High-resolution solid-state carbon-13 nuclear magnetic resonance study of chitin

Tanner, Steven F.; Chanzy, H.; Vincendon, M.; Roux, J.-C.; Gaill, Françoise

doi:10.1021/ma00217a008

Cited by 135 publications

(102 citation statements)

References 19 publications

(20 reference statements)

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“…Higher heating temperatures gave sharp carbon signals assigned as chitin signals, C 1 (104.8 ppm), C 2 (57.4 ppm), C 3 (75.4 ppm), C 4 (84.4 ppm), C 5 (77.0 ppm), C 6 (60.6 ppm), C=O (173.6 ppm) and CH3 (24.6 ppm), characteristic of crab chitin. 25) Signals became sharper with the increase in heating temperature in accordance with the FT IR spectroscopic analyses. These results indicate that most of the chitin, unlike other constituents, could not be dissolved in water even at 230 C. Based on the results presented above, it was suggested that the water insoluble components remaining after microwave irradiation at temperatures of above 210 C were dominantly composed of chitin.…”

Section: Resultssupporting

confidence: 80%

“…1. gel by β glucan. Based on the results of the analysis of the water insoluble components by solid state 13 C CP MAS NMR, it was found that longer irradiation time gave sharp carbon signals characteristic of crab chitin 25) ( Fig. 6), similar to the results obtained by microwave assisted extraction at 180 C for 5 min.…”

Section: Resultssupporting

confidence: 74%

“…B: solid state 13 C CP MAS NMR spectra of the water insoluble components remaining after microwave irradiation. Carbon signals of chitin were assigned as described by Tanner et al ., 25) and their chemical shifts are indicated in the text. A symbol ( ) indicates one of signals ascribed to protein.…”

Section: Resultsmentioning

confidence: 99%

“…Carbon signals of chitin were assigned as described by Tanner et al . 25) A symbol ( ) indicates one of signals ascribed to protein. For weights of the carbohydrates extracted, values are mean±SD (n=5).…”

Section: Resultsmentioning

confidence: 99%

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Optimization of Microwave-assisted Extraction of Polysaccharides from the Fruiting Body of Mushrooms

大櫛¹,

坂本²,

東³

2006

J. Appl. Glycosci.

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Microwave irradiation in the presence of water was applied for extraction of polysaccharides from the fruiting body of Hericium erinaceum, a mushroom called Yamabushitake. In this study, the effects of microwave irradiation temperature and time on solubilization of polymers in H. erinaceum were investigated. The results indicated that the degree of solubilization of polymers proceeded with an increase in heating temperature up to 200 C, although the polymers solubilized gradually depolymerized with the increase in heating temperature. The results also suggested that lengthening irradiation time had effects on solubilization of polymers similar to the increase in heating temperature. Comparison of the results obtained by microwaveassisted extraction with those obtained by extraction using conventional external heating indicated that extractability of the former extraction for 5 min at 140 C was almost equivalent to that of the latter extraction for 6 h at 100 C. This result suggests that microwave irradiation has an advantage for extraction of polysaccharides from the fruiting body of mushrooms in terms of extraction time.

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Section: Resultssupporting

confidence: 80%

Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of Microwave-assisted Extraction of Polysaccharides from the Fruiting Body of Mushrooms

大櫛¹,

坂本²,

東³

2006

J. Appl. Glycosci.

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“…2): spectrum a, which corresponds to cell walls analyzed under dry conditions, shows two small resonances at 174 and 23.6 ppm (arrows 1 and 2) that are also observed when crystalline crab shell chitin is analyzed either under dry or wet conditions (spectrum b). These resonances can be ascribed to the CAO and the CH 3 moieties of N-acetyl-D-glucosamine (77). Similar resonances were also observed in Aspergillus niger and ascribed to chitinaceous compounds in interaction with glucans by CP-MAS NMR (42).…”

Section: Vol 7 2008 Aphanomyces Euteiches Cell Wall Chitosaccharidesupporting

confidence: 72%

Cell Wall Chitosaccharides Are Essential Components and Exposed Patterns of the Phytopathogenic OomyceteAphanomyces euteiches

et al. 2008

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Chitin is an essential component of fungal cell walls, where it forms a crystalline scaffold, and chitooligosaccharides derived from it are signaling molecules recognized by the hosts of pathogenic fungi. Oomycetes are cellulosic fungus-like microorganisms which most often lack chitin in their cell walls. Here we present the first study of the cell wall of the oomycete Aphanomyces euteiches, a major parasite of legume plants. Biochemical analyses demonstrated the presence of ca. 10% N-acetyl-D-glucosamine (GlcNAc) in the cell wall. Further characterization of the GlcNAc-containing material revealed that it corresponds to noncrystalline chitosaccharides associated with glucans, rather than to chitin per se. Two putative chitin synthase (CHS) genes were identified by data mining of an A. euteiches expressed sequence tag collection and Southern blot analysis, and full-length cDNA sequences of both genes were obtained. Phylogeny analysis indicated that oomycete CHS diversification occurred before the divergence of the major oomycete lineages. Remarkably, lectin labeling showed that the Aphanomyces euteiches chitosaccharides are exposed at the cell wall surface, and study of the effect of the CHS inhibitor nikkomycin Z demonstrated that they are involved in cell wall function. These data open new perspectives for the development of antioomycete drugs and further studies of the molecular mechanisms involved in the recognition of pathogenic oomycetes by the host plants.

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Thermal properties and crystallization behavior of poly(3-hydroxybutyric acid) in blends with chitin and chitosan

Ikejima

Yagi

Inoue³

1999

Macromol. Chem. Phys.

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SUMMARY: Films of blends of microbial poly(3-hydroxybutyric acid) (PHB) with a-chitin and chitosan were prepared as completely biodegradable polyester-polysaccharide composites. DSC revealed that the crystallization of PHB in these blends is suppressed when the proportion of the polysaccharide is increased. The same tendency was evident from the FT-IR band intensity of the carbonyl stretching absorption from PHB. Chitosan was found to have a stronger ability to suppress the crystallization of PHB than a-chitin. PHB in the blends was found by 13 C NMR spectroscopy to be trapped in the 'glassy' environment of the polysaccharide. Upon blending with PHB, the chitosan resonances are significantly broadend as compared to the chitin resonances. Hydrogen bonds are suggested to be formed between the carbonyl groups of PHB and the amide NH groups of chitin and chitosan.

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High-resolution solid-state carbon-13 nuclear magnetic resonance study of chitin

Abstract: as a consequence of small errors in the measurements of (/ii2) /nm2 that can affect in a significant way the value of the temperature coefficient. References and Notes(1) Flory, P.

Cited by 135 publications

References 19 publications

Optimization of Microwave-assisted Extraction of Polysaccharides from the Fruiting Body of Mushrooms

Optimization of Microwave-assisted Extraction of Polysaccharides from the Fruiting Body of Mushrooms

Cell Wall Chitosaccharides Are Essential Components and Exposed Patterns of the Phytopathogenic OomyceteAphanomyces euteiches

Thermal properties and crystallization behavior of poly(3-hydroxybutyric acid) in blends with chitin and chitosan

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