Identification et caractérisation des précurseurs biologiques des carraghénanes par spectroscopie de r.m.n.-13C
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Cited by 107 publications
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Cell Wall Polysaccharides from Australian Red Algae of the Family Solieriaceae (Gigartinales, Rhodophyta): Highly Methylated Carrageenans from the Genus Rhabdonia
The hot water-soluble polysaccharides from RJiabdonia coccinea and R. verticillata were characterised by a combination of constituent sugar analysis, sulphate and pyruvate content assays, infrared (IR) spectroscopy, linkage analysis, and 13 C-nuclear magnetic resonance (NMR) spectroscopy. These revealed unique polysaccharides belonging to the red algal galactan family. The polysaccharides had IR spectra resembling that of icarrageenan, but were rich in 6-0-methylgalactose (ca. 31 mol% and 17mol% for R. coccinea and R. verticillata, respectively). Data from 13 C-NMR spectroscopy provided evidence that the polysaccharides were carrageenans rather than agarocolloids. The preparations contained mainly ι-carrageenan, partially methylated at C(O)6 of the 3-linked galactose residue. The polysaccharide from R. verticillata also contained significant quantities of 3-0-methylgalactose and pyruvate. The unusual sugar 3-0-methylgalactose occurred primarily as main-chain 4-linked residues, with a small proportion in the form of terminal residues. Other structural variations occurred in the polysaccharides of both species. IntroductionThe phycocolloids from red algae are variously substituted galactans which form the dominant components of the matrix phase of algal cell walls (see Craigie 1990 for a review). The gelling and thickening properties and protein-reactivity of these phycocolloids have led to their widespread commercial use in industry (Glicksman 1987, Stanley 1990, Selby and Whistler 1993, Therkelsen 1993. The chemistry of red algal galactans has also been used to supplement classical criteria, such as morphology, anatomy, and life history studies, in the formulation of taxonomic hypotheses (e. g. Gabrielson and Garbary 1986, Doty 1989, Liao et al 1993, Chiovitti et al 1995.The galactans from red algae consist of repeating disaccharide units of alternating β-1,3-and a-1,4-linked galactopyranosyl residues. The disaccharide units are variously substituted with sulphate ester, methyl ether, pyruvate acetal, or single glycosyl side branches and the 4-linked galactose residue may be converted into 3,6-anhydrogalactose. There are two main classes of these galactans, the agars and the carrageenans. In ag rs, the 44inked residue is in the Lconfiguration, whereas in carrageenans, it is in the Dconfiguration. The 3-linked residue is in the D-configuration in both classes of galactan. Carrageenans are typically more sulphated than agars, and idealised carrageenan types (e. g. κ-, ι-, °1-) have traditionally been defined according to their sulphate substitution pattern and their 3,6-anhydrogalactose content. By contrast, agars typically contain significant amounts of methyl ether or pyruvate acetal substitution (Craigie 1990). The type and amount of substitution modify solution properties of red algal polysaccharides , Arnott et al 1974, Guiseley 1987.The Australian coastline is rich in both its abundance and diversity of red algae, but their phycocolloids have not been extensively studied. We are currently undertaking a progr...
Cell Wall Polysaccharides from Australian Red Algae of the Family Solieriaceae (Gigartinales, Rhodophyta): Highly Methylated Carrageenans from the Genus Rhabdonia
The hot water-soluble polysaccharides from RJiabdonia coccinea and R. verticillata were characterised by a combination of constituent sugar analysis, sulphate and pyruvate content assays, infrared (IR) spectroscopy, linkage analysis, and 13 C-nuclear magnetic resonance (NMR) spectroscopy. These revealed unique polysaccharides belonging to the red algal galactan family. The polysaccharides had IR spectra resembling that of icarrageenan, but were rich in 6-0-methylgalactose (ca. 31 mol% and 17mol% for R. coccinea and R. verticillata, respectively). Data from 13 C-NMR spectroscopy provided evidence that the polysaccharides were carrageenans rather than agarocolloids. The preparations contained mainly ι-carrageenan, partially methylated at C(O)6 of the 3-linked galactose residue. The polysaccharide from R. verticillata also contained significant quantities of 3-0-methylgalactose and pyruvate. The unusual sugar 3-0-methylgalactose occurred primarily as main-chain 4-linked residues, with a small proportion in the form of terminal residues. Other structural variations occurred in the polysaccharides of both species. IntroductionThe phycocolloids from red algae are variously substituted galactans which form the dominant components of the matrix phase of algal cell walls (see Craigie 1990 for a review). The gelling and thickening properties and protein-reactivity of these phycocolloids have led to their widespread commercial use in industry (Glicksman 1987, Stanley 1990, Selby and Whistler 1993, Therkelsen 1993. The chemistry of red algal galactans has also been used to supplement classical criteria, such as morphology, anatomy, and life history studies, in the formulation of taxonomic hypotheses (e. g. Gabrielson and Garbary 1986, Doty 1989, Liao et al 1993, Chiovitti et al 1995.The galactans from red algae consist of repeating disaccharide units of alternating β-1,3-and a-1,4-linked galactopyranosyl residues. The disaccharide units are variously substituted with sulphate ester, methyl ether, pyruvate acetal, or single glycosyl side branches and the 4-linked galactose residue may be converted into 3,6-anhydrogalactose. There are two main classes of these galactans, the agars and the carrageenans. In ag rs, the 44inked residue is in the Lconfiguration, whereas in carrageenans, it is in the Dconfiguration. The 3-linked residue is in the D-configuration in both classes of galactan. Carrageenans are typically more sulphated than agars, and idealised carrageenan types (e. g. κ-, ι-, °1-) have traditionally been defined according to their sulphate substitution pattern and their 3,6-anhydrogalactose content. By contrast, agars typically contain significant amounts of methyl ether or pyruvate acetal substitution (Craigie 1990). The type and amount of substitution modify solution properties of red algal polysaccharides , Arnott et al 1974, Guiseley 1987.The Australian coastline is rich in both its abundance and diversity of red algae, but their phycocolloids have not been extensively studied. We are currently undertaking a progr...
Eco-physiological and biochemical study of two of the most contrasting forms of Chondrus crispus (Rhodophyta, Gigartinales)
Seasonal variations of distribution of the gametophytic and tetrasporophytlc generations, growth, carrageenans, phosphorus and nitrogen nutrition, and dry matter content were studied in 2 of the most contrasting forms of the red alga Chondrus crispus Stackhouse in Britanny. France. Seasonal variations of generations were more pronounced in the infralittoral than in the midlittoral form; the former had more reproductively mature plants and twice as many tetrasporophytes. Growth was greater in the infralittoral than in the midlittoral form. Contents of total carrageenans were comparable in the 2 forms; the K -, L -, and p-carrageenan structures did not vary significantly (qualitatively, quantitatively, during the year, or between the 2 forms). The midlittoral form had a higher total phosphorus content, more marked seasonal variations and an earlier spring decline than the infralittoral form Seasonal variations of total nitrogen content had different patterns in the 2 forins during summer The dry matter content of the infralittoral form was lower than that of the midlittoral form. These eco-physiological and biochemical differences and similarities are discussed in terms of the polymorphism of this alga.
The article contains sections titled: 1. Introduction 2. Analysis and Characterization 3. Pectin 3.1. Occurrence and Structure 3.2. Pectolytic Enzymes 3.3. Production 3.4. Properties 3.4.1. Physical Properties 3.4.2. Gel Properties 3.4.3. Stability and Chemical Reactions 3.5. Analysis 3.5.1. Measurement and Standardization of Gel‐Forming Capacity 3.5.2. Chemical Analysis 3.6. Pharmaceutical and Nutritional Characteristics 3.7. Application in the Food Industry 3.8. Market 4. Alginates 4.1. Occurrence 4.2. Production 4.3. Structure 4.4. Properties 4.5. Propylene Glycol (Propane‐1,2‐diol) Alginate 4.6. Bacterial Alginates 4.7. Analysis 4.8. Applications 4.9. Market 5. Carrageenan 5.1. Structure 5.2. Sources and Raw Materials 5.3. Production 5.4. Analysis 5.5. Properties 5.6. Applications 5.7. Physiological Properties 6. Agar 6.1. Production 6.2. Structure and Gelling Mechanism 6.3. Quick Soluble Agar 7. Gum Arabic 8. Gum Tragacanth 9. Gum Karaya 10. Gum Ghatti 11. Xanthan Gum 11.1. Production 11.2. Structure and Properties 11.3. Analysis 11.4. Applications, Market 12. Gellan Gum 13. Galactomannans 13.1. Structure 13.2. Production 13.3. Properties 13.4. Analysis and Composition of Commercial Preparations 13.5. Derivatives 13.6. Applications 13.7. Market 14. Acknowledgement
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