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Bandyopadhyay NC, Gautam S. Programmed cell death in Xanthomonas axonopodis pv. glycines is associated with modulation of gene expression resulting in altered states of motility, biofilm and virulence. Res Microbiol 2023; 174:104137. [PMID: 37716444 DOI: 10.1016/j.resmic.2023.104137] [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: 07/19/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/18/2023]
Abstract
One of the foremost report of apoptosis-like programmed cell death (PCD) came from Xanthomonas axonopodis pv. glycines (Xag), which displayed rapid post-exponential cell death in PCD inducing media (PIM) but not in a non-inducing media (PNIM). The current study aims to decipher for the first time, the advantages of the existence of PCD in this phytopathogenic microorganism. Analysis of RNA-seq under inducing and non-inducing conditions, revealed differential expression of a number of genes related to key physiology of Xag, such as, motility, xanthan biosynthesis and export as well as virulence. A PCD negative mutant Xag M42 displayed diminished virulence and a contrasting transcriptome pattern. In vitro experiments revealed that under PCD inducing condition, Xag produced negligible xanthan gum as well as extracellular amylase, displayed enhanced swarming motility, released copious e-DNA and formed scanty biofilm. Lack of 'diffusible signalling factor' production was eliminated as possible reason for PCD-induction. Altogether, it appears that, in planta existence of the pathogen metabolically resembles PNIM, and on being transferred to PIM, the cells experience oxidative stress and circumvents it by adopting PCD as an altruistic response. Survival of the remaining population is encouraged by upregulating motility, detachment from the fragile biofilm to achieve dispersal.
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Affiliation(s)
- Nilantana C Bandyopadhyay
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085, India; Homi Bhabha National Institute, Anushaktinagar, Mumbai, 400094, India
| | - Satyendra Gautam
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085, India; Homi Bhabha National Institute, Anushaktinagar, Mumbai, 400094, India.
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2
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Wang L, Tian H, Zhang W, Li C, Xiang D. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties. Food Chem 2023; 418:135990. [PMID: 37003202 DOI: 10.1016/j.foodchem.2023.135990] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (EInt) of -479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an EInt of -262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
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3
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Xanthan gum in aqueous solutions: Fundamentals and applications. Int J Biol Macromol 2022; 216:583-604. [DOI: 10.1016/j.ijbiomac.2022.06.189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022]
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4
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of deacetylation on properties and conformation of xanthan gum. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Garcia Cruz MDR, Postma A, Frith JE, Meagher L. Printability and bio-functionality of a shear thinning methacrylated xanthan - gelatin composite bioink. Biofabrication 2021; 13. [PMID: 33662950 DOI: 10.1088/1758-5090/abec2d] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 03/04/2021] [Indexed: 11/12/2022]
Abstract
3D bioprinting is a recent technique that can create complex cell seeded scaffolds and therefore holds great promise to revolutionize the biomedical sector by combining materials and structures that more closely mimic the 3D cell environment in tissues. The most commonly used biomaterials for printing are hydrogels, however, many of the hydrogels used still present issues of printability, stability, or poor cell-material interactions. We propose that bio-inks with intrinsic self-assembling and shear thinning properties, such as xanthan gum, can be methacrylated (XGMA) and combined with a bio-functional material such as gelatin methacryloyl (GelMa) to create a stable, cell-interactive bio-ink with improved properties for 3D bioprinting. These biomaterials have reduced viscosity under high shear and recover their viscosity rapidly after the shear is removed, retaining their shape, which translates to easier extrusion whilst maintaining good fidelity after printing. This was confirmed in printing studies, with measured normalized strand widths of 1.2 obtained for high gel concentrations (5+5 % XGMA-GelMA). Furthermore, the introduction of a secondary photo-cross-linking method allowed tuning of the mechanical properties of the hydrogel with stiffness between 15 and 30 kPa, as well as improving the stability of the hydrogel with retention of 75 % of its mass after 90 days. The hydrogel was shown to be biocompatible and bio-active with 97 % cell viability, and cell spreading after 7 days of culture for low gel concentrations (3+3 % XGMA-GelMA). Shear stresses were relatively low while printing (1 kPa) as a result of the shear thinning property of the material, which supported cell viability during extrusion. Finally, printed hydrogels retained high cell viability for lower gel concentrations, and showed improved cell viability for more concentrated hydrogels when compared to cells cultured in bulk hydrogels, presumably due to improved nutrient/oxygen diffusion and cell migration. In conclusion, stability and formulation of a XGMA-GelMA shear thinning composite hydrogel has been optimized to create a bio-functional bio-ink, with improved printability, and in vitro culture stability via secondary photo-induced cross-linking, making this composite a promising bio-ink for 3D bioprinting.
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Affiliation(s)
- Maria Del Rocio Garcia Cruz
- Material Science and Engineering, Monash University Faculty of Engineering, Wellington Rd, 3800, Clayton, Victoria, 3800, AUSTRALIA
| | - Almar Postma
- Manufacturing, CSIRO Manufacturing and Materials Technology, Research Way, Clayton, Victoria, 3168, AUSTRALIA
| | - Jessica Ellen Frith
- Material Science and Engineering, Monash University Faculty of Engineering, Wellington Rd, Clayton, Victoria, 3800, AUSTRALIA
| | - Laurence Meagher
- Materials Science and Engineering, Monash University, 22/109 Alliance Lane, Clayton, Clayton, Victoria, 3800, AUSTRALIA
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106352] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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7
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Xia S, Zhang L, Davletshin A, Li Z, You J, Tan S. Application of Polysaccharide Biopolymer in Petroleum Recovery. Polymers (Basel) 2020; 12:polym12091860. [PMID: 32824986 PMCID: PMC7564477 DOI: 10.3390/polym12091860] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 12/30/2022] Open
Abstract
Polysaccharide biopolymers are biomacromolecules derived from renewable resources with versatile functions including thickening, crosslinking, adsorption, etc. Possessing high efficiency and low cost, they have brought wide applications in all phases of petroleum recovery, from well drilling to wastewater treatment. The biopolymers are generally utilized as additives of fluids or plugging agents, to correct the fluid properties that affect the performance and cost of petroleum recovery. This review focuses on both the characteristics of biopolymers and their utilization in the petroleum recovery process. Research on the synthesis and characterization of polymers, as well as controlling their structures through modification, aims to develop novel recipes of biopolymer treatment with new application realms. The influences of biopolymer in many petroleum recovery cases were also evaluated to permit establishing the correlations between their physicochemical properties and performances. As their performance is heavily affected by the local environment, screening and testing polymers under controlled conditions is the necessary step to guarantee the efficiency and safety of biopolymer treatments.
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Affiliation(s)
- Shunxiang Xia
- Department of Petroleum and Geosystems Engineering, University of Texas at Austin, Austin, TX 78712, USA;
- Correspondence: ; Tel.: +1-612-991-8496
| | - Laibao Zhang
- Independent Researcher, Baton Rouge, LA 70820, USA;
| | - Artur Davletshin
- Department of Petroleum and Geosystems Engineering, University of Texas at Austin, Austin, TX 78712, USA;
| | - Zhuoran Li
- Department of Petroleum Engineering, University of Houston, Houston, TX 77023, USA; (Z.L.); (J.Y.)
| | - Jiahui You
- Department of Petroleum Engineering, University of Houston, Houston, TX 77023, USA; (Z.L.); (J.Y.)
| | - Siyuan Tan
- Department of Civil Engineering, New Mexico State University, Las Cruces, NM 88003, USA;
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Boudoukhani M, Yahoum MM, Lefnaoui S, Moulai-Mostefa N, Banhobre M. Synthesis, characterization and evaluation of deacetylated xanthan derivatives as new excipients in the formulation of chitosan-based polyelectrolytes for the sustained release of tramadol. Saudi Pharm J 2019; 27:1127-1137. [PMID: 31885472 PMCID: PMC6921171 DOI: 10.1016/j.jsps.2019.09.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 09/23/2019] [Indexed: 11/30/2022] Open
Abstract
This paper addressed the application of deacetylated xanthan (XGDS) and chitosan (CTS) as a mixture blend forming hydrophilic matrices for Tramadol (TD) sustained release tablets. XGDSs derivatives were obtained by alkaline treatment of xanthan gum (XG) with various degrees of deacetylation (DD). The obtained products were characterized in terms of structural, thermal and physicochemical properties. Different tablet formulations containing CTS/XGDSs were prepared by direct compression method and compared to CTS/XG tablets. Flow properties of powder mixtures and pharmaceutical characteristics were evaluated. The dissolution test of TD was realized under simulated gastric and intestinal conditions to achieve drug release more than 24 h. All developed tablets were found conforming to standard evaluation tests. It was shown that CTS/XGDSs matrices ensure a slower release of TD in comparison with CTS/XG based formulations. Meanwhile, increasing DD resulted in a decrease of drug release. In addition, TD release from XGDS matrices was faster at pH (6.8) than at acidic pH (1.2). The matrix tablets based on CTS/XGDS4 (DD = 98.08%) were selected as the best candidates compared to the other systems in prolonging drug release. The optimal formulation was found to release 99.99% of TD after 24 h following a non-Fickian type.
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Affiliation(s)
- Meriem Boudoukhani
- LME, Faculty of Technology, University of Medea, Ain D'Heb, Medea, Algeria
| | - Madiha M Yahoum
- LME, Faculty of Technology, University of Medea, Ain D'Heb, Medea, Algeria
| | - Sonia Lefnaoui
- Faculty of Sciences, University of Medea, Ain D'Heb, Medea, Algeria
| | | | - Manuel Banhobre
- INL, International Iberian Nanotechnology Laboratory, Braga, Portugal
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9
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In-depth rheological characterization of genetically modified xanthan-variants. Carbohydr Polym 2019; 213:236-246. [DOI: 10.1016/j.carbpol.2019.02.055] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/15/2019] [Accepted: 02/16/2019] [Indexed: 11/19/2022]
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10
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Zhang H, Yang L, Tu Y, Wu N, Jiang Y, Xu M. Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13071] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Zhang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Lingling Yang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yan Jiang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
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12
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Owens C, Griffin K, Khouryieh H, Williams K. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. Food Chem 2018; 239:314-322. [DOI: 10.1016/j.foodchem.2017.06.096] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 05/13/2017] [Accepted: 06/17/2017] [Indexed: 11/26/2022]
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13
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Application of xanthan gum as polysaccharide in tissue engineering: A review. Carbohydr Polym 2017; 180:128-144. [PMID: 29103488 DOI: 10.1016/j.carbpol.2017.10.009] [Citation(s) in RCA: 246] [Impact Index Per Article: 35.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2017] [Revised: 09/20/2017] [Accepted: 10/02/2017] [Indexed: 12/11/2022]
Abstract
Xanthan gum is a microbial high molecular weight exo-polysaccharide produced by Xanthomonas bacteria (a Gram-negative bacteria genus that exhibits several different species) and it has widely been used as an additive in various industrial and biomedical applications such as food and food packaging, cosmetics, water-based paints, toiletries, petroleum, oil-recovery, construction and building materials, and drug delivery. Recently, it has shown great potential in issue engineering applications and a variety of modification methods have been employed to modify xanthan gum as polysaccharide for this purpose. However, xanthan gum-based biomaterials need further modification for several targeted applications due to some disadvantages (e.g., processing and mechanical performance of xanthan gum), where modified xanthan gum will be well suited for tissue engineering products. In this review, the current scenario of the use of xanthan gum for various tissue engineering applications, including its origin, structure, properties, modification, and processing for the preparation of the hydrogels and/or the scaffolds is precisely reviewed.
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Postulkova H, Chamradova I, Pavlinak D, Humpa O, Jancar J, Vojtova L. Study of effects and conditions on the solubility of natural polysaccharide gum karaya. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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15
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Chityala PK, Khouryieh H, Williams K, Conte E. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food Chem 2016; 212:332-40. [DOI: 10.1016/j.foodchem.2016.05.187] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/29/2016] [Accepted: 05/31/2016] [Indexed: 11/27/2022]
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16
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Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12545] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sajad Ahmad Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Sajad Mohd Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Altaf Hussain Malik
- Division of Livestock Products Technology; Faculty of Veterinary Science and Animal Husbandry; SKUAST-K; Srinagar Jammu and Kashmir India
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Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions. Food Chem 2015; 167:340-8. [DOI: 10.1016/j.foodchem.2014.07.009] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Revised: 06/02/2014] [Accepted: 07/02/2014] [Indexed: 11/22/2022]
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18
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Mucoadhesive polymers in the design of nano-drug delivery systems for administration by non-parenteral routes: A review. Prog Polym Sci 2014. [DOI: 10.1016/j.progpolymsci.2014.07.010] [Citation(s) in RCA: 333] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Glibowski P, Kowalska A. Rheological, texture and sensory properties of kefir with high performance and native inulin. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.019] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Alquraishi AA, Alsewailem FD. Xanthan and guar polymer solutions for water shut off in high salinity reservoirs. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.022] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Luporini S, Bretas RES. Caracterização reológica da goma xantana: influência de íons metálicos univalente e trivalente e temperatura em experimentos dinâmicos. POLIMEROS 2011. [DOI: 10.1590/s0104-14282011005000043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
As propriedades dinâmicas das soluções aquosas de goma xantana com e sem adição de NaCl ou Al2(SO4)3.18H2O foram medidas em um reômetro de deformação controlada aplicando ciclos de aquecimento e resfriamento. O tempo de relaxação decresceu com o aumento da temperatura; no entanto, este tempo aumentou com a adição de sal nas soluções de 0,5% em peso de goma xantana, mas diminuiu com a adição de 1%. Durante o aquecimento das soluções de goma xantana pura ocorreu uma mudança de conformação a 51 °C, e durante o resfriamento foi observada a formação de duas estruturas: entre 86 e 47 °C e abaixo de 47 °C. Com a adição de sal não houve mudança conformacional durante o aquecimento, enquanto no resfriamento duas estruturas foram novamente observadas, mas para faixas de temperatura diferentes.
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Pinto EP, Furlan L, Vendruscolo CT. Chemical deacetylation natural xanthan (Jungbunzlauer®). POLIMEROS 2011. [DOI: 10.1590/s0104-14282011005000005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Zhang Z, Chen H. Fermentation Performance and Structure Characteristics of Xanthan Produced by Xanthomonas campestris with a Glucose/Xylose Mixture. Appl Biochem Biotechnol 2009; 160:1653-63. [DOI: 10.1007/s12010-009-8668-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Accepted: 05/06/2009] [Indexed: 10/20/2022]
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24
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Kobori T, Matsumoto A, Sugiyama S. pH-Dependent interaction between sodium caseinate and xanthan gum. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.10.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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