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Wang Y, Zhang X, Tian X, Wang Y, Xing X, Song S. Research progress on the functions, preparation and detection methods of l-fucose. Food Chem 2024; 433:137393. [PMID: 37672945 DOI: 10.1016/j.foodchem.2023.137393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/22/2023] [Accepted: 09/01/2023] [Indexed: 09/08/2023]
Abstract
l-fucose is a six-carbon sugar that has potential applications in many fields. It exerts antitumor effects and could relieve intestinal disease. It exhibits potential as an emulsifier in the food industry. It is also used as a functional food and in anti-aging skincare products. However, at present, it is not possible to prepare high-purity l-fucose on a large scale, and its preparation needs further development. This review summarizes the preparation methods of l-fucose including chemical synthesis, enzymatic synthesis, microbial fermentation, and separation and purification from algae. The detection methods of l-fucose are also introduced in detail, such as l-fucose-specific lectin, detection l-fucose dehydrogenase, cysteine-sulfuric acid method, high-performance liquid chromatography, gas chromatography, and biosensors. In this review, the properties and pharmacological effects of l-fucose; preparation methods, and the commonly used detection methods of l-fucose are reviewed to serve as a reference material.
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Affiliation(s)
- Yan Wang
- Marine College, Shandong University, Weihai 264209, China
| | - Xiao Zhang
- Marine College, Shandong University, Weihai 264209, China
| | - Xiao Tian
- Marine College, Shandong University, Weihai 264209, China
| | - Yuan Wang
- Marine College, Shandong University, Weihai 264209, China
| | - Xiang Xing
- Marine College, Shandong University, Weihai 264209, China; Weihai Research Institute of Industrial Technology, Shandong University, Weihai 264209, China.
| | - Shuliang Song
- Marine College, Shandong University, Weihai 264209, China; Weihai Research Institute of Industrial Technology, Shandong University, Weihai 264209, China.
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2
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Chen SK, Wang X, Guo YQ, Song XX, Yin JY, Nie SP. Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4831-4870. [PMID: 37755239 DOI: 10.1111/1541-4337.13244] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 08/22/2023] [Accepted: 09/04/2023] [Indexed: 09/28/2023]
Abstract
Polysaccharides are promising biomolecules with lowtoxicity and diverse bioactivities in food processing and clinical drug development. However, an essential prerequisite for their applications is the fine structure characterization. Due to the complexity of polysaccharide structure, partial degradation is a powerful tool for fine structure analysis, which can effectively provide valid information on the structure of backbone and branching glycosidic fragments of complex polysaccharides. This review aims to conclude current methods of partial degradation employed for polysaccharide structural characterization, discuss the molecular mechanisms, and describe the molecular structure and solution properties of degraded polysaccharides. In addition, the effects of polysaccharide degradation on the conformational relationships between the molecular structure and bioactivities, such as antioxidant, antitumor, and immunomodulatory activities, are also discussed. Finally, we summarize the prospects and current challenges for the partial degradation of polysaccharides. This review will be of great value for the scientific elucidation of polysaccharide fine structures and potential applications.
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Affiliation(s)
- Shi-Kang Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Xin Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Yu-Qing Guo
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
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Cheng J, Xiao M, Ren X, Secundo F, Yu Y, Nan S, Chen W, Zhu C, Kong Q, Huang Y, Fu X, Mou H. Response of Salmonella enterica serovar Typhimurium to alginate oligosaccharides fermented with fecal inoculum: integrated transcriptomic and metabolomic analyses. MARINE LIFE SCIENCE & TECHNOLOGY 2023; 5:242-256. [PMID: 37275545 PMCID: PMC10232696 DOI: 10.1007/s42995-023-00176-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 04/26/2023] [Indexed: 06/07/2023]
Abstract
Alginate oligosaccharides (AOS), extracted from marine brown algae, are a common functional feed additive; however, it remains unclear whether they modulate the gut microbiota and microbial metabolites. The response of Salmonella enterica serovar Typhimurium, a common poultry pathogen, to AOS fermented with chicken fecal inocula was investigated using metabolomic and transcriptomic analyses. Single-strain cultivation tests showed that AOS did not directly inhibit the growth of S. Typhimurium. However, when AOS were fermented by chicken fecal microbiota, the supernatant of fermented AOS (F-AOS) exhibited remarkable antibacterial activity against S. Typhimurium, decreasing the abundance ratio of S. Typhimurium in the fecal microbiota from 18.94 to 2.94%. Transcriptomic analyses showed that the 855 differentially expressed genes induced by F-AOS were mainly enriched in porphyrin and chlorophyll metabolism, oxidative phosphorylation, and Salmonella infection-related pathways. RT-qPCR confirmed that F-AOS downregulated key genes involved in flagellar assembly and the type III secretory system of S. Typhimurium, indicating metabolites in F-AOS can influence the growth and metabolism of S. Typhimurium. Metabolomic analyses showed that 205 microbial metabolites were significantly altered in F-AOS. Among them, the increase in indolelactic acid and 3-indolepropionic acid levels were further confirmed using HPLC. This study provides a new perspective for the application of AOS as a feed additive against pathogenic intestinal bacteria. Supplementary Information The online version contains supplementary material available at 10.1007/s42995-023-00176-z.
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Affiliation(s)
- Jiaying Cheng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Mengshi Xiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Xinmiao Ren
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Francesco Secundo
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta”, Consiglio Nazionale delle Ricerche, 20131 Milan, Italy
| | - Ying Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Shihao Nan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, 330047 China
| | - Weimiao Chen
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, 266003 China
| | - Changliang Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Youtao Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Xiaodan Fu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, 330047 China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
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Xiao M, Ren X, Cheng J, Fu X, Li R, Zhu C, Kong Q, Mou H. Structural characterization of a novel fucosylated trisaccharide prepared from bacterial exopolysaccharides and evaluation of its prebiotic activity. Food Chem 2023; 420:136144. [PMID: 37060669 DOI: 10.1016/j.foodchem.2023.136144] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 04/07/2023] [Accepted: 04/09/2023] [Indexed: 04/17/2023]
Abstract
Fucosylated oligosaccharides have promising prospects in various fields. In this study, a fucosylated trisaccharide (GFG) was separated from the acidolysis products of exopolysaccharides from Clavibacter michiganensis M1. Structural characterization demonstrated that GFG consists of glucose, galactose, and fucose, with a molecular weight of 488 Da. Nuclear magnetic resonance analysis showed that it has a different structure than that of 2'-fucosyllactose (2'-FL), even though they have the same monosaccharide composition. In vitro prebiotic experiments were conducted to evaluate the differences in the utilization of three selected carbohydrates by fourteen bacterial strains. In comparison with 2'-FL, GFG could be utilized by more beneficial bacteria, leading to generate more short-chain fatty acids. Moreover, GFG could not promote the proliferation of Escherichia coli. This work describes a novel fucosylated oligosaccharide and its preparation method, and the obtained trisaccharide may serve as a promising candidate for fucosylated human milk oligosaccharides.
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Affiliation(s)
- Mengshi Xiao
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
| | - Xinmiao Ren
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
| | - Jiaying Cheng
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
| | - Xiaodan Fu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Rong Li
- Qingdao Women and Children Hospital, Qingdao 266003, China
| | - Changliang Zhu
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, China
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Deletion of pbpC Enhances Bacterial Pathogenicity on Tomato by Affecting Biofilm Formation, Exopolysaccharides Production, and Exoenzyme Activities in Clavibacter michiganensis. Int J Mol Sci 2023; 24:ijms24065324. [PMID: 36982399 PMCID: PMC10049144 DOI: 10.3390/ijms24065324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/14/2023] [Accepted: 03/07/2023] [Indexed: 03/18/2023] Open
Abstract
Penicillin-binding proteins (PBPs) are considered essential for bacterial peptidoglycan biosynthesis and cell wall assembly. Clavibacter michiganensis is a representative Gram-positive bacterial species that causes bacterial canker in tomato. pbpC plays a significant role in maintaining cell morphological characteristics and stress responses in C. michiganensis. The current study demonstrated that the deletion of pbpC commonly enhances bacterial pathogenicity in C. michiganensis and revealed the mechanisms through which this occurs. The expression of interrelated virulence genes, including celA, xysA, xysB, and pelA, were significantly upregulated in △pbpC mutants. Compared with those in wild-type strains, exoenzyme activities, the formation of biofilm, and the production of exopolysaccharides (EPS) were significantly increased in △pbpC mutants. It is noteworthy that EPS were responsible for the enhancement in bacterial pathogenicity, with the degree of necrotic tomato stem cankers intensifying with the injection of a gradient of EPS from C. michiganensis. These findings highlight new insights into the role of pbpC affecting bacterial pathogenicity, with an emphasis on EPS, advancing the current understanding of phytopathogenic infection strategies for Gram-positive bacteria.
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Fucose-containing Abroma augusta mucilage hydrogel as a potential probiotic carrier with prebiotic function. Food Chem 2022; 387:132941. [DOI: 10.1016/j.foodchem.2022.132941] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/28/2022] [Accepted: 04/07/2022] [Indexed: 11/22/2022]
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Gao W, Xiao M, Gu Z, Fu X, Ren X, Yu Y, Liu Z, Zhu C, Kong Q, Mou H. Genome analysis and 2'-fucosyllactose utilization characteristics of a new Akkermansia muciniphila strain isolated from mice feces. Mol Genet Genomics 2022; 297:1515-1528. [PMID: 35948738 DOI: 10.1007/s00438-022-01937-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 07/29/2022] [Indexed: 11/26/2022]
Abstract
Akkermansia muciniphila is considered to be a next-generation probiotic, and closely related to host metabolism and immune response. Compared with other probiotics, little is known about its genomic analysis. Therefore, further researches about isolating more A. muciniphila strains and exploring functional genes are needed. In the present study, a new strain isolated from mice feces was identified as A. muciniphila (MucX). Whole-genome sequencing and annotation revealed that MucX possesses key genes necessary for human milk oligosaccharides (HMO) utilization, including α-L-fucosidases, β-galactosidases, exo-α-sialidases, and β-acetylhexosaminidases. The complete metabolic pathways for γ-aminobutyric acid and squalene and genes encoding functional proteins, such as the outer membrane protein Amuc_1100, were annotated in the MucX genome. Comparative genome analysis was used to identify functional genes unique to MucX compared to six other A. muciniphila strains. Results showed MucX genome possesses unique genes, including sugar transporters and transferases. Single-strain incubation revealed faster utilization of 2'-fucosyllactose (2'-FL), galacto-oligosaccharides, and lactose by MucX than by A. muciniphila DSM 22959. This study isolated and identified an A. muciniphila strain that can utilize 2'-FL, and expolored the genes related to HMO utilization and special metabolites, which provided a theoretical basis for the further excavation of A. muciniphila function and the compound application with fucosylated oligosaccharides.
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Affiliation(s)
- Wei Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Mengshi Xiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Ziqiang Gu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Xiaodan Fu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, 330047, Jiangxi Province, People's Republic of China
| | - Xinmiao Ren
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Ying Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Zhemin Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Changliang Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong Province, People's Republic of China.
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