Li Xiong, Li Chuyi, Liu Yizhou, Han Gang, Lin Congyu, Chen Xiaoli, Mao Jian
Guangdong Engineering Research Center of High-Value Utilization and Equipment Development of Marine Biological Resources, Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China.
College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Gels. 2024 Jul 28;10(8):502. doi: 10.3390/gels10080502.
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, 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 LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact of 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 and suggested that the could be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides.
角叉菜胶在食品和化妆品行业中被广泛用作增稠剂和胶凝剂，并且已证明其寡糖具有增强的物理化学和生物学特性。在本研究中，LE8用于在发酵条件下使κ-、ι-和λ-角叉菜胶解聚。在28℃下进行24小时发酵期间，κ-、ι-和λ-角叉菜胶的表观粘度分别降低了53.12%、84.10%和59.33%，同时储能模量和损耗模量也降低。经过72小时发酵后，亚甲基蓝分析和分子量分布表明，ι-角叉菜胶被LE8广泛解聚为较小的多糖，而κ-和λ-角叉菜胶则表现出部分降解。然而，发现LE8对总糖的影响有限；尽管如此，还原糖含量仍显著增加。电喷雾电离质谱（ESIMS）分析结果表明，ι-角叉菜胶发酵72小时得到的纯化成分被鉴定为四糖，而λ-角叉菜胶发酵得到的两种纯化成分分别由一种六糖和一种四糖组成。总体而言，本研究首次报道了LE8对ι-和λ-角叉菜胶的解聚作用，并表明LE8可用于使多种角叉菜胶以及红藻衍生的复合多糖解聚，从而进一步获得它们的寡糖。
