由两种Lacticaseibacilluscasei菌株产生的外聚糖的结构特征
Marie-Rose Van Calsteren1, Fleur Gagnon1, Nancy Guertin1
1Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Québec, J2S 8E3 Canada.
Carbohydrate research
|February 20, 2024
概括
研究人员从Lacticaseibacillus casei中特征化了外聚糖 (EPS),揭示了一致的六糖重复单元结构. 质量在菌株和培养条件之间有所不同,影响了EPS的特性.
科学领域:
- 微生物学和生物化学
- 碳水化合物化学 碳水化合物化学
- 食品科学 食品科学 食品科学
背景情况:
- 乳酸糖 (Lacticaseibacillus casei) 生产出具有潜在的健康和技术益处的外聚糖 (EPS).
- 了解EPS结构对于优化其生产和应用至关重要.
研究的目的:
- 从Lacticaseibacillus casei菌株中分离和净化外聚糖 (EPS).
- 阐明EPS的主要结构和组成.
- 研究发酵条件对EPS特性的影响.
主要方法:
- 从Lacticaseibacillus casei.i.中分离和净化EPS.
- 使用NMR光谱 (1H,13C,2D NMR) 进行表征.
- 对摩尔质量 (SEC-MALS),单糖组成,绝对配置和甲基化的分析.
主要成果:
- 在不同的发酵条件下观察到相同的1H NMR光谱.
- 质量在菌株和培养介质之间有所不同.
- 该EPS包括d-Glc,d-Gal,l-Rha和d-GlcNAc,具有特定的六糖体重复单元结构.
结论:
- 尽管发酵条件的变化,但Lacticaseibacillus casei EPS的主要结构仍然保持不变.
- 发酵条件影响EPS质量,表明量身定制生产的潜力.
- 详细的结构阐明为未来对EPS功能研究提供了基础.
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