FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses

Kačuráková, Marta; Capek, Peter; Sasinková, Vlasta; Wellner, Nikolaus; Ebringerová, Anna

doi:10.1016/s0144-8617(00)00151-x

Cited by 1,457 publications

(633 citation statements)

References 30 publications

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“…Typically, the leaves of higher plants are composed of epidermal (approximately 10% of total mass), mesophyll (approximately 55% of total mass), and vascular bundle (approximately 33% of total mass) tissues. Previous studies (McCann et al 1992;Kačuráková et al 2000;Wilson et al 2000;Yu et al 2003;Manrique & Lajolo 2004;Yu 2004;Skotti et al 2014) have shown that these three tissue types can be readily distinguished in higher plant leaf tissue sections on the basis of macromolecular chemistry using FTIR microspectroscopy. In this study, we attempted to discern changes in macromolecular biochemistry in the different tissue types of cassava after the stakes were treated with the CaSUT007 strain of B. subtilis.…”

Section: Resultsmentioning

confidence: 99%

Use of infrared microspectroscopy to determine leaf biochemical composition of cassava in response toBacillus subtilisCaSUT007

Thumanu

Sompong

Phansak

et al. 2015

Journal of Plant Interactions

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Section: Resultsmentioning

confidence: 99%

Use of infrared microspectroscopy to determine leaf biochemical composition of cassava in response toBacillus subtilisCaSUT007

Thumanu

Sompong

Phansak

et al. 2015

Journal of Plant Interactions

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“…The occurrence of the O-H stretch over a broad range of frequencies has been reported to be indicative of several features of a compound including free hydroxyl group stretching bonds that occur in samples in vapour phase and bonded O-H bands of carboxylic acids (Silverstein et al 1991). The band at 2910 cm -1 which is superimposed upon the broader O-H band which is typical for pectins is due to C-H absorption (C-H, CH 2 and CH 3 stretching and bending vibrations and may be attributed to methyl groups of the rhamnose or methyl esters of the uronic acids (Filipov, 1992;Kacurakova et al, 2000). The major functional groups are usually in the region between 1000…”

Section: Ftir Spectra Of Ggdsmentioning

confidence: 99%

Evaluation of some important physicochemical properties of starch free grewia gum

et al. 2016

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Highlights: High glucose content of grewia gum is the result of high starch content. Grewia gum contains highly acetylated uronic acids. Removal of starch has an impact on the physicochemical properties of the extracts. Rheological behaviour of grewia gum is influenced by changes in pH. 3 AbstractGums obtained by extraction from the inner bark of stems can be found in association with starch, which must be digested in order to obtain a refined polysaccharide isolate. In the present study, grewia gum obtained from the inner bark of the stems of Grewia mollis was shown to co-exist with starch and the effect of starch digestion on the physicochemical properties of the resultant polysaccharide was evaluated.The gum was extracted by maceration of the inner bark in deionized water and isolated by a combination of filtration, centrifugation and finally precipitation with absolute ethanol to produce the crude grewia gum extract (GG). The presence and content of starch in the gum sample was determined followed by enzymatic digestion of the starch using α-amylase (Termamyl 120L) to give a starch-free extract (GGDS). Physicochemical properties of the extracts such as total carbohydrates, total protein, differential sugar composition, NMR, intrinsic viscosity and rheological behaviour of the samples were evaluated.The GG extract had total carbohydrate content of ~ 60 % out of which 11.8 % was starch, and a protein content of 2.3 %. Samples also contained galacturonic and glucuronic acid which were highly acetylated. Both samples had a higher proportion of galacturonic acid than glucuronic acid and contained rhamnose, arabinose, galactose, glucose and xylose as neutral sugars in varying proportions. Rheological measurements on 2 %w/w dispersions of the extracts show minor differences between both the original extract and the de-starched material but were influenced by changes in pH. Keywords:Grewia mollis; polysaccharides; uronic acids; neutral sugars, starch 4 IntroductionGrewia mollis is a shrub native to sub-Saharan Africa belonging to the Malvaceae family. It is cultivated in the middle belt region of Nigeria where the inner bark from the stems of the shrub is pulverised and often used as a thickener in various food formulations.This crude extract has previously been identified to contain polysaccharides (Okafor, Furthermore, the high glucose content of the gum coupled with the fact that the gum is obtained by extraction from the inner bark of the plant Grewia mollis, creates the likelihood of starch being present with the gum. In the present study, the starch content of grewia gum (GG) was evaluated and was subsequently enzymatically digested to give a starch-free extract (GGDS). The physicochemical properties of the two extracts were evaluated, which included a comprehensive evaluation of the uronic and neutral sugar composition, and rheological properties. and 60% were prepared by mixing appropriate amounts of two of the procured commercial standards. Termamyl 120L (heat-stable alpha-amylase) was a kind donation f...

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“…The wave numbers 3433.3 cm −1 and 2925.3 cm −1 signify existence of H-bond and C-H stretching, respectively, and similar results were found for crude pullulan with absorbance at 3423.2 cm −1 and 2934.3 cm −1 . The band at about 1158.4 cm −1 was assigned to vibrations of C-O-C bond and glycosidic bridge [57], and the results of crude pullulan comply approximately the same peaks at λ = 1256.3 cm −1 . The existence of O-C-O for standard pullulan can be depicted by peaks at λ = 1645.4 cm −1 , and comparable peaks were observed for crude pullulan at λ = 1654.3 cm −1 .…”

Section: Ftir Spectroscopy Of Crude Pullulanmentioning

confidence: 53%

Biochemical and molecular characterization of a new pullulan producer Rhodosporidium paludigenum PUPY-06

2018

J App Biol Biotech

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Pullulan is a random coil glucan polymer produced by Aureobasidium pullulans. It is one of the commercially promising biopolymers frequently used in pharmaceutical, food and cosmetics industries. The aim of present study was to isolate an efficient fungal strain producing melanin-free pullulan. The fungal strains were isolated from fresh and decaying leaves of plants and screened for pullulan production. Fungal isolate PUPY-06 was the best producer of pullulan (2.12%, w/v). Morphological studies revealed the oval and cylindrical shape of its cells, budding and presence of septate as well as pseudohyphae. Colonies of the isolate on agar plate cultures were beige-to-orange colored with smooth, mucoid, and butyrous texture. Morphological and biochemical characterization established the fungal isolate as Rhodosporidium sp. 18s rRNA sequencing, and phylogenetic analysis revealed the isolate to be Rhodosporidium paludigenum. Fourier-transform infrared spectroscopy and nuclear magnetic resonance of crude pullulan confirmed its structural characteristics. Maximum production of pullulan was achieved after 7 days of cultivation in shake-flask fermentations. Agitation mode of cultivation supported the higher production of pullulan in comparison to the stationary mode. R. paludigenum PUPY-06 was found as a novel pullulan-producing strain. This is a first report on pullulan production by R. paludigenum PUPY-06.

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FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses

Cited by 1,457 publications

References 30 publications

Use of infrared microspectroscopy to determine leaf biochemical composition of cassava in response toBacillus subtilisCaSUT007

Use of infrared microspectroscopy to determine leaf biochemical composition of cassava in response toBacillus subtilisCaSUT007

Evaluation of some important physicochemical properties of starch free grewia gum

Biochemical and molecular characterization of a new pullulan producer Rhodosporidium paludigenum PUPY-06

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