chain shape comprised of spheres with a diameter range of 15-50 nm and apparent length of chains mainly ranged from 100 to 300 nm. The aggregation caused by molecular self-association enhanced with concentration increasing. Additionally, Newtonian behavior was observed at various concentrations. Increase in temperature effectively broke this behavior. 10.0 wt.% PPS possessed activation energy of 21.7 KJ/mol, was structured liquid and almost fitted Cox-Merz rule. These closely related with its conformation and molecular self-association behavior.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Guanhe Chu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China.
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12
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Conformational and rheological properties of a quaternary ammonium salt of curdlan. Food Chem 2019; 280:130-138. [DOI: 10.1016/j.foodchem.2018.12.059] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 12/06/2018] [Accepted: 12/10/2018] [Indexed: 12/12/2022]
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13
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Shi XD, Yin JY, Zhang LJ, Huang XJ, Nie SP. Studies on O-acetyl-glucomannans from Amorphophallus species: Comparison of physicochemical properties and primary structures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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14
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Exopolysaccharides produced by Pandoraea shows emulsifying and anti-biofilm activities. JOURNAL OF POLYMER RESEARCH 2019. [DOI: 10.1007/s10965-019-1737-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Chain conformation, rheological and charge properties of fucoidan extracted from sea cucumber Thelenota ananas: A semi-flexible coil negative polyelectrolyte. Food Chem 2017; 237:511-515. [DOI: 10.1016/j.foodchem.2017.05.103] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 04/17/2017] [Accepted: 05/18/2017] [Indexed: 11/20/2022]
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Optimization of EPS Production and Characterization by a Halophilic Bacterium, Kocuria rosea ZJUQH from Chaka Salt Lake with Response Surface Methodology. Molecules 2017; 22:molecules22050814. [PMID: 28509876 PMCID: PMC6153930 DOI: 10.3390/molecules22050814] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 05/11/2017] [Accepted: 05/11/2017] [Indexed: 11/17/2022] Open
Abstract
With the rising awareness of microbial exopolysaccharides (EPSs) application in various fields, halophilic microorganisms which produce EPSs have received broad attention. A newly identified Kocuria rosea ZJUQH CCTCC M2016754 was determined to be a moderate halobacterium on account of its successful adaption to the environment containing 10% NaCl. The optimal combination of fermentation medium compositions on EPS production was studied. In this work, a fractional factorial design was adopted to investigate the significant factors that affected EPS production. The factors of KCl and MgSO4 were found to have a profound impact on EPS production. We utilized central composite design and response surface methodology to derive a statistical model for optimizing the submerged culture medium composition. Judging from these experimental results, the optimum culture medium for producing EPSs was composed of 0.50% casein hydrolysate, 1.00% sodium citrate, 0.30% yeast extract, 0.50% KCl, 0.50% peptone, and 5.80% MgSO4 (initial pH 7.0). The maximal EPS was 48.01 g/L, which is close to the predicted value (50.39 g/L). In the validation experiment, the highest concentration of 70.64 g/L EPSs was obtained after 120 h under the optimized culture medium in a 5-L bioreactor. EPS from this bacterium was also characterized by differential scanning calorimetry (DSC) and Fourier transform infrared analysis (FT-IR). The findings in this study imply that Kocuria rosea ZJUQH has great potential to be exploited as a source of EPSs utilized in food, the pharmaceutical and agriculture industry, and in the biotreatment of hypersaline environments.
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17
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Zheng X, Lu F, Xu X, Zhang L. Extended chain conformation of β-glucan and its effect on antitumor activity. J Mater Chem B 2017. [DOI: 10.1039/c7tb01324h] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Extended chain conformation of β-glucan visualized by AFM, and its molecular weight- and chain conformation-dependent antitumor activity.
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Affiliation(s)
- Xing Zheng
- College of Chemistry & Molecule Sciences
- Wuhan University
- Wuhan 430072
- P. R. China
| | - Fengzhi Lu
- College of Chemistry & Molecule Sciences
- Wuhan University
- Wuhan 430072
- P. R. China
| | - Xiaojuan Xu
- College of Chemistry & Molecule Sciences
- Wuhan University
- Wuhan 430072
- P. R. China
| | - Lina Zhang
- College of Chemistry & Molecule Sciences
- Wuhan University
- Wuhan 430072
- P. R. China
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18
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Yan JK, Wu LX, Qiu WY, Wang YY, Ding ZC, Cai WD. Rheological properties of a β-1,3-polyglucuronic acid derivative from 4-acetamido-TEMPO-mediated oxidation of curdlan. RSC Adv 2017. [DOI: 10.1039/c7ra09608a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The rheological properties of a carboxylic curdlan bearing a β-1,3-polyglucuronic acid structure were investigated as a function of concentration and temperature.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Li-Xia Wu
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Wen-Yi Qiu
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Yao-Yao Wang
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Zhi-Chao Ding
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Wu-Dan Cai
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
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