Article
Biochemistry & Molecular Biology
Hongliang Gao, Li Yang, Jiangtao Tian, Lingling Huang, Dating Huang, Wei Zhang, Fangrui Xie, Yanning Niu, Mingfei Jin, Caifeng Jia, Chunjing Zou, Jing Huang, Zhongyi Chang, Xuexia Yang, Deming Jiang
Summary: Succinoglycan is an important exopolysaccharide biosynthesized by bacteria. A mutant strain N-11 showed a high yield, with wild type strain having two components and mutant strain having a homogeneous polysaccharide. SG-A exhibited higher crystallinity than SG-N, and both showed non-Newtonian, shear-thinning behavior in response to concentrations and temperatures. Both SG-A and SG-N displayed excellent emulsification activity, making them promising candidates in various industries.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Chuanchao Wu, Zexin Gao, Ruiyu Liang, Li Zhu, Hongtao Zhang, Minjie Gao, Xiaobei Zhan
Summary: In this study, a novel succinoglycan (COGs-3) was produced and purified from Rhizobium radiobacter ATCC 13333, and its structural characteristics, physical properties, and in vitro prebiotic activity were investigated. The production of COGs-3 reached 2.761 g.L-1 after optimization. The structure of COGs-3 was determined and it showed good thermal stability and prebiotic activity.
PROCESS BIOCHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Chuan-Chao Wu, Huan Li, Zhong-Wei Yin, Hong-Tao Zhang, Min-Jie Gao, Li Zhu, Xiao-Bei Zhan
Summary: In this study, a novel water-insoluble bacterial melanin, named TPBM, was isolated and purified from the fermentation culture of Gram-negative bacterial Rhizobium radiobacter ATCC 1333 through thermal acid-alkali treatment. TPBM exhibited high DPPH free radical and hydroxyl scavenging properties, as well as potential antibacterial properties.
PROCESS BIOCHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Swati Tiwari, Digambar Kavitake, Palanisamy Bruntha Devi, Prathapkumar Halady Shetty
Summary: Exopolysaccharides (EPS) are widely used in the food industry, particularly in dairy based products like yoghurt, to enhance stability and texture properties, as well as potentially improving antioxidant and prebiotic functionality. They can also be utilized in symbiotic products and contribute to physical and micro structural stability in yogurt production.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Infectious Diseases
Andrei Theodor Balasoiu, Ovidiu Mircea Zlatian, Alice Elena Ghenea, Livia Davidescu, Alina Lungu, Andreea Loredana Golli, Anca-Loredana Udristoiu, Maria Balasoiu
Summary: This case report presents a patient who developed endophthalmitis caused by R. radiobacter after corneal trauma, resulting in the loss of the eye. Literature review indicates that R. radiobacter primarily causes endophthalmitis after ocular surgical procedures or outdoor activities involving exposure to soil.
Article
Food Science & Technology
Hanh T. H. Nguyen, Mariza Gomes Reis, Yunchao Wa, Renna Alfante, Ryan M. M. Chanyi, Eric Altermann, Li Day
Summary: Texture and flavour, which are crucial attributes for sensory quality, are greatly influenced by starter cultures. Different phenotypic strains are required to create diverse texture and flavour in fermented milk to meet consumer preferences. This study investigated the use of five lactic acid bacteria strains in fermented milk production, looking at metabolite profiles, microstructure, and rheological properties. LH and ST showed stronger acidification but resulted in coarser protein networks compared to BL1 and CL3. LH had the highest viscosity and exopolysaccharide concentration, while ST had the highest concentration of diacetyl. CL3ST had minimal acidification capability but produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. LH and ST can be used as starter cultures for fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures for different acidic sharpness and flavour notes.
Article
Biochemistry & Molecular Biology
Athmika Nagaraj, Punchappady Devasya Rekha
Summary: Biopolymers are important in tissue engineering, especially in the development of bioinks with suitable properties for printing and supporting cells. Alginate is a widely studied natural biopolymer due to its biocompatibility and ability to mix with other polymers. In this study, an exopolysaccharide called EPS-R17, produced by Rhizobium sp. PRIM17, was incorporated with alginate to create a bioink. The EPS-R17 showed good compatibility with keratinocytes and fibroblasts, and the EPS-R17-alginate bioink exhibited shear thinning behavior and gel-like properties. The bioink also demonstrated good compressive strength and cell viability when used in extrusion bioprinting. These findings highlight the potential of EPS-R17-alginate bioinks for bioprinting applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Malgorzata Marczak, Kamil Zebracki, Piotr Koper, Aleksandra Horbowicz, Magdalena Wojcik, Andrzej Mazur
Summary: The study analyzed the features of PssA protein and confirmed its specificity for UDP-glucose. It also provided evidence that PssA is a monotopic inner membrane protein and showed its interactions with some GTs involved in EPS synthesis. The transcriptome analysis of the Delta pssA mutant indicated a complex cell response, mainly attributed to the lack of exopolysaccharide and downstream effects.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Polymer Science
Gwendoline Christophe, Xiaoyang Hou, Emmanuel Petit, Mounir Traikia, Didier Le Cerf, Christophe Rihouey, Christine Gardarin, Cedric Delattre, Philippe Michaud, Guillaume Pierre, Pascal Dubessay
Summary: This study identified Peteryoungia rosettifformans as a wild producer of an exopolysaccharide related to glucuronan. Structural and biochemical analyses revealed that the polysaccharide had a molecular mass of 1.85 x 10(5) Da and was partially O-acetylated at C-2 and/or C-3 positions. The concentration of Mg2+ ions in the cultivation medium was found to impact the structure of the polysaccharide.
Article
Chemistry, Applied
Yousra Abid, Samia Azabou, Christophe Blecker, Adem Gharsallaoui, Maria Michela Corsaro, Souhail Besbes, Hamadi Attia
Summary: EPS-BMS is a high molecular weight exopolysaccharide with pseudoplastic behavior and emulsifying properties, suitable for use as an emulsifier or emulsion stabilizer in the food industry. The sample exhibits stability under different conditions and is applicable in both neutral and acidic environments.
CARBOHYDRATE POLYMERS
(2021)
Article
Biotechnology & Applied Microbiology
Mukesh Kumar Junta, A. K. Gupta, Rishi Mahajan
Summary: Hairy root caused by Rhizobium rhizogenes is a major issue in apple nurseries, but can be effectively controlled through seed and root dip treatments with Rhizobium radiobacter and their antibiotic-resistant counterparts, promoting apple plant growth.
BIOLOGICAL CONTROL
(2021)
Article
Chemistry, Analytical
Chuan-Chao Wu, Hong-Tao Zhang, Ze-Xin Gao, Juan-Juan Qu, Li Zhu, Xiao-Bei Zhan
Summary: It was found that cyclic beta-1,2-glucans can form complexes with curcumin, thereby increasing its aqueous solubility.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2022)
Article
Biotechnology & Applied Microbiology
Chuan-Chao Wu, Juan-Juan Qu, Hong-Tao Zhang, Min-Jie Gao, Li Zhu, Xiao-Bei Zhan
Summary: This research investigates the influence of pH on the biosynthesis of cyclic beta-1,2-glucans (CβGs) and melanin accumulation during the production of CβGs by Rhizobium radiobacter ATCC 13,333. Under optimal fermentation conditions, the maximum cell concentration and CβGs concentration achieved were 7.94 g L-1 and 3.12 g L-1, respectively, which are the highest reported production levels for R. radiobacter. The low melanin concentration in the fermentation broth benefits the subsequent separation and purification of CβGs. Additionally, a neutral extracellular oligosaccharide (COGs-1) was characterized and identified as CβGs. This research provides a reliable source of CβGs and establishes a structural basis for further studies on their biological activity and function.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Energy & Fuels
Sebahat Oztekin, Dilara Nur Dikmetas, Funda Karbancioglu-Guler
Summary: In this study, a novel exopolysaccharide EPS-BMD26 produced by cold-adapted yeast Rhodotorula glutinis was structurally examined. EPS-BMD26 exhibited high thermal stability, antioxidant potential, and inhibitory activity against Staphylococcus aureus biofilm formation.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Chemistry, Applied
Jing Zhang, Yijun Yao, Jun Li, Xingrong Ju, Lifeng Wang
Summary: This study found that using Weissella cibaria NC516.11 for buckwheat sourdough fermentation can significantly improve the chemical and rheological properties of sourdough, and also enhance the quality of buckwheat bread.
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)