Novel sulfation of curdlan assisted by ultrasonication

Wong, Shen‐Siung; Ngiam, Zheng Ru June; Kasapis, Stefan; Huang, Dejian

doi:10.1016/j.ijbiomac.2009.12.011

Cited by 19 publications

(6 citation statements)

References 26 publications

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“…The presence of peak around 890 nm -1 by FTIR shows the β-linkage of curdlan (Zhang et al 2001& Kim et al 2003). The proton NMR spectra had peaks indicative of anomeric protons, sugars and β configuration (Wong et al 2010). Furthermore the peaks obtained in 13 C NMR spectra corresponded to the β- (1, 3)-D glucans (Kogan et al 1988& Saito et al 1979).…”

Section: Discussionmentioning

confidence: 99%

Production and downstream processing of (1→3)-β-D-glucan from mutant strain of Agrobacterium sp. ATCC 31750

2012

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We isolated a mutant that produced higher levels of curdlan than the wild strain Agrobacterium sp. ATCC 31750 by chemical mutagenesis using N-methyl-N-nitro-nitrosoguanidine. The mutant strain produced 66 g/L of curdlan in 120 h with a yield of (0.88) while, the wild strain produced 41 g/L in 120 h with a yield of (0.62) in a stirred bioreactor. The mutant could not produce curdlan when the pH was shifted from 7.0 to 5.5 after nitrogen depletion as followed for wild strain. In contrast, pH optimum for cell growth and curdlan production for mutant was found to be 7.0. We optimized the downstream processing of curdlan by varying different volumes of NaOH and HCl for extraction and precipitation of curdlan. The molecular weight of the purified curdlan from the wild and mutant strain was 6.6 × 105 Da and 5.8 × 105 Da respectively. The monosaccharide analyses confirm that curdlan from both wild and mutant strain contains only glucose units. From the NMR and FTIR data, it has been confirmed that curdlan was exclusively composed of β (1 → 3)-D-glucan residues.

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Section: Discussionmentioning

confidence: 99%

Production and downstream processing of (1→3)-β-D-glucan from mutant strain of Agrobacterium sp. ATCC 31750

2012

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“…However, molecular weights were decreased significantly. 102 Wound Healing. Wound healing effects of 1,3-β-glucans have been studied extensively as a growing application.…”

Section: ' Pharmacological Applications Of 13-β-glucansmentioning

confidence: 99%

Pharmacological, Structural, and Drug Delivery Properties and Applications of 1,3-β-Glucans

Lehtovaara

2011

J. Agric. Food Chem.

113

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1,3-β-Glucans are a class of natural polysaccharides with unique pharmacological properties and the ability to form single- and triple-helical structures that can be formed into resilient gels with the application of heat and humidity. The pharmacological capabilities of 1,3-β-glucans include the impartation of tumor inhibition, resistance to infectious disease, and improvements in wound healing. Curdlan is a linear 1,3-β-glucan that has been used extensively to study the nature of these helical structures and gels, and Curdlan sulfates have found ongoing application in the inhibition of HIV infection. 1,3-β-Glucan gels have been used in food science as stabilizers and encapsulating agents, in nanoscience as scaffolds to build nanofibers and nanowires, and in drug delivery to form nanoparticles and create helical micelles encapsulating polynucleotides. 1,3-β-Glucans are beginning to have enormous significance due to their dual nature as structure-forming agents and pharmacological substances, and research is especially focused on the application of these polymers in animal nutrition and drug delivery.

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“…3)-glucosidic bonds (Zhang & Edgar, 2014). Following its discovery by Harada, Masada, Fujimori, and Maeda (1966), it has received a great deal of attention in food and non-food fields due to its unique physicochemical properties in comparison with other commonly used polysaccharides, such as cellulose and starch (Wong, Ngiam, Kasapis, & Huang, 2010), and has also been approved by the US Food and Drug Administration (FDA) as a food additive (Food & Administration, 1996 Although insoluble in water, curdlan has the ability to form two types of gels based on heating temperature: a low-set gel and a high-set gel. The low-set curdlan gel is a thermo-reversible gel that is formed when an aqueous dispersion is heated to between 55 and 80°C.…”

Section: Introductionmentioning

confidence: 99%

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Yuan

Chen

et al. 2015

Food Chemistry

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Novel sulfation of curdlan assisted by ultrasonication

Cited by 19 publications

References 26 publications

Production and downstream processing of (1→3)-β-D-glucan from mutant strain of Agrobacterium sp. ATCC 31750

Production and downstream processing of (1→3)-β-D-glucan from mutant strain of Agrobacterium sp. ATCC 31750

Pharmacological, Structural, and Drug Delivery Properties and Applications of 1,3-β-Glucans

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

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