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The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG

View Article: PubMed Central - PubMed

ABSTRACT

Sphingans, a group of structurally closely related bacterial exopolysaccharides produced by members of the genus Sphingomonas, can be applied in a variety of industries such as food, cement, and personal care applications due to their high viscosity. A high sphingan-producing-bacterium, Sphingomonas sp. WG can secret large quantity of sphingan designated as WL. To enhance the production of WL, a three-stage control strategy was applied and the highest WL production can reach 33.3 g/L. The rheological analysis showed that the aqueous solution of WL had high viscosity, typical shearing-thinning behavior and great stability to high temperature, a wide range of pH (1 to 14), and high salinity. WL was composed principally of carbohydrate with 6.52% O-acyl groups. The carbohydrate portion of WL contained about 13% glucuronic acid and some neutral sugars including mannose, glucose and rhamnose in the molar ratio of 1:2.28:2.12. Partial acid hydrolysis of WL produced a new oligosaccharide WL-1. Structural resolution revealed that WL-1 consisted of α-L-Rha-(1→4)-β-L-Rha-(1→4)-β-D-Glc-(1→3)-α-D-Glc with β-D-Man substituent at the third glucose residue and carboxyl and O-acyl groups. These findings will broaden the applications of this novel sphingan in food, ink, oil and other industries.

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Related in: MedlinePlus

Phylogenetic relationship between strain Sphingomonas.WG and Sphingomonas species based on 16 S rRNA gene sequences. The tree was constructed with the MEGA6 program using the neighbour-joining method. The numbers at the branches were bootstrap values (confidence limits). Erythrobacter longus was selected as an outgroup to root the tree. Scale bar, 0.01 substitutions/site.
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f1: Phylogenetic relationship between strain Sphingomonas.WG and Sphingomonas species based on 16 S rRNA gene sequences. The tree was constructed with the MEGA6 program using the neighbour-joining method. The numbers at the branches were bootstrap values (confidence limits). Erythrobacter longus was selected as an outgroup to root the tree. Scale bar, 0.01 substitutions/site.

Mentions: Sphingomonas sp. WG, screened from sea mud samples of the Jiaozhou Bay, exhibited high EPS production capacity. This strain is in the cluster of sphingan-secreting strains and closest to the welan gum producing strain Sphingomonas sp. ATCC 31555 according to the phylogenetic analysis based on the similarity of 16 S rRNA sequences (GenBank accession No. KM590521) (Fig. 1). In the present study, in order to obtain a high yield of sphingan WL produced by Sphingomonas sp. WG, a three-stage control strategy was applied in the fermentation process. Considering that the behavior of EPS in aqueous solution is important to increase its applications in various industrial processes, the rheological properties of WL aqueous solution as well as the effects of temperature, pH and inorganic salts were also studied. Moreover, the structural data of WL were presented at great length because the structural properties of sphingans have a great influence on their physiochemical characteristics and industrial applications.


The preparation and characterization of a novel sphingan WL from marine Sphingomonas sp. WG
Phylogenetic relationship between strain Sphingomonas.WG and Sphingomonas species based on 16 S rRNA gene sequences. The tree was constructed with the MEGA6 program using the neighbour-joining method. The numbers at the branches were bootstrap values (confidence limits). Erythrobacter longus was selected as an outgroup to root the tree. Scale bar, 0.01 substitutions/site.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC5121650&req=5

f1: Phylogenetic relationship between strain Sphingomonas.WG and Sphingomonas species based on 16 S rRNA gene sequences. The tree was constructed with the MEGA6 program using the neighbour-joining method. The numbers at the branches were bootstrap values (confidence limits). Erythrobacter longus was selected as an outgroup to root the tree. Scale bar, 0.01 substitutions/site.
Mentions: Sphingomonas sp. WG, screened from sea mud samples of the Jiaozhou Bay, exhibited high EPS production capacity. This strain is in the cluster of sphingan-secreting strains and closest to the welan gum producing strain Sphingomonas sp. ATCC 31555 according to the phylogenetic analysis based on the similarity of 16 S rRNA sequences (GenBank accession No. KM590521) (Fig. 1). In the present study, in order to obtain a high yield of sphingan WL produced by Sphingomonas sp. WG, a three-stage control strategy was applied in the fermentation process. Considering that the behavior of EPS in aqueous solution is important to increase its applications in various industrial processes, the rheological properties of WL aqueous solution as well as the effects of temperature, pH and inorganic salts were also studied. Moreover, the structural data of WL were presented at great length because the structural properties of sphingans have a great influence on their physiochemical characteristics and industrial applications.

View Article: PubMed Central - PubMed

ABSTRACT

Sphingans, a group of structurally closely related bacterial exopolysaccharides produced by members of the genus Sphingomonas, can be applied in a variety of industries such as food, cement, and personal care applications due to their high viscosity. A high sphingan-producing-bacterium, Sphingomonas sp. WG can secret large quantity of sphingan designated as WL. To enhance the production of WL, a three-stage control strategy was applied and the highest WL production can reach 33.3 g/L. The rheological analysis showed that the aqueous solution of WL had high viscosity, typical shearing-thinning behavior and great stability to high temperature, a wide range of pH (1 to 14), and high salinity. WL was composed principally of carbohydrate with 6.52% O-acyl groups. The carbohydrate portion of WL contained about 13% glucuronic acid and some neutral sugars including mannose, glucose and rhamnose in the molar ratio of 1:2.28:2.12. Partial acid hydrolysis of WL produced a new oligosaccharide WL-1. Structural resolution revealed that WL-1 consisted of α-L-Rha-(1→4)-β-L-Rha-(1→4)-β-D-Glc-(1→3)-α-D-Glc with β-D-Man substituent at the third glucose residue and carboxyl and O-acyl groups. These findings will broaden the applications of this novel sphingan in food, ink, oil and other industries.

No MeSH data available.


Related in: MedlinePlus