잔탄검 혼합에 따른 카멜리나 뿌리의 알루미늄 독성 경감 효과

신정호(Jung-Ho Shin),김현성(Hyun-Sung Kim),김세희(Sehee Kim),김은석(Eunsuk Kim),장하영(Ha-young Jang),안성주(Sung-Ju Ahn) 응용생태공학회 2021 Ecology and resilient infrastructure Vol.8 No.3

친환경 제방 건설 소재로 연구되고 있는 바이오폴리머는 토양의 강도 증진 효과가 알려져 있으나, 아직 식생에 미치는 영향에 대한 연구는 부족하다. 본 연구에서는 토양의 aluminum (Al) 스트레스 조건에서 잔탄검 (xanthan gum) 혼합에 따른 Camelina sativa L. (Camelina)의 뿌리 생장을 분석하였다. Al 스트레스 조건과 더불어 xanthan gum 0.05% 혼합구에서 생육한 Camelina가 비혼합구보다 뿌리 생장이 증가하였다. 같은 조건에서 aluminum activated malate transporter 1 (ALMT1) 유전자 발현이 xanthan gum 혼합구 및 비혼합구에서 모두 유도되었지만, xanthan gum 혼합구가 비혼합구보다 낮은 수준의 발현을 보여주었다. 추가적으로 용액에서 xanthan gum과 Al 이온의 결합을 확인하였으며, morin 염색과 ICP-OES 분석을 통해 Camelina 뿌리의 Al 함량을 측정한 결과 xanthan gum 혼합구에서 비혼합구 보다 뿌리의 Al 함량이 낮았다. 이러한 결과들은 xanthan gum과 Al 결합으로 인해 뿌리의 피해를 감소시키고 궁극적으로 식물의 생존 및 생육에 긍정적 효과를 미치는 것으로 보인다. Biopolymers have been known as eco-friendly soil strengthening materials and studied to apply levees. However, the effect of biopolymer on vegetation is not fully understood. In this study, we analyzed the root growth of Camelina sativa L. (Camelina) when the xanthan gum was amended to soil in Aluminum (Al) stress conditions. Amendment of 0.05% xanthan gum increased root growth of Camelina under Al stress conditions. Under the Al stress condition, expression of aluminum activate malate transporter 1 (ALMT1) gene of Camelina root was induced but showed a lower level of expression in xanthan gum amended soil than non-amended soil. Additionally, the binding capacity of xanthan gum with Al ions in the solution was confirmed. Using morin staining and ICP-OES analysis, the Al content of the roots in the xanthan gum soil was lower than in the non-xanthan gum soil. These results suggest that xanthan gum amended soils may reduce the detrimental effects of Al on the roots and positively affect the growth of plants. Therefore, xanthan gum is not only an eco-friendly construction material but also can protect the roots in the disadvantageous environment of the plant.

Geotechnical shear behavior of Xanthan Gum biopolymer treated sand from direct shear testing

Lee, Sojeong,Chang, Ilhan,Chung, Moon-Kyung,Kim, Yunyoung,Kee, Jong Techno-Press 2017 Geomechanics & engineering Vol.12 No.5

Conventional geotechnical engineering soil binders such as ordinary cement or lime have environmental issues in terms of sustainable development. Thus, environmentally friendly materials have attracted considerable interest in modern geotechnical engineering. Microbial biopolymers are being actively developed in order to improve geotechnical engineering properties such as aggregate stability, strength, and hydraulic conductivity of various soil types. This study evaluates the geotechnical engineering shear behavior of sand treated with xanthan gum biopolymer through laboratory direct shear testing. Xanthan gum-sand mixtures with various xanthan gum content (percent to the mass of sand) and gel phases (initial, dried, and re-submerged) were considered. Xanthan gum content of 1.0% sufficiently improves the inter-particle cohesion of cohesionless sands 3.8 times and more (up to 14 times for dried state) than in the untreated (natural) condition, regardless of the xanthan gum gel condition. In general, the strength of xanthan gum-treated sand shows dependency with the rheology and phase of xanthan gum gels in inter-granular pores, which decreases in order as dried (biofilm state), initial (uniform hydrogel), and re-submerged (swollen hydrogel after drying) states. As xanthan gum hydrogels are pseudo-plastic, both inter-particle friction angle and cohesion of xanthan gum-treated sand decrease with water adsorbed swelling at large strain levels. However, for 2% xanthan gum-treated sands, the re-submerged state shows a higher strength than the initial state due to the gradual and non-uniform swelling behavior of highly concentrated biofilms.

The Production of Xanthan from Brewer’s Spent Grain

Chetia Rajiv,Bharadwaj Bhriganka,Dey Rahul,Chatterji Biswa Prasun 한국미생물·생명공학회 2023 한국미생물·생명공학회지 Vol.51 No.4

Sugar or dextrose increases the cost of production of xanthan gum by Xanthomonas campestris. Brewers’ Spent Grain (BSG) was chosen as a source of fermentable sugars. BSG is a significant industrial by-product generated in large quantities from the breweries. Primarily used as animal feed due to its high fiber and protein content, BSG holds great potential as an economically and ecologically sustainable substrate for fermenting biomolecules. This study explores BSG's potential as a cost-effective carbon source for producing xanthan, utilizing Xanthomonas campestris NCIM 2961. An aqueous extract was prepared from BSG and inoculated with the bacterium under standard fermentation conditions. After fermentation, xanthan gum was purified using a standard protocol. The xanthan yield from BSG media was compared to that from MGYP media (control). The fermentation parameters, including pH, temperature, agitation and duration were optimized for maximum xanthan gum yield by varying them at different levels. Following fermentation, the xanthan gum was purified from the broth by alcoholic precipitation and then dried. The weight of the dried gum was measured. The obtained xanthan from BSG under standard conditions and commercial food-grade xanthan were characterized using FTIR. The highest xanthan yields were achieved at 32℃, pH 6.0, and 72 h of fermentation at 200 rpm using BSG media. The FTIR spectra of xanthan from BSG media closely resembled that of commercial food-grade xanthan. The results confirm the potential of BSG as a cost-effective alternative carbon source for xanthan production, thereby reducing production costs and solid waste.

Polygalacturonase의 활성 증진 및 이를 이용한 식물 단세포 제조 방법

김혁화(Hyuk?Hwa Kim) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.12

본 연구에서는 효소의 활성을 증진시킬 수 있는 새로운 방법의 개발을 위하여 미생물로부터 분리, 정제된 polygalacturonase(PGase)에 xanthan gum, guar gum, locust bean gum 등과 같은 교질물질을 첨가함으로써 효소의 안정성 외에 활성을 특이적으로 향상시킬 수 있는 새로운 방법 조사하였다. 정제된 PGase를 0.2%의 상술한 교질물질을 함유하는 동일한 완충용액에 잘 혼합시켜 30℃에서 배양하여 효소의 불활성화에 대한 일차반응 속도상수 k값을 구한 결과, 대조군의 k값이 0.0082 min<SUP>-1</SUP>인데 반해 xanthan gum 첨가 시는 0.0003 min<SUP>-1</SUP>, guar gum 첨가 시는 0.0001 min<SUP>-1</SUP>이하, locust bean gum 첨가 시는 0.0001 min<SUP>-1</SUP>로서 교질물질 첨가에 의해 효소의 안정성이 현저히 증가하였다. 또한 대조군에 비해 xanthan gum 첨가 시는 PGase의 상대활성이 89%가 증가되었으며, guar gum 첨가 시는 97%, locust bean gum 첨가 시는 90%가 증가되어 상술한 교질물질들이 효소의 활성 촉진제로서의 기능이 있음을 확인할 수 있었다. Guar gum 처리에 의해 약 2배의 활성이 증진된 상태로 당근 단세포 생성 반응을 수행한 결과 모든 반응시간에서 guar gum을 가했을 때가 PGase만을 가하여 단세포화 반응을 수행한 경우보다 높은 수율을 보였으며, 단세포화 반응 2시간 경과 후에 대조군 대비 13%의 가장 높은 수율 향상을 보였다. This study was carried out to enhance the stability and activity of polygalacturonase (PGase) purified from Kluyveromyces marxianus IFO 0288. Gums such as xanthan gum, guar gum, and locust bean gum were capable of increasing the catalytic stability and activity of the PGase. At 30℃, the rate constants for the inactivation of the PGase with xanthan gum, guar gum, and locust bean gum were estimated to be 0.0003 min<SUP>-1</SUP>, below 0.0001 min<SUP>-1</SUP>, and 0.0001 min<SUP>-1</SUP> respectively, whereas control was estimated to be 0.0082 min<SUP>-1</SUP>. The yield of the maceration reaction catalyzed by the PGase for the production of carrot single cells increased by 13% in the presence of guar gum, where the relative enzyme activity supplemented with guar gum was two-fold greater than that of the PGase alone.

검류를 이용한 단세포 당근 제조 수율 향상 방법

고종호,이정노,김혁화 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.4

본 연구에서는 효소의 활성을 증진시킬 수 있는 새로운 방법의 개발을 위하여 정제된 polygalacturonase(PGase)에 guar gum, xanthan gum, locust bean gum 등과 같은 교질물질을 첨가함으로써 효소의 활성을 특이적으로 향상시킬 수 있는 방법 조사하였다. 정제된 PGase를 0.2%의 상술한 교질물질을 함유하는 동일한 완충용액에 잘 혼합시켜 30oC에서 배양하여 상대활성을 구한 결과, guar gum 첨가 시 는 PGase의 상대활성이 105%가 증가 되었으며, xanthan gum 첨가 시는 87%, locust bean gum 첨가 시는 90%가 증가되어 상술한 교질물질들이 효소의 활성 촉진제로서의 기능이 있음을 확인할 수 있었다. Guar gum 처리에 의해 당근 단세포 생성 반응을 수행한 결과 모든 반응시간에서 guar gum을 가했을 때가 PGase만을 가하여 단세포화 반응을 수행한 경우 보다 높은 수율을 보였으며, 단세포화 반응 2시간 경과 후에 대조군 대비 13%의 가장 높은 수율 향상을 보였다. 이상의 결과에서 PGase에 guar gum, xanthan gum, locust bean gum 등과 같은 교질물질을 첨가함으로써 효소의 활성을 특이적으로 향상시킬 수 있으며, 이를 이용한 단세포 당근의 제조에 있어서 효소반응의 수율 증진을 위한 방법으로 활용될 수 있음을 확인하였다. In this study, the effects of gums (guar gum, xanthan gum, locust beam gum) on the activity of polygalacturonase(PGase) were examined. PGase activity was assayed by measuring the release of reducing groups from polygalacturonic acid. Guar gum, xanthan gum and locust bean gum were capable of increasing the catalytic activity of the PGase by 105%, 87% and 90%, respectively. Carrot was macerated by Macerozyme R-200 with gums and the yield of the maceration reaction for the production of carrot single cells was increased up to 13% in the presence of guar gum. This suggested that gums stated above can be used as good enhancers not only for the catalytic activity of the PGase but also for the production of carrot single cell.

국내 가공식품 중 검질의 사용 현황

서정희,고은미,Surh, Jeonghee,Koh, Eunmi 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.

Xanthan Gum Production from Hydrolyzed Rice Bran as a Carbon Source by Xanthomonas spp

( Demirci Ahmet Sukru ),( Muhammet Arici ),( Tuncay Gumusc ) 한국미생물생명공학회(구 한국산업미생물학회) 2012 한국미생물·생명공학회지 Vol.40 No.4

The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, gluco-amylase, alpha-amylase and xylanase at various pHs and temperatures within 0-12 h. The highest sugar content reached at 35oC, pH 5.5 in 6 h with 41.66%. The enzymatic hydrolysate was used as the carbon source for xanthan gum production by X. campestris NRRL B-1459 and X. campestris pv. campestris. The highest productivities obtained were 21.87 and 17.10 g/L, respectively. Viscosity measurement for the obtained xanthan gums and commercial gum was carried out in gum solutions at various pHs and temperatures. The highest viscosity was reached with 1% gum solutions at 20oC and pH 5.5 for all gums with viscosity values of 470, 131 and 138 mPa sec, respectively. This work has provided relevant scientific information about the use of rice bran, an abundant agroindustrial residue, to produce xanthan gum.

Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants

Tuncay Gumus,A. Sukru Demirci,Mustafa Mirik,Muhammet Arici,Yesim Aysan 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.1

Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas axonopodis pv. begonia,Xanthomonas axonopodis pv. dieffenbachia. The viscosity features of the xanthan gums obtained were determined at 25-80℃ with different pH values and were compared to commercial xanthan gum. Our results indicate that X. arbicola pv. juglandis showed the highest productivity (8.22±1.52 g/L gum). This was followed by X. axonopodis pv. begonia (7.74±1.30 g/L gum), and the control bacterial strain X. campestris NRRL B-1459 (7.46±0.28 g/L gum). X. axonopodis pv. vesicatoria showed the lowest productivity (6.40±0.55 g/L gum). No xanthan gum could be obtained from X. axonopodis pv. dieffenbachia. Xanthan gum produced by X. axonopodis pv. vesicatoria showed the highest viscosity value (428 mPa·sec at 1%solution) in all Xanthomonas strains isolated from plants.

Application of xanthan gum as polysaccharide in tissue engineering: A review

Kumar, Anuj,Rao, Kummara Madhusudana,Han, Sung Soo Elsevier 2018 Carbohydrate Polymers Vol.180 No.-

<P><B>Abstract</B></P> <P>Xanthan gum is a microbial high molecular weight exo-polysaccharide produced by <I>Xanthomonas</I> bacteria (a Gram-negative bacteria genus that exhibits several different species) and it has widely been used as an additive in various industrial and biomedical applications such as food and food packaging, cosmetics, water-based paints, toiletries, petroleum, oil-recovery, construction and building materials, and drug delivery. Recently, it has shown great potential in issue engineering applications and a variety of modification methods have been employed to modify xanthan gum as polysaccharide for this purpose. However, xanthan gum-based biomaterials need further modification for several targeted applications due to some disadvantages (e.g., processing and mechanical performance of xanthan gum), where modified xanthan gum will be well suited for tissue engineering products. In this review, the current scenario of the use of xanthan gum for various tissue engineering applications, including its origin, structure, properties, modification, and processing for the preparation of the hydrogels and/or the scaffolds is precisely reviewed.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Xanthan gum is a microbial high molecular weight exo-polysaccharide. </LI> <LI> It has excellent biocompatibility and pseudo-plastic behavior. </LI> <LI> Shear-thinning and gelling behaviors of XG are more beneficial in tissue engineering. </LI> <LI> Recent trends on XG-based biomaterials in tissue engineering are reviewed. </LI> <LI> It shows a quite promising future as a biopolymer in tissue engineering. </LI> </UL> </P>

Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH

Bak, J.H.,Yoo, B. Elsevier 2018 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES Vol.111 No.-

<P><B>Abstract</B></P> <P>The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as well as in the presence of different pH levels were examined in dilute solution as a function of XG/GG mixing ratio (100/0, 75/25, 50/50, and 0/100). Experimental values of concentration (C) and relative viscosity (η<SUB>rel</SUB>) or specific viscosity (η<SUB>sp</SUB>) of gums in dilute solution were fitted to five models to determine [η] values of binary gum mixtures including individual gums. A [η] model (η<SUB>rel</SUB> =1+[η]C) of Tanglertpaibul and Rao is recommended as the best model to estimate [η] values for the binary gum mixtures with XG and GG as affected by NaCl, sucrose, and pH. Overall, the synergistic interaction of XG-GG mixtures in the presence of NaCl and sucrose showed a greatly positive variation between measured and calculated values of [η]. In contrast, the binary gum mixtures showed synergy only under an acidic condition (pH3). These results suggest that the NaCl and sucrose addition or acidic condition appears to affect the intermolecular interaction occurred between XG and GG at different gum mixing ratios.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Effect of NaCl, sucrose, and pH on [η] of binary gum mixtures at different mixing ratios were examined </LI> <LI> A [η] model (η<SUB>rel</SUB> = 1 + [η]C) was determined as the best model to estimate [η] values. </LI> <LI> Synergistic interaction for XG-GG mixtures was observed in the presence of NaCl and sucrose. </LI> <LI> Binary gum mixtures showed synergy only under an acidic condition (pH 3). </LI> <LI> The XG in the XG-GG mixture systems plays a role in controlling their [η] values. </LI> </UL> </P>