Biosynthesis and isolation of gellan polysaccharide to formulate microspheres for protein capture

Coelho, Joana Filipa da Silva; Eusébio, Dalinda; Gomes, Diana; Frias, Filipe dos Santos; Passarinha, Luís A.; Sousa, Ângela

doi:10.1016/j.carbpol.2019.05.011

Cited by 24 publications

(7 citation statements)

References 28 publications

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“…Most zeaxanthin-producing organisms are unable to synthesize EPS. Sphingomonas species have been used to produce EPS. ,− Here, we showed that Sphingobium sp. could accumulate as high amounts of EPS as its relatives, Sphingomonas species.…”

Section: Resultsmentioning

confidence: 98%

Enhanced Coproduction of Cell-Bound Zeaxanthin and Secreted Exopolysaccharides by Sphingobium sp. via Metabolic Engineering and Optimized Fermentation

Liu

Sandmann

Chen

et al. 2019

J. Agric. Food Chem.

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Zeaxanthin is a value-added carotenoid with wide applications. This study aims to manipulate a generally recognized as safe and carotenoid-producing bacterium, Sphingobium sp., for enhanced production of zeaxanthin and exopolysaccharides. First, whole-genome sequencing and analysis of pathway genes were applied to define the carotenoid pathway in Sphingobium sp. Second, a Sphingobium transformation system was established to engineer metabolite flux into zeaxanthin. By a combination of chemical mutagenesis and removal of bottlenecks of carotenoid biosynthesis via overexpression of three rate-limiting enzymes, the genetically modified Sphingobium DIZ strain produced 21.26 mg/g dry cell weight of zeaxanthin, which was about 4-fold higher than the wild type. Upon optimization of culture conditions, the DIZ strain produced 479.5 mg/L of zeaxanthin with the productivity of 4.99 mg/L/h and 21.9 g/L of exopolysaccharides using a fed-batch fermentation strategy. This study represents the first genetic manipulation of Sphingobium sp., a biotechnologically important bacterium, for high-yield production of value-added metabolites.

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Section: Resultsmentioning

confidence: 98%

Enhanced Coproduction of Cell-Bound Zeaxanthin and Secreted Exopolysaccharides by Sphingobium sp. via Metabolic Engineering and Optimized Fermentation

Liu

Sandmann

Chen

et al. 2019

J. Agric. Food Chem.

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“…The energy-dispersive spectroscopy (EDS) analysis, shown in Figure 5 c, reveals the presence of carbon and oxygen, originating from the polysaccharide carbon chain, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium. The presence and affinity of these elements, for water or other molecules, could be fundamental for the knowledge of stability and for defining the technological uses for BG [ 74 ].…”

Section: Resultsmentioning

confidence: 99%

Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa)

et al. 2023

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A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and 13C), and energy-dispersive X-ray spectroscopy (EDS); thermogravimetric analysis (TG), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and X-ray diffraction (XRD). In addition to NMR molecular modeling studies, were performed to confirm the 1H and 13C chemical shifts to Gal and Xyl conformers. Buriti tree gum (BG) is an arabinogalactan, containing Rha, Ara, Xyl, and Gal, and degrades almost completely (98.5%) at 550 °C and has a maximum degradation peak at 291.97 °C, with a mass loss of 56.33%. In the temperature range of 255–290 °C, the energy involved in the BG degradation process was approximately 17 J/g. DSC indicated a glass transition temperature of 27.2 °C for BG, which had an irregular and heterogeneous morphology, with smooth or crumbling scaly regions, demonstrating the amorphous nature of BG that was confirmed by the XRD standard. EDS revealed the presence of carbon and oxygen, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium, in the BG composition.

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“…To re-obtain GG, the mixture is lyophilized [ 61 ]. Additionally, a study was conducted to assess various methods for recovering and purifying GG from the fermentation broth [ 65 ]. The gellan obtained from the various procedures was examined using FTIR and NMR.…”

Section: Gellan Gum: An Overview Of the Trendsmentioning

confidence: 99%

Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends

Abdl Aali,

Al-Sahlany

2024

Gels

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Gellan gum (GG) is a linear, negatively charged exopolysaccharide that is biodegradable and non-toxic. When metallic ions are present, a hard and transparent gel is produced, which remains stable at a low pH. It exhibits high water solubility, can be easily bio-fabricated, demonstrates excellent film/hydrogel formation, is biodegradable, and shows biocompatibility. These characteristics render GG a suitable option for use in food, biomedical, and cosmetic fields. Thus, this review paper offers a concise summary of microbial polysaccharides. Moreover, an in-depth investigation of trends in different facets of GG, such as biosynthesis, chemical composition, and physical and chemical properties, is emphasized. In addition, this paper highlights the process of extracting and purifying GG. Furthermore, an in-depth discussion of the advantages and disadvantages of GG concerning other polysaccharides is presented. Moreover, the utilization of GG across different industries, such as food, medicine, pharmaceuticals, cosmetics, etc., is thoroughly examined and will greatly benefit individuals involved in this field who are seeking fresh opportunities for innovative projects in the future.

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Biosynthesis and isolation of gellan polysaccharide to formulate microspheres for protein capture

Cited by 24 publications

References 28 publications

Enhanced Coproduction of Cell-Bound Zeaxanthin and Secreted Exopolysaccharides by Sphingobium sp. via Metabolic Engineering and Optimized Fermentation

Enhanced Coproduction of Cell-Bound Zeaxanthin and Secreted Exopolysaccharides by Sphingobium sp. via Metabolic Engineering and Optimized Fermentation

Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa)

Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends

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