来自七种乳酸细菌的水溶性和水不溶性同位素多糖糖的综合结构性表征
Luise Ernst1, Hanna Offermann1, Annemarie Werner1
1Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.
Carbohydrate polymers
|November 8, 2023
概括
乳酸细菌从糖糖中产生各种水溶和水不溶的同位素多糖 (HoEPS). 结构分析揭示了德克斯,莱万和葡萄糖的独特特征,突出了分支,分子量和链接组成的变化.
科学领域:
- 微生物学 微生物学
- 碳水化合物化学 碳水化合物化学
- 生物化学 生物化学
背景情况:
- 乳酸细菌 (LAB) 是已知的生产者从糖的同位素多糖 (HoEPS).
- 高EPS可以是水溶性或水不溶性,具有不同的结构性质.
- 了解HoEPS结构对于它们在食品和生物技术中的应用至关重要.
研究的目的:
- 系统地分析各种LAB菌株产生的HoEPS的结构.
- 为了比较水溶性德克斯和莱万的特性.
- 为了研究水不可溶的葡萄糖的细结构和链接组成.
主要方法:
- 通过选定的LAB菌株进行HoEPS的发酵生产.
- 综合结构分析,包括单糖和甲基化分析.
- 先进的技术,如NMR光谱,尺寸排除色谱和酶指纹.
主要成果:
- 所有分析的菌株都产生了水溶性德克斯和/或莱万,以及水溶性不溶性葡萄糖.
- Levans表现出多样化的分支和高分子量,而dextrans显示出一致的结构和更广泛的尺寸分布.
- 不溶于水的葡萄糖含有很大比例的1,3-连接 (5-40%) 并在酶化水解时显示不同的细结构.
结论:
- 在不同LAB物种和菌株产生的HoEPS中存在显著的结构多样性.
- 酶性水解提供了对水溶性和水不溶性HoEPS的细结构的详细见解.
- 这些发现有助于更深入地了解HoEPS生物合成和结构变异性.
相关概念视频
01:19Formation of Lipopolysaccharides
21
Lipopolysaccharides (LPS) are crucial components of the outer membrane of Gram-negative bacteria, serving both structural and functional roles. It contributes to membrane stability and protects bacteria from host immune responses. LPS is composed of three major regions—lipid A, a core oligosaccharide, and an O antigen. The biosynthesis and assembly of LPS involve a highly coordinated set of enzymatic reactions and transport mechanisms. Additionally, LPS is recognized as an endotoxin,...
21
01:15Hydrolysis
105.5K
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
105.5K
01:24Oligosaccharide Assembly
2.9K
Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
Multiple sugar molecules that may or may...
2.9K
03:25Chemistry of Carbohydrates
72.8K
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
72.8K
01:05Proteoglycans
3.9K
Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...
3.9K