角叉菜胶在食品和化妆品工业中被广泛用作增稠剂和胶凝剂,和它们的寡糖已被证明具有增强的物理化学和生物学特性。在这项研究中,Shewanellasp.LE8用于κ-的解聚,1-,和发酵条件下的λ-角叉菜胶。在28°C的24小时发酵过程中,κ-的表观粘度,1-,λ-角叉菜胶下降了53.12%,84.10%,和59.33%,分别,伴随着储能模量的降低,和损耗模量。经过72小时的发酵,对亚甲基蓝和分子量分布的分析表明,i-角叉菜胶被希瓦氏菌广泛解聚成较小的多糖。LE8,同时对κ-和λ-角叉菜胶表现出部分降解。然而,Shewanellasp的影响。发现总糖上的LE8是有限的;然而,观察到还原糖含量显着增加。ESIMS分析结果表明,通过1-角叉菜胶发酵72小时获得的纯化成分被鉴定为四糖,而来自λ-角叉菜胶发酵的两种纯化成分由六糖和四糖组成,分别。总的来说,本研究首次报道了希瓦氏菌对1-和λ-角叉菜胶的解聚,并表明希瓦氏菌可用于多种角叉菜胶的解聚,以及来自红藻的复杂多糖,以进一步获得它们的寡糖。
Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp. LE8 was utilized for the depolymerization of κ-, ι-, and λ-carrageenan under conditions of fermentation. During a 24-h fermentation at 28 °C, the apparent viscosity of κ-, ι-, and λ-carrageenan decreased by 53.12%, 84.10%, and 59.33%, respectively, accompanied by a decrease in storage modulus, and loss modulus. After a 72-h fermentation, the analysis of methylene blue and molecular weight distribution revealed that ι-carrageenan was extensively depolymerized into smaller polysaccharides by Shewanella sp. LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact of Shewanella sp. LE8 on total sugars was found to be limited; nevertheless, a significant increase in reduced sugar content was observed. The ESIMS analysis results revealed that the purified components obtained through ι-carrageenan fermentation for 72 h were identified as tetrasaccharides, while the two purified components derived from λ-carrageenan fermentation consisted of a hexasaccharide and a tetrasaccharide, respectively. Overall, the present study first reported the depolymerization of ι-and λ-carrageenan by Shewanella and suggested that the Shewanella could be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides.