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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the upstream and downstream production processes of curdlan from Priestia megaterium were optimized to enhance its yield. Additionally, a novel extraction method was developed for curdlan recovery. Optimization studies were conducted using Central composite design (CCD). Curdlan yield improved from 0.15 g/L (unoptimized) to 0.46 g/L (3-fold increase) when fermentation was carried out in CCD-optimized media of (w/v) sucrose 20%, urea 0.1%, KH2PO4 0.02%, agitation speed 250 rpm. To further enhance curdlan yield during extraction, ultrasonication was incorporated as a novel step into the conventional method of acid/alkali-assisted curdlan recovery. A two-step optimization was chosen for extraction, namely, one-factor-at-a-time (OFAT) and CCD, wherein the optimized extraction parameters were determined to be 25 s sonication, 1 N NaOH, and 2 h solubilization time. The curdlan yield improved by 1.5-fold (0.70 g/L) post optimization, in comparison with unoptimized conventional extraction step. Finally, the biopolymer was validated through characterization by nuclear magnetic resonance (NMR) which showed characteristic curdlan spectra in the13C and1H NMR studies. To the best of our knowledge, this study represents the first documented report on curdlan extraction using this novel method of ultrasonication. [ABSTRACT FROM AUTHOR]

Endo-β-1,3-glucanase is a glycoside hydrolase (GH) that plays an essential role in the mineralization of β-glucan polysaccharides. In this study, the novel gene encoding an extracellular, non-modular GH16 endo-β-1,3-glucanase (GluH) from Hymenobacter siberiensis PAMC 29290 isolated from Arctic marine sediment was discovered through an in silico analysis of its whole genome sequence and subsequently overexpressed in Escherichia coli BL21. The 870-bp GluH gene encoded a protein featuring a single catalytic GH16 domain that shared over 61% sequence identity with uncharacterized endo-β-1,3-glucanases from diverse Hymenobacter species, as recorded in the National Center for Biotechnology Information database. The purified recombinant endo-β-1,3-glucanase (rGluH: 31.0 kDa) demonstrated peak activity on laminarin at pH 5.5 and 40°C, maintaining over 40% of its maximum endo-β-1,3-glucanase activity even at 25°C. rGluH preferentially hydrolyzed D-laminarioligosaccharides and β-1,3-linked polysaccharides, but did not degrade D-laminaribiose or structurally unrelated substrates, confirming its specificity as a true endo-β-1,3-glucanase without ancillary GH activities. The biodegradability of various substrate polymers by the enzyme was evaluated in the following sequence: laminarin > barley β-glucan > carboxymethyl-curdlan > curdlan > pachyman. Notably, the specific activity (253.1 U mg–1) and catalytic efficiency (kcat/Km: 105.72 mg–1 s–1 mL) of rGluH for laminarin closely matched its specific activity (250.2 U mg–1) and kcat/Km value (104.88 mg–1 s–1 mL) toward barley β-glucan. However, the kcat/Km value (9.86 mg–1 s–1 mL) of rGluH for insoluble curdlan was only about 9.3% of the value for laminarin, which correlates well with the observation that rGluH displayed weak binding affinity (< 40%) to the insoluble polymer. The biocatalytic hydrolysis of D-laminarioligosaccharides with a degree of polymerization between 3 and 6 and laminarin generally resulted in the formation of D-laminaribiose as the predominant product and D-glucose as the secondary product, with a ratio of approximately 4:1. These findings suggest that highly active rGluH is an acidic, cold-adapted D-laminaribiose- and D-glucose-releasing GH16 endo-β-1,3-glucanase, which can be exploited as a valuable biocatalyst for facilitating low temperature preservation of foods. [ABSTRACT FROM AUTHOR]

In this study, a novel active film was developed by employing ε‐polylysine (ε‐PL) as a filler in pullulan/curdlan (P/CD) composite film (P/CD/ε‐PL). The results showed that the structure of P/CD films was more uniform and denser compared to pullulan films, due to the good compatibility and intermolecular interaction between them. Among P/CD films, P/CD 6:1 film showed improved hydrophobicity, mechanical and barrier properties, and thermal stability, thereby selecting it for further use. Thereafter, the addition of ε‐PL further enhanced the structural and physicochemical properties of prepared P/CD/ε‐PL composite films, especially for P/CD/2.5%ε‐PL composite film. It exhibited improved ultraviolet barrier (about 80% at 200–400 nm), antibacterial activity (>90% against Staphylococcus aureus and Escherichia coli), and anti‐fog properties (clearly visible and transparent background). Furthermore, P/CD/2.5%ε‐PL composite film exerted its preservation effect on fresh‐cut peppers and kiwis during storage, delaying the softening, consumption of soluble solids, and deterioration. Therefore, the developed P/CD/2.5%ε‐PL composite film provided promising applications of active packing film.Practical Application: Fresh‐cut fruits and vegetables are prone to deteriorate during storage, and active packaging films play a crucial role in retaining their quality. This study was conducted to prepare a composite film by blending pullulan, curdlan, and ε‐PL and explore its structural, physicochemical, and functional properties, further verifying the preservation effect on fresh‐cut peppers and kiwis. Compared to polyethylene film, the P/CD/2.5%ε‐PL composite film delayed the softening, consumption of soluble solids, and deterioration of fresh‐cut peppers and kiwis during storage. It provides a new perspective on the preservation of fresh‐cut fruits and vegetables. [ABSTRACT FROM AUTHOR]

This review examines microbial polysaccharides' properties relevant to their use in packaging and pharmaceutical applications. Microbial polysaccharides are produced by enzymes found in the cell walls of microbes. Xanthan gum, curdlan gum, pullulan, and bacterial cellulose are high-molecular-weight substances consisting of sugar residues linked by glycoside bonds. These polysaccharides have linear or highly branched molecular structures. Packaging based on microbial polysaccharides is readily biodegradable and can be considered as a renewable energy source with the potential to reduce environmental impact. In addition, microbial polysaccharides have antioxidant and prebiotic properties. The physico-chemical properties of microbial polysaccharide-based films, including tensile strength and elongation at break, are also evaluated. These materials' potential as multifunctional packaging solutions in the food industry is demonstrated. In addition, their possible use in medicine as a drug delivery system is also considered. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ‐carrageenan (KC), ι‐carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG).The hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%–250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%‐105.3% and 45.6%‐114.5% than MMG alone, respectively.Collectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Purpose: Acquired resistance to immune checkpoint blockers (ICBs) is a major barrier in cancer treatment, emphasizing the need for innovative strategies. Dectin-1 (gene Clec7a) is a C-type lectin receptor best known for its ability to recognize β-glucan-rich structures in fungal cell walls. While Dectin-1 is expressed in myeloid cells and tumor cells, its significance in cancer remains the subject of controversy. Methods: Using Celc7a-/- mice and curdlan administration to stimulate Dectin-1 signaling, we explored its impact. VISTA KO mice were employed to assess VISTA's role, and bulk RNAseq analyzed curdlan effects on neutrophils. Results: Our findings reveal myeloid cells as primary Dectin-1 expressing cells in the tumor microenvironment (TME), displaying an activated phenotype. Strong Dectin-1 co-expression/co-localization with VISTA and PD-L1 in TME myeloid cells was observed. While Dectin-1 deletion lacked protective effects, curdlan stimulation significantly curtailed B16-F10 tumor progression. RNAseq and pathway analyses supported curdlan's role in triggering a cascade of events leading to increased production of pro-inflammatory mediators, potentially resulting in the recruitment and activation of immune cells. Moreover, we identified a heterogeneous subset of Dectin-1+ effector T cells in the TME. Similar to mice, human myeloid cells are the prominent cells expressing Dectin-1 in cancer patients. Conclusion: Our study proposes Dectin-1 as a potential adjunctive target with ICBs, orchestrating a comprehensive engagement of innate and adaptive immune responses in melanoma. This innovative approach holds promise for overcoming acquired resistance to ICBs in cancer treatment, offering avenues for further exploration and development. [ABSTRACT FROM AUTHOR]

Summary: In this study, temperature‐dependent changes in the molecular conformation of curdlan were investigated using differential scanning calorimetry (DSC), microscopic observation, particle size analysis and molecular dynamics (MD) simulation. The DSC results showed that the gel formation temperature of curdlan is related to the glass transition temperature (Tg). The results of microscopic observation and particle size analysis showed that the curdlan particles swelled with increasing temperature, and the original rough and irregular surface morphology gradually became relatively smooth. The MD results show that the weak gel is the result of hydrogen bonds and hydrophobic interaction, whereas the strong gel is less affected by hydrogen bonds, and hydrophobic interaction is the main driving force. [ABSTRACT FROM AUTHOR]

This study aimed to obtain a lentinan-specific fluorescent probe for the in situ visualization of lentinan. A carbohydrate-binding module with potential lentinan-binding capacity was discovered in a β-1,3-D-glucanase by using the bioinformatics techniques, and further recombinantly expressed. The binding specificity of the expressed protein, which was named as LBM was determined by the microtiter plate assays. The results indicated that LBM displayed a desired specificity for lentinan. The protein exhibited positive binding signals to lentinan, while could not bind to several examined polysaccharides including barley β-glucan, curdlan, or konjac glucomannan. Furthermore, the first lentinan-specific fluorescent probe was successfully constructed by fusing LBM with a green fluorescent protein EmGFP, based on which the in situ visualization of lentinan in Lentinula edodes was realized. It was shown that lentinan was not only presented in the mycelial cell wall, but also amorphously distributed in the interstitial space and inside the cell. The construction of the EmGFP-LBM provided a promising tool for the in situ visualization of lentinan. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effective treatment of chronic wounds represents a critical global medical challenge demanding urgent attention. Persistent inflammation, driven by an excess of reactive oxygen radicals, sets in motion a detrimental cycle leading to chronic wounds and impeding the natural healing process. This study develops a sprayable wound dressing by covalently grafting amino fullerene to carboxymethylated curdlan (CMC‐C). This novel dressing exhibits excellent biocompatibility, antioxidant, and reactive oxygen species scavenging properties. Furthermore, it demonstrates a targeted affinity for HEK‐a cells, efficiently reducing the inflammatory response while promoting cell proliferation and migration in vitro. Moreover, the animal experiment investigations reveal that CMC‐C significantly accelerates chronic wounds healing by regulating the inflammatory process, promoting collagen deposition, and improving vascularization. These results demonstrate the potential of the sprayable dressing (CMC‐C) in curing the healing of chronic wounds through the modulation of the inflammatory microenvironment. Overall, the sprayable hydrogel dressing based on water‐soluble derivative of fullerene and curdlan emerges as a potential approach for clinical applications in the treatment of chronic wounds. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of curdlan as a new food additive used as firming and gelling agent, stabiliser, thickener. Curdlan is a high molecular weight polysaccharide consisting of β‐1,3‐linked glucose units, produced by fermentation from Rhizobium radiobacter biovar 1 strain NTK‐u. The toxicological dataset consisted of sub‐chronic, chronic and carcinogenicity, reproductive and developmental toxicity studies as well as genotoxicity. In vivo data showed that curdlan is not absorbed as such but is extensively metabolised by the gut microbiota into CO2 and other innocuous compounds. Curdlan was not genotoxic and was well‐tolerated with no overt organ‐specific toxicity. Effects observed at very high doses of curdlan, such as decreased growth and increased cecum weight, are common for indigestible bulking compounds and therefore considered physiological responses. In a combined three‐generation reproductive and developmental toxicity study, decreased pup weight was observed during lactation at 7500 mg curdlan/kg body weight (bw) per day, the highest dose tested. The Panel considered the observed effects as treatment‐related and adverse, although likely secondary to nutritional imbalance and identified a conservative no observed adverse effect level (NOAEL) of 2500 mg/kg bw per day. Despite the limitations noted in the dataset, the Panel was able to conclude applying the margin of exposure (MOE) approach. Given that curdlan and its break‐down products are not absorbed and that the identified adverse effect is neither systemic nor local, no adjustment factor was deemed necessary. Thus, an MOE of at least 1 was considered sufficient. The highest exposure estimate was 1441 mg/kg bw per day in toddlers at the 95th percentile of the proposed maximum use level exposure assessment scenario. The Panel concluded that there is no safety concern for the use of curdlan as a food additive at the proposed uses and use levels. [ABSTRACT FROM AUTHOR]

Exopolysaccharides (EPSs) are a diverse class of biopolymers synthesized by microorganisms under environmental stress conditions, such as pH, temperature, light intensity, and salinity. They offer biodegradable and environmentally friendly alternatives to synthetic polymers. Their structural versatility and functional properties make them unique in various industries, including food, pharmaceuticals, biomedicine, cosmetics, textiles, petroleum, and environmental remediation. In this way, among the well-known EPSs, homopolysaccharides like dextran, bacterial cellulose, curdlan, and levan, as well as heteropolysaccharides like xanthan gum, alginate, gellan, and kefiran, have found widespread applications in numerous fields. However, recent attention has focused on the potential role of extremophile bacteria in producing EPSs with novel and unusual protective and biological features under extreme conditions. Therefore, this review provides an overview of the functional properties and applications of the commonly employed EPSs. It emphasizes their importance in various industries and scientific endeavors while highlighting the raised interest in exploring EPSs with novel compositions, structures, and properties, including underexplored protective functionalities. Nevertheless, despite the potential benefits of EPSs, challenges persist. Hence, this review discusses these challenges, explores opportunities, and outlines future directions, focusing on their impact on developing innovative, sustainable, and functional materials. [ABSTRACT FROM AUTHOR]

Summary: The purpose of the study was to explore the effects of curdlan on the textural and sensory qualities of frozen steamed bread (FSB), as well as water state and starch properties during freezing. The results showed that incorporation of curdlan improved the springiness and resilience, while it reduced the hardness and chewiness of FSB. The quality deterioration of FSB was largely caused by the growth and recrystalisation of ice crystals. However, incorporation of curdlan mitigated this adverse impact by regulating water state. Specifically, it increased water content, inhibited water migration, and significantly decreased freezable water content. Additionally, curdlan also decreased starch relative crystallinity, which hindered its retrogradation and thus maintained the overall quality of FSB. Notably, inclusion of 0.5% curdlan exhibited optimal effectiveness in improving quality as evidenced by the highest sensory score obtained. [ABSTRACT FROM AUTHOR]

In this study, a curdlan-producing bacterium was isolated from Cow pea soil and identified as Priestia megaterium based on 16 S rRNA sequencing. To identify the most suitable carbon and nitrogen sources for curdlan production, submerged fermentation studies with different sources was carried out. To enhance the curdlan yield, optimization by one-factor-at-a-time approach was conducted. The optimal fermentation media consisted of 15% (w/v) sucrose, 0.1% (w/v) urea, 0.1% (w/v) KH2PO4, 0.04% (w/v) MgSO4·7H2O, trace elements, initial pH of 7.0 with 10% (v/v) inoculum size and agitation speed of 180 rpm. Kinetics of growth, curdlan yield, sucrose and ammonia depletion were studied for a period of 168 h. Maximum curdlan yield (0.31 g/L) was achieved at 96 h of fermentation. At this point, the fermentation media had an optical density of 9.68, biomass concentration of 4.26 mg/mL, and viable count of 2.4 × 104 CFU/mL. Additionally, the maximum percentage consumption of sucrose and ammonia over 168 h of fermentation were 75 and 62.5%, respectively. Finally, the identity of biopolymer curdlan was validated through characterization techniques such as Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Thermogravimetric analysis (TGA). Some characteristic features of curdlan such as the β-1,3-linkage was depicted by the absorption band at 890 cm−1 in FTIR, flaky granules with irregularities as seen in SEM, and thermal degradation between 235 and 350 °C by TGA. To the best of our knowledge, this is the first report on curdlan production from Priestia megaterium. [ABSTRACT FROM AUTHOR]

Abstract In this study, the upstream and downstream production processes of curdlan from Priestia megaterium were optimized to enhance its yield. Additionally, a novel extraction method was developed for curdlan recovery. Optimization studies were conducted using Central composite design (CCD). Curdlan yield improved from 0.15 g/L (unoptimized) to 0.46 g/L (3-fold increase) when fermentation was carried out in CCD-optimized media of (w/v) sucrose 20%, urea 0.1%, KH2PO4 0.02%, agitation speed 250 rpm. To further enhance curdlan yield during extraction, ultrasonication was incorporated as a novel step into the conventional method of acid/alkali-assisted curdlan recovery. A two-step optimization was chosen for extraction, namely, one-factor-at-a-time (OFAT) and CCD, wherein the optimized extraction parameters were determined to be 25 s sonication, 1 N NaOH, and 2 h solubilization time. The curdlan yield improved by 1.5-fold (0.70 g/L) post optimization, in comparison with unoptimized conventional extraction step. Finally, the biopolymer was validated through characterization by nuclear magnetic resonance (NMR) which showed characteristic curdlan spectra in the13C and1H NMR studies. To the best of our knowledge, this study represents the first documented report on curdlan extraction using this novel method of ultrasonication.

Objective: Hot air coupled with ultrasound and infrared irradiation were used for the drying of curdlan. The drying mechanism and quality change of curdlan were explored under the multi-physical fields, so as to developing the green drying technology of curdlan. Methods: Forced convective hot air alone, ultrasound-coupled forced convective hot air, infrared irradiation alone, and infrared-coupled forced convective hot air were used to dry curdlan. A mass transfer model considering temeprature change was constructed and the quality of the dried curdlan was comprehensively assessed. Results: Under the studied forced convective hot air drying conditions, it took around 40 min to dry the curdlan, and the required drying time was reduced to 36, 26 and 22 min for ultrasound-coupled hot air drying, infrared irradiation alone drying, and infrared-coupled hot air drying, respectively. The moisture transfer model coupled with the temperature change was able to accurately predict the change of the moisture content throughout drying. Under infrared drying coupled with convective hot air, the range of moisture effective diffusivity inside curdlan was 9.79×10−9 to 9.81×10−9 m2/s, and the surface mass transfer coefficient was 4.69×10−2 kg water/(m2·s), which were higher than those of the other treatment groups, followed by those under infrared irradiation alone drying, ultrasonic-coupled hot air drying, and hot air drying alone. Moreover, the gel strength, glucose content, the distribution of chemical functional groups on surface, crystal structure and thermal stability of curdlan samples dried by different methods were all similar. Conclusion: Taking all these results into consideration, infrared drying was regarded as an efficient method for drying curdlan compared to hot air drying and ultrasound-coupled hot air drying.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investigated. The results showed that the gel strength and water holding capacity of MP gel significantly increased with increasing TRC or TIRC concentration (P<0.05), and reached the maximum value at 0.4%, which was confirmed by dynamic rheological behavior. Meanwhile, the addition of TRC or TIRC promoted the transformation of α-helix into β-sheet, and the hydrophobic interaction and disulfide bond were the primary forces of mixed gels. The microstructures revealed that the addition of TRC or TIRC promoted the formation of the dense and uniform protein network structure. However, the modes of interactions between TRC or TIRC and MP induced the different patterns for the gel formation, resulting in the differences in the microstructure of MP gels. In addition, the addition of TRC or TIRC inhibited protein hydrolysis into small peptides and amino acids, which significantly decreased in vitro protein digestibility (P<0.05). Especially when the supplemental level was 0.3% (w/w), the digestibility was reduced from 77.53% to 71.66%. However, no significant effect on the in vitro digestibility of MP gels was observed for each addition form of curdlan (P>0.05). Therefore, this study provides a theoretical basis for the effect of TRC or TIRC on the formation and in vitro digestion of MP gel, and lays a technical support for the application of curdlan gum in meat industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: The inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains. [ABSTRACT FROM AUTHOR]

Ectopic teeth are an eruption disorder in which teeth are located in anatomical structures where, physiologically, they should not occur. An ectopic tooth is a very rare phenomenon, affecting approximately 0.5% of the canine population, and few descriptions of the treatment of such teeth in dogs can be found in the available literature. This article describes the diagnostic and therapeutic handling of cavities following extraction of ectopic teeth in nine dogs. The cases are subdivided into uncomplicated (when the ectopic tooth was encapsulated in the surrounding connective tissue, without lysis of the bone around the tooth) and complicated (in which, in addition to the presence of the ectopic tooth, a dentigerous cyst had formed). Four cases of complicated ectopic teeth are described in more detail. In this study, special attention was paid not only to the technique of tooth extraction itself but also to the method of securing and healing large bone defects after the extraction using hydroxyapatite curdlan polymer. Owing to the plastic properties of the bone substitute preparation, it was possible to implant the material without enlarging the bone defect created during the tooth extraction. Control radiographs showed features of bone regeneration, and clinical examination at both the early and late stages revealed no postoperative complications. [ABSTRACT FROM AUTHOR]

The dehydrated chemical sludge has a strong water-holding capacity and is difficult to treat further and utilize. To explore the internal mechanism of sludge beam water, the molecular dynamics simulation method was used to study the interaction between Curdlan polysaccharide and water. The effects of water content, temperature, and chain number of polysaccharides on the binding capacity of polysaccharides were analyzed. The radial distribution function, number of hydrogen bonds, binding energy, etc., characterized the interaction properties. It was found that polysaccharides mainly use hydrogen bonding to bind water molecules, and the hydroxyl group connected to the main chain has the most vital binding capacity; the saturated water content of a single chain was 44.14%. The binding energy at different temperatures was also calculated. The results showed that 358 K was the critical point. When the temperature exceeds 358 K, the polysaccharide and water molecules turn from attraction to repulsion. At this time, polysaccharide molecules can no longer bind most of the water molecules in the system; the water molecules move more freely. Additionally, the increased number of polysaccharide chains will increase the interconnectedness to each other and wrap water molecules inside the polysaccharide molecules, then solidified water on the polysaccharide's surface, enhancing the polysaccharide's water bunching capacity. [ABSTRACT FROM AUTHOR]

Hydrogels based on biocompatible polysaccharides with biological activity that can slowly release an active principle at the wound site represent promising alternatives to traditional wound dressing materials. In this respect, new hydrogels based on curdlan derivative with 2-hydroxypropyl dimethyl octyl ammonium groups (QCurd) and native curdlan (Curd) were obtained at room temperature by covalent cross-linking using a diepoxy cross-linking agent. The chemical structure of the QCurd/Curd hydrogels was investigated by Fourier transform infrared spectroscopy (FTIR) spectroscopy. Scanning electron microscopy (SEM) revealed well-defined regulated pores with an average diameter between 50 and 75 μm, and hydrophobic micro-domains of about 5 μm on the pore walls. The high swelling rate (21–24 gwater/ghydrogel) and low elastic modulus values (7–14 kPa) make them ideal for medical applications as wound dressings. To evaluate the possible use of the curdlan-based hydrogels as active dressings, the loading capacity and release kinetics of diclofenac, taken as a model drug, were studied under simulated physiological skin conditions. Several mathematical models have been applied to evaluate drug transport processes and to calculate the diffusion coefficients. The prepared QCurd/Curd hydrogels were found to have good antibacterial properties, showing a bacteriostatic effect after 48 h against S. aureus, MRSA, E. coli, and P. aeruginosa. The retarded drug delivery and antimicrobial properties of the new hydrogels support our hypothesis that they are candidates for the manufacture of wound dressings. [ABSTRACT FROM AUTHOR]

Curdlan gum (CG) is a β-(1→3)-linked glucan insoluble exopolysaccharide produced by marine bacteria Enterobacter cloacae subsp. dissolvens RSW2n. In this study, CG was used to fabricate gallic acid-encapsulated curdlan gum nanoparticles (GA-CG NPs) for effectively delivering the drug into breast cancer cells (MCF-7) using glutaraldehyde as the crosslinking agent and a modified desolvation method was adopted. The fabricated GA-CG NPs were characterized by UV–Visible spectra, FT-IR, XRD, particle size analyzer and HR-TEM. The stability of GA-CG NPs was evaluated at various pH and simulated body fluids. In vitro drug release and its kinetics were examined through the dissolution mechanism using mathematical prediction models. The encapsulation efficiency and loading capacity of gallic acid was 88.215 ± 3.242% and 8.26 ± 0.021%, respectively. The antioxidant and cytotoxic potential of GA-CG NPs were evaluated through in vitro assays. The IC50 of GA-CG NPs against MCF-7 cells was found to be 16.75 µg × mL−1. The induction of apoptosis in MCF-7 cells was confirmed through flow cytometry. Nuclei condensation, loss of mitochondrial membrane potential, and deformed cell membranes were visualized by staining. Curdlan gum effectively controls the release of gallic acid as the gel matrix slowly degrades and releases the encapsulated gallic acid. Hence, the curdlan gum produced by E. cloacae could be considered as promising candidate for drug delivery application for degenerative disorder. [ABSTRACT FROM AUTHOR]

Polymers can enhance oil recovery depending on viscoelasticity. In a field, during polymer flow through porous strata, continuous shear forces result in severe viscosity loss. However, polymers with great shear resistance result in limited migration distance. One solution to the above dilemma is to regulate viscosity, which enables a polymer to migrate long distances through pores with low viscosity and subsequently maintain high viscosity in deep reservoirs. The viscosity of curdlan can be regulated by changing temperature. By curdlan, we mean a biopolymer that shows applications in food industry. However, regarding oil reservoirs, it is unclear whether curdlan viscosity can be effectively regulated in pores. To reveal the feasibility of curdlan viscosity regulation to enhance oil recovery, flooding experiments combined with micro-particle image velocimetry were conducted in a two-dimensional pore network to investigate flow fields of curdlan solutions (0.25%, 0.5%, 1%, and 2%, w/v) at different temperatures (40, 65, and 85 °C). As a result, at 40 °C, curdlan solution (0.25%) easily migrated with low viscosity loss and low adsorption [88.3% original throat diameter (OTD)], and the mobility of curdlan was higher than hydrolyzed polyacrylamide. After heating (65 °C), the viscoelasticity, adsorption (55.1% OTD), and flow resistance (injection pressure, 2.2–8.8 kPa) of curdlan increased, and the greater adsorption capacity of curdlan than xanthan gum led to a more homogeneous flow field [average velocity ratio (Rm), from 2.6 to 1.1]. Since a homogeneous flow field indicated better sweep efficiency, curdlan regulated by temperature could achieve both long-distance migration and improved sweep efficiency in deep strata. These results suggested that viscosity regulation by curdlan could potentially improve oil recovery in water-flooded reservoirs. [ABSTRACT FROM AUTHOR]

The effects of curdlan concentrations (0, 3, 5, and 7%) on the physical, textural, and sensorial properties of canned dodol (Candol) were investigated. The incorporation of curdlan in canned dodol significantly influenced several attributes of the product, including pH, total soluble solids (TSS), water activity (aw), moisture content, colour, texture, and microstructure. Curdlan decreased the pH level and increased the TSS level, while decreasing the moisture content and aw in certain samples. It also impacted the texture of dodol, with one sample (Candol-5) showing a texture similar to commercially available dodol. Additionally, microstructural differences were observed, with Candol-5 exhibiting the smallest pores and a more compact gel structure. Sensory panellists preferred the texture of Candol-5 over Candol-0, and its sensory rating was more similar to that of the commercial dodol, with no significant differences observed. In summary, curdlan could be a beneficial ingredient for improving the quality and acceptability of canned dodol, offering valuable insights for the development of innovative dodol products in the future. [ABSTRACT FROM AUTHOR]

Abstract Background Degradation via enzymatic processes for the production of valuable β-1,3-glucooligosaccharides (GOS) from curdlan has attracted considerable interest. CBM6E functions as a curdlan-specific β-1,3-endoglucanase, composed of a glycoside hydrolase family 128 (GH128) module and a carbohydrate-binding module (CBM) derived from family CBM6. Results Crystallographic analyses were conducted to comprehend the substrate specificity mechanism of CBM6E. This unveiled structures of both apo CBM6E and its GOS-complexed form. The GH128 and CBM6 modules constitute a cohesive unit, binding nine glucoside moieties within the catalytic groove in a singular helical conformation. By extending the substrate-binding groove, we engineered CBM6E variants with heightened hydrolytic activities, generating diverse GOS profiles from curdlan. Molecular docking, followed by mutation validation, unveiled the cooperative recognition of triple-helical β-1,3-glucan by the GH128 and CBM6 modules, along with the identification of a novel sugar-binding residue situated within the CBM6 module. Interestingly, supplementing the CBM6 module into curdlan gel disrupted the gel’s network structure, enhancing the hydrolysis of curdlan by specific β-1,3-glucanases. Conclusions This study offers new insights into the recognition mechanism of glycoside hydrolases toward triple-helical β-1,3-glucans, presenting an effective method to enhance endoglucanase activity and manipulate its product profile. Furthermore, it discovered a CBM module capable of disrupting the quaternary structures of curdlan, thereby boosting the hydrolytic activity of curdlan gel when co-incubated with β-1,3-glucanases. These findings hold relevance for developing future enzyme and CBM cocktails useful in GOS production from curdlan degradation.

β-1,3-glucans are a kind of natural polysaccharide with immunomodulatory, antitumor, and anti-inflammatory properties. Curdlan, as the simplest linear β-1,3-glucan, possesses a variety of biological activities and thermogelation properties. However, due to the complexity and variability of the conformations of curdlan, the exact structure–activity relationship remains unclear. We prepare a chemically crosslinked curdlan hydrogel with the unique single-helical skeleton (named S gel) in 0.4 wt% NaOH at 40 °C, confirmed by diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS). X-ray diffractometry (XRD) data show that S gel maintains the single-helical crystal structure, and the degree of crystallinity of the S gel is ~24%, which is slightly lower than that of the raw powder (~31%). Scanning electron microscopy (SEM) reveals that S gel has a continuous network structure, with large pores measuring 50–200 μm, which is consistent with its high swelling property. Using the 13C high-resolution magic angle spinning nuclear magnetic resonance (HRMAS NMR) method, we determine that most of the single-helical skeleton carbon signals in the swollen S gel are visible, suggesting that the single-helical skeleton of S gel exhibits fascinating mobility at room temperature. Finally, we reveal that the binding of S gel to coagulation Factor G from tachypleus amebocyte lysate increases and saturates at 20 μL tachypleus amebocyte lysate per mg of S gel. Our prepared S gel can avoid the transformation of curdlan conformations and retain the bioactivity of binding to coagulation Factor G, making it a valuable material for use in the food industry and the pharmaceutical field. This work deepens the understanding of the relationship between the single-helical structure and the activity of curdlan, promoting the development and application of β-1,3-glucans. [ABSTRACT FROM AUTHOR]

The aerobic hyperthermophile "Fervidibacter sacchari" catabolizes diverse polysaccharides and is the only cultivated member of the class "Fervidibacteria" within the phylum Armatimonadota. It encodes 117 putative glycoside hydrolases (GHs), including two from GH family 50 (GH50). In this study, we expressed, purified, and functionally characterized one of these GH50 enzymes, Fsa16295Glu. We show that Fsa16295Glu is a ß-1,3-endoglucanase with optimal activity on carboxymethyl curdlan (CM-curdlan) and only weak agarase activity, despite most GH50 enzymes being described as ß-agarases. The purified enzyme has a wide temperature range of 4-95°C (optimal 80°C), making it the first characterized hyperthermophilic representative of GH50. The enzyme is also active at a broad pH range of at least 5.5-11 (optimal 6.5-10). Fsa16295Glu possesses a relatively high kcat/KM of 1.82 × 107 s-1 M-1 with CMcurdlan and degrades CM-curdlan nearly completely to sugar monomers, indicating preferential hydrolysis of glucans containing ß-1,3 linkages. Finally, a phylogenetic analysis of Fsa16295Glu and all other GH50 enzymes revealed that Fsa16295Glu is distant from other characterized enzymes but phylogenetically related to enzymes from thermophilic archaea that were likely acquired horizontally from "Fervidibacteria." Given its functional and phylogenetic novelty, we propose that Fsa16295Glu represents a new enzyme subfamily, GH50_3. [ABSTRACT FROM AUTHOR]

Laminaripentaose (L5)‐producing β‐1,3‐glucanases can preferentially cleave the triple‐helix curdlan into β‐1,3‐glucooligosaccharides, especially L5. In this study, a newly identified member of the glycoside hydrolase family 64, β‐1,3‐glucanase from Streptomyces pratensis (SpGlu64A), was functionally and structurally characterized. SpGlu64A shared highest identity (30%) with a β‐1,3‐glucanase from Streptomyces matensis. The purified SpGlu64A showed maximal activity at pH 7.5 and 50 °C, and exhibited strict substrate specificity toward curdlan (83.1 U·mg−1). It efficiently hydrolyzed curdlan to produce L5 as the end product. The overall structure of SpGlu64A consisted of a barrel domain and a mixed (α/β) domain, which formed an unusually wide groove with a crescent‐like structure. In the two complex structures (SpGlu64A–L3 and SpGlu64A–L4), two oligosaccharide chains were captured and the triple‐helical structure was relatively compatible with the wide groove, which suggested the possibility of binding to the triple‐helical β‐1,3‐glucan. A catalytic framework (β6–β9–β10) and the steric hindrance formed by the side chains of residues Y161, N163, and H393 in the catalytic groove were predicted to complete the exotype‐like cleavage manner. On the basis of the structure, a fusion protein with the CBM56 domain (SpGlu64A–CBM) and a mutant (Y161F; by site‐directed mutation) were obtained, with 1.2‐ and 1.7‐fold increases in specific activity, respectively. Moreover, the combined expression of SpGlu64A–CBM and ‐Y161F improved the enzyme activity by 2.63‐fold. The study will not only be helpful in understanding the reaction mechanism of β‐1,3‐glucanases but will also provide a basis for further enzyme engineering. [ABSTRACT FROM AUTHOR]

A key goal in current research on industrial curdlan production is the expansion of carbon sources for fermentation. In this study, a recombinant bacterial strain, sp-AmyAXCC, capable of fermenting and synthesizing curdlan using dextrin as a carbon source, was produced via heterologous expression of IPTG-inducible α-amylase from Xanthomonas campestris NRRL B-1459 in Agrobacterium tumefaciens ATCC31749. External expression of the enzyme was confirmed by western blotting, and the expression levels of exogenous proteins during the fermentation process were monitored. Additionally, the properties of the curdlan product were characterized using attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction. The recombinant strain produced curdlan at a titer of 30.40 ± 0.14 g/L, gel strength of 703.5 ± 34.2 g/cm2, and a molecular weight of 3.58 × 106 Da, which is 33% greater than the molecular weight of native curdlan (2.69 × 106 Da). In the batch fermentation of sp-AmyAXCC with 12% dextrin as a carbon source, the titer of curdlan was 66.7 g/L with a yield of 0.56 g/g, and a productivity rate of 0.62 g/L/h at 108 h. The results of this study expand the substrate spectrum for Agrobacterium fermentation in curdlan production and provides guidance for further industrialization of curdlan production. [ABSTRACT FROM AUTHOR]

Bletilla striata polysaccharide (BSP) was added to curdlan to form a blend hydrogel through a simple heating-cooling procedure to improve the hydrophilicity and healing efficacy of curdlan-based hydrogel used in wound healing. We explored the interplay between BSP and curdlan, studied how BSP concentration affects the physical properties and microstructures of hydrogels, and examined the biocompatibility and healing properties of the blend hydrogel. It was proved that the hydrogel framework was primarily formed by ordered arranged curdlan molecules, with BSP uniformly dispersed and intertwined with curdlan through hydrogen bonding. This effectively improved its hydrophilicity and strengthened the microstructure. Curdlan was found to be compatible with BSP. The blend hydrogel B3Cd3 (containing 1.5% BSP and 1.5% curdlan, w/v) was identified as the optimal formulation based on its higher water adsorption, water retention, thermal stability and interconnected microstructure, and was thus selected for further research. In vitro experiments revealed the highest cell viability of L929 in B3Cd3 extracts compared to those extracts of single-component curdlan hydrogel (Cd). In vivo, animal studies indicated that the B3Cd3 accelerated wound healing compared to the control group by improving re-epithelialization and blood vessel regeneration. On Days 3 and 11, the therapeutic benefits of B3Cd3 exceeded those of the Cd group, and no significant differences were observed in wound healing rates between the B and B3Cd3 groups from Day 7. The study proves that BSP enhances the physical and healing properties, as well as cell proliferation, of the curdlan-based hydrogel. The blend hydrogel B3Cd3, with its exceptional properties, holds potential for future application as a material for non-infected wound healing. [ABSTRACT FROM AUTHOR]

BACKGROUND: Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed. RESULTS: The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L−1) and ML (0.3 mol L−1) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG‐ML and CG‐BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG‐ML and CG‐BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG‐BWA‐ML has good chewing properties. CONCLUSION: These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Degradation via enzymatic processes for the production of valuable β-1,3-glucooligosaccharides (GOS) from curdlan has attracted considerable interest. CBM6E functions as a curdlan-specific β-1,3-endoglucanase, composed of a glycoside hydrolase family 128 (GH128) module and a carbohydrate-binding module (CBM) derived from family CBM6. Results: Crystallographic analyses were conducted to comprehend the substrate specificity mechanism of CBM6E. This unveiled structures of both apo CBM6E and its GOS-complexed form. The GH128 and CBM6 modules constitute a cohesive unit, binding nine glucoside moieties within the catalytic groove in a singular helical conformation. By extending the substrate-binding groove, we engineered CBM6E variants with heightened hydrolytic activities, generating diverse GOS profiles from curdlan. Molecular docking, followed by mutation validation, unveiled the cooperative recognition of triple-helical β-1,3-glucan by the GH128 and CBM6 modules, along with the identification of a novel sugar-binding residue situated within the CBM6 module. Interestingly, supplementing the CBM6 module into curdlan gel disrupted the gel's network structure, enhancing the hydrolysis of curdlan by specific β-1,3-glucanases. Conclusions: This study offers new insights into the recognition mechanism of glycoside hydrolases toward triple-helical β-1,3-glucans, presenting an effective method to enhance endoglucanase activity and manipulate its product profile. Furthermore, it discovered a CBM module capable of disrupting the quaternary structures of curdlan, thereby boosting the hydrolytic activity of curdlan gel when co-incubated with β-1,3-glucanases. These findings hold relevance for developing future enzyme and CBM cocktails useful in GOS production from curdlan degradation. [ABSTRACT FROM AUTHOR]

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In this study, we conducted an in-depth analysis to characterize potential Acanthamoeba castellanii (Ac) proteins capable of recognizing fungal β-1,3-glucans. Ac specifically anchors curdlan or laminarin, indicating the presence of surface β-1,3-glucanbinding molecules. Using optical tweezers, strong adhesion of laminarin- or curdlancoated beads to Ac was observed, highlighting their adhesive properties compared to controls (characteristic time τ of 46.9 and 43.9 s, respectively). Furthermore, Histoplasma capsulatum (Hc) G217B, possessing a β-1,3-glucan outer layer, showed significant adhesion to Ac compared to a Hc G186 strain with an α-1,3-glucan outer layer (τ of 5.3 s vs τ 83.6 s). The addition of soluble β-1,3-glucan substantially inhibited this adhesion, indicating the involvement of β-1,3-glucan recognition. Biotinylated β-1,3-glucan-binding proteins from Ac exhibited higher binding to Hc G217B, suggesting distinct recognition mechanisms for laminarin and curdlan, akin to macrophages. These observations hinted at the β-1,3-glucan recognition pathway's role in fungal entrance and survival within phagocytes, supported by decreased fungal viability upon laminarin or curdlan addition in both phagocytes. Proteomic analysis ident ified several Ac proteins capable of binding β-1,3-glucans, including those with lectin/glucanase superfamily domains, carbohydrate-binding domains, and glycosyl transferase and glycosyl hydrolase domains. Notably, some identified proteins were overexpressed upon curdlan/laminarin challenge and also demonstrated high affinity to β-1,3-glucans. These findings underscore the complexity of binding via β-1,3-glucan and suggest the existence of alternative fungal recognition pathways in Ac. [ABSTRACT FROM AUTHOR]

Dual crosslinked interpenetrating polymer network (IPN) beads of sodium alginate reinforced with curdlan-grafted poly-N-isopropylacrylamide/montmorillonite [Cud-g-PNIPA-/MMT] nanocomposites were accomplished for effective delivery of erlotinib HCl (ERL) to triple-negative breast cancer (TNBC) cells. Different beads exhibited variable size (1.30–1.47 mm) and excellent drug entrapment efficiency (DEE, 49.35–93.01%), which were influenced by the contents of reinforcing clay (MMT) in the composites. The SEM photographs also displayed the spherical morphology of the beads, and the results of infrared, thermal, and X-ray diffraction studies conferred a compatible environment of ERL in the matrices. Moreover, the sustained drug release profiles (Q8h, 73.79–84.24%) of various matrices were best fitted in the Korsmeyer-Peppas kinetic model with Fickian diffusion-driven mechanism. Furthermore, the beads demonstrated temperature-responsive swelling behavior and their molar masses between crosslinks ( M ¯ c) estimated by Flory-Rehner equation were enhanced with temperature. The beads containing 20% MMT (F-3) displayed a faster biodegradability than the control matrices (F-1, 0% MMT). The mucin adsorption ability of F-1 and F-3 followed Freundlich isotherm and Langmuir isotherm, respectively. As compared to pristine drug, F-3 bestowed an increased sensitivity on MDA-MB-231 cells. Thus, the Cud/alginate IPN beads could be employed as efficient drug carriers for TNBC therapy. [ABSTRACT FROM AUTHOR]

This study focused on developing a composite coating comprising water-soluble chitosan (CTS) and curdlan (CUR). Cherry tomatoes served as the test material for assessing the preservative efficacy of these coatings. The incorporation of CUR markedly enhanced the coating's surface properties, refined its molecular structure, and improved its tensile strength and elongation at break. Additionally, the coating demonstrated enhanced permeability to water vapor, oxygen, and carbon dioxide and improved light transmission. The storage experiment, conducted at 25 ± 1 °C with a relative humidity of approximately 92% over 10 days, revealed that the CTS/CUR composite coating at a 1:1 ratio significantly outperformed the individual CTS or CUR coating and uncoated samples in maintaining the quality of postharvest cherry tomatoes. The 1:1 CTS/CUR composite coating demonstrated superior preservative effects. This study suggested that water-soluble chitosan/curdlan composite coatings have considerable potential for use in the preservation of postharvest fruits and vegetables. [ABSTRACT FROM AUTHOR]

Fucoidans are promising sulfated polysaccharides isolated from marine sources that have piqued the interest of scientists in recent years due to their widespread use as a bioactive substance. Bioactive coatings and films, unsurprisingly, have seized these substances to create novel, culinary, therapeutic, and diagnostic bioactive nanomaterials. The applications of fucoidan and its composite nanomaterials have a wide variety of food as well as pharmacological properties, including anti-oxidative, anti-inflammatory, anti-cancer, anti-thrombic, anti-coagulant, immunoregulatory, and anti-viral properties. Blends of fucoidan with other biopolymers such as chitosan, alginate, curdlan, starch, etc., have shown promising coating and film-forming capabilities. A blending of biopolymers is a recommended approach to improve their anticipated properties. This review focuses on the fundamental knowledge and current development of fucoidan, fucoidan-based composite material for bioactive coatings and films, and their biological properties. In this article, fucoidan-based edible bioactive coatings and films expressed excellent mechanical strength that can prolong the shelf-life of food products and maintain their biodegradability. Additionally, these coatings and films showed numerous applications in the biomedical field and contribute to the economy. We hope this review can deliver the theoretical basis for the development of fucoidan-based bioactive material and films. [ABSTRACT FROM AUTHOR]

Frozen pasta products have been ever increasingly favored in recent years, because of their convenience. Wheat starch is one of the most important components of buns, noodles, and cookies in the staple and leisure foods. The performance and quality of starch-based foods can depend seriously on the processing of wheat starches. Furthermore, starch-based foods easily lose water to be hard in the storage of retrogradation, indicating reduced elasticity. Therefore, it is very necessary to enhance the structure and properties of wheat starch. Starch can also be often modified by physical, chemical, biological and composite methods. Among them, physical modification has been widely used to modulate the properties of starch using hydrophilic colloids, due to their environmental friendliness, excellent performance and lower energy. Fortunately, the curdlan can be expected to compound with the starch for better functional properties, due to the excellent resistance to freeze-thaw stability and dehydration, water-holding, extreme stability, and emulsifying properties. In addition to being a prebiotic, curdlan can also improve the gastrointestinal health. The extrusion can be used as a biochemical reactor to promote the combination of wheat starch and curdlan, particularly for the high yield, easy operation, high degree of integration, and high temperature. The reason is that the high pressure, high shear and hydration can be generated to significantly change the structure and physicochemical properties of starch during operation. The complexes of curdlan and wheat starch can then be prepared to change the physicochemical properties of starch. The retrogradation and syneresis of wheat starch during freezing have been two of the most important limiting steps in the development of pasta products. This study aims to explore an effective way to inhibit the retrogradation and syneresis of wheat starch gels during freeze-thaw cycles. The composites with different concentrations of curdlan-wheat starch were investigated in the extrusion system. The effects of curdlan addition on the structural properties and freeze-thaw stability of wheat starch were analyzed using differential scanning calorimetry, X-ray diffractometry, and Fourier infrared spectrometry. In addition, the binding mechanism of curdlan-wheat starch composites in the extrusion field was revealed by combining the chemical reagents, Texture Analyzer and Scanning Electron Microscope. The results showed that the retrogradation of curdlan-wheat starch composites decreased and then increased with the increasing concentration of curdlan, while the syneresis rate showed a trend of decreasing and then increasing. The freeze-thaw stability of wheat starch was significantly improved to markedly inhibit the retrogradation with the addition of 0.6% curdlan in the extrusion system. The pasting temperature of wheat starch increased with the addition of 0.6% curdlan, compared with extruded starch. There was a decrease in the relative crystallinity, short-range ordering, and iodine binding of wheat starch, where the recrystallization of amylose was suppressed. Texture Analyzer and Scanning Electron Microscope revealed that the curdlanwheat starch composites were dominated by the hydrogen bonding and weak electrostatic interaction forces in the extruded system. Furthermore, the curdlan-wheat starch composites presented a more intact and dense structure, indicating better freezethaw stability. The retrogradation was also effectively inhibited. The finding can provide a strong reference to produce wheat starch-based foods with resistance retrogradation and low syneresis using an extrusion process. [ABSTRACT FROM AUTHOR]

Curdlan is a water-insoluble polymer that has structure and gelling properties that are useful in a wide variety of applications such as in medicine, cosmetics, packaging and the food and building industries. The capacity to produce curdlan has been detected in certain soil-dwelling bacteria of various phyla, although the role of curdlan in their survival remains unclear. One of the major limitations of the extensive use of curdlan in industry is the high cost of production during fermentation, partly because production involves specific nutritional requirements such as nitrogen limitation. Engineering of the industrially relevant curdlan-producing strain Agrobacterium sp. ATTC31749 is a promising approach that could decrease the cost of production. Here, during investigations on curdlan production, it was found that curdlan was deposited as a capsule. Curiously, only a part of the bacterial population produced a curdlan capsule. This heterogeneous distribution appeared to be due to the activity of Pcrd, the native promoter responsible for the expression of the crdASC biosynthetic gene cluster. To improve curdlan production, Pcrd was replaced by a promoter (PphaP) from another Alphaproteobacterium, Rhodobacter sphaeroides. Compared to Pcrd, PphaP was stronger and only mildly affected by nitrogen levels. Consequently, PphaP dramatically boosted crdASC gene expression and curdlan production. Importantly, the genetic modification overrode the strict nitrogen depletion regulation that presents a hindrance for maximal curdlan production and from nitrogen rich, complex media, demonstrating excellent commercial potential for achieving high yields using cheap substrates under relaxed fermentation conditions. [ABSTRACT FROM AUTHOR]

Curdlan is a natural exopolysaccharide produced by microorganisms without branching structure which is composed of glucose linked with β-1,3 glycosidic bonds, and used as a stabilizer, thickener in the food industry. Curdlan exhibits excellent functional properties such as gelling ability, anti-digestion and immunomodulatory effects, but the water-insoluble property of curdlan greatly limits its wide applications. Modification of curdlan can enhance its functional properties, especially the water-soluble ability of curdlan, which will expand its development and utilization in food area. In this review, the effects of modification methods on the functional properties of curdlan are discussed from three aspects: Physical modification, chemical modification and enzymatic modification. Moreover, this review highlights the recent research trends in curdlan applications in the food industry in recent years from four perspectives: Food packing materials, improving food texture, developing bionic food and functional food carrier. Overall, curdlan has great potential to be used in food industries. This review provides a reasonable reference for the further development and application of curdlan.

Curdlan has unique gel properties and special triple helix conformation, and curdlan gel has great application potential in the fields of food and biomedicine because of its water-retention capacity, thickening capacity, film-forming capacity, freeze-thaw stability, pH stability. Curdlan hydrogels with physicochemical properties and application fields can be prepared by different methods. In addition, combination with other substances can improve gel properties and impart unique functional properties to hydrogels. In this paper, the preparation methods, gel properties, and gelation mechanism of curdlan hydrogels, as well as recent progress in research on curdlan-based composite hydrogels are reviewed. Meanwhile, an overview of the application of curdlan-based hydrogels in food and biomedical fields is provided. This review is expected to provide a reference for further research and application of curdlan-based hydrogels.

Ectopic teeth are an eruption disorder in which teeth are located in anatomical structures where, physiologically, they should not occur. An ectopic tooth is a very rare phenomenon, affecting approximately 0.5% of the canine population, and few descriptions of the treatment of such teeth in dogs can be found in the available literature. This article describes the diagnostic and therapeutic handling of cavities following extraction of ectopic teeth in nine dogs. The cases are subdivided into uncomplicated (when the ectopic tooth was encapsulated in the surrounding connective tissue, without lysis of the bone around the tooth) and complicated (in which, in addition to the presence of the ectopic tooth, a dentigerous cyst had formed). Four cases of complicated ectopic teeth are described in more detail. In this study, special attention was paid not only to the technique of tooth extraction itself but also to the method of securing and healing large bone defects after the extraction using hydroxyapatite curdlan polymer. Owing to the plastic properties of the bone substitute preparation, it was possible to implant the material without enlarging the bone defect created during the tooth extraction. Control radiographs showed features of bone regeneration, and clinical examination at both the early and late stages revealed no postoperative complications.

Hydrogels based on biocompatible polysaccharides with biological activity that can slowly release an active principle at the wound site represent promising alternatives to traditional wound dressing materials. In this respect, new hydrogels based on curdlan derivative with 2-hydroxypropyl dimethyl octyl ammonium groups (QCurd) and native curdlan (Curd) were obtained at room temperature by covalent cross-linking using a diepoxy cross-linking agent. The chemical structure of the QCurd/Curd hydrogels was investigated by Fourier transform infrared spectroscopy (FTIR) spectroscopy. Scanning electron microscopy (SEM) revealed well-defined regulated pores with an average diameter between 50 and 75 μm, and hydrophobic micro-domains of about 5 μm on the pore walls. The high swelling rate (21–24 gwater/ghydrogel) and low elastic modulus values (7–14 kPa) make them ideal for medical applications as wound dressings. To evaluate the possible use of the curdlan-based hydrogels as active dressings, the loading capacity and release kinetics of diclofenac, taken as a model drug, were studied under simulated physiological skin conditions. Several mathematical models have been applied to evaluate drug transport processes and to calculate the diffusion coefficients. The prepared QCurd/Curd hydrogels were found to have good antibacterial properties, showing a bacteriostatic effect after 48 h against S. aureus, MRSA, E. coli, and P. aeruginosa. The retarded drug delivery and antimicrobial properties of the new hydrogels support our hypothesis that they are candidates for the manufacture of wound dressings.

RNA aptamersare nucleic acids that are obtained using the systematic evolution of ligands by exponential enrichment (SELEX) method. When using conventional selection methods to immobilize target proteins on matrix beads using protein tags, sequences are obtained that bind not only to the target proteins but also to the protein tags and matrix beads. In this study, we performed SELEX using β-1,3-glucan recognition protein (GRP)-tags and curdlan beads to immobilize the acute myeloid leukaemia 1 (AML1) Runt domain (RD) and analysed the enrichment of aptamers using high-throughput sequencing. Comparison of aptamer enrichment using the GRP-tag and His-tag suggested that aptamers were enriched using the GRP-tag as well as using the His-tag. Furthermore, surface plasmon resonance analysis revealed that the aptamer did not bind to the GRP-tag and that the conjugation of the GRP-tag to RD weakened the interaction between the aptamer and RD. The GRP-tag could have acted as a competitor to reduce weakly bound RNAs. Therefore, the affinity system of the GRP-tagged proteins and curdlan beads is suitable for obtaining specific aptamers using SELEX. [ABSTRACT FROM AUTHOR]