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The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG
Sphingans, a group of structurally closely related bacterial exopolysaccharides produced by members of the genus Sphingomonas, can be applied in a variety of industries such as food, cement, and personal care applications due to their high viscosity. A high sphingan-producing-bacterium, Sphingomonas...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5121650/ https://www.ncbi.nlm.nih.gov/pubmed/27883073 http://dx.doi.org/10.1038/srep37899 |
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author | Li, Hui Jiao, Xue Sun, Yajie Sun, Shiwei Feng, Zhimei Zhou, Wanlong Zhu, Hu |
author_facet | Li, Hui Jiao, Xue Sun, Yajie Sun, Shiwei Feng, Zhimei Zhou, Wanlong Zhu, Hu |
author_sort | Li, Hui |
collection | PubMed |
description | Sphingans, a group of structurally closely related bacterial exopolysaccharides produced by members of the genus Sphingomonas, can be applied in a variety of industries such as food, cement, and personal care applications due to their high viscosity. A high sphingan-producing-bacterium, Sphingomonas sp. WG can secret large quantity of sphingan designated as WL. To enhance the production of WL, a three-stage control strategy was applied and the highest WL production can reach 33.3 g/L. The rheological analysis showed that the aqueous solution of WL had high viscosity, typical shearing-thinning behavior and great stability to high temperature, a wide range of pH (1 to 14), and high salinity. WL was composed principally of carbohydrate with 6.52% O-acyl groups. The carbohydrate portion of WL contained about 13% glucuronic acid and some neutral sugars including mannose, glucose and rhamnose in the molar ratio of 1:2.28:2.12. Partial acid hydrolysis of WL produced a new oligosaccharide WL-1. Structural resolution revealed that WL-1 consisted of α-L-Rha-(1→4)-β-L-Rha-(1→4)-β-D-Glc-(1→3)-α-D-Glc with β-D-Man substituent at the third glucose residue and carboxyl and O-acyl groups. These findings will broaden the applications of this novel sphingan in food, ink, oil and other industries. |
format | Online Article Text |
id | pubmed-5121650 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Nature Publishing Group |
record_format | MEDLINE/PubMed |
spelling | pubmed-51216502016-11-28 The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG Li, Hui Jiao, Xue Sun, Yajie Sun, Shiwei Feng, Zhimei Zhou, Wanlong Zhu, Hu Sci Rep Article Sphingans, a group of structurally closely related bacterial exopolysaccharides produced by members of the genus Sphingomonas, can be applied in a variety of industries such as food, cement, and personal care applications due to their high viscosity. A high sphingan-producing-bacterium, Sphingomonas sp. WG can secret large quantity of sphingan designated as WL. To enhance the production of WL, a three-stage control strategy was applied and the highest WL production can reach 33.3 g/L. The rheological analysis showed that the aqueous solution of WL had high viscosity, typical shearing-thinning behavior and great stability to high temperature, a wide range of pH (1 to 14), and high salinity. WL was composed principally of carbohydrate with 6.52% O-acyl groups. The carbohydrate portion of WL contained about 13% glucuronic acid and some neutral sugars including mannose, glucose and rhamnose in the molar ratio of 1:2.28:2.12. Partial acid hydrolysis of WL produced a new oligosaccharide WL-1. Structural resolution revealed that WL-1 consisted of α-L-Rha-(1→4)-β-L-Rha-(1→4)-β-D-Glc-(1→3)-α-D-Glc with β-D-Man substituent at the third glucose residue and carboxyl and O-acyl groups. These findings will broaden the applications of this novel sphingan in food, ink, oil and other industries. Nature Publishing Group 2016-11-24 /pmc/articles/PMC5121650/ /pubmed/27883073 http://dx.doi.org/10.1038/srep37899 Text en Copyright © 2016, The Author(s) http://creativecommons.org/licenses/by/4.0/ This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ |
spellingShingle | Article Li, Hui Jiao, Xue Sun, Yajie Sun, Shiwei Feng, Zhimei Zhou, Wanlong Zhu, Hu The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG |
title | The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG |
title_full | The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG |
title_fullStr | The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG |
title_full_unstemmed | The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG |
title_short | The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG |
title_sort | preparation and characterization of a novel sphingan wl from marine sphingomonas sp. wg |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5121650/ https://www.ncbi.nlm.nih.gov/pubmed/27883073 http://dx.doi.org/10.1038/srep37899 |
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