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Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium Shewanella sp. LE8.
Li, Xiong; Li, Chuyi; Liu, Yizhou; Han, Gang; Lin, Congyu; Chen, Xiaoli; Mao, Jian.
Afiliación
  • Li X; Guangdong Engineering Research Center of High-Value Utilization and Equipment Development of Marine Biological Resources, Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China.
  • Li C; College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Liu Y; School of Environmental Science and Engineering, Tianjin University, Tianjin 300350, China.
  • Han G; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Lin C; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Chen X; Guangdong Engineering Research Center of High-Value Utilization and Equipment Development of Marine Biological Resources, Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China.
  • Mao J; Guangdong Engineering Research Center of High-Value Utilization and Equipment Development of Marine Biological Resources, Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China.
Gels ; 10(8)2024 Jul 28.
Article en En | MEDLINE | ID: mdl-39195031
ABSTRACT
Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp. LE8 was utilized for the depolymerization of κ-, ι-, and λ-carrageenan under conditions of fermentation. During a 24-h fermentation at 28 °C, the apparent viscosity of κ-, ι-, and λ-carrageenan decreased by 53.12%, 84.10%, and 59.33%, respectively, accompanied by a decrease in storage modulus, and loss modulus. After a 72-h fermentation, the analysis of methylene blue and molecular weight distribution revealed that ι-carrageenan was extensively depolymerized into smaller polysaccharides by Shewanella sp. LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact of Shewanella sp. LE8 on total sugars was found to be limited; nevertheless, a significant increase in reduced sugar content was observed. The ESIMS analysis results revealed that the purified components obtained through ι-carrageenan fermentation for 72 h were identified as tetrasaccharides, while the two purified components derived from λ-carrageenan fermentation consisted of a hexasaccharide and a tetrasaccharide, respectively. Overall, the present study first reported the depolymerization of ι-and λ-carrageenan by Shewanella and suggested that the Shewanella could be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza